Brownie Desserts

Is there anything more comforting than the smell of rich, chocolatey brownies baking in the oven? I’m not sure there is. Brownies have this magical way of taking you back—whether it’s to childhood afternoons spent licking the spoon or late-night cravings that only a square (or two) of gooey chocolate can satisfy.

And the best part? Brownies are a blank canvas. They’re perfect on their own, but they also play so nicely with just about anything—ice cream, whipped cream, berries, caramel, even a generous swirl of peanut butter. That’s why this recipe is one I keep coming back to again and again. It’s my go-to base brownie: fudgy, chewy, and with that gorgeous crackly top that always gets oohs and ahhs.

So whether you’re planning a cozy night in or hosting friends for dessert, this is the brownie recipe that’ll win everyone over. Let’s get into it.

Why These Brownies Are So Special

You know those brownies that are somehow both dense and soft, with that perfect balance between sweetness and rich chocolate flavor? That’s what we’re going for here. This recipe uses simple pantry staples—nothing fancy—but delivers a next-level dessert that feels bakery-worthy.

What makes them stand out?

• Butter and sugar base that gives the brownies a shiny top and chewy texture.

• A full cup of cocoa powder for deep, chocolatey richness.

• Chocolate chips or chunks folded in at the end for those melty bites that make every square irresistible.

• Super versatile – enjoy them as-is, or use them in parfaits, trifles, or sundaes.

And let’s be honest, there’s something really satisfying about cutting into a tray of cooled brownies and seeing that perfectly baked, slightly gooey center.

Ingredients You’ll Need

Let’s start with what you’ll need. Chances are, you’ve got most of these in your kitchen already:

• 1 cup unsalted butter

• 2¼ cups granulated sugar

• 4 large eggs

• 1 tablespoon vanilla extract

• 1 cup unsweetened cocoa powder

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1½ cups all-purpose flour

• 1 cup chocolate chips or chunks

STEP-BY-STEP INSTRUCTIONS 

Let’s break down the first part of this recipe. It’s all about building that rich, chocolatey base.

Step 1: Preheat and Prep

Preheat your oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment paper if you want super easy cleanup (and neatly cut squares).

Step 2: Melt the Butter

In a large saucepan, melt the butter over low heat. Keep an eye on it—no browning or bubbling, just a slow melt. Once it’s completely melted, remove it from the heat.

Step 3: Stir in the Sugar

Add your sugar directly into the melted butter and stir until the mixture is glossy and smooth. This step helps create that signature crackly top you see on bakery-style brownies.

Step 4: Whisk in the Eggs and Vanilla

Whisk in your eggs one at a time, mixing well after each addition. Then stir in the vanilla. The batter will start to thicken and become silky—this is exactly what you want.

Step 5: Add Dry Ingredients

Stir in the cocoa powder, salt, and baking powder until fully incorporated. No dry spots allowed! Take your time and mix well to keep the texture smooth and consistent.

Welcome back! Now that we’ve built our rich, velvety brownie batter base, it’s time to bring it all together, bake it off, and (if you’re like me) try very hard not to sneak a taste before it cools. In this second half of the recipe, we’re finishing the batter, popping it into the oven, and exploring some of the fun ways you can customize your brownies to suit any occasion—or craving.

Whether you like your brownies with a fudgy center, stuffed with extras, or as part of a decadent sundae, this recipe is the perfect place to start.

Finishing the Batter and Baking to Perfection

This is where the magic really starts to happen. Once your wet and dry ingredients are mixed, it’s time for the final additions and baking.

Step 6: Fold in the Flour

Gently fold in the 1½ cups of all-purpose flour, mixing just until no white streaks remain. You want to avoid over-mixing here—that’s the key to keeping your brownies tender and chewy rather than dense and dry.

Step 7: Add the Chocolate Chips

Next, stir in 1 cup of chocolate chips or chunks. I love using semi-sweet chips for that classic chocolate taste, but you can totally switch it up with dark, milk, or even white chocolate. Want a little texture? Throw in a handful of chopped walnuts or pecans here too.

Step 8: Pour and Spread the Batter

Pour the thick, glossy batter into your prepared pan. Use a spatula to spread it evenly to the edges. The batter should be thick but spreadable—don’t worry if it takes a minute to smooth out.

Step 9: Bake

Bake at 350°F for 28 to 32 minutes, depending on your oven. You’ll know they’re done when a toothpick inserted near the center comes out with a few moist crumbs (not totally clean—you don’t want to overbake).

Step 10: Cool Completely

This step is hard, I know. But resist the urge to slice in too early. Let the brownies cool completely in the pan—this helps them set up and gives you those beautiful, clean edges when you cut them.

Tips for Brownie Success

You don’t have to be a professional baker to make show-stopping brownies. Here are a few helpful tips I’ve picked up over time:

• Use real butter. It’s tempting to swap in margarine or oil, but butter is what gives brownies their rich flavor and perfect texture.

• Don’t overmix. Once the flour goes in, mix just until combined. Overworking the batter can make your brownies tough.

• Let them cool. Cutting brownies too soon can make them fall apart or appear underbaked. Letting them cool gives them time to set and develop the ideal chewy texture.

• Customize the mix-ins. Think of this recipe as your brownie base. From here, you can go classic or get creative.

Fun Variations You’ll Want to Try

One of the reasons I love this recipe so much is how endlessly adaptable it is. Depending on your mood—or what you have in your pantry—there are so many directions you can go:

• Brownie Sundaes: Warm up a square, top it with a scoop of vanilla ice cream, a drizzle of hot fudge, and a little whipped cream. Add sprinkles or nuts if you’re feeling fancy.

• Swirled Brownies: Add spoonfuls of peanut butter, Nutella, or caramel to the top of the batter and swirl with a knife before baking.

• Mocha Brownies: Stir in 1 tablespoon of instant espresso powder with the cocoa for a coffeehouse twist.

• Holiday Brownies: Mix in crushed candy canes around Christmas, or add pastel-colored candies for Easter.

• Brownie Parfaits: Crumble the baked brownies and layer with whipped cream, berries, or pudding for an easy no-bake dessert.