Brownies American Recipe
The ultimate fudgy, chocolate-packed dessert that brings warm comfort to any baking adventure.
Ingredients
- 1 ½ cups unsalted butter (or coconut oil for a dairy-free twist)
- 2 cups granulated sugar
- 4 large eggs, at room temperature brings structure & shine
- 1 teaspoon pure vanilla extract (I love Nielsen-Massey)
- 1 cup unsweetened cocoa powder (Dutch-processed gives deeper color)
- 1 cup all-purpose flour (swap with 1:1 gluten-free blend if needed)
- ½ teaspoon kosher salt (balances the sweetness)
- 1 teaspoon baking powder (for slight lift)
- 1 cup semisweet or dark chocolate chips (Ghirardelli work wonders)
- ½ cup plain whole-milk Greek yogurt (for extra moisture)
- ½ cup chopped walnuts or pecans (toasty crunch)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy lifting.
- Melt the butter (or coconut oil) gently in a heavy-bottomed saucepan over low heat, stirring until smooth—about 2 minutes. Remove from heat and whisk in sugar until glossy.
- Add eggs one at a time, beating well after each addition so the batter looks silky; stir in vanilla. Tip: room-temperature eggs blend without cooling the butter.
- Sift together cocoa powder, flour, salt, and baking powder in a bowl; fold into the wet mixture until just combined—don’t overmix or edges get cakey.
- Stir in chocolate chips and, if you like, Greek yogurt for extra chew or nuts for crunch. The batter should be thick and shiny.
- Scrape the batter into the prepared pan, smooth it out, and bake for 25–30 minutes. The edges should be set, and the center should still jiggle slightly.
- Remove from oven, cool on a wire rack, then slice into 16–18 even squares. Enjoy warm or cooled for a classic fudgy bite.
Notes
During testing, I discovered that letting the batter rest for 5 minutes before baking helps the sugar dissolve fully, giving you an extra-crackly top. Double the chocolate chips for an extra indulgent treat.
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