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Lawrence D. Smith

Rich Bakery Chocolate Brownies

Thick, chewy, intensely chocolatey brownies featuring shiny crackly tops, fudgy centers, and an optional layer of chopped semi-sweet chocolate throughout.
They’re easy to prepare, bake in a square pan, and make a wonderfully rich homemade dessert.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 10 brownies
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup unsalted butter 170 g, cut into small pieces
  • ¾ cup unsweetened Dutch-processed cocoa powder 64 g
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour 125 g
  • 1½ cups sugar 300 g
  • ¼ teaspoon salt
  • 3 medium eggs
  • Optional: 3.5–6 oz 100–170 g chopped semi-sweet chocolate

Equipment

  • 8 × 8-inch (20 × 20 cm) square baking pan
  • Mixing bowls
  • Large mixing bowl
  • Whisk
  • Hand mixer or stand mixer
  • Microwave-safe bowl
  • Silicone spatula
  • Parchment paper
  • Wire rack

Method
 

  1. Prepare the Pan: Grease an 8 × 8-inch (20 × 20 cm) square baking pan, then line it with parchment paper, leaving about 2–3 inches of parchment extending over the sides to create handles. Set the prepared pan aside.
  2. Preheat the Oven: Preheat the oven to 350°F (180°C).
  3. Melt the Chocolate Mixture: Place the butter pieces, Dutch-processed cocoa powder, and vanilla in a microwave-safe bowl. Heat in 10-second increments, stirring thoroughly between each interval, until the butter and cocoa mixture is completely melted and combined.
    Alternatively, melt the mixture in a saucepan over simmering water over medium heat, whisking continuously. Set aside to cool.
  4. Combine the Dry Ingredients: In a large bowl, whisk together the all-purpose flour and salt until evenly combined. Set aside.
  5. Beat the Eggs and Sugar: Place the eggs and sugar together in another large bowl. Using a hand mixer or stand mixer, beat on high speed for about 5–8 minutes, until the mixture becomes thick and resembles cake batter.
  6. Combine the Wet Mixtures: Once the melted cocoa mixture has cooled, add it to the beaten egg-and-sugar mixture. Beat until the ingredients are thoroughly combined.
  7. Fold in the Dry Ingredients: Add the flour mixture to the wet ingredients. Gently fold with a silicone spatula until no white streaks remain. Fold in the chopped semi-sweet chocolate if using. Avoid overmixing.
  8. Fill the Pan: Transfer the brownie batter to the prepared pan and spread it evenly across the surface.
  9. Bake the Brownies: Bake at 350°F (180°C) for about 30 minutes. Begin checking at 28 minutes, then check every 2 minutes afterward.
    The brownies are ready when a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to preserve the fudgy texture.
  10. Cool in the Pan: Allow the brownies to cool in the pan for at least 20 minutes.
  11. Cool Completely: Use the parchment-paper overhang to carefully lift the brownies from the pan and transfer them to a wire rack. Allow them to cool completely.
  12. Slice and Serve: Cut the cooled brownie slab into squares and serve.

Notes

  • For the most consistent baking results, measure the ingredients accurately with a digital kitchen scale.
  • Keep the 8 × 8-inch (20 × 20 cm) pan for thicker brownies. A 9 × 9-inch (23 × 23 cm) pan can be used for thinner brownies, but the pan size will affect baking time.
  • Leave about 2–3 inches of parchment overhang on the sides so the baked brownie slab can be lifted out easily.
  • When melting the butter, cocoa powder, and vanilla in the microwave, use short 10-second intervals and stir well between each one.
  • Let the melted cocoa mixture cool before combining it with the beaten eggs and sugar.
  • Beat the eggs and sugar for the full 5–8 minutes, until the mixture is noticeably thick and resembles cake batter.
  • Fold the dry ingredients gently and stop as soon as the white streaks disappear. Overmixing can affect the brownies' texture.
  • Begin checking for doneness at 28 minutes. A toothpick should come out with a few moist crumbs rather than completely clean.
  • Avoid overbaking if you want to maintain the brownies' fudgy character; longer baking can result in a drier, cakier texture.
  • For cakier brownies, the source suggests adding ½ teaspoon baking powder to the dry ingredients.
  • Store cooled brownies in an airtight container at room temperature for up to 4 days.
  • To freeze, wrap individual brownie squares in plastic wrap and place them in a freezer-safe container for up to about 3 months. Thaw in the refrigerator overnight.