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4.9 from 126 votes

The Best Brownie Recipe

Look no further, these thick, fudgy Bakery Style Brownies are the perfect, one bowl brownie recipe you'll ever need! They also make a great bake sale treat!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 16 brownies
Calories: 324 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 cup unsalted butter
  • ½ cup semi-sweet chocolate morsels
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line a 9-inch square baking dish with parchment paper. Set aside.
  2. In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
  3. Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
  4. Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR.
  5. Pour batter into dish and bake for about 40 minutes. Remove from oven and cool completely before cutting.

Notes

  • These can be made in ONE bowl. Whether you use a medium sized saucepan, or microwave safe large bowl...clean up is a breeze!
  • I use semi-sweet or dark chocolate chips in my brownies, use what you have on hand! You can even toss some in at the end to make them chocolate chip brownies! Or toss in some walnuts for some nutty brownies!
  • LINE your baking dish with parchment paper (or foil). Not only does it make clean up easier, but you can just lift your brownies out of the pan and cut them!
  • Use a metal pan instead of a glass baking pan. It transmits the heat evenly in brownies, which results in the perfect texture. You may find your brownies under-cooked if using glass...add a few extra minutes to the baking time.
  • DO NOT OVER STIR. When you add in the dry ingredients, use slow but big stirs to incorporate the dry into the wet. Just when you see no more dry, STOP STIRRING!
  • Want to eat them sooner? Chill them in the refrigerator so they are easier to cut. Want to make a brownie ice cream sundae? Eat them warm!
  • If dipping them in chocolate and adding topping, you'll definitely want to wait until they have cooled COMPLETELY. Then cut them in 9 large squares, and cut those squares diagonally so you'll be left with 18 triangles. I use this melting chocolate for perfect results!
  • STORAGE: Store brownies in airtight container at room temperature for up to a week. Or freeze for up to 3 months.
  • Baking time. If you like thick and gooey brownies, cook them from 35-40 minutes. If you prefer them cooked all the way through (and not gooey at all) increase time to 45-50 minutes.

Nutrition Information

Serving 1brownie Calories 324kcal (16%) Carbohydrates 40g (13%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 6g Cholesterol 69mg (23%) Sodium 99mg (4%) Fiber 2g (8%) Sugar 31g (62%)

Nutrition Facts

Serving: 16brownies

Amount Per Serving

Calories 324

% Daily Value*

Serving 1brownie
Calories 324kcal 16%
Carbohydrates 40g 13%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 6g 35%
Cholesterol 69mg 23%
Sodium 99mg 4%
Fiber 2g 8%
Sugar 31g 62%

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