If you’re chasing that perfect brownie vibe—shiny crackly top, deep chocolate flavor, and a center that’s fudgy and chewy at the same time—this is the bake.
These brownies are the kind you “accidentally” cut into bigger squares because, honestly, why not. No weird ingredients, no fussy steps—just a reliable method that delivers every single time.
Why You’ll Love This
They’re rich without being heavy, chewy on the edges with a fudgy middle, and they bake up with that iconic glossy top that makes brownies look bakery-level—while still being totally doable on a weeknight.
Ingredients
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup (95g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder (natural or Dutch-process)
- 1/2 teaspoon fine salt
- 1/2 cup (85g) semisweet chocolate chips or chopped chocolate (plus more for the top, optional)
How to Make It
- Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving a bit of overhang so you can lift the brownies out later. Lightly grease the parchment if you want extra insurance.
- Melt the butter in a medium saucepan over low heat (or in a microwave-safe bowl). As soon as it’s melted, take it off the heat so it doesn’t get too hot.
- Whisk in the granulated sugar and brown sugar until the mixture looks glossy and slightly thick. This quick “warm whisk” step helps set up that crackly brownie top.
- Add the eggs and egg yolk one at a time, whisking vigorously after each. Keep going for about 45–60 seconds total until the batter looks smoother and a bit lighter. Whisk in the vanilla.
- Sift in the flour, cocoa powder, and salt. Switch to a spatula and fold just until you don’t see dry streaks. Don’t overmix—stop as soon as it comes together.
- Fold in the chocolate chips/chopped chocolate. The batter will be thick (that’s a good sign).
- Spread the batter evenly into the prepared pan. If you’re feeling extra, sprinkle a few more chocolate chips on top for the glossy puddle situation.
- Bake for 23–28 minutes, or until the edges look set and the center is just barely set. A toothpick should come out with moist crumbs (not wet batter). Don’t wait for it to come out clean—clean usually means overbaked.
- Cool completely in the pan for the fudgiest texture. Lift out using the parchment overhang, slice, and serve.
Tips for the Best Results
- Use an 8×8 pan, not a 9×9. A larger pan spreads the batter thinner and bakes it faster, which can cost you that fudgy center.
- Room-temp eggs matter. They blend in smoothly and help create that shiny, crinkly top. In a hurry? Place cold eggs in warm water for 5–10 minutes.
- Whisk like you mean it (briefly). Whisking the warm butter + sugars, then the eggs, helps build the glossy top without needing a mixer.
- Measure cocoa and flour correctly. Spoon into your measuring cup and level it off. Packing them in can make brownies dry or cakey.
- Don’t overbake. Pull them when the center looks set but still soft. They finish cooking as they cool.
- Let them cool fully before slicing. For clean squares, chill for 30 minutes and use a sharp knife wiped clean between cuts.
Variations
- Walnut or pecan crunch: Fold in 1/2 cup chopped toasted nuts for a classic chewy-crunchy combo.
- Espresso boost: Add 1 teaspoon espresso powder with the dry ingredients to make the chocolate taste even more intense.
- Salted top: Sprinkle flaky sea salt over the batter right before baking for that sweet-salty bakery vibe.
- Double chocolate: Use a mix of semisweet and dark chocolate chunks, or swirl in 2–3 tablespoons chocolate hazelnut spread before baking.
- Mint chocolate: Swap vanilla for 1 teaspoon peppermint extract (or do 1 1/2 tsp vanilla + 1/2 tsp peppermint) and add extra chips.
Storage & Reheating
Store brownies in an airtight container at room temperature for up to 4 days (they stay chewiest on day 2). For longer storage, freeze tightly wrapped squares for up to 2 months. To reheat, microwave a brownie for 10–15 seconds for a warm, fudgy center—or eat it straight from the freezer if that’s your thing.
FAQ
How do I know when fudgy brownies are done baking?
Look for set edges and a center that no longer looks wet and shiny. A toothpick inserted near the center should come out with moist crumbs. If it comes out clean, they’re likely overbaked (and less fudgy).
Can I make these brownies in a 9×13 pan?
Yes—double the recipe and bake in a 9×13-inch pan. Start checking around 25 minutes, but expect closer to 28–35 minutes depending on your oven. You’re still aiming for moist crumbs, not a clean toothpick.
Why didn’t I get that shiny, crackly top?
The crackly top usually comes from dissolving sugar well and whisking the eggs into the warm butter-sugar mixture. Make sure your butter is melted (not scorching hot), whisk the sugars in until glossy, and whisk the eggs vigorously for about a minute before adding dry ingredients.
Can I use oil instead of butter?
Butter brings flavor and helps with that classic brownie texture. If you need a swap, you can use 1/2 cup neutral oil, but the flavor will be less rich and the top may be slightly different. If you do, consider adding an extra splash of vanilla and using chocolate chunks for more depth.
How do I cut brownies cleanly without tearing them?
Cool completely first. For super clean edges, chill the pan in the fridge for 30–60 minutes, then slice with a sharp knife wiped clean between cuts. This keeps the fudgy center from smearing all over your knife (and your patience).