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Brownie Recipe





Ultimate Fudgy Brownie Recipe

Description

Indulge in the rich, chocolatey goodness of the ultimate fudgy brownie recipe. These brownies are everything a chocolate lover dreams of: dense, moist, and bursting with intense chocolate flavor. With a shiny, crackly top and a gooey interior, this recipe is perfect for any occasion, whether you’re serving them as a dessert at a dinner party or just treating yourself to a sweet snack.

Ingredients

  • 1 cup (230g) unsalted butter
  • 8 ounces (230g) semi-sweet chocolate, coarsely chopped
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 3/4 cup (65g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup (175g) chocolate chips (optional)

Instructions

Step-by-Step Instructions – Brownie Recipe

  1. Preheat the Oven and Prepare the Pan:
    • Preheat your oven to 350°F (177°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the brownies out easily once they’re done. Set aside.
  2. Melt the Butter and Chocolate:
    • In a medium saucepan, melt the butter over medium heat. Once melted, remove from heat and add the chopped semi-sweet chocolate. Stir until completely melted and smooth. Allow to cool slightly.
  3. Mix the Sugars and Eggs:
    • In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vanilla extract. Add the eggs one at a time, whisking well after each addition. The mixture should be thick and creamy.
  4. Combine Wet and Dry Ingredients:
    • Slowly pour the slightly cooled chocolate mixture into the egg and sugar mixture, whisking continuously to combine. Be sure the chocolate mixture isn’t too hot to avoid scrambling the eggs.
  5. Add the Dry Ingredients:
    • Sift the flour, cocoa powder, and salt together in a separate bowl. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Be careful not to overmix.
  6. Incorporate Chocolate Chips (Optional):
    • If using, fold the chocolate chips into the batter until evenly distributed.
  7. Bake the Brownies:
    • Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
  8. Cool and Serve:
    • Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve.

Tips and Variations – Brownie Recipe

  • Nutty Brownies: Add 1 cup of chopped walnuts or pecans to the batter for added crunch and flavor.
  • Espresso Brownies: Add 1 tablespoon of instant espresso powder to the dry ingredients to enhance the chocolate flavor.
  • Peanut Butter Swirl: Drop spoonfuls of peanut butter on top of the batter and use a knife to swirl it before baking.
  • Cheesecake Brownies: Make a simple cheesecake batter with cream cheese, sugar, and an egg, and swirl it into the brownie batter for a rich twist.
  • Frosted Brownies: Once the brownies are cool, top them with a layer of chocolate ganache or your favorite frosting for an extra indulgent treat.

Preparation and Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 35-40 minutes
  • Cooling Time: 1 hour
  • Total Time: Approximately 1 hour 55 minutes

Nutritional Information (Per Serving)

  • Calories: 240
  • Protein: 3g
  • Fat: 12g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Sugar: 25g
  • Sodium: 70mg

Historical Facts about Brownie Recipe

The origins of the brownie are shrouded in mystery and debate. Some culinary historians believe that the brownie was first created in the United States at the end of the 19th century. The first known printed recipe for brownies appeared in the 1897 Sears, Roebuck Catalog, but these brownies were molasses-based and had a cake-like texture.

A more chocolate-focused recipe appeared in the 1906 edition of the Boston Cooking School Cookbook, authored by Fannie Merritt Farmer. This version included the chocolate that is now a hallmark of the modern brownie, marking a significant evolution from its earlier iterations.

The most popular legend attributes the invention of the brownie to Bertha Palmer, a prominent Chicago socialite. In 1893, she asked a pastry chef at the Palmer House Hotel to create a dessert suitable for ladies attending the Chicago World’s Columbian Exposition. The result was a dense, chocolatey square we would recognize today as a brownie. This original recipe is still served at the hotel and features an apricot glaze and walnuts.

As brownies gained popularity throughout the 20th century, they began to appear in a wide variety of forms, from dense and fudgy to light and cakey. The versatility and ease of making brownies have cemented them as a beloved dessert in American households and beyond.

The name “brownie” itself is a reference to the color of the dessert, which is a deep, rich brown due to the inclusion of chocolate. Over time, brownies have become a canvas for bakers to experiment with flavors and add-ins, ranging from nuts and caramel to various types of chocolate and even savory elements.

Today, brownies are enjoyed worldwide and have inspired numerous variations and hybrids, such as brownie cookies and brownie cheesecakes. Despite these innovations, the classic fudgy brownie remains a favorite, celebrated for its rich chocolate flavor and satisfying texture.