These classic brownies are a testament to the beauty of simplicity. Fudgy, chocolatey, and irresistibly good, they’re a treat for young and old that never lasts long in our kitchen.
Sometimes nothing satisfies quite like Classic Brownies — dense, chocolatey, and perfectly balanced between fudgy and cakey. There’s something timeless about pulling a tray of rich, fragrant brownies from the oven, filling the whole kitchen with anticipation.
This simple homemade brownie recipe delivers the nostalgic texture and deep cocoa flavor that boxed mixes just can’t match. If you love homemade chocolate treats, you might also enjoy our Milk Chocolate Muffins, another easy, crowd-pleasing bake packed with melty chocolate goodness.
With minimal ingredients and no fancy equipment required, you’ll have a tray of rich, tender brownies ready for slicing in no time. Whether you love the crisp edge pieces or the soft, gooey centers, these Classic Brownies are pure chocolate bliss. And if you’re looking for a beautiful dessert to impress alongside these homey favorites, our Black and White Cheesecake offers a stunning, elegant contrast.
Quick Recipe Snapshot
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 16 small brownies
- Difficulty: Easy
Ingredients You’ll Need
- ½ cup unsalted butter, melted (113g)
- 1 cup granulated sugar (200g)
- 2 large eggs
- 1 teaspoon vanilla extract (5ml)
- ⅓ cup unsweetened cocoa powder (35g)
- ½ cup all-purpose flour (60g)
- ¼ teaspoon salt (1g)
- ¼ teaspoon baking powder (1g)
How to Make Classic Fudgy Brownies
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and sugar until glossy.
- Beat in the eggs and vanilla until thick and pale.
- Sift in the cocoa powder, flour, salt, and baking powder. Fold gently until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 22–25 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Let cool completely in the pan before slicing into squares.
Handy Tips for Success
- Don’t overmix the batter — it keeps the brownies tender.
- Underbake slightly for extra fudgy centers.
- Chill before slicing for the cleanest, neatest edges.
Fun Variations to Try
- Stir in chopped walnuts, pecans, or chocolate chunks.
- Swirl a little peanut butter or caramel over the batter before baking.
- Add a sprinkle of flaky sea salt on top for a sweet-salty finish.
Nutrition Information (Per Brownie)
- Calories: 140 kcal
- Carbohydrates: 18g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 60mg
- Fiber: 1g
- Sugar: 14g
A Bite of Brownie History
Brownies are an American baking classic, first popularized in the early 20th century when chocolate became more widely available.
Originally served as portable, rich desserts for luncheons and picnics, they quickly became a beloved home-baked treat.
Today, Classic Brownies continue to charm chocolate lovers with their dense texture, crackly tops, and deep cocoa richness.
Best Ways to Serve Classic Brownies
Brownies are delicious on their own or warmed and topped with a scoop of vanilla ice cream.
They’re perfect for parties, potlucks, afternoon snacks — or whenever a chocolate craving strikes.
FAQs About Classic Brownies
Can I double the recipe?
Yes — just double all the ingredients and bake in a 9×13-inch pan. They’ll take about 30–35 minutes, but keep an eye on them near the end.
How do I get the perfect crackly top?
Whisking the butter and sugar until glossy, and beating the eggs until pale, helps create that signature shiny, crackled crust. It’s a small step that makes a big difference.
Can I freeze brownies?
Definitely. Once they’ve cooled, wrap them tightly and freeze for up to 3 months. I like to freeze them in individual squares so they’re easy to grab when the mood strikes.
How can I make them extra fudgy?
Slightly underbake them — just until the center has a soft wobble and a toothpick comes out with moist crumbs. Then cool completely before slicing.
Can I use a different pan size?
You can use a 9×9-inch pan for slightly thinner brownies. Just reduce the baking time a bit, and check for doneness around the 20-minute mark.
What’s the best cocoa powder to use?
Unsweetened natural cocoa gives a classic, rich flavor. Dutch-process cocoa will work too, but the taste is smoother and slightly less sharp — still delicious either way.
Can I make them gluten-free?
Yes — use a 1:1 gluten-free flour blend. The texture may be slightly different, but the brownies will still be rich, gooey, and full of that classic chocolate goodness.
Final Thoughts
Simple, rich, and always crowd-pleasing, Classic Brownies are proof that sometimes the simplest treats are the most irresistible.
I always cut them a little unevenly, like my grandmother did. It makes them feel homemade, like something passed from one hand to another, still warm.
Perfect for every chocolate lover and every occasion.
