Chocolate Brownies

40 min | easy | vegetarian

Stack of fudgy chocolate brownie squares with crackly tops on a white plate on a light wooden table; a few chocolate pieces sit nearby in the background.

Published Jun 29, 2025

Prep Time	Cook Time	Total Time
15 min	25 min	40 min

Rate/Review

Introduction

These classic chocolate brownies are rich, fudgy, and loaded with melty semi-sweet chocolate chips in every bite.

They come together with simple pantry staples, so you can whip up a cozy homemade treat anytime a chocolate craving hits.

Serve them warm with a scoop of ice cream for dessert, or cut them small for easy party and lunchbox treats.

Three thick, fudgy chocolate brownie squares stacked on a white plate, showing a crackly top and moist, dense crumb; background softly blurred.

How to Make Chocolate Brownies

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Preheat the oven and prepare the pan

Preheat your oven to 350°F.
Grease an 8x8 inch baking pan or line it with parchment paper, leaving an overhang for easy lifting.
Melt the butter and mix in the sugar

Melt the stick of unsalted butter in a medium saucepan over low heat or in a microwave-safe bowl.
Remove from the heat, then stir in the granulated sugar until the mixture looks thick and glossy.
Let the mixture cool for 3 to 5 minutes so it does not scramble the eggs.

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Whisk in the eggs and vanilla

Whisk in the eggs one at a time, mixing well after each addition until the batter looks smooth.
Stir in the vanilla extract until it is fully combined.
Add the dry ingredients and chocolate chips

In a small bowl, whisk together the cocoa powder, flour, salt, and baking powder to break up any lumps.
Gently fold the dry mixture into the wet batter until just combined, avoiding overmixing to keep the brownies tender.
Fold in the semi-sweet chocolate chips so they are evenly distributed throughout the batter.
Bake and cool the brownies

Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake for 22 to 26 minutes, or until the edges look set and a toothpick comes out with moist crumbs.
Cool the brownies completely in the pan on a wire rack before slicing into squares.

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Close-up of thick, fudgy chocolate brownie squares stacked on parchment paper, with a shiny crackly top and sprinkled flaky sea salt; more brownies blur in the background.

Substitutions

Replace butter with coconut oil: Use refined coconut oil in the same amount for a dairy-free option with a light, subtle coconut note.
Replace all-purpose flour with a 1:1 gluten-free blend: Swap in your favorite 1:1 gluten-free baking blend to make tender brownies that still taste rich and chocolaty.
Replace semi-sweet chocolate chips with chopped dark chocolate: Use chopped dark chocolate for pockets of melty chocolate that feel a little more grown up and intense.

Stack of thick, fudgy chocolate brownie squares with crackly tops on a white plate on a rustic wooden table; a blurred mug sits in the background.

Tips

Line the pan for clean edges: A parchment sling lets you lift the whole slab out at once, so you get neat, bakery-style squares.
Do not overbake: Pull the brownies when the center still looks slightly soft, since they continue to set as they cool.
Mix by hand for fudgy texture: Stirring with a spatula instead of a mixer keeps less air in the batter and gives denser, chewier brownies.
Chill before slicing: For the cleanest cuts, chill the baked brownies for thirty minutes, then use a sharp knife to slice.

Nutrition Facts ^*

Energy	291	kcal
Protein	4	g
Total Fat	16	g
Carbohydrates	38	g
Dietary Fiber	3	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I know when the brownies are done?: Look for set, slightly pulled away edges and a center that no longer jiggles when you gently shake the pan. A toothpick should come out with a few moist crumbs, not wet batter.
Can I double this recipe for a larger batch?: Yes, double all ingredients and bake in a 9x13 inch pan at the same temperature. Start checking around 28 minutes, since a larger pan can bake a little faster at the edges.
Can I add nuts or other mix-ins?: Fold in up to one cup of chopped nuts, extra chips, or candy pieces with the chocolate chips. Too many add-ins can keep the brownies from baking evenly, so avoid overloading the batter.

Serving Suggestions

These brownies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for contrast.

For a fun twist, swirl a few spoonfuls of peanut butter or raspberry jam into the batter before baking.

A sprinkle of flaky salt on top right after baking adds a sweet salty finish that tastes extra indulgent.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Anita Gutierrez, Tampa: This has been my go-to brownie recipe since it was originally posted, and I keep coming back to it! I have made it so many times, and it has never let me down. Letting the butter and sugar sit a few minutes before adding the eggs is such a simple thing, but it really does make a difference. The cocoa and chips combo is also a keeper that I use as a base and just switch up the add ins here and there. I have never had brownies come out this good with such a short ingredient list anywhere else. I will say I am glad I line the pan with parchment now for lifting them out since cutting neat squares can be a pain- even if you chill them first. — 5 ★

Eunice: Glad this one’s been a keeper for you, Anita! Letting the butter and sugar cool a bit really helps the batter stay smooth. For cleaner cuts, try a long sharp knife wiped warm and dry between slices, and keep using that parchment sling for easy lifting.
Lois, Denver, CO: Made these for family dinner and they came out perfectly fudgy, everyone went back for seconds! — 5 ★

Eunice: Happy they turned out well, Lois!