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Brownies Recipe

Brownies Recipe

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Yasmin Fahr


The classic chocolate brownie is something I often crave and always love. Think the smell of brownies baking will bring the neighbors over? Feel free to double the batch, just in case!

Almost everyone has a seriously impassioned opinion about what kind of brownie is the absolute best. Chewy! Cakey! Soft and gooey! But whatever your favorite style, when presented with a plate of homemade brownies, hardly anyone can resist having at least one (after all, it’s only polite!).

Click here to see How to Make the Perfect Brownie.


*Note: For chewy brownies, use 1 less egg.


  • 3/4 cups butter, plus more for greasing
  • 3 ounces unsweetened chocolate
  • 2 ounces dark chocolate
  • 1 1/4 cup sugar
  • 3 eggs*
  • 1 1/2 teaspoon vanilla extract
  • 3/4 cups flour
  • 1 tablespoon cocoa powder
  • 1/2 cup semisweet chocolate chips (optional)
  • 1/2 cup pecans or walnuts, chopped (optional)


Calories Per Serving396

Folate equivalent (total)14µg3%

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This is seriously the best way we've ever combined peanut butter and chocolate.

Baileys Irish Cream Brownies

Our Baileys Irish Cream Brownies are fudgy, rich, and chocolatey with great notes of coffee and espresso throughout&mdashso, in short, super indulgent. Nobody has to know that the first ingredient is a box of brownie mix! The Baileys buttercream we made is melt-in-your-mouth fluffy and has a gentle, yet luxurious coffee cream flavor that shouldn&rsquot just be paired with brownies. Then, the chopped espresso beans added at the end provide an excellent crunch. Doctoring up a box mix is a great way to save time and energy, and stirring in luxurious ingredients like mini chocolate chips and espresso powder give them a homemade feel. We used Ghiradelli brownie mix, but feel free to use your favorite. We found the chocolate-covered espresso beans at a local grocery store&mdashjust check the candy aisle. These would be great with a cup of coffee or Irish coffee.

Reviews ( 47 )

These really are "SO GOOD BROWNIES". I made these and another recipe that called for unsweetened chocolate and these were the winner all around the house! I made them exactly as the recipe calls, no substitutions at all and they are definitely a new favorite!

The consistency of these brownies are out of this world amazing they're fudgy but still soft and chewy. But these are so sweet I couldn't even bare to eat them. I even used 3/8 more unsweetened chocolate squares (1 & 1/2 squares) more than the recipe called for because I like ultra rich brownies. They were still entirely TOO SWEET. I am remaking this recipe with 1c - 1 & 1/2 c sugar and I recommend you do the same. Other than the sweetness, this recipe is quite good.

Just had my first bite and they ate like eating a straight cup of sugar. Moving onto another recipe.

We came off a month long jag of making fudge from the recipe on the Hershey's Cocoa label. Ever made it?It's the most unforgiving recipe ever. If you stir too much after it cools, or there's humidity in the air in a neighboring state, you're screwed. It either becomes Spoon Fudge or you can't get it out of the pan - there are so many ways to fail.

This is why I tried this Brownie recipe. It has the word easy in the title, and I now need easy. One dish, one pan, no stove-top cooking required. These are the best brownies ever! Ooey and Gooey and Cakey, all in one pan. I didn't add but pecans, cuz you gotta have nuts in your brownies. And I agree with the guy who added icing, but I was too lazy. Next time, though. cuz I'll be making these ALOT!

Fudge Brownies

Fudgy, cakey, fudgy, cakey. can't make up your mind? If you're looking for a brownie that's right in between those two styles, you've found it. These brownies combine a fudge brownie's ultra-moist texture with a subtle cake-like rise, for the best of both worlds.


  • 4 large eggs
  • 1 1/4 cups (106g) Dutch-process cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder, optional for enhanced flavor
  • 1 tablespoon vanilla extract
  • 16 tablespoons (227g) unsalted butter, room temperature
  • 2 1/4 cups (447g) sugar
  • 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
  • 2 cups (340g) chocolate chips


Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 1 minute, or until smooth. You can do this while you're melting your butter (next step).

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.

Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.

Take it a step further

Make your absolute favorite brownie

Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for 28 to 32 minutes, until the edges feel set, and the center should look very moist, but not uncooked. When testing to see if brownies are done, take a toothpick or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you'll be left with a small divot in the center of your brownies just cut around it when you're cutting the brownies into squares.

Remove them from the oven and cool on a rack before cutting and serving.

