Brownies

Rich cocoa brownies with chocolate chips and a moist centre.

An uncut chocolate-chip brownie slab cools in its rectangular pan on a rack.
Makes
About 24 pieces
Heat
190°C
Baking time
About 25 min; check by 30 min
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Cocoa brownies with chocolate chips

Makes
About 24 pieces
Heat
190°C
Baking time
About 25 min; check by 30 min
United States Supplement

Cocoa brownies with chocolate chips

Method

  1. 01 · Prepare

    Before mixing

    Use: Pan + oven

    Heat oven; grease pan.

    Ready when: Pan evenly coated.

    A baker prepares an empty rectangular brownie pan.
    01 PrepareGrease the rectangular pan before mixing the batter.

  2. 02 · Mix

    Until uniform

    Use: Batter ingredients

    Add ingredients in listed order. Stir, beat smooth; spread in pan.

    Ready when: Smooth batter.

    Chocolate-chip brownie batter being spread in a rectangular pan.
    02 MixSpread the thick batter evenly into the pan.

  3. 03 · Bake

    About 25 minutes; check by 30

    Use: Batter

    Bake until edges separate slightly.

    Ready when: Centre toothpick: clean or moist crumbs, never wet batter.

    A baker checks a baked brownie slab with a wooden tester at the oven.
    03 BakeCheck the centre; the tester should retain moist crumbs.

  4. 04 · Cool

    Until cool

    Use: Brownies

    Cool completely before cutting.

    Ready when: Set interior.

    An uncut chocolate-chip brownie slab cools in its rectangular pan on a rack.
    04 CoolCool the whole slab completely before cutting.

What to look for

StageLook / feel forNeeds attention
TestMoist crumbs are acceptable.Liquid batter on toothpick.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Messy slicesCut while warmCool completely.Allow cooling time.

Keep individual portions or batter depth unchanged when scaling; baking time does not scale with batch weight. For iced brownies, spread a thin layer of cooled chocolate ganache over the cold slab and add sprinkles if desired; refrigerate until set before cutting. For peanut-swirl brownies, dot 75 g smooth peanut butter over the batter and draw a knife through it gently before baking.

Recipe

Cocoa brownies with chocolate chips

Cocoa brownies with chocolate chips, ready to scale to your batch.

How do I make it?

  1. Prepare the pan

    Before mixing

    Heat the oven to 190°C and grease the 23 × 33 cm pan evenly.

    A baker prepares an empty rectangular brownie pan.
    Grease the rectangular pan before mixing the batter.

    Ready when: Pan evenly coated.

  2. Mix the batter

    Until uniform

    Add the batter ingredients in the order shown in the ingredient list. Stir them together, beat until smooth, then spread the batter in the pan.

    Chocolate-chip brownie batter being spread in a rectangular pan.
    Spread the thick batter evenly into the pan.

    Ready when: Smooth batter.

  3. Bake the brownies

    About 25 minutes; check by 30

    Bake until the edges pull away from the pan slightly. Start checking at about 25 minutes and check by 30 minutes; a toothpick in the middle should have moist crumbs or come out clean, without wet batter.

    A baker checks a baked brownie slab with a wooden tester at the oven.
    Check the centre; the tester should retain moist crumbs.

    Ready when: Centre toothpick: clean or moist crumbs, never wet batter.

  4. Cool before cutting

    Until cool

    Leave the brownies until completely cool so the middle can set, then cut into pieces.

    An uncut chocolate-chip brownie slab cools in its rectangular pan on a rack.
    Cool the whole slab completely before cutting.

    Ready when: Set interior.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Messy slicesCut while warmCool completely. Allow cooling time.
Useful recipe notes

Keep individual portions or batter depth unchanged when scaling; baking time does not scale with batch weight. For iced brownies, spread a thin layer of cooled chocolate ganache over the cold slab and add sprinkles if desired; refrigerate until set before cutting. For peanut-swirl brownies, dot 75 g smooth peanut butter over the batter and draw a knife through it gently before baking.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Cocoa brownies with chocolate chips at a glance

Makes
About 24 pieces
Heat
190°C
Baking time
About 25 min; check by 30 min
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
All-purpose flour120 g100%
Unsweetened cocoa64 g53.3%
Granulated sugar347 g289.2%
Table salt3 g2.5%
Baking powder1 g0.8%
Eggs150 g125%
Unsalted butter113 g94.2%
Vegetable oil50 g41.7%
Semisweet chocolate chips170 g141.7%

Chewy Brownies

Makes
9 large / 16 small brownies
Heat
165°C
Baking time
About 30 min

Melt the butter and sugar in the microwave for about 1 min first.

