Brownies

Classic Brownies that are rich and chewy with a crackly crust are an easy pantry recipe (no chocolate chips even needed!) made from melted butter and cocoa powder in just 30 minutes! 

If you’ve tried my recipes for Peanut Butter Brownies, S’Mores Brownies, and Cookie Dough Brownies and loved them, but want something a little more classic to serve at your next get together, try this classic, delicious Brownie¬†recipe.

Stack of Chocolate Brownies

BROWNIES

They’re fudgy, chewy, gooey, chocolatey, cakey, moist, and pretty much any other word you can think of to describe the best¬†Brownie ever.

The next time you have a craving for rich, delicious Brownies with a crackly top and gooey center, you should definitely try this recipe. The great thing about homemade Brownies versus the kind you pick up from the grocery store is that you can control exactly what goes in them and can customize them to fit the occasion. They also have a conveniently short cook time, which makes them easy to bake on a busy night.

Once you’ve mixed together everything for your batch of Brownies and they’ve developed that perfect crackly top, you should still test the middle to make sure that they’re cooked through. All you need to do this is an ordinary toothpick. Insert the toothpick into the center of the pan of Brownies and pull it back out again. If the toothpick is clean, then the inside of the Brownies is solid, and if the toothpick has batter stuck to it then you need to put it back into the oven for a few more minutes. Another handy trick to make your Brownies have a smooth top is to pour the batter into the pan and smooth the top with a rubber spatula.

HOW TO MAKE BROWNIES

  • Preheat oven to 350 degrees.
  • Grease and flour an 8-inch square pan.
  • Mix melted butter, sugar, eggs, and vanilla.
  • Whisk in cocoa powder, flour, salt, and baking powder.
  • Spread batter into the baking pan evenly.
  • Bake in preheated oven for 25 to 30 minutes.

Piece of brownie

VARIATIONS ON BROWNIES

  • Toppings and Add Ins: Try adding in some semi-sweet, milk¬†chocolate, dark chocolate, or even peanut butter chocolate chips. You can also try some sliced nuts, like cashews or pecans. Try drizzling some chunks of fudge, melted chocolate, caramel sauce, brown sugar, confectioner’s sugar, or even espresso powder over the top of the Brownies to give them a whole new flavor palate.
  • Serve with: Try serving up the Brownies with a scoop of Homemade Ice Cream or a dollop of Homemade Whipped Cream.

How Long are Brownies good?

  • Serve: Brownies are good at room¬†temperature for up to 2 days before they get stale. You can increase the shelf life by keeping them in plastic wrap or an airtight container.
  • Store:¬†Brownies will stay fresher in the fridge. Keep them wrapped up and they will last up to 3 days. They will also stay more moist and you can serve them chilled, straight out of the fridge.
  • Freeze:¬†Always let your Brownies cool down to¬†room temperature before you store them. The Brownies will be good in the freezer for up to 3 months, and you can put layers of parchment paper in between them to keep the Brownies from fusing together.

Brownies in a pan

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Brownies

Classic Brownies that are rich and chewy with a crackly crust are an easy pantry recipe (no chocolate chips even needed!) made from melted butter and cocoa powder in just 30 minutes! 
Yield 12 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/2 cup unsalted butter , melted
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened¬†cocoa powder
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Instructions

  • Preheat oven to 350 degrees.
  • Spray an 8x8 inch baking pan with baking spray.
  • Whisk together melted butter, sugar, eggs, and vanilla extract.
  • Whisk in the cocoa powder, flour, salt, and baking powder.
  • Spread batter evenly into greased baking pan.
  • Bake for 25 to 30 minutes.

Nutrition

Calories: 172kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 64mg | Potassium: 63mg | Fiber: 1g | Sugar: 17g | Vitamin A: 287IU | Calcium: 14mg | Iron: 1mg
Keyword: Brownies

Chocolate Brownies

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert ‚Äď Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. These look delicious and I’d really like to try this recipe! But there are some inconsistencies between the cups and the metric measurements which are a little confusing to me (the affected ingredients are the baking powder, vanilla and the key ingredient: the cocoa powder). I usually use the metric system as I am from Europe. Shall I stick to the cups for this one? I just wanted to make sure to use the correct amounts of everything. Thank you in advance!

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