Chocolate Brownies Recipe
Rich, Fudgy Chocolate Brownies (Bakery-Style)
These homemade Chocolate Brownies are rich, fudgy, and packed with deep chocolate flavor. With a crisp, crackly top and a soft, gooey center, they’re perfect for dessert, tea-time, celebrations, or whenever you’re craving chocolate. This easy one-bowl recipe uses simple pantry ingredients and delivers bakery-style brownies every time.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 50 minutes
- Servings: 12 brownies
- Cuisine: American
- Course: Dessert
- Difficulty: Easy
Ingredients
Dry Ingredients
- 1 cup (125g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 170g unsalted butter, melted
- 1½ cups (300g) granulated sugar
- 2 large eggs
- 1 egg yolk
- 2 teaspoons pure vanilla extract
Chocolate
- 150g dark chocolate, chopped
- ½ cup chocolate chips (optional)
Equipment
- 8×8-inch square baking pan
- Mixing bowls
- Whisk
- Rubber spatula
- Baking paper (parchment paper)
- Cooling rack
Instructions
Step 1: Prepare the Oven
Preheat your oven to 175°C (350°F). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: Mix Dry Ingredients
In a bowl, whisk together:
- Flour
- Cocoa powder
- Baking powder
- Salt
Set aside.
Step 3: Melt Chocolate
Melt the chopped dark chocolate using a microwave in short intervals or over a double boiler. Let it cool slightly.
Step 4: Prepare Wet Mixture
In a large mixing bowl, whisk together:
- Melted butter
- Sugar
Mix for about 2 minutes until glossy.
Add:
- Eggs
- Egg yolk
- Vanilla extract
Whisk until smooth.
Step 5: Combine Chocolate
Pour the melted chocolate into the wet mixture and stir until fully incorporated.
Step 6: Add Dry Ingredients
Fold the dry ingredients gently into the chocolate mixture using a spatula.
Do not overmix.
Fold in chocolate chips if using.
Step 7: Bake
Transfer the batter into the prepared pan.
Spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted near the edge comes out with a few moist crumbs.
Step 8: Cool
Allow the brownies to cool completely in the pan before lifting them out.
Cut into squares using a sharp knife.
Tips for Perfect Brownies
- Use high-quality dark chocolate for a richer flavor.
- Do not overbake; slightly underbaked brownies stay fudgy.
- Let the brownies cool completely before slicing.
- Chill for 30 minutes before cutting for cleaner edges.
- Add walnuts, pecans, or almonds for extra crunch if desired.
Optional Variations
Walnut Brownies
Fold in ½ cup chopped walnuts before baking.
Double Chocolate Brownies
Add extra chocolate chips throughout the batter.
Espresso Brownies
Mix 1 teaspoon instant espresso powder into the cocoa powder to enhance the chocolate flavor.
Salted Brownies
Sprinkle flaky sea salt on top before baking.
Serving Suggestions
Serve warm with:
- Vanilla ice cream
- Fresh strawberries
- Whipped cream
- Chocolate sauce
- Hot coffee
- Cold milk
Storage
- Room Temperature: Up to 4 days in an airtight container.
- Refrigerator: Up to 1 week.
- Freezer: Up to 3 months. Wrap individual brownies before freezing.
Nutrition (Approximate Per Brownie)
- Calories: 285
- Carbohydrates: 36g
- Protein: 4g
- Fat: 15g
- Saturated Fat: 9g
- Sugar: 25g
- Fiber: 2g
- Sodium: 95mg
Frequently Asked Questions
Why are my brownies dry?
Overbaking is the most common reason. Remove them from the oven when a toothpick comes out with a few moist crumbs.
Can I use milk chocolate?
Yes, but the brownies will be sweeter and less intense in chocolate flavor.
How do I get a shiny, crackly top?
Whisk the sugar well with the warm melted butter and eggs before adding the dry ingredients.
Can I make these brownies ahead of time?
Yes. They taste even better the next day as the flavors develop.
Can I add nuts or dried fruits?
Absolutely. Walnuts, pecans, almonds, or dried cherries are excellent additions.
