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4.7 from 72 votes

Brownie Recipe

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By: Joanna Cismaru •6/19/22 61 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Brownie Recipe is the only no-fail recipe you’ll ever need! Perfect gooey brownies, incredibly fudgy, super easy to make and downright indulgent!

overhead shot of brownies

Brownie Recipe

We all have that perfect brownie recipe, that recipe we grew up with handed down from our mom or grandma. Because let’s face it, everybody loves a good brownie, how could you not. We’re talking chocolatey, gooey, chewy fudgy brownies!

In fact, brownies are probably our first baking experience at a young age. I remember loving to bake from a very young age, just being in the kitchen with my mom and helping her out whenever she’d be baking anything. It was fascinating.

While there are many types of brownies, I like a more fudgy brownie than a cake like brownie, though when faced with any kind of brownie, I’ll take it regardless of its type. Chocolate is chocolate and I never say no to chocolate.

Ingredients in Brownies

Here’s what you’ll need for my awesome brownies (scroll down to the recipe card for complete recipe):

  • Butter – use unsalted butter so you can control how much salt goes in your brownies
  • Sugar – granulated white sugar is fine.
  • Flour – good all-purpose flour.
  • Cocoa powder – I used Dutch processed cocoa powder.
  • Salt – to bring all the flavors together.
  • Baking powder – this helps lift the brownies, creating a cake-like texture.
  • Espresso powder – to enhance the chocolate flavor.
  • Eggs – eggs act as an emulsifier and make the batter smoother, plus adds volume and texture.
  • Chocolate Chips – use a good quality dark chocolate chips.

How To Make The Best Brownies

process shots for making brownies

These brownies are incredibly easy to make. Here’s how:

Prepare oven and baking pan: Preheat your oven to 350 F degrees. Spray an 8×8 inch baking panwith cooking oil then line it with parchment paper.

Dissolve sugar in butter: In a small saucepan add the butter and melt over medium low heat. Once melted add the sugar sugar and stir; bring the sugar and butter to a boil then quickly remove from the heat.

Combine dry ingredients: In a large bowl add the flour, cocoa powder, salt, baking powder, espresso powder if using and whisk well.

Finish batter: Pour in the butter/sugar mixture slowly and whisk well. Add the eggs and continue and whisk or stir with a spatula until combined. Fold in the chocolate chips with a spatula.

Bake: Transfer the batter to the prepared baking pan and smooth out the top so that it’s one even layer. Bake for 20 to 25 minutes. The brownies should feel set on the edges, and the center should look very moist, but not uncooked.

Cool and serve: Let the brownies cool in the pan for about 10 minutes, then cut into squares and enjoy!

brownies cut up fresh out of the oven

Tips for Making the Perfect Brownies:

  1. The number 1 tip should always be to start with quality ingredients, especially when it comes to the chocolate.
  2. Make sure your eggs are at room temperature, this will ensure your brownies will have a lighter texture and cook more evenly. If you forget to take them out an hour before, just let them sit in a bowl of warm water for about 15 minutes.
  3. Use a light coloured or shiny pan, since this will conduct heat more evenly. Glass or dark coloured pans will cause the edges to over-bake or burn. Also, make sure you line your pan with parchment paper, leave an overhang on the sides to create angles and spray it with cooking spray. This way when your brownies are done baking, you simply lift by the overhang to pull out the brownies.
  4. Make sure you bake your brownies in the center of the oven for even baking and wait until your oven is completely preheated. Always keep in mind that baking time will vary since each oven is different. Also remember that your brownies will keep cooking as they cool off too, so if you’re not sure, pull them out a bit earlier and place them on the counter to cool.

Can I Add Nuts To These Brownies?

Absolutely! Nuts such as pecans or walnuts would be perfect in these brownies. I’d add about 3/4 cup of chopped nuts. Other add-ins can be shredded coconut, caramel pieces or marshmallows!

How To Store Leftover Brownies

Store cut brownies in an airtight container at room temperature. They will last up 1 to 2 days. I wouldn’t recommend storing them in the fridge as they will dry out, at room temperature they stay moist and delicious.

Can You Freeze Brownies

Yes you can! Cool them completely then transfer them to an airtight container and freeze for up to 3 months. When ready to serve, thaw at room temperature.

