Classic Bakery Brownie Recipe

These classic bakery-style brownies bake up perfectly in a 9×9-inch pan with chewy edges, a fudgy center, and a shiny crackly top. Made with melted chocolate, cocoa powder, and plenty of butter, they're rich, deeply chocolatey, and everything a homemade brownie should be.

Yield: 16 brownies
Pan: 9×9-inch (23×23 cm)
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Difficulty: Easy

Ingredients

Brownie Batter

• 170g (12 tbsp) unsalted butter

• 113g (4 oz) semisweet chocolate, chopped

• 150g (¾ cup) granulated sugar

• 150g (¾ cup packed) light brown sugar

• 3 large eggs, room temperature

• 2 tsp vanilla extract

• 60g (¾ cup) natural unsweetened cocoa powder

• 120g (1 cup) all-purpose flour

• ½ tsp baking powder

• ½ tsp kosher salt

• 150g (¾ cup) semisweet chocolate chips

Instructions

1. Prepare the Pan

Preheat the oven to 350°F (177°C).

Line a 9×9-inch baking pan with parchment paper, leaving enough overhang on two sides to lift the brownies out after baking.

2. Melt the Butter and Chocolate

In a microwave-safe bowl, combine the butter and chopped semisweet chocolate.

Microwave in 20 to 30-second intervals, stirring well after each, until completely melted and smooth.

Let cool for 2 to 3 minutes.

3. Whisk the Eggs and Sugars

In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar for 2 to 3 minutes, until the mixture becomes lighter in color and slightly thickened.

Whisk in the vanilla extract.

Tip: This step helps create the shiny, crackly top.

4. Add the Chocolate

Slowly whisk the melted chocolate mixture into the egg mixture until smooth and glossy.

5. Add the Dry Ingredients

In a separate bowl, whisk together:

• Cocoa powder

• Flour

• Baking powder

• Salt

Fold the dry ingredients into the chocolate mixture using a rubber spatula just until combined.

Fold in the semisweet chocolate chips.

Do not overmix.

6. Bake

Spread the batter evenly into the prepared pan.

Bake for 30 to 35 minutes, or until:

• the edges are set,

• the center still looks slightly soft, and

• a toothpick inserted near the center comes out with a few moist crumbs.

Avoid overbaking. The brownies will continue to set as they cool.

7. Cool and Slice

Allow the brownies to cool completely in the pan.

For the cleanest slices, refrigerate for 45 to 60 minutes before lifting them out and cutting with a sharp knife.

Man-Made Tips

• Use room-temperature eggs. They blend more easily into the batter and help create a shiny top.

• Use a chopped chocolate bar for melting. Chocolate bars melt more smoothly than chocolate chips, which contain stabilizers to help them hold their shape.

• Natural cocoa powder (like Hershey's) gives these brownies their classic flavor and chewy texture.

• Don't overbake. The center should still look slightly underdone when the pan comes out of the oven.

• Store tightly covered at room temperature for up to 4 days, or freeze for up to 3 months.