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My Go-To Brownie Recipe {Deep, Dark Chocolate Brownies}

Yield: 24 Brownies (9X13-inch pan)
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 1 cup (227 g) salted butter
  • 8 ounces (227 g) semisweet chocolate (see note)
  • 2 cups (424 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • ⅓ cup (28 g) unsweetened natural cocoa powder or Dutch-process cocoa powder
  • ½ tsp salt
  • ⅔ cup (95 g) all-purpose flour

Instructions 

  • Preheat the oven to 350 degrees F. Line a 9X13-inch metal pan with foil and spray foil with cooking spray (if using glass, decrease oven temperature by 25 degrees). Alternatively, you may use parchment. The brownie batter is pretty sticky, so I like lining the pan for easy cleanup.
  • In a microwave-safe bowl (or in a saucepan on the stove), melt the butter and chocolate in 1-minute increments (or over low heat on the stove), stirring in between until melted and smooth (don't overheat!).
  • Add 1 cup of the sugar to the warm chocolate mixture. Let the mixture cool until lukewarm, 4-5 minutes.
  • Whisk in the remaining 1 cup sugar and vanilla.
  • Add the eggs one at a time, mixing well after each addition, until mixture is glossy and smooth.
  • Whisk in the salt and cocoa powder, then add the flour and stir with a rubber spatula or spoon until it just disappears (don't overmix).
  • Spread the batter evenly in the prepared pan, and bake until the edges are set and a toothpick inserted in the center comes out with sticky/moist crumbs, 25 to 35 minutes.
  • Cool to room temperature before cutting. It helps even more to chill the brownies for 1-2 hours before cutting. Lift from the pan, place on a cutting board, and cut into squares.

Notes

Cocoa: over the years, I've made these brownies with both natural, unsweetened cocoa powder and Dutch-process cocoa powder. You can see more information on the differences between the two cocoa powders here, but in this recipe, either works great. The Dutch-process cocoa gives the brownies a slightly deeper, sweeter, richer chocolate flavor, whereas the natural, unsweetened cocoa powder offers a more classic brownie flavor. 
Chocolate: bar chocolate (like the baking bars you can find above the chocolate chips or the Pounds Plus bars at Trader Joe's, etc) are preferable in this recipe, but chocolate chips can work, too, if they are a good-melting chocolate chip, like the Ghirardelli or Guittard brand. I haven't had the best luck using Nestle's chocolate chips in this recipe, although that may just be a personal preference (tastewise).