A stack of Brownies

Craving More Brownies? Try These:

  • Halloween Candy Brownies
  • Mile High Guinness Brownies with Guinness Buttercream Frosting
  • Butterscotch Brownies
  • Chocolate Pumpkin Cheesecake Brownies
  • Triple Bypass Brownies

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead close up shot of sliced brownies
4.71 from 72 votes

Brownie Recipe

Prep 10 minutes minutes
Cook 25 minutes minutes
Total 35 minutes minutes
16
Rate Recipe Print Recipe
This Brownie Recipe is the only no-fail recipe you’ll ever need! Perfect gooey brownies, incredibly fudgy, super easy to make and downright indulgent!
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Ingredients

  • ½ cup butter (unsalted (1 stick))
  • ¾ cup sugar (granulated)
  • ½ cup all-purpose flour
  • ¾ cup cocoa powder (I used Dutch processed cocoa powder)
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 tablespoon espresso powder (optional)
  • 2 large eggs (at room temperature)
  • 1 cup chocolate chips (semi sweet or your favorites)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat your oven to 350 F degrees. Spray an 8×8 inch baking pan with cooking oil then line it with parchment paper. 
  • In a small saucepan add the butter and melt over medium low heat. Once melted add the sugar sugar and stir; bring the sugar and butter to a boil then quickly remove from the heat.
  • In a large bowl add the flour, cocoa powder, salt, baking powder, espresso powder if using and whisk well. Pour in the butter/sugar mixture slowly and whisk well. 
  • Add the eggs and continue and whisk or stir with a spatula until combined. Fold in the chocolate chips with a spatula.
  • Transfer the batter to the prepared baking pan and smooth out the top so that it’s one even layer. Bake for 20 to 25 minutes. The brownies should feel set on the edges, and the center should look very moist, but not uncooked.
  • Let the brownies cool in the pan for about 10 minutes, then cut into squares and enjoy!

Notes

  1. The espresso powder will enhance the chocolate flavor.
  2. Your brownies are done baking when the center is still moist, you should see moist crumbs not uncooked batter. Do not over bake them if you want gooey brownies.
  3. Store your leftover brownies in an airtight container on the counter for up to 3 days, or in the fridge for up to 5 days.

Nutrition Information

Serving: 1squareCalories: 177kcal (9%)Carbohydrates: 22g (7%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 5g (31%)Cholesterol: 40mg (13%)Sodium: 91mg (4%)Potassium: 101mg (3%)Fiber: 1g (4%)Sugar: 16g (18%)Vitamin A: 235IU (5%)Vitamin C: 0.1mgCalcium: 30mg (3%)Iron: 1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead close up shot of sliced brownies

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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61 Comments
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laila covile
laila covile
Posted: 2 years ago

4 stars
I believe it was very chocolatey for my liking. However, if i added an 1/4 extra cup of sugar, it would’ve been amazing. :))

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  laila covile
Posted: 2 years ago

Now you can try it again and again and again 😀

0
Reply
Kaye
Kaye
Posted: 3 years ago

Hi Jo! Do you think it would be okay to bake this recipe in a jumbo muffin pan?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kaye
Posted: 3 years ago

You probably can, but just keep an eye on them, because the baking time could differ.

0
Reply
Taail Manaf
Taail Manaf
Posted: 3 years ago

Hey! I love your recipes and tried this but the batter came out too thick (I used Dutch processed cocoa powder) and I had to really struggle with shifting it from the bowl to the pan. I’d love it if you could give me guidance regarding this.

0
Reply
Jo Cooks Team 2
Jo Cooks Team 2
Reply to  Taail Manaf
Posted: 3 years ago

This recipe is for more of a cakey brownie! Cakey brownie batter contains more flour so it’ll appear thicker, while fudgy brownie batter has more butter or margarine and is therefore more “liquidy” – you can add a little bit more water or milk until it becomes softer and a little less thick.

0
Reply
Carrie
Carrie
Posted: 4 years ago

4 stars
This recipe is rich, decadent and has a great texture. The only thing I found with mine is that it was to rich because of the amount of cocoa powder in the recipe. I would make this recipe again but I would use less cocoa powder.

