This from-scratch classic brownie recipe delivers that perfect shiny crackly top, chewy edges, and rich chocolate flavor in every bite. Made with Dutch process cocoa and a secret ingredient that deepens the chocolate.
There are a lot of brownie recipes out there but this is the one I keep coming back to. Not too fudgy, not too cakey. It's just the right balance of chewy edges, a soft center, and that shiny crackly top that every brownie should have. If I wanted something closer to cake I'd just make this chocolate cake. But sometimes only a brownie will do.
The secret to the deep chocolate flavor is two-fold: Dutch process cocoa powder and a teaspoon of espresso powder. You won't taste coffee but you will notice the difference in the chocolate.
Ingredients You'll Need
Unsalted butter, granulated sugar, eggs, Dutch process cocoa powder, salt, baking powder, espresso powder, vanilla extract, all purpose flour, semi sweet chocolate chips.
Ingredient Highlights
Dutch process cocoa powder: This is non-negotiable for this recipe. Dutch process cocoa is less acidic and darker in color than natural cocoa, which gives these brownies their deep chocolate flavor and color. It also reacts better with baking powder. Do not substitute natural cocoa powder here.
Espresso powder: This is the secret ingredient. A teaspoon added to the batter deepens the chocolate flavor significantly without making the brownies taste like coffee. Brands like DeLallo, Medaglia d'Oro, or King Arthur all work well.
Semi sweet chocolate chips: These add sweetness and pockets of melted chocolate throughout. If you leave them out, add an extra ¼ cup of sugar to compensate.
How to Make Classic Brownies From Scratch
Start by preparing your pan. Grease a 9x13 metal pan with butter, line the bottom with parchment paper leaving an overhang on two sides, and grease the parchment.
The overhang is important because it's how you'll lift the entire brownie slab out of the pan for cutting later. It helps to use 2 metal binder clips to hold the paper on the sides. Make sure they are completely metal! Plastic will melt in the oven.
Melt the butter in a large saucepan over low heat. Once melted, add the sugar and increase the heat to medium, stirring until the mixture is smooth and shiny - about 1 to 2 minutes. This step is what gives the brownies their signature crackly top.
In a large bowl, beat the eggs, cocoa powder, salt, baking powder, espresso powder, and vanilla together at medium speed until smooth. Add the butter-sugar mixture and stir with a spatula until combined. Add the flour and chocolate chips and stir just until incorporated. Don't overmix.
Transfer the batter to the prepared pan and bake at 350°F for 25 to 28 minutes, until a toothpick inserted in the center comes out clean. Let the pan cool completely before lifting the slab out using the parchment overhang.T
Tips for Making Classic Brownies
- Be sure to use a high quality Dutch Process cocoa powder. It is less acidic, darker in color and reacts better with baking powder.
- You need to add semi-sweet chocolate chips for sweetness. If you choose to leave them out, I would add at least a ¼ cup of sugar to the recipe.
- These brownies are totally freezable! Just let them cool, wrap in plastic and place in an airtight container.
- For clean cuts and making perfect squares see my tips on cutting perfect brownie squares.
By the way, I did not cut these brownies in the pan. I removed the whole slab, cut it and put it back in the pan. This is easy to do if you lift up with the parchment paper that is hanging on the sides. This way, you can store or transport your brownies in the pan.
More Brownie Recipes
Irish Cream Cheesecake Brownies
Classic Brownies
This classic brownie recipe is your new go-to recipe. Not too fudgy and not too cakey, it’s just right!
Ingredients
- 1 cup unsalted butter, plus extra for greasing pan
- 2 cups granulated sugar
- 4 eggs, room temperature
- 1 ¼ cup Dutch process cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 Tablespoon vanilla
- 1 ½ cups all purpose flour
- 2 cups semi sweet chocolate chips
Instructions
1. Preheat the oven to 350F. Prepare a 9x13 metal pan
by greasing the bottom and sides with butter. Line the bottom with parchment paper large enough for it to overhang on two of the sides. Grease the parchment.
2. Heat the butter in a large saucepan over low flame. Once the butter has melted, add the sugar, increase the heat to medium and stir until the mixture is smooth and shiny. This should take 1-2 minutes.
3. Using medium speed, beat the eggs, cocoa powder, salt, baking powder, espresso powder and vanilla in a large bowl until smooth.
4. Add the butter-sugar mixture and stir with a spatula until smooth.
5. Add the flour and mix in the chocolate chips. Stir with a spatula until incorporated.
6. Transfer the batter to the baking pan.
7. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Let the pan cool completely. Gently use a plastic knife around the edge of the pan to release brownie that may be stuck to the sides with no parchment. Use the two parchment paper flaps to lift the brownie slab out of the pan.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 261Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 123mgCarbohydrates: 35gFiber: 2gSugar: 25gProtein: 3g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.
Alex says
Hi, I'd love the design of your blog. It's look's really nice what the WP theme is it?
Alex
Michaela says
Hello, could you please tell me what is the size of the cup, for measurement? Thank you.