This brownie recipe is my all-time favorite because it never lets me down! It consistently delivers brownies that are wonderfully dense, with just a touch of lightness, thanks to the baking soda. I hope you give this recipe a try and enjoy it as much as I do!
Choosing the Right Baking Pan
The type of pan you use can significantly impact your brownies’ texture and overall doneness. Dark and metal pans absorb heat quickly, leading to faster cooking times. In contrast, glass pans take longer to heat up, meaning brownies baked in glass will require a longer baking time compared to metal or dark pans.
Baking Time for Brownies
Baking time depends on your pan choice. When using a clear glass baking dish, my brownies typically take around 30 minutes to bake fully. If you use a dark or metal pan, check your brownies at the 20-minute mark to prevent over-baking.
You’ll know the brownies are ready when the edges appear dry and crackly, while the center looks slightly moist on top. Insert a skewer into the middle—if it comes out with a few moist crumbs but no wet batter, the brownies are done. If you’ve added chocolate chips, some areas may appear wet due to melted chocolate, so be sure to test in multiple spots.
Mixing Brownie Batter for the Perfect Texture
For dense brownies, avoid overmixing the batter, as too much air will result in a more cake-like texture. Mix just until the ingredients are incorporated. Pay special attention after adding the flour—overmixing at this stage can lead to tougher brownies. To keep your brownies tender, gently fold in the flour until no dry streaks remain. If adding chocolate chips or other mix-ins, stir them in before incorporating the dry ingredients to minimize overmixing.
I always recommend mixing by hand instead of using an electric mixer. This reduces the risk of overmixing and ensures a better texture.
Storing Brownies
To keep brownies fresh at room temperature, store them in an airtight container to prevent drying out. They will stay fresh for 3 to 5 days at room temperature or up to a week if refrigerated.
Freezing Brownies
Brownies can be frozen for up to 2 months. Store them in an airtight, freezer-safe container or a plastic bag. When ready to eat, let them thaw at room temperature for a few hours or overnight in the refrigerator. If refrigerated, allow them to come to room temperature before serving to ensure the best texture.
Reheating Brownies
For a warm, gooey brownie, wrap it in parchment paper followed by aluminum foil and heat in a 350°F oven for 3 to 5 minutes. The parchment paper prevents sticking, while the foil helps retain moisture. You can also microwave brownies in 10-second intervals until warmed through.
Scaling the Recipe
This brownie recipe scales easily—you can double, triple, or even halve it, depending on how many brownies you need.
Brownie Variations and Add-Ins
For extra chocolatey goodness, I love adding semisweet chocolate chips. However, there are plenty of other ways to customize your brownies:
- Swap semisweet chocolate for white or dark chocolate.
- Add nuts like walnuts, almonds, or hazelnuts.
- Swirl in cream cheese for a cheesecake brownie.
- Incorporate peanut butter, caramel, or Nutella for extra flavor.
- Fold in unsweetened coconut flakes for a twist.
My favorite way to enjoy brownies is with a scoop of ice cream and a drizzle of chocolate sauce, but the possibilities are endless!
Ingredients
- 1/2 cup (1 stick / 115g) unsalted butter
- 1/2 cup (100g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (40g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup (4 ounces) semisweet chocolate chips or chunks (optional)
Instructions
- Preheat the oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Melt the butter in a microwave-safe bowl or on the stovetop. While the butter is still warm, whisk in the brown sugar and granulated sugar until combined.
- Add the eggs and vanilla extract, whisking until fully incorporated.
- Sift in the flour, cocoa powder, salt, and baking soda. If using, add the chocolate chips at this stage. Gently fold the mixture together until no dry streaks remain.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25 to 30 minutes, checking for doneness with a skewer.
- Allow the brownies to cool in the pan for 10 to 15 minutes before transferring them to a wire rack.
- Slice and enjoy plain or with your favorite toppings!
More Delicious Recipes to Try
- Brown Butter Brownies
- Red Velvet Brownies
- Chocolate Cake
- Best Chocolate Chip Cookies
- Chocolate Peanut Butter Fudge Bars