This classic brownie recipe is your new go-to recipe. Not too fudgy and not too cakey, it’s just right!
This is the perfect brownie! It has just the right balance between chewy and cakey. I don’t know about you but I don’t love brownies that are like cake. I mean if wanted chocolate cake, I would just make this chocolate cake which by the way you really need to try ASAP! Seriously though, these brownies are just the right texture and have that shiny crackly top that everyone is always looking for in a brownie.
More often than not, I just make my brownies from a boxed mix. GASP! Yes, it’s true. My personal favorite is Ghirardelli’s double chocolate brownies. There’s nothing wrong with a good thing but sometimes you just want to say it’s from scratch right? So, if you’re hell bent on making them yourself then look no further than this recipe.
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 1/4 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
- 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
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: 1
Amount Per Serving: Calories: 261Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 123mgCarbohydrates: 35gFiber: 2gSugar: 25gProtein: 3g