Love baking cookies? Find 1,849 irresistible recipes in The Cookies Cookbook — from classic chocolate chip to creative creations.
I’ve got the ultimate brownie recipe that gives you a fudgy, chocolate‑chip‑laden center and a crisp, crackled top. Melt 115 g butter, whisk in 200 g sugar, then add two room‑temperature eggs and vanilla. Fold in sifted cocoa, flour, baking powder, and salt, and finally stir in semi‑sweet and milk chocolate chips. Bake in an 8 × 8‑inch metal pan at 175 °C for 35‑45 minutes until the surface shines and a toothpick shows moist crumbs. Let them rest for 30 minutes, then a full day for perfect texture, and you’ll discover even more tips.
Chocolate Chip Brownie Batch
- 115 g unsalted butter, melted
- 150 g semi‑sweet chocolate chips
- 50 g milk chocolate chips
- 200 g granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 30 g unsweetened Dutch‑process cocoa powder
- 95 g all‑purpose flour, weighed
- ½ tsp baking powder
- ¼ tsp salt
- Preheat the oven to 175 °C (350 °F). Line an 8 × 8‑inch metal pan with parchment paper, letting the paper overhang for easy removal.
- In a medium bowl combine the melted butter and sugar; whisk for about 60 seconds until the mixture looks glossy and the sugar crystals dissolve.
- Add the eggs, one at a time, whisking after each addition, then stir in the vanilla extract.
- Sift together the cocoa powder, flour, baking powder, and salt; fold the dry mixture into the wet batter just until combined—overmixing will make the brownies tough.
- Gently fold in the semi‑sweet and milk chocolate chips, distributing them evenly without crushing.
- Pour the batter into the prepared pan, spreading it into with a spatula.
- Bake for 35‑45 minutes, checking for a shiny surface with hairline cracks and a toothpick that comes out with a few moist crumbs. The edges should be slightly puffed and beginning to pull from the pan sides.
- Remove from the oven and let the pan sit on a wire rack for at least 30 minutes before lifting the brownies out using the parchment overhang. Cool completely on the rack before slicing.
I find that using a metal 8 × 8‑inch pan gives the tallest, most consistent brownies with that perfect balance of fudgy centers and crisp edges.
Measuring flour by weight is essential; too much flour makes them dense, while too little leads to spreading.
Also, underbaking just a minute or two guarantees a moist, gooey interior because the brownies continue to set as they cool.
Letting them rest for a full 24 hours improves texture, as the flavors meld and the crust firms up for clean, satisfying cuts.
Originated in 1900S American Kitchens
When I trace brownies back to the early 1900s, they emerged from American kitchens as a chocolate‑rich evolution of the 1896 molasses version that Fannie Merritt Farmer published.
By 1904 chocolate recipes appeared in Home Cookery and Service Club Cook Book, and 1906 introduced Baker’s chocolate squares.
Butter, sugar, and flour ratios stayed steady, while eggs dropped to one by 1910, solidifying the dense, cake‑like texture we love.