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Brownie Recipes: Fudgy Homemade Brownies Everyone Will Love

Brownie Recipes don’t just belong to bake sales—they belong to late-night cravings, lazy Sundays, and that moment you realize you need something chocolatey right now. This recipe for brownies is my go-to when I want that gooey center with the perfect crinkly top. It’s not about perfection; it’s about pure chocolate comfort. We’re talking gooey brownie recipes that melt in your mouth, the kind of brownie recipes easy enough that you don’t even need a mixer. If you’ve been searching for a recipe brownies that hits the sweet spot between a classic brownies recipe and a basic brownie recipe you grew up on, this one’s your new favorite. The smell alone is worth preheating your oven. Grab your whisk—we’re making magic.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keywords: basic brownie recipe, Brownie Recipes, brownie recipes easy, classic brownies recipe, gooey brownie recipes, recipe brownies, recipe for brownies
Servings: 12 pieces
Author: Elena

Ingredients

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup chocolate chips (optional but highly encouraged)

Instructions

  1. Preheat the oven to 350°F and grease a 9x13-inch baking pan. Line it with parchment paper for easy removal later.
  2. In a large bowl, whisk together melted butter and sugar until smooth and slightly glossy. Don’t rush—this is where the fudginess begins.
  3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and take a second to appreciate the aroma.
  4. Sift together the flour, cocoa powder, salt, and baking powder. Fold the dry ingredients gently into the wet mix until just combined—no overmixing, we’re not baking bread here.
  5. Fold in the chocolate chips (if you’re feeling extra indulgent). Pour the batter into the prepared pan and smooth the top.
  6. Bake for about 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. If it’s completely clean, you’ve gone too far—sad brownies aren’t welcome here.
  7. Let them cool completely before cutting. Or don’t. I won’t judge you if you grab a spoon while they’re still warm.

Notes

Use high-quality cocoa powder for the best chocolate flavor. If you want a deeper flavor, add a teaspoon of espresso powder—it won’t taste like coffee, but it’ll make the chocolate pop. For extra chewiness, slightly underbake and chill before slicing. Store leftovers (if any) in an airtight container for up to 4 days.