0
Reply
Celeste
Celeste
Posted: 4 years ago

Do these freeze well? Thanks in advance

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Celeste
Posted: 4 years ago

Yes you can freeze them! Wrap with both plastic and foil to avoid freezer burn. They’ll last up to 3 months frozen.

0
Reply
Celeste
Celeste
Reply to  Nicole Beaulieu
Posted: 4 years ago

Thanks so much for the quick reply – I am baking them today can’t wait, will return and review!

0
Reply
Katie
Katie
Posted: 4 years ago

5 stars
Best brownies EVER!!!!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Katie
Posted: 4 years ago

Yes!

0
Reply
Jennifer Wyble
Jennifer Wyble
Posted: 4 years ago

Oh Jo! These were/are fantastic brownies! Added in our favorite pecans, and they are such chocolaty, absolutely delicious brownies!
I hate messing up more pans than I have to 😀 and mixed in the cocoa, coffee, salt and baking powder in the pan after heating the sugar and butter, then the eggs, and the pan was still a little warm as I added in the chips and nuts. The chips melted a bit, and the batter was thicker than I thought, so by the time I smooshed them around the 8×8 pan, they were more melty than I thought. AND THEY TURNED OUT FANTASTIC!
Thank you, Thank you for another great dessert – starting to make your orange chicken bites for dinner… not only because they sound delish, but because chocolate and orange go so well together! Ha!
Thanks for being a part of my day…, again 😀 <3

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Jennifer Wyble
Posted: 4 years ago

Thank you so much, Jennifer! We absolutely love pecans too 🙂 Happy cooking to you! Love that chocolate orange flavor combo.

0
Reply
Lia
Lia
Posted: 4 years ago

When you say spray with cooking oil before laying theparchment paper, how do we do that? It’s my first time baking and I’m not sure.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lia
Posted: 4 years ago

You use a can of cooking oil, if you don’t have one, just use regular oil and brush it on the pan. The purpose is so that the parchment paper sticks to the pan.

0
Reply
Nats
Nats
Posted: 4 years ago

4 stars
Delicious. It just has a strong dark chocolate taste which I dont know if it’s from me overheating the butter/sugar or the cocoa powder that I used. Any suggestions on making it a little more milk chocolatey?

Thanks!
Natalie

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Nats
Posted: 4 years ago

If you cook the cocoa powder too long it will get a bitter burnt taste. You just need to melt the ingredients until they’re blended. You can also try using a different brand of cocoa powder.

0
Reply
JOY Pruner
JOY Pruner
Reply to  Nats
Posted: 4 years ago

5 stars
Try using milk chocolate chips instead of semi-sweet. I think you’ll be pleased with the results.

0
Reply
Alli
Alli
Posted: 4 years ago

Could I add Andes mint chips to this recipe? Would it change the amount of chocolate chips added? 🙂

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Alli
Posted: 4 years ago

You can load it up with as many chips as you’d like 🙂

0
Reply
Jill Goguen
Jill Goguen
Posted: 4 years ago

5 stars
Ok, I made this Brownie recipe for a gift. Mailed the Brownies the day I baked them. Unfortunately, the brownies arrived to their destination 10 days later. It should of taken no longer than 4 days. Anyway…..the recipient raved about the brownies and ate every last one and now requesting the recipe. Thank goodness for computer histories. Thank You for putting this recipe out there for all to share.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jill Goguen
Posted: 4 years ago

My pleasure! I’m so glad they were still good after 10 days. 🙂

0
Reply
Jessica
Jessica
Posted: 4 years ago

4 stars
I liked these but my chocolate chips didn’t melt all the way I think If I did it again I’d want them melted inside to make the full brownie a bit sweeter. Otherwise good!

0
Reply
Cheryl
Cheryl
Posted: 4 years ago

5 stars
Very yummy fudgy brownie. I will keep this recipe.

0
Reply
Lois
Lois
Posted: 4 years ago

5 stars
Very rich, very yummy. Turned out perfect.

0
Reply
Krystal
Krystal
Posted: 4 years ago

Would it be ok in the freezer? Wanted to top with a layer of ice cream to make ice cream bars.

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Krystal
Posted: 4 years ago

Yes definitely! I would make them a little thiner, maybe use a bigger pan and cook for less time. Sounds like a delicious idea.

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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