Name: Classic Chocolate Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 24 servings
Ingredients: 1 cup (2 sticks) unsalted butter, cut into tablespoons; 8 ounces semi-sweet chocolate, chopped into small pieces; 1 1/4 cups granulated sugar; 3/4 cup packed light brown sugar; 4 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1 cup all-purpose flour, spooned and leveled; 1/2 teaspoon salt; 1 cup semi-sweet chocolate chips

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Whoa, get ready to unleash the most incredible, mind-blowing, and absolutely irresistible classic chocolate brownies you’ve ever tasted! We’re talking about that perfect, fudgy center with a crackly top that will make your taste buds do a happy dance. Whether you’re hosting a party, need a kid-friendly treat, or just want to satisfy that chocolate craving, this recipe is your golden ticket to dessert heaven!

Why This Recipe Works

Melted butter and chocolate create an ultra-rich, fudgy texture that’s pure bliss.
Using both granulated and brown sugar gives that iconic crackly top and deep caramel flavor.
Just the right amount of flour keeps them dense and gooey, not cakey.
A splash of vanilla extract adds that warm, aromatic note that makes everything better.
Baking at 350°F for exactly 25-30 minutes ensures perfect doneness every single time.

Ingredients

1 cup (2 sticks) unsalted butter, cut into tablespoons
8 ounces semi-sweet chocolate, chopped into small pieces
1 1/4 cups granulated sugar
3/4 cup packed light brown sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour, spooned and leveled
1/2 teaspoon salt
1 cup semi-sweet chocolate chips

Equipment Needed

9×13 inch baking pan
Parchment paper
Medium saucepan
Large mixing bowl
Whisk
Rubber spatula
Cooling rack

Instructions

Step 1: Melt Your Chocolate and Butter to Perfection

Alright, let’s kick things off with the most important foundation—melting that glorious chocolate and butter! Grab your medium saucepan and place it over LOW heat. Yes, low heat is absolutely crucial here—we want gentle, even melting without any scorching. Add your 1 cup (2 sticks) of unsalted butter, cut into tablespoons, and your 8 ounces of chopped semi-sweet chocolate. Stir constantly with a whisk or rubber spatula for about 3-5 minutes until everything is completely smooth, glossy, and smells like a chocolate dream. Once melted, remove the saucepan from the heat immediately and let it cool for 10 minutes. This cooling step is vital—if you add eggs to hot mixture, you’ll end up with scrambled eggs in your brownies, and nobody wants that! Tip: For extra insurance against burning, you can use a double boiler by placing a heatproof bowl over a pot of simmering water.

Step 2: Whisk Up That Sugar and Egg Magic

Step 3: Fold in the Dry Ingredients with Care

Time to bring it all together without overmixing! In a separate small bowl, whisk together 1 cup of all-purpose flour (spooned and leveled to avoid packing) and 1/2 teaspoon of salt. Using a rubber spatula, gently fold the flour mixture into your chocolate batter in three additions. Fold just until no white streaks remain—overmixing will develop gluten and make your brownies tough instead of tender. Once the flour is incorporated, fold in 1 cup of semi-sweet chocolate chips for extra pockets of melty chocolate goodness. The batter will be thick, glossy, and absolutely irresistible—resist the urge to eat it raw! Tip: For perfectly measured flour, spoon it into your measuring cup and level it off with a knife instead of scooping directly from the bag.

Step 4: Bake to Fudgy Perfection

Preheat your oven to 350°F—this temperature is key for even baking and that perfect texture. Line your 9×13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later. Pour your brownie batter into the prepared pan and use your spatula to spread it into an even layer, reaching all the corners. Place the pan in the center rack of your preheated oven and bake for 25-30 minutes. Start checking at 25 minutes—the brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached, not wet batter. If it’s clean, they’re overbaked! The edges will be set, and the center will have a slight jiggle. Remember, they continue to cook as they cool, so don’t overdo it.

Step 5: Cool, Slice, and Devour!

Patience is a virtue, but I know it’s tough when your kitchen smells like chocolate heaven! Remove the brownies from the oven and place the entire pan on a cooling rack. Let them cool completely in the pan for at least 2 hours—yes, two full hours! This allows them to set properly so you get clean slices instead of a gooey mess. Once cooled, use the parchment paper overhang to lift the entire brownie slab out of the pan. Place it on a cutting board and slice into squares using a sharp knife. For super clean cuts, wipe the knife with a warm, damp cloth between slices. Tip: For ultimate fudginess, chill the brownies in the refrigerator for an hour before slicing—they’ll be even denser and more decadent!

Tips and Tricks

Want to take your brownies from amazing to legendary? Try these pro moves! For an extra glossy top, dissolve your sugars in the eggs really well during whisking—the sugar crystals help create that signature crackle. If you love a chewier texture, substitute 1/4 cup of the all-purpose flour with bread flour. For easier slicing, score the brownies lightly with a knife after 10 minutes of cooling, then finish cutting once completely cool. To prevent dry edges, you can place a pan of water on the oven rack below your brownies during baking to add moisture. And if you’re a salt lover, sprinkle a tiny bit of flaky sea salt on top right after baking—it enhances all the chocolate flavors beautifully!

Recipe Variations

Nutty Delight: Fold in 1 cup of chopped walnuts, pecans, or almonds with the chocolate chips for crunchy texture.
Mint Chocolate Chip: Add 1 teaspoon of peppermint extract with the vanilla and use mint chocolate chips instead of regular.
Rocky Road: After baking, top warm brownies with mini marshmallows and chopped peanuts, then broil for 1-2 minutes until toasted.
Cookie Swirl: Drop spoonfuls of peanut butter or cookie dough onto the batter before baking, then swirl with a knife for marbled perfection.
Espresso Boost: Dissolve 1 tablespoon of instant espresso powder in the vanilla extract for deep, coffee-enhanced chocolate flavor.

Frequently Asked Questions

Q: Can I use cocoa powder instead of melted chocolate?
A: Absolutely! Replace the 8 ounces of semi-sweet chocolate with 3/4 cup of unsweetened cocoa powder. Keep the butter the same and proceed with the recipe—you’ll get slightly different but still delicious brownies with a more intense chocolate flavor!

Q: How do I store brownies to keep them fresh?
A: Store cooled brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months—thaw at room temperature when ready to enjoy!

Q: Why did my brownies turn out cakey instead of fudgy?
A: This usually happens from overmixing the batter or using too much flour. Remember to spoon and level your flour, and fold gently just until combined. Also, check your oven temperature with a thermometer—overbaking can dry them out!

Q: Can I make these brownies gluten-free?
A: Yes! Substitute the all-purpose flour with an equal amount of your favorite gluten-free flour blend. Look for one with xanthan gum already included for best texture results.

Q: What’s the secret to that shiny, crackly top?
A: It’s all in the sugar and eggs! Whisking the granulated sugar thoroughly with the eggs dissolves the sugar crystals, which rise to the surface during baking and create that beautiful, shiny crust we all love.

Summary

These classic chocolate brownies deliver fudgy, gooey perfection with a crackly top in every bite. Simple ingredients, precise baking, and a little patience create the ultimate dessert that will disappear faster than you can say “chocolate!”