Chocolate Brownie Recipe

Introduction

Chocolate brownies are a timeless treat, beloved for their rich, fudgy texture and deep cocoa flavor. This recipe delivers moist brownies with a perfect balance of sweetness and a satisfying chocolate punch. Whether for a quick snack or a dessert, these brownies never disappoint.

Ingredients

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Step 2: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. Step 3: In another bowl, cream together softened butter with granulated and brown sugars until light and fluffy, about 3-5 minutes.
4. Step 4: Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
5. Step 5: Gradually combine dry ingredients into the wet mixture until just mixed.
6. Step 6: Fold in chocolate chips and nuts if using.
7. Step 7: Pour half the batter into the prepared pan, then spread the remaining batter evenly on top.
8. Step 8: Bake for 25-30 minutes until the edges are set but the center remains soft. Allow to cool before slicing.

Tips & Variations

• For extra fudgy brownies, slightly underbake by a couple of minutes.
• Swap semi-sweet chocolate chips for dark chocolate or white chocolate to change the flavor.
• Add a pinch of espresso powder to enhance the chocolate flavor without adding coffee taste.
• For a nut-free version, simply omit walnuts or pecans.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in the microwave or serve chilled based on preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use melted butter instead of softened butter?

Yes, melted butter can be used but it may change the texture slightly, resulting in a denser brownie. Softened butter is preferable for a lighter, fluffier texture.

How do I know when the brownies are done?

Look for set edges and a slightly soft center. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter.

Chocolate Brownie Recipe

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★★★★★

4.9 from 150 reviews

This classic Chocolate Brownie recipe delivers rich, fudgy brownies with a perfect balance of sweetness and chocolate intensity. Enhanced with semi-sweet chocolate chips and optional nuts, these brownies are ideal for any occasion, offering a delightful treat with a soft center and slightly crisp edges.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 12–16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs
• 1 tsp pure vanilla extract

Add-ins

• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
3. Cream Butter and Sugars: In a separate large bowl, use an electric mixer to cream the softened unsalted butter with the granulated sugar and brown sugar for 3-5 minutes until the mixture is light, fluffy, and smooth.
4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter mixture, beating well after each addition to incorporate fully. Then mix in the pure vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the brownies.
6. Fold in Chocolate Chips and Nuts: Carefully fold the semi-sweet chocolate chips and, if using, the chopped walnuts or pecans into the batter until evenly distributed.
7. Layer Batter in Pan: Pour half of the brownie batter into the prepared baking pan, then layer cookie dough on top if desired (note: the original recipe mentions layering cookie dough but omits its preparation—assume optional). Finally, add the remaining brownie batter evenly over the top.
8. Bake the Brownies: Bake the brownies in the preheated oven for 25-30 minutes until the edges are set and just starting to pull away from the sides, while the center remains soft but not wet.
9. Cool and Slice: Remove the brownies from the oven and allow them to cool completely in the pan before slicing into squares to serve.

Notes

• You can omit the nuts if you prefer nut-free brownies or substitute them with other nuts like almonds.
• If you don’t have cookie dough for layering, simply bake the brownie batter as is for a classic brownie texture.
• Do not overbake to maintain fudgy centers; check doneness by inserting a toothpick, which should come out with a few moist crumbs.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• For an extra chocolatey boost, sprinkle some additional chocolate chips on top before baking.

Keywords: chocolate brownies, fudgy brownies, homemade brownies, easy dessert, chocolate chip brownies, nut brownies