Chewy Chocolate Brownies

Close-up of several slices of rich, fudgy chocolate brownies with a flaky, cracked top and sprinkles of sea salt.

These homemade Chocolate Brownies are packed with rich, gooey chocolate that makes each bite better than the last. Super easy to make, they are perfect for a quick dessert fix or a treat to share with friends. Make a double batch and freeze some for later!

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Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Dessert

Cuisine: American

Keyword: chocolate brownies

Servings:

Calories: 252kcal

Ingredients

¾ cup butter
1 ¼ cups dark chocolate chopped into small pieces
3 eggs
2 egg yolks
2 teaspoons vanilla extract
¾ cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon cocoa powder
½ cup dark chocolate chips
½ teaspoon salt
Sea salt flakes to serve

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9”x9” baking tray with parchment paper.
Place the butter and chocolate in a microwave safe bowl and heat for 1 ½ minutes. Stir, repeat the process in 1 min increments until the chocolate dissolves. Set aside.
¾ cup butter, 1 ¼ cups dark chocolate
In a large bowl, beat the eggs, yolks, and vanilla until they start to get a fluffy texture. Add half of the sugar and continue beating. Add the remaining sugar and beat until the volume has tripled.
3 eggs, 2 egg yolks, 2 teaspoons vanilla extract, ¾ cup brown sugar
Carefully add the melted chocolate to the mixture, pouring it along the sides of the bowl to avoid losing the air you’ve incorporated while beating the eggs.
Sift the flour, cocoa, and salt together, then mix them in well.
2 tablespoons all-purpose flour, 1 tablespoon cocoa powder, ½ teaspoon salt
Add the chocolate chips and mix until you get a smooth batter.
½ cup dark chocolate chips
Pour the batter into the pan and sprinkle some more chocolate chips on top, adjusting the amount to your taste.
Bake in the oven for 25-30 minutes.
Let it cool in the pan.
Once cooled, remove from the pan, let it cool and cut it into squares and sprinkle some sea salt.
Sea salt flakes

Notes

Check Your Oven Temperature: Ovens can vary, so if you know yours runs hot or cold, adjust the temperature accordingly.

Melting Chocolate: You can melt the chocolate with the butter either in a microwave, using short bursts and stirring in between, or using a double boiler on the stove to avoid burning the chocolate.

Don't Overmix: Once you add the flour, mix just enough to combine. Overmixing can lead to tough brownies.

Customize Your Add-Ins: Feel free to mix in nuts like walnuts or pecans, or even milk chocolate chunks or white chocolate chips for a different version of the classic brownie.

Use Quality Chocolate: The better the chocolate, the better the brownies. If you can, use a good quality dark chocolate for a rich, full flavor.

Don't Overbake: Keep an eye on them and check with a toothpick. It should come out with a few moist crumbs attached, not completely clean.

Let Them Cool: Give them time to set up by cooling in the pan. This makes them easier to cut and enhances their fudgy texture.

Serve Them Warm: There's nothing quite like a warm brownie. If you've made them ahead, pop them in the microwave for a few seconds before serving.

Storage Instructions

Cool and Airtight: Make sure your brownies are completely cool before storing. Then, place them in an airtight container to keep them moist and chewy.

Room Temperature: You can store them in the container at room temperature for 3-4 days.

Refrigerate: If you like your brownies a bit firmer, you can store them in the refrigerator. They'll keep for about a week.

Reheat: To bring back that just-baked taste and texture, pop a brownie in the microwave for a few seconds before enjoying it.

Freeze: Individually wrap them tightly in plastic wrap and then in foil. They'll last for up to three months. Thaw at room temperature when you’re ready to eat them, or microwave them for a quick warm-up.

Nutrition