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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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/chocolate-brownie-recipe/