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4.7 from 342 votes

My Go-To Brownie Recipe {Deep, Dark Chocolate Brownies}

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 24 Brownies (9X13-inch pan)
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup salted butter
  • 8 ounces semisweet chocolate (see note)
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • ⅓ cup unsweetened natural cocoa powder or Dutch-process cocoa powder
  • ½ tsp salt
  • ⅔ cup all-purpose flour

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a 9X13-inch metal pan with foil and spray foil with cooking spray (if using glass, decrease oven temperature by 25 degrees). Alternatively, you may use parchment. The brownie batter is pretty sticky, so I like lining the pan for easy cleanup.
  2. In a microwave-safe bowl (or in a saucepan on the stove), melt the butter and chocolate in 1-minute increments (or over low heat on the stove), stirring in between until melted and smooth (don't overheat!).
  3. Add 1 cup of the sugar to the warm chocolate mixture. Let the mixture cool until lukewarm, 4-5 minutes.
  4. Whisk in the remaining 1 cup sugar and vanilla.
  5. Add the eggs one at a time, mixing well after each addition, until mixture is glossy and smooth.
  6. Whisk in the salt and cocoa powder, then add the flour and stir with a rubber spatula or spoon until it just disappears (don't overmix).
  7. Spread the batter evenly in the prepared pan, and bake until the edges are set and a toothpick inserted in the center comes out with sticky/moist crumbs, 25 to 35 minutes.
  8. Cool to room temperature before cutting. It helps even more to chill the brownies for 1-2 hours before cutting. Lift from the pan, place on a cutting board, and cut into squares.

Notes

  • Cocoa: over the years, I've made these brownies with both natural, unsweetened cocoa powder and Dutch-process cocoa powder. You can see more information on the differences between the two cocoa powders here, but in this recipe, either works great. The Dutch-process cocoa gives the brownies a slightly deeper, sweeter, richer chocolate flavor, whereas the natural, unsweetened cocoa powder offers a more classic brownie flavor. 
  • Chocolate: bar chocolate (like the baking bars you can find above the chocolate chips or the Pounds Plus bars at Trader Joe's, etc) are preferable in this recipe, but chocolate chips can work, too, if they are a good-melting chocolate chip, like the Ghirardelli or Guittard brand. I haven't had the best luck using Nestle's chocolate chips in this recipe, although that may just be a personal preference (tastewise).

Nutrition Information

Serving 1 Brownie Calories 216kcal (11%) Carbohydrates 25g (8%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 55mg (18%) Sodium 130mg (5%) Fiber 1g (4%) Sugar 20g (40%)

Nutrition Facts

Serving: 24Brownies (9X13-inch pan)

Amount Per Serving

Calories

% Daily Value*

Serving 1 Brownie
Calories 216kcal 11%
Carbohydrates 25g 8%
Protein 2g 4%
Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 55mg 18%
Sodium 130mg 5%
Fiber 1g 4%
Sugar 20g 40%

* Percent Daily Values are based on a 2,000 calorie diet.