A Brownie Recipe that’s fudgy, chocolatey, and perfectly rich! Made in one bowl with less than 10 ingredients, and you’ll never want a boxed mix again.
author’s note
My Idea Of The Perfect Brownie Recipe!
After years of testing and tweaking, this is the ultimate Brownie Recipe! These brownies are rich, sweet, and extra fudgy with a crinkly top and plenty of chocolate in every bite.
Everyone has different brownie preferences, so here’s what to expect:
These bars are ultra-rich and sweet—perfect for true chocolate lovers. They’re fudgy, slightly gooey, and dense, not cakey. Every bite is packed with chocolate chips.
Homemade brownies beat boxed ones in flavor and texture, but I get it—mixes are easier. While these take a little more effort, they’re still simple—one bowl, less than 10 ingredients, and totally worth it!
Brownie Recipe Ingredients
The key to incredible brownies is quality ingredients—the better they are, the better your brownies will taste!
| Ingredient | What it does & tips |
|---|---|
| Unsalted butter | Melt, then let cool to help prevent greasy brownies. |
| White sugar | Helps create a shiny, crinkly top. |
| Light brown sugar | Adds moisture & a deeper flavor. |
| Eggs | Use room-temperature eggs for a smoother batter. |
| Vanilla extract | Brings out the chocolate flavor. |
| White flour | Gives the brownies structure while keeping them soft. |
| Dutch-processed cocoa powder | Adds rich chocolate flavor. |
| Salt | Balances sweetness & boosts flavor. |
| Mini chocolate chips | Add extra chocolate to every bite! |
Quick Tip
For an accurate cocoa powder measurement, spoon it into the measuring cup until slightly overfilled, then level it off with the back of a knife. Too much cocoa powder can cause dry brownies.
Brownie Recipe Pans & Baking Tips
| Factor | Why It Matters | Quick Tips |
|---|---|---|
| Pan Type | Metal heats faster than glass; dark metal gets hotter than light metal. | Pick a light-colored metal pan for even baking. Dark pans can scorch edges; glass needs extra baking time. |
| Oven Temp | Many ovens run 25 °F off, changing bake time. | Use an oven thermometer, preheat fully, and bake a single pan on the center rack. Start testing 5 mins early. |
| Lining the Pan | Helps brownies cook evenly and lift out cleanly. | Line with parchment, leaving handles to lift. Skip wax paper or foil—heat and release aren’t the same. |
chelsea’s recipe tips
How To Know This Brownie Recipe Is Done
- Edges should look baked, and the center should be set with a shiny, crackly top. It shouldn’t jiggle when moved.
- Insert a toothpick in the center—it should have a few moist crumbs, not wet batter. If it’s wet, bake longer.
- Undercooked, this brownie recipe looks glossy, while fully baked brownies turn darker and matte.
Variations
Switch It Up
- Gluten-free? Try these Gluten-Free Brownies or Healthy Brownies.
- Add a topping: Spread ganache or Chocolate Buttercream Frosting on top and add some sprinkles for a cosmic brownie.
Storage
- Room temp: Store this brownie recipe in an airtight container, up to 4 days.
- Fridge: Airtight container, up to 1 week.
- Freezer: Wrap and freeze up to 3 months. Thaw at room temp or microwave briefly.
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Brownie Recipe
Video
Equipment
- 8 x 8-inch baking pan light-colored
Ingredients
- Cooking spray
- 11 tablespoons unsalted butter melted and cooled
- 1 cup granulated sugar
- 1/2 cup light brown sugar lightly packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup all-purpose flour
- 2/3 cup Dutch process cocoa powder see note 1
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips divided
Instructions
- Preheat oven to 350°F. Lightly grease a light-colored 8×8-inch metal pan with cooking spray. Line with parchment paper, leaving an overhang for easy removal. (Avoid foil or wax paper.)
- In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until the sugar dissolves. Add eggs and vanilla, whisking until smooth and creamy.
- Add flour, cocoa powder, and salt to the bowl. Switch to a wooden spoon and mix until just combined. Stir in 1/2 cup mini chocolate chips—do not overmix.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle the remaining 1/4 cup mini chocolate chips evenly over the surface.
- Bake on the middle rack for 25 to 30 minutes, or until the brownies are just set to the touch. Do not overbake; they will firm up as they cool. The centers are meant to be fudgy and gooey!
- Let brownies cool completely. Using the parchment overhang, lift them from the pan. Cut into squares using a sharp knife. For clean cuts, run the knife under warm water, wipe dry, and repeat between cuts. Sprinkle with flaky sea salt if desired. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This brownie recipe was soooo good!! If I wanted to scale up to 9×13 pan should I double the recipe and what about the bake time? Thanks!
Can you use this recipe in a brownie pan which makes individual pieces lined with their own parchment paper cups? I’m looking for a good recipe for a dessert table display.
I’d recommend this recipe instead! https://www.chelseasmessyapron.com/fudgy-molten-lava-brookie-cups/
Can you use this recipe in a brownie pan which makes individual pieces lined with their own parchment paper cups? I’m looking for a good recipe for a dessert table display.
Oh that sounds so cute and fun, I haven’t tested that but I imagine if you watch the bake time really closely it would work!
I’ve had these saved and waiting in the wings to try, and finally had a chance to last night. And it’s official… Everyone is getting brownies for Christmas 🙂
The only thing I changed was I read recently if you want more of a “pools of chocolate” effect, to use baking chocolate rather than chocolate chips because chocolate chips have ingredients in them that purposely hold their shape. So I chopped up a 1:1 substitute of Enjoy Life semi sweet mega chunks, and it ended up turning out exactly how the hubs and I were craving.
I’m not kidding when I say I have 20+ brownie recipes saved on social media to try. I’m deleting all of them. This one’s all I’ll ever need!!!
You’ve knocked it out of the park again! Thank you!
Oh my gosh, this made my day!! Deleting the other brownie recipes is the best compliment! So happy you and your husband loved them! Thanks for sharing your chocolate swap, too. Those chocolate pools sound incredible! Whoever gets these for Christmas is lucky!
Chelsea – I made these brownies but instead of white sugar I used Stevia. They turned out dry and didn’t have the shiny, fudgy texture you describe. Was it the sugar that caused that? I cooked it for 27 minutes.
Thanks,
Michelle
Hi Michelle! Yes, the Stevia is likely the reason. Sugar plays a big role in both the fudgy texture and shiny top of brownies, so replacing it with Stevia can make them much drier. I’d recommend sticking with regular sugar for this recipe. Hope that helps!
Ok, I’ll make them again using white sugar. Thank you for letting me know.
You bet!! Enjoy! XOX
Best brownie recipe ever, and so easy! I won’t be buying the boxed kind ever again!
I’m so thrilled to hear this! Thanks Ashley!