Easy Classic Chocolate Brownies

By Feli Chic'Cuisine

There is nothing more delicious than chocolate brownies! These brownies strike the perfect balance between fudgy and chewy, with a crackly top that makes them look as good as they taste. The secret? A combination of melted bittersweet chocolate and cocoa powder, which gives them an intense chocolate depth without being overly sweet.

One of the best things about this classic brownie recipe is its versatility. You can enjoy them as they are, or take them up a notch with mix-ins like chopped nuts, chocolate chips, or even a swirl of peanut butter or caramel.

These brownies are perfect for any occasion; whether you’re baking for a weekend treat, a potluck, or just craving something indulgent. Best of all, they come together in one bowl, meaning less cleanup and more time to enjoy your delicious creation!

A Brief History of Brownies

The origins of brownies date back to the 1890s in Chicago, when Bertha Palmer requested a portable chocolate dessert for the 1893 World’s Columbian Exposition. A pastry chef at the Palmer House Hotel created a dense, fudgy chocolate treat, now considered one of the first brownies.

Another theory suggests brownies were a happy accident when a baker forgot to add baking powder to a chocolate cake, resulting in a rich, chewy dessert. By the early 1900s, brownies were appearing in cookbooks, evolving into the beloved classic we enjoy today!

A Family Favorite Brownie Recipe

Chocolate recipes are always my daughter's favorites, but she’s especially fond of this one, so I make it quite often.

There’s something special about baking these brownies, especially during the cold season, as the rich smell of chocolate fills the house, creating a cozy and comforting atmosphere.

This brownie recipe is packed with lots of chocolate, a mix of semi-sweet or bittersweet chocolate and unsweetened cocoa powder - giving it a deep, intense chocolate flavor. The result? A wonderfully moist, fudgy texture that makes every bite irresistible. No matter how many times I make these, they always disappear fast!

Why not give Decadent Vegan Chocolate Brownies a try next?

Decadent Vegan Chocolate Brownies @Feli Chic'Cuisine

Tips for the Best Chocolate Brownies

Use quality chocolate – Since chocolate is the star, opt for a good-quality bittersweet chocolate (around 60-70% cocoa).

Whisk eggs and sugar well – This step helps create that signature crackly top.

Don’t overmix the batter – Overmixing can make brownies dense and tough. Fold the flour gently until just combined.

Want extra fudgy brownies? Reduce the baking time by a couple of minutes for a gooier center.

Serving - Enjoy these brownies as they are, or serve them warm with ice cream for an indulgent dessert.

Storage - Store at room temperature in an airtight container for up to 4 days.

Why I Use Light Brown Sugar

In this brownie recipe, I used light brown sugar, and let me tell you, it makes a difference! The molasses in brown sugar adds a subtle caramel-like flavor, making the brownies taste even richer. Plus, it keeps them extra moist and chewy, which my family loves.

I’ve made brownies with just white sugar before, but using light brown sugar gives them a softer, fudgier texture, exactly how we like them! If you love gooey, melt-in-your-mouth brownies, I highly recommend giving it a try. Trust me, once you do, you’ll never go back!

How to Make Chocolate Brownies

1. Using a double boiler or a heatproof bowl over simmering water, melt the chocolate with the butter, stirring until smooth.

2. Remove from heat, whisk in the sugar while the mixture is warm to help create a crackly top.

3. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, cocoa powder, and salt.

5 Gently fold the dry ingredients into the wet mixture using a spatula - do not overmix.

6. Pour the batter into your prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Here’s a lovely review from one of my readers:

⭐️⭐️⭐️⭐️⭐️

"So rich and chocolatey! I’ve tried many brownie recipes, but this one is by far the best. The texture is just perfect; not too cakey, not too gooey. Will definitely make again!" – James

Easy Classic Chocolate Brownies

These brownies strike the perfect balance between fudgy and chewy, with a crackly top that makes them look as good as they taste.

Prep Time: 15 min Baking Time: 25-30 min

Total Time: 40-45 min Serves: 9-16

Ingredients

115g unsalted butter
215g bittersweet chocolate
300g light brown sugar
4 large eggs
1 tsp vanilla extract
85g flour
1 tsp unsweetened cocoa, natural or Dutch-process
1/4 tsp salt

Method

1. Preheat your oven to 175°C (350°F). Grease and line a 20 x 20 cm (8 x 8 inch) square pan with parchment paper.

2. Using a double boiler or a heatproof bowl over simmering water, melt the chocolate with the butter, stirring until smooth.

3. Remove from heat, whisk in the sugar while the mixture is warm to help create a crackly top. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula - do not overmix.

5. Pour the batter into your prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

6. Remove from the oven and let cool on a wire rack. Once cooled, cut into squares and serve at room temperature.