Brownies

By Lidey Heuck

Published Oct. 11, 2023

Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Rating: 5(460)
Notes: Read community notes

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
½cup /113 grams unsalted butter (1 stick)
1cup/200 grams granulated sugar
½cup/86 grams dark or semisweet chocolate chips
2large eggs
1teaspoon vanilla extract
½cup/47 grams unsweetened cocoa powder
½cup/64 grams all-purpose flour
½teaspoon kosher salt
⅛teaspoon baking soda

Ingredient Substitution Guide

Preparation

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.
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.
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.
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.

Ratings

5 out of 5

460 user ratings

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Cooking Notes

Juliana8 months ago

After adding the chocolate to the melted butter & sugar it was super grainy/chunky and I got stressed that I did something wrong but after adding the rest of the ingredients it was all good. Straight out of the oven it looked super puffed up in the middle and I feared it had turned out too cakey but once fully cooled it de-puffed to the perfect flat chewy brownie recipe I have been searching for!

rashid alexander8 months ago

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.

Stork8 months ago

This is a lovely recipe that comes together with ease. This is my new go-to brownie recipe. Thank you.

LM8 months ago

Very nice fudge texture, and simple recipe to follow. I added 3/4 tsp salt; no regrets.

Lane7 months ago

My new brownie go-to. Less convenient than boxed but great superior fudgy taste. Used dark chocolate chips & Ghirardelli Dutch process cocoa. Increased ingredient quantity to 1 1/2 and used 9" sq. metal pan. Baked @325° for 33 minutes. A bit too moist so may try 350° and/or longer bake time in the future. Did everything in one pot. Step 3 needs a rewrite! How do you add the eggs to the mixing bowl with the chocolate and whisk till pale and glossy!? Obviously a separate step in a separate bowl.

Paige8 months ago

Not in love with this recipe, took 50 minutes to fully bake which was pretty surprising. I feel like they are really lacking in chocolate flavor and depth. It's a brownie, so I'm going to eat it, but I wouldn't make these again.

Nicole1 day ago

My new go-to brownie recipe. We roast our own cacao and make small batches of chocolate at home in a melanger, I use our homemade 60-70% chocolate bars for brownies and this recipe is my favorite use of it in any recipe so far.

perfection4 days ago

I’ve never left a review before but these were fantastic. They weren’t too fudgy but not cake like either. I would say this is a perfect brownie recipe and even better with icecream.

Nadine6 days ago

So delicious but next time I ended up baking them for 40 minutes.

definitely let cool1 week ago

A super good classic brownie recipe. Fell apart a bit when I cut them before they cooled but solidified nicely. Sprinkled with sea salt and added chocolate chips. Doubled the recipe for a 9x13 and swirled half with strawberry jam.

Jim2 weeks ago

I've made this multiple times in a pinch when I needed a quick dessert. Always successful. Always happy with the results.

Aubrey P.1 month ago

Wow. I only own a 9x5 loaf pan so had to use that rather than the square pan. I increased cooking time by about 15 minutes and they came out so well!! Cut into bite-sized pieces, they were perfect. The platonic ideal between cakey and fudgey!

Laura1 month ago

Really solid brownie recipe! Didn’t change a thing. It’s really versatile base if you wanted to add a topping (caramel, peanut butter cups, a swirl of cream cheese or tahini). I chopped up After Eight pieces and sprinkled on the top prior to baking. Delish!

KathFran2 months ago

I never had much success making brownies, even when I used a prepared mix. But I made this as per recipe and it was a huge hit. I will be making these often! Thanks for sharing.

rachaelessss2 months ago

I was lazy and in a hurry and didn’t want to dirty another dish, so I just threw in a generous portion of chocolate chips instead of melting them to mix in. Turned out perfectly. I used Ghirardelli bittersweet chips. I’ll be making these again. Both ways. I left them in 35 minutes, and should’ve checked them sooner. The outermost inch got just a little dry. The interior brownies are perfect.

k2 months ago

I found these brownies wonderful and easy to make. Unfortunately the down side it took a lot longer than 33 minutes. I set the oven to temperature as specified, but at the 33 minutes mark they were loose in the middle. I baked for another 10 minutes.

Betty2 months ago

For someone who doesn’t bake at all. They tasted great and were easy to make.

kt_ca2 months ago

I have been wanting the crackle topped chewy brownies of my childhood. I used an 8×8 glass baking pan, reduced the oven temp to 300° and baked for 30 min. Needed a few min less...wasn't dry, but wasn't chewy, either. I also used 1/4 c less sugar, so am wondering if that contributed to the lack of chewiness. This recipe is worth another shot...Katherine Hepburn's brownies are a little too greasy for me. Thanks NYT for all your brownie recipes!

kate2 months ago

I used Guittard semi sweet chips and Guittard cocoa rouge powder. The combo in this recipe made the most amazing brownies. Cooked in a 8x8 at 325 (well preheated) for 25 minutes and they were perfect.

Erica3 months ago

Easy and delicious! My kids loved helping with these.

PK3 months ago

This is a perfect, delicious and easy brownie recipe. Followed it exactly. Who cares if you "owned" a brownie company, not sure why people have to shove their own recipe on top of a perfectly good one.

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