12 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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 BrowniesBROWNIES

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.


  • 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


  • 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

Pin this recipe now to remember it later

Pin Recipe


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


  • 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


  • 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.


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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Very easy and very good! They are almost as easy as boxed brownies but much better tasting! Thank you for sharing. I didn’t have unsalted butter so I just used salted instead. Everything else I did as directed with the exception that I added pecans to the top before putting in the oven. I will make again!

  2. They came out beautiful and so delicious !!! Added in some chopped almonds on top. Making a second batch now for the family 🙂

  3. These were delicious ?
    I did not have any vanilla so I substituted maple syrup for it and added maybe 1/2 a cup of chocolate chips. Yummy!!
    Even without the chocolate chips they would be delicious. I ate 4 too many. Next time I have to make a double batch because everyone wanted more than 2!! I just rubbed the pan down with some avocado oil and that worked perfectly.
    Thank you for this wonderful recipe!

    1. The flour from dusting the pan? If that’s the issue, consider replacing the flour with cocoa powder instead. Hope this helps.

  4. Always perfect with 1/2 cup chocolate chips and 25 minutes in a 10” cast iron pan!
    Sliced into pie wedges and served warm with vanilla yogurt and fruit! ?

  5. So fast to whip up, and so tasty! Thank you. We drizzled dulce de leche on top of the cooled brownies. Can’t wait to try other toppings and do mix-ins next time.

  6. I’ve made these twice now and everyone in our family loves them. Super easy to make with just the cocoa powder and no melted chocolate chips. My husband won’t eat brownies that are either too chunky or too fudgy-these are the perfect combination of fudge-like and cake-like. This is the perfect brownie recipe! This is my go to recipe now!! Thank you !

  7. Can I reduce the sugar without it tasting too bitter? I made brownies once where I accidentally doubled to cocoa powder, so I don’t want to have such a bitter taste again. Thanks!

    1. I’ve not tested it but if you decide to play around with the recipe, I’d love to know what worked for you. Good luck!

  8. Quick, easy recipe, chewy, fudgey brownies. I recently doubled this recipe and swirled in some homemade fresh raspberry filling. Incredible!

  9. These Brownies are delicious. I will be making these again. I added Peanut butter chips and some Semi sweet chip. Came out great

  10. Wow this recipe is great! I’ve always had trouble with brownie recipes, but this one was simple and easy to put together! I made sure that the brown sugar was well dissolved before moving onto the next step because apparently that makes great brownie skin. Then I sifted the cocoa powder and flour, and folded all the dry ingredients until it was just together. Even though I used a 12 x 6 pan, I put it in for 30mins, and it turned out with a great texture and really nice brownie skin 😀 The only negative thing was that it was a little too sweet, but the skin may not have formed if there wasn’t enough sugar so it’s all good with me. Thanks for the recipe!

  11. I don’t usually comment on recipes BUT THIS RECIPE IS SO GOOD. I’ve been making it forever and every time it comes out amazing. The only changes I made were that I sifted the dry ingredients in, and added chocolate chips at the end! They are the perfect balance between crunchy and chewy. Thank you so much for this recipe!!

    1. I kept searching hard for a simple no choc chips recipe, thank goodness I found yours. I had all the other ingredients plus a bag of walnuts! I used a glass temp, reduced the temp and BAM! They were so good and this will be my only brownie recipe forever.

  12. Very good recipe. Super chewy and crunchy on the edges. Next time I make them I will definitely be adding some peppermint extract to give them some minty flavor.

  13. I just made these. They taste good but they are very thin. They didn’t rise at all. Maybe that’s how they are supposed to be but the surface couldn’t crack since they didn’t push up. I followed the recipe exactly. Is 1/4 teaspoon of BP really enough?

    1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      Sorry about that, yes the 1/4 teaspoon was too low and the recipe has been fixed. Sorry about that!

  14. I personally loved the recipe, I’ve made a couple different brownie recipes throughout the last couple of months (including out of a box lol) and this was by far the best one yet. The only change I made was mixing in crushed pecans mmmm!

