This post may contain affiliate links. Please read our disclosure policy.
I started my brownie journey with a recipe that was loaded with melted chocolate, creating an ultra-fudgy texture. But after some experimenting (and five test batches later!), I found that cutting back on the melted chocolate and increasing the cocoa powder gave me the perfect balance—still fudgy but with a slightly chewy bite.
With a crispy, shiny top and just enough chew to soak up vanilla ice cream, this is my definition of the perfect classic brownie!
These are my husband’s favorite brownies! Thank you so much for sharing!
-Sarah
The idea of creating a “classic” brownie felt daunting, since everyone has a different idea of what that means—fudgy, chewy, cakey, crispy on the outside, moist, or chocolatey. It felt like an uphill battle!
I realized I didn’t even know what my favorite kind of brownie was. How could I create MY perfect classic brownie when I wasn’t sure what I liked?
So, the brownie testing began.
After five batches—starting with super fudgy and discovering I prefer a chewier texture—I finally landed on what I consider the perfect classic brownie.
How do I describe my classic brownie recipe?
It’s still fudgy, but not molten chocolate fudgy. It has a crispy, shiny top and a slight chew. My ideal brownie is one that can soak up a bit of vanilla ice cream!
I’ve done all the hard work when it comes to perfecting this brownie recipe, testing batch after batch to get just the right balance of fudgy and chewy. From experimenting with different amounts of melted chocolate to fine-tuning the technique for that shiny, crispy top, I left no detail unchecked. You can trust that this recipe has been thoroughly tested so you can bake up the perfect classic brownie every time!
Homemade Brownies Ingredients
- ¾ cup (90g) all-purpose flour
- ½ tsp salt
- ⅓ cup (28g) unsweetened natural cocoa powder
- 2 oz unsweetened chocolate, chopped
- ½ cup (113g) unsalted butter, cubed
- 1 ¼ cups (248g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- ¼ cup (59ml) vegetable oil
- 1 tsp vanilla extract
How to Make Homemade Brownies
- Preheat the oven to 350°F. Grease an 8×8-inch pan with non-stick spray.
- In a medium bowl, whisk together the flour, salt, and cocoa powder.
- In a small saucepan over low heat, melt the chopped unsweetened chocolate and cubed butter, stirring occasionally for about 5 minutes.
- In a stand mixer or with a hand mixer, beat the sugar, eggs, and egg yolk for 60 seconds until pale yellow and doubled in volume.
- Gradually pour the melted chocolate into the egg mixture while mixing on low speed. Add the vegetable oil and vanilla extract, continuing to mix on low.
- Slowly add the dry ingredients to the wet mixture, mixing until fully combined.
- Pour the batter into the prepared pan. Bake for 30-33 minutes in a glass pan or 25-27 minutes in a metal pan, or until a toothpick inserted in the center comes out clean. For chewier brownies, bake for 35-37 minutes (glass) or 30 minutes (metal).
How to Make Chewy Homemade Brownies
I initially began with a brownie recipe packed with melted chocolate, which is what gives brownies that super fudgy texture. However, to create a chewier bite, I reduced the amount of melted chocolate and increased the cocoa powder.
How to Make a Brownie with a Crispy, Shiny Top
After researching various tips, I found that beating the sugar with the eggs is the key to getting that shiny, crispy top. The amount of granulated sugar in the recipe is also crucial for this effect.
Butter VS. Oil in Brownies
For my taste, I found that the perfect brownie comes from using a mix of butter and vegetable oil. Butter boosts the chocolate flavor, while oil helps create a chewier texture.
How Many Eggs To Put In Brownies
Finally, the egg debate. I discovered that my favorite combination is 2 whole eggs plus an extra yolk. The added yolk brings more fat, resulting in a fudgier brownie.
Should I Bake Brownies in a Glass or Metal Pan
I used a glass 8×8 inch baking pan because that’s what I have in my kitchen! You can use a metal pan and I would recommend decreasing the baking time by 5 minutes. Metal pans heat up faster and can produce chewier brownies.
Can I Add Nuts or Other Add-Ins to These Brownies?
Definitely! Add 1/2 cup to 3/4 cup of add-ins. You could add any variety of chopped nuts, chocolate chips, peanut butter chips, mint pieces, caramel bits, reese’s pieces, etc.
Gluten Free Homemade Brownies
I recommend and tested this recipe multiple times with King Arthur’s Measure for Measure All Purpose Gluten Free Flour.
More Dessert Recipes
Tap stars to rate!
Homemade Brownies
Ingredients
- ¾ cup (90g) all-purpose flour
- ½ tsp salt
- ⅓ cup (28g) unsweetened natural cocoa powder
- 2 oz unsweetened chocolate, chopped
- ½ cup (113g) unsalted butter, cubed, 1 stick
- 1 ¼ cups (248g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- ¼ cup (59ml) vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch pan with non-stick spray.
- In a medium bowl, whisk together the flour, salt, and cocoa powder.3/4 cup (90g) all-purpose flour, 1/2 tsp salt, 1/3 cup (28g) unsweetened natural cocoa powder
- In a small saucepan over low heat, melt the chopped unsweetened chocolate and cubed butter, stirring occasionally for about 5 minutes.2 oz unsweetened chocolate, 1/2 cup (113g) unsalted butter
- In a stand mixer or with a hand mixer, beat the sugar, eggs, and egg yolk for 60 seconds until pale yellow and doubled in volume.1 1/4 cups (248g) granulated sugar, 2 large eggs, 1 large egg yolk
- Gradually pour the melted chocolate into the egg mixture while mixing on low speed. Add the vegetable oil and vanilla extract, continuing to mix on low.1/4 cup (59ml) vegetable oil, 1 tsp vanilla extract
- Slowly add the dry ingredients to the wet mixture, mixing until fully combined.
- Pour the batter into the prepared pan. Bake for 30-33 minutes in a glass pan or 25-27 minutes in a metal pan, or until a toothpick inserted in the center comes out clean. For chewier brownies, bake for 35-37 minutes (glass) or 30 minutes (metal).
Can you double or triple the recipe to make a 9×13 pan of brownies? If so, are the measurements just increased ?
Hi Jenny! I haven’t tried doubling yet, but if I were to bake it in a 9×13 inch pan, I would try doubling the recipe first and see how that turns out. Obviously the baking time will need to be adjusted.
Hi, Can I have the substitute of eggs for this recipe ? I wanna make it eggless one.
Fabulous recipe! I think the extra step of whipping the eggs and the sugar in this recipe makes all of the difference. I made them in a disposable aluminum pan and cooked them to perfection for 25 minutes. This recipe is a keeper!
These are my husband’s favorite brownies! He doesn’t like cakes or most brownies, but these are the bee’s knees. He said they remind him of the brownies his granny’s cook used to make. Any recipe that can take someone back to their childhood is pure magic! My kids love them too. I love to whip up a batch when we have surprise guests over for dinner. I start them before making dinner, and we end with a sweet treat that tastes like I spent so much time on. Thank you so much for sharing!
Properly measure the flour? Properly measured anything is measured by weight on a scale. So if you want to emphasize proper measuring, you do it how it supposed to be done. Right?
Hi Albina! Yes, the most accurate way to measure flour is by weight. However most people do not own a food scale so the best way to measure flour using measuring cups is the spoon and level method.
I love a dark, bittersweet brownie. Can I use Hershey’s Extra Dark Cocoa? I am not sure but I believe it is a dutched or alkalized cocoa.
I looks great and I would love to try this recipe but I don’t understand the measurements. Could you please put it in grams? Thank you so much
Delicious recipe!