Storage information: Store any leftovers, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Fudge Brownies.

Want to make whole-grain brownies? Check out our recipe: Whole Grain Brownies.

Begin by melting the butter in a microwave-safe bowl.

Add the chopped chocolate. (You can just break it apart with your hands no need to dirty a cutting board.)

Whisk until the chocolate is melted. The heat of the butter should be enough to melt the chocolate completely, but if not, heat the mixture in the microwave for 20 seconds or so and whisk again.

Meanwhile, whisk the eggs in a large bowl.

Add the sugars, salt and vanilla.

Whisk in the chocolate-butter mixture.

Whisk until just combined.

Line a 9吉-in baking pan with parchment paper, then either spray the paper with non-stick cooking spray or grease with butter. Be sure to leave an overhang this makes it easy to lift brownies out of the pan before cutting. Pour the brownie batter into the prepared pan.

Bake for about 45 minutes, or until the top has formed a shiny crust and the batter is moderately firm.

Cool completely on a rack, then use the parchment overhang to transfer the un-cut brownies to a cutting board.

Use a sharp knife to trim the hard edges (those are for the cook!).

Cut the brownies into squares and enjoy!


This post may contain affiliate links. Read my disclosure policy.

Classic Brownies that are rich and chewy with a crackly crust are an easy pantry recipe (no chocolate chips even needed!) made from melted butter and cocoa powder in just 30 minutes!

If you’ve tried my recipes for Peanut Butter Brownies, S’Mores Brownies, and Cookie Dough Brownies and loved them, but want something a little more classic to serve at your next get together, try this classic, delicious Brownie recipe.

They’re fudgy, chewy, gooey, chocolatey, cakey, moist, and pretty much any other word you can think of to describe the best Brownie ever.

The next time you have a craving for rich, delicious Brownies with a crackly top and gooey center, you should definitely try this recipe. The great thing about homemade Brownies versus the kind you pick up from the grocery store is that you can control exactly what goes in them and can customize them to fit the occasion. They also have a conveniently short cook time, which makes them easy to bake on a busy night.

Once you’ve mixed together everything for your batch of Brownies and they’ve developed that perfect crackly top, you should still test the middle to make sure that they’re cooked through. All you need to do this is an ordinary toothpick. Insert the toothpick into the center of the pan of Brownies and pull it back out again. If the toothpick is clean, then the inside of the Brownies is solid, and if the toothpick has batter stuck to it then you need to put it back into the oven for a few more minutes. Another handy trick to make your Brownies have a smooth top is to pour the batter into the pan and smooth the top with a rubber spatula.

Rolo Brownies Recipes

These Rolo Brownies are a rich decadent dessert that starts with a brownie mix plus caramel sauce, chocolate chips and Rolo candy.

Keyword Rolo Brownies Recipe


  • Family Size Brownie mix (for 9×13 pan)
  • eggs, oil, water (per brownie mix instructions)
  • 12 ounce bag of Rolo candy, half unwrapped
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 jar caramel sauce


Preheat the oven to 350 degree&rsquos and line the 9×13 baking dish with parchment paper.

Follow the directions on the back of the brownie box to prepare the brownie batter then stir in 1/2 cup of semi-sweet chocolate chips.

Pour half of the batter into the baking dish.

Place the unwrapped Rolo candy all over the top of the brownie batter.

Then pour the rest of the brownie batter over the Rolo&rsquos.

Bake in the preheated oven for 35-40 minutes. Allow to cool completely.

To Make The Ganache , place the chocolate chips into a heat safe bowl.

Using a small sauce pan, heat up the heavy whipping cream until it starts to simmer and steam.

Pour heated heavy whipping cream over the chocolate chips. Allow to sit for one minute.

Using a whisk, mix until smooth.

Pour the Ganache over the cooled brownies.

Allow the Ganache to harden for two hours in the fridge.

Remove brownies from the refrigerator and lift the brownies out of the baking dish.

Yes of course!! Today (and most often) I added some mini chocolate chips, because in my mind, more chocolate = more better. Plus the chips make the tops pretty. So there’s that. Obviously you don’t have to add chocolate chips. You could get creative and add:

  • Chopped peanut butter cups
  • Nuts
  • Chopped Snickers…or really any type of candy bar
  • Coconut
  • Toffee Bits


Step 1

Preheat oven to 325°. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray set baking dish aside.

Step 2

Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan smooth top.

Step 3

Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.

Step 4

Transfer pan to a wire rack let cool completely in pan. Using foil overhang, lift brownie out of pan transfer to a cutting board. Cut into 16 squares.