Handle the Heat · reference variation

Chewy Brownies

Butter-and-oil cocoa brownies.

Method

  1. 01 · Prepare

    Use:

    Heat oven to 165°C; line and grease 20 × 20 cm light-metal pan.

    Ready when:

    A baker prepares a square pan with parchment and a light coating of oil.
    01 PrepareLine the square pan and lightly grease the parchment.

  2. 02 · Melt

    About 1 min

    Use:

    Microwave butter with sugar until melted.

    Ready when:

    A baker removes a glass bowl of melted butter and sugar from a microwave.
    02 MeltWarm the butter and sugar in a microwave-safe bowl.

  3. 03 · Mix

    Use:

    Whisk in eggs/yolk vigorously 1 minute. Add vanilla, oil and cocoa.

    Ready when:

    A baker whisks a glossy chocolate mixture in a clear bowl.
    03 MixWhisk in the eggs, oil and cocoa until combined.

  4. 04 · Fold

    Use:

    Stir in flour, cornstarch and salt; fold in chips. Spread in pan.

    Ready when:

    Thick chocolate-chip brownie batter being spread in a square lined pan.
    04 FoldFold in the dry ingredients and chips, then spread evenly.

  5. 05 · Bake

    About 30 min

    Use:

    Bake until set; centre tester should retain moist crumbs.

    Ready when: Moist crumbs

    A baker uses a wooden tester to check the centre of a square brownie slab.
    05 BakeCheck for a set top and moist crumbs in the centre.

  6. 06 · Cool

    Use:

    Cool completely before slicing.

    Ready when:

    A brownie square is lifted above its matching corner gap in the cooled slab.
    06 CoolCool completely before lifting out and slicing.

What to look for

StageLook / feel forNeeds attention
BakeMoist crumbsLiquid batter

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
DrynessOverbakingShorten next bake.Check centre.

Use alcohol-free vanilla.

Ingredient choices & substitutions
IngredientSpecified typeBrandStatus
CocoaDutch-process recommendedPenzeys / Guittard; Ghirardelli fallbackSuggested
IngredientAlternative / ratioAdjust handlingLikely outcome
Dutch cocoaNatural unsweetened cocoa1:1 weightNoneSlightly drier, chewier.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Handle the Heat
Source and measurement notes

Alcohol-free vanilla is an editorial adaptation.

Recipe

Chewy Brownies

Butter-and-oil cocoa brownies.

How do I make it?

  1. Prepare the pan

    Heat the oven to 165°C. Line and grease a 20 × 20 cm light-metal pan.

    A baker prepares a square pan with parchment and a light coating of oil.
    Line the square pan and lightly grease the parchment.

  2. Melt butter and sugar

    About 1 min

    Microwave the butter with the sugar for about 1 minute, until the butter has melted.

    A baker removes a glass bowl of melted butter and sugar from a microwave.
    Warm the butter and sugar in a microwave-safe bowl.

  3. Beat in the eggs

    Add the eggs and extra yolk and whisk hard for 1 minute. Mix in the alcohol-free vanilla, oil and cocoa.

    A baker whisks a glossy chocolate mixture in a clear bowl.
    Whisk in the eggs, oil and cocoa until combined.

  4. Finish the batter

    Stir in the flour, cornstarch and salt, then gently stir in the chocolate chips. Spread the batter in the pan.

    Thick chocolate-chip brownie batter being spread in a square lined pan.
    Fold in the dry ingredients and chips, then spread evenly.

  5. Bake until set

    About 30 min

    Bake until the brownies are set. A tester pushed into the middle should come out with moist crumbs.

    A baker uses a wooden tester to check the centre of a square brownie slab.
    Check for a set top and moist crumbs in the centre.

    Ready when: Moist crumbs

  6. Wait before slicing

    Let the brownies cool completely so they hold together when cut.

    A brownie square is lifted above its matching corner gap in the cooled slab.
    Cool completely before lifting out and slicing.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
DrynessOverbakingShorten next bake. Check centre.
Useful recipe notes

Use alcohol-free vanilla.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Chewy Brownies at a glance

Makes
9 large / 16 small brownies
Heat
165°C
Baking time
About 30 min
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
Unsalted butter71 g112.7%
Sugar249 g395.2%
Neutral oil74 g117.5%
Dutch-process cocoa75 g119%
All-purpose flour63 g100%
Semisweet chocolate chips128 g203.2%

Fudgy cocoa brownies

Makes
16 large or 25 small squares
Heat
163°C
Baking time
20–35 min or longer

Check early; extend until set with moist crumbs on the tester.

