Classic Brownies that are rich and chewy with a crackly crust are an easy pantry recipe (no chocolate chips even needed!) made from melted butter and cocoa powder in just 30 minutes!
If you’ve tried my recipes for Peanut Butter Brownies, S’Mores Brownies, and Cookie Dough Brownies and loved them, but want something a little more classic to serve at your next get together, try this classic, delicious Brownie recipe.
BROWNIES
They’re fudgy, chewy, gooey, chocolatey, cakey, moist, and pretty much any other word you can think of to describe the best Brownie ever.
The next time you have a craving for rich, delicious Brownies with a crackly top and gooey center, you should definitely try this recipe. The great thing about homemade Brownies versus the kind you pick up from the grocery store is that you can control exactly what goes in them and can customize them to fit the occasion. They also have a conveniently short cook time, which makes them easy to bake on a busy night.
Once you’ve mixed together everything for your batch of Brownies and they’ve developed that perfect crackly top, you should still test the middle to make sure that they’re cooked through. All you need to do this is an ordinary toothpick. Insert the toothpick into the center of the pan of Brownies and pull it back out again. If the toothpick is clean, then the inside of the Brownies is solid, and if the toothpick has batter stuck to it then you need to put it back into the oven for a few more minutes. Another handy trick to make your Brownies have a smooth top is to pour the batter into the pan and smooth the top with a rubber spatula.
HOW TO MAKE BROWNIES
- Preheat oven to 350 degrees.
- Grease and flour an 8-inch square pan.
- Mix melted butter, sugar, eggs, and vanilla.
- Whisk in cocoa powder, flour, salt, and baking powder.
- Spread batter into the baking pan evenly.
- Bake in preheated oven for 25 to 30 minutes.
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VARIATIONS ON BROWNIES
- Toppings and Add Ins: Try adding in some semi-sweet, milk chocolate, dark chocolate, or even peanut butter chocolate chips. You can also try some sliced nuts, like cashews or pecans. Try drizzling some chunks of fudge, melted chocolate, caramel sauce, brown sugar, confectioner’s sugar, or even espresso powder over the top of the Brownies to give them a whole new flavor palate.
- Serve with: Try serving up the Brownies with a scoop of Homemade Ice Cream or a dollop of Homemade Whipped Cream.
How Long are Brownies good?
- Serve: Brownies are good at room temperature for up to 2 days before they get stale. You can increase the shelf life by keeping them in plastic wrap or an airtight container.
- Store: Brownies will stay fresher in the fridge. Keep them wrapped up and they will last up to 3 days. They will also stay more moist and you can serve them chilled, straight out of the fridge.
- Freeze: Always let your Brownies cool down to room temperature before you store them. The Brownies will be good in the freezer for up to 3 months, and you can put layers of parchment paper in between them to keep the Brownies from fusing together.
Brownies
Classic Brownies that are rich and chewy with a crackly crust are an easy pantry recipe (no chocolate chips even needed!) made from melted butter and cocoa powder in just 30 minutes!
Ingredients
- 1/2 cup unsalted butter , melted
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Instructions
Preheat oven to 350 degrees.
Spray an 8x8 inch baking pan with baking spray.
Whisk together melted butter, sugar, eggs, and vanilla extract.
Whisk in the cocoa powder, flour, salt, and baking powder.
Spread batter evenly into greased baking pan.
Bake for 25 to 30 minutes.
I personally loved the recipe, I’ve made a couple different brownie recipes throughout the last couple of months (including out of a box lol) and this was by far the best one yet. The only change I made was mixing in crushed pecans mmmm!
Thanks, Kris!
Is the temperature good for both aluminum pans and glass pans? I have a glass one and didn’t want to mess it up.
If you’re using a glass pan, drop the temperature by 25 degrees. Enjoy!
Love this recipe. So simple my son made the last batch. Simple chocolate lovers desert.
I’m glad you all enjoy it so much! Thanks for the 5 stars, Nora.
My son wanted to make something, so here we are – with everything on hand – except a pan. We just moved and I guess I haven’t unpacked it yet. We are doing in paper lined muffin tin. Going to check at 19 minutes… Will let you know!
I just made these, even my mom who hates brownies said they tasted great!!!
Yay!! Glad we could change her opinion.
If I put the batter in a 13×9 pan, what is the cooking time difference?
You’d be making the batter 1/2 as thick, so those brownies would not come out chewy. I suggest doubling the batter for this sized pan. I hope that helps! If already baking, probably 15 minutes to maybe 18 minutes? Happy Thanksgiving!
Excellent recipe. Added pecans and just love the brownies.
Sabrina,
I made these classic brownies this afternoon and they were absolutely delicious! I had read a posted comment where someone had asked you if they could use brown sugar vs granulated white. You said sure. that it would make them deeper in richness. I decided to use 1/2 light brown & 1/2 white sugar. Yummy! Thank you!
You’re welcome!
Made exactly as directed. They turned out moist and delicious. I love how easy these were to make and how the recipe calls for simple ingredients.
I’m glad you enjoyed them, Heather.
These are so good!
Simple ingredients that I had in the house.
Hi! may I know if I can substitute the sugar with half a cup of brown and half a cup of white?
Sure 🙂 It’ll give it a richer, deeper flavor.
These are awful. Not enough cocoa and if you add more, they don’t hold together. Way to sweet.
Just made these for the first time. They are terrific and so easy. Thanks for sharing them.
Thanks for coming back to let me know how much you enjoyed them.
May I know if the temperature is in celcius
Fahrenheit 🙂
The top was perfectly cracked but they were too fudgy to be cut into squares. I’m unsure if I’m at fault 🙁