  15. My son wanted to make something, so here we are – with everything on hand – except a pan. We just moved and I guess I haven’t unpacked it yet. We are doing in paper lined muffin tin. Going to check at 19 minutes… Will let you know!

    1. You’d be making the batter 1/2 as thick, so those brownies would not come out chewy. I suggest doubling the batter for this sized pan. I hope that helps! If already baking, probably 15 minutes to maybe 18 minutes? Happy Thanksgiving!

  16. Sabrina,

    I made these classic brownies this afternoon and they were absolutely delicious! I had read a posted comment where someone had asked you if they could use brown sugar vs granulated white. You said sure. that it would make them deeper in richness. I decided to use 1/2 light brown & 1/2 white sugar. Yummy! Thank you!

  17. Made exactly as directed. They turned out moist and delicious. I love how easy these were to make and how the recipe calls for simple ingredients.

  18. The top was perfectly cracked but they were too fudgy to be cut into squares. I’m unsure if I’m at fault 🙁

  19. Hi Sabrina,
    I love that this recipe has only cocoa powder and not chocolate chips.
    Can I reduce the sugar to 1/3 cup instead of 1 cup. I like desserts that are very mildly sweet? If it may compromise the moisture or texture, then can I add something else in place for the reduced sugar amount?

    1. I haven’t played around with it to test it but I would start by reducing it by 25% (only use 3/4 cup of sugar) and go from there. If you reduce anymore, you may need to add an extra egg to help with the moisture. If you decide to play around with it, I’d love to know what ended up working for you. Good luck!

  20. PERFECTION on a plate. These came together so quickly and I used Ghiradelli cocoa. Must be something wrong with my dish because they disappeared ;-).

  21. This is my new go to brownie recipe! I will *never* used boxed brownies again. The difference in taste is astounding. Make a double batch and keep them in the freezer for “later”!?

  22. Can I double this for a 9X13? Also, I have an abundance of coconut oil so I’m going to try it in place of the butter. Brownies are one of my favorite food groups! LOL

    1. I don’t blame you! Your brownies may be a little thicker in a 9×13 but it’s close enough to use for doubling. Enjoy!

  23. This is such an easy recipe, and now it’s my favorite. I added about 1/2 tsp. of espresso powder to enrich the chocolate flavor – delicious. Thank you for sharing this recipe.

  24. AMAZING!!!! Thank you!!
    Sheltering in place with my hungry teenage boys and trying out lots of recipes using ingredients that are already in my kitchen. This recipe was by far the best!
    Will try other recipes on your site.
    THANK YOU!!!!!

  25. Just took mine out of the oven and they smell so good, but they didn’t crackle on top. Any ideas why? Lol. Can’t wait to try a few 🙂

    1. It’s possible they could’ve stayed in the oven just a bit longer. Was the middle cooked all the way through when you took them out? I hope you enjoyed them!

  26. I forgot how good homemade brownies are. I will never use a by a mix again, these were
    absolutely delicious.

  27. This recipe is AWESOME!!

    Even though the recipe said “no chocolate chips needed” I still added about 1/4 c as well as a 1/2 tsp vegetable oil and approximately 1/2 c of chopped walnuts to the batter. I cut the brownies in small squares (about 16) and served with a small scoop of ice cream and it was PERFECT!!

  28. Thanks for all your fabulous recipes Sabrina! I’ve made several and am a huge fan. I’ve been looking at your brownie and chocolate cookie recipes and wondering how to adapt one to become caramel marshmallow brownies/cookies. Do you have any suggestions? I even wondered about making your Buckeye Brownie cookies and replacing the peanut butter with marshmallow creme. Too drippy? What might I do? THANK YOU!!! (P.S. my husband loves your pot roast).

    1. Oooh, now you’ve got me thinking. I’ll have to add that to my research list and start working on. Thanks for the suggestions. I’m so glad you both enjoy the recipes so much.

  29. Hi Sabrina
    Making this brownie recipe calls for 1/2 c flour is that correct?
    Think I was expecting more flour in the recipe.
    Thks Landra