Smitten Kitchen · reference variation

Fudgy cocoa brownies

Fudgy cocoa brownies.

Method

  1. 01 · Prepare

    163°C

    Use:

    Line pan; heat oven.

    Ready when: Lower-third rack.

    A baker lines an empty square pan with parchment.
    01 PrepareLeave a parchment overhang to help lift the cooled slab.

  2. 02 · Melt

    Use: A

    Gently heat together until butter melts; cool briefly.

    Ready when: Warm, not hot.

    A bowl of cocoa mixture sits above a saucepan as the butter melts.
    02 MeltWarm the butter, sugar and cocoa gently over simmering water.

  3. 03 · Mix

    Use: B

    Stir in vanilla; beat eggs in individually.

    Ready when: Thick; glossy.

    An egg being stirred into the chocolate mixture on the worktop.
    03 MixOff the heat, stir in the eggs one at a time.

  4. 04 · Finish

    Use: C

    Stir in flour until invisible; beat about 40 strokes; fold in optional nuts. Spread in pan.

    Ready when:

    Smooth, thick cocoa batter being spread in a square lined pan.
    04 FinishMix in the flour, then spread the batter evenly.

  5. 05 · Bake

    20–35 min or longer

    Use:

    Bake; check early and extend as needed.

    Ready when: Set; tester has moist crumbs.

    A baker examines the brownie tester beside a square pan at the oven.
    05 BakeLook for a set top and moist crumbs on the tester.

  6. 06 · Cool

    Use:

    Cool completely; chill for cleaner slices.

    Ready when:

    A cooled brownie square is lifted beside its matching gap in the cut slab.
    06 CoolCool completely; chilling makes cleaner slices.

What to look for

StageLook / feel forNeeds attention
Before eggsWarm mixture.Hot butter mixture.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Messy cutsStill warmChill before slicing.Cool fully.

Use alcohol-free vanilla.

Ingredient choices & substitutions
IngredientSpecified typeBrandStatus
CocoaUnsweetened; natural or Dutch-processNot specifiedspecified type
IngredientAlternative / ratioAdjust handlingLikely outcome
Natural cocoaDutch-process cocoa1:1 by weightNo chemical-leavener adjustment here.Darker color; milder acidity.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Smitten Kitchen
Source and measurement notes

Vanilla changed to alcohol-free.

Recipe

Fudgy cocoa brownies

Fudgy cocoa brownies.

How do I make it?

  1. Prepare the pan

    163°C

    Line the pan, put an oven rack in the lower third and heat the oven to 163°C.

    A baker lines an empty square pan with parchment.
    Leave a parchment overhang to help lift the cooled slab.

    Ready when: Lower-third rack.

  2. Melt the butter mixture

    Gently heat the butter, sugar, cocoa and salt together until the butter melts. Let it cool briefly until warm rather than hot.

    A bowl of cocoa mixture sits above a saucepan as the butter melts.
    Warm the butter, sugar and cocoa gently over simmering water.

    Ready when: Warm, not hot.

  3. Add the eggs

    Stir in the alcohol-free vanilla, then beat in the eggs one at a time until the mixture is thick and glossy.

    An egg being stirred into the chocolate mixture on the worktop.
    Off the heat, stir in the eggs one at a time.

    Ready when: Thick; glossy.

  4. Add flour and nuts

    Stir in the flour until you can no longer see it, then beat the batter about 40 strokes. Gently stir in the nuts if using and spread the batter in the pan.

    Smooth, thick cocoa batter being spread in a square lined pan.
    Mix in the flour, then spread the batter evenly.

  5. Bake until set

    20–35 min or longer

    Start checking the brownies early and give them more time if needed. They are done when set and a tester comes out with moist crumbs, rather than wet batter.

    A baker examines the brownie tester beside a square pan at the oven.
    Look for a set top and moist crumbs on the tester.

    Ready when: Set; tester has moist crumbs.

  6. Cool and slice

    Let the brownies cool completely. Chill them before cutting if you want neater slices.

    A cooled brownie square is lifted beside its matching gap in the cut slab.
    Cool completely; chilling makes cleaner slices.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Messy cutsStill warmChill before slicing. Cool fully.
Useful recipe notes

Use alcohol-free vanilla.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Fudgy cocoa brownies at a glance

Makes
16 large or 25 small squares
Heat
163°C
Baking time
20–35 min or longer
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
Unsalted butter140 g215.4%
Granulated sugar250 g384.6%
Unsweetened cocoa65 g100%
All-purpose flour65 g100%
Walnuts or pecans75 g115.4%