Brownies

By Lidey Heuck

Published October 10, 2023

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5(4,943)
Comments
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There are many kinds of brownies, but this simple recipe aims for a chewy, fudgy texture with a shiny, crackly top. Theories abound on what creates that delectable flaky top layer, but here, it is achieved by dissolving the sugar into the butter, then stirring in chocolate chips until melted. Use semisweet chocolate for sweeter brownies, or dark for a slightly more grownup treat, and feel free to stir in ½ cup chopped walnuts or pecans before baking if you like a little extra crunch. For easy cutting, let the brownies cool completely and use a hot, dry knife, wiping off the crumbs in between cuts.

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Ingredients

Yield:9 to 12 servings

  • Nonstick cooking spray, for greasing

  • ½ cup /113 grams unsalted butter (1 stick)

  • 1 cup/200 grams granulated sugar

  • ½ cup/86 grams dark or semisweet chocolate chips

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ½ cup/47 grams unsweetened cocoa powder

  • ½ cup/64 grams all-purpose flour

  • ½ teaspoon kosher salt

  • ⅛ teaspoon baking soda

Ingredient Substitution Guide
Nutritional analysis per serving (9 to 12 servings)

28 grams carbs; 51 milligrams cholesterol; 213 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 2 grams fiber; 107 milligrams sodium; 3 grams protein; 21 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 325 degrees, with a rack positioned in the center. Grease an 8-inch-square baking pan with cooking spray and line the bottom with parchment paper.

  2. Step 2

    Combine the butter and sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the butter comes to a simmer. Turn off the heat, then add the chocolate chips and stir until melted. (The mixture will be grainy at this point.) Pour into a large mixing bowl and set aside until just warm to the touch.

  3. Step 3

    Add the eggs and vanilla to the mixing bowl and whisk vigorously for 1 minute, until pale and glossy. Add the cocoa powder and whisk until incorporated. Add the flour, salt and baking soda and mix with a wooden spoon or spatula until well combined. Transfer the batter to the prepared pan and smooth the top.

  4. Step 4

    Bake brownies until a toothpick comes out with just a few crumbs on it, 30 to 33 minutes. Cool completely in the pan before slicing into squares. Brownies will keep for up to 3 days, well-wrapped at room temperature.

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Ratings

5 out of 5
4,943 user ratings
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Comments

Gregg

Seeing this recipe & all the great reviews, I knew I needed to make these brownies. Though Rashid’s recipe also intrigued me, given his 32 year ownership of a brownie factory, & simpler recipe all mixed in one pot. Solution: bake both Sorry Rashid, there is simply no comparison to Lidey’s truly amazing recipe, with its moist, rich, very chocolaty brownies, having just the right balance between almost cakey to nice and fudgie. Not to mention the shiny, crackly top layer. Just wonderful!

rashid alexander

Forget all of that. I owned a brownie company for 32 years. 1 pound of sugar. 3/4 pound of all purpose flour. 5 1/2 ounces unsweetened chocolate. 1 pound of unsalted butter. 5 large eggs beaten. (Optional, 12 oz of walnuts or pecans.) In saucepan melt butter and chocolate, add sugar, next add eggs, then flour, finally add nuts. Heat oven to 350 degrees. using 8 by 11 (or close to that) greased and floured baking pan (or parchment paper), depending on your oven, 40 minutes or so.

Ellen Tabor

I always use an instant-read thermometer to test doneness now; brownies are done at 206 deg F. That way, you get a perfectly moist and fudgy brownie once they cool. I start checking at the shortest recommended baking time.

Bill D NYC

I have tried to make these twice and failed miserably first time to crumbly and next time I opened to oven to check and I must have not mixed well enough because some parts were bubbling like a stew. I will not give up because the color and flavor seem good. Help.

Melsie

I have made these a couple of times as per recipe. They taste fabulous but I don’t get the shiny cracked top - just a normal cake top. I reckon the mix is a bit thick - not sure what I’m doing wrong. I use Dutch processed cocoa - could that be the cause? Maybe my eggs are too small so the mix is a bit drier than it should be?

Rocreate

These are the best brownies I have ever tasted!!!!!!

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