How would you rate Cocoa Brownies?

If you want quick fudgy brownies with a crackly top and chewy crispy edges, you will like these brownies. Instead of lining with foil, I used an 8x8 metal pan, buttered and dusted with cocoa powder, and they released just fine. I added chopped pecans, a lot of them, and I always add a little cinnamon to brownies, too, for depth. I used half white sugar and half brown. When I make these again, I'll decrease the sugar by a 1/4 cup and see how they go.

Will they turn out well if I only have a metal pan and not glass?

The easiest and one of the tastiest brownie recipes ever! I was slightly skeptical reading the reviews. but the recipe won me over! I was a bit hesitant about using glass pan lined with foil but I stuck with it and it turned out great. Yes the brownie turned out a bit flat BUT the fudgy-ness makes up for it! The top was crispy and crackly like any good brownies. A tad bit too sweet so might use only 1 cup of sugar next time. Might add some nuts next time. Also yes, the serving size pretty small (due to its flatness) but it's perfect for lone baker like me. This will probably my new go-to brownie recipe now - so simple and delicious!

From Thailand, Living in VA

Just blown away by how misguided some of these reviews are. There's no leavening, these are fudgy brownies, and the picture correctly shows them to be pretty flat. They are truly amazing, and taste like more complicated recipes I've made that require melting chocolate. Just use high quality butter, eggs, and cocoa and follow the recipe. (I did find that mine took a little bit longer, but I think it's because I just kept checking them!)

I had been looking for a go to brownie recipe and i honestly don't know what it is about this one its just perfect! trust me you have to make this- (i never leave reviews) but the next time i remake this recipe i'll be sure to insert pictures. Happy baking :)

I'm making these now but I wanted to address the flatness of the brownies in other posts. there is nothing in this recipe to make them rise. They are just a basic fudge brownie. If you want them to rise, you need some baking powder or use a self rising flour. but thats a cake..

This easy recipe is my go to for brownies. We prefer fudge brownies so this is great for us but if you want cake like ones, I suggest you not use this. We also love to add in white or milk chocolate chips at times. Yes—-we love chocolate.

These brownies turn out nothing like the photo/description - and trust me I know how to bake something basic like brownies. The overall flavor is okay, mine (like many others) did not rise at all, like at all. I feel like they missed something in the recipe. :(

These were super yummy. Love that it was a brownie recipe that had ingredients from the pantry. The top cracked and they were a bit flat, but I used a slightly bigger dish than what was asked for (guessing that's why a lot of people's are flat). Also cut some of the salt in the batter and instead sprinkled a bit on top before putting it in the oven. Definitely will make again!

These taste great, but are definitely not for someone with a big appetite aka me - the serving size is TINY. Basically had to eat about 4-5 servings to feel even remotely satisfied. I brought the sugar down to 1 cup, but these were still quite sweet. Maybe because I used light brown sugar?? Hold off on half the salt in the recipe and instead add some on top right before putting it into the oven - so, so good. taste: 4.5/5, fullness/satisfaction: 2.5/5

My entire family and I love this recipe and we've made them on multiple occasions. The edge peices are my personal favorite with their crunchy exterior and fudgy interior. They did come out a little flat but I didn't think it was at all a problem. If you want a thicker brownie I reccomend using a smaller tin and leaving them in the oven for another 10-15 minutes! I also found that swaping out the 1/2 cup of melted butter with a 1/2 cup of melted virgin coconut oil made it all the more decadent. All in all, this is a fabulous recipe!

They turned out super flat here too, but they were very good anyways. I like brownies on the chewier side so I was quite satisfied! Use good cocoa.

I have had a longstanding opinion that boxed brownies are totally unnecessary as it's not tough to make brownies from scratch. This recipe makes my point for me! I needed 35 min to get the top to crack, but mine look pretty much like the photo. They're flat and fudgy with a crackly top. One thing that I think might help people: when it says whisk vigorously after each egg, really whisk it! I beat until they were visibly lighter in color and mine turned out perfectly. Next time I think I'm going to try with an alt grain -- maybe buckwheat flour? -- in place of the AP.

Loved this recipe! Brought the sugar down to 1 cup and added half a bar of 70% chocolate chunks in the end, they were bittery chocolaty fundgy deliciousness

Rotterdam, The Netherlands

These were wonderful, simple fudgy brownies. The top of mine didn't crack, but were still delicious. Next time I would try mixing in some walnuts or something.