By Mark Bittman
Updated Oct. 16, 2023
- Total Time
- 40 minutes
- Rating
- 5(3,788)
- Notes
- Read community notes
The first time I made brownies without my mother was in the late 1960s, using a recipe from Paula Peck, the cookbook writer. Over the years, I tinkered with that and a similar version by Marion Cunningham. As my daughters learned to cook, they experimented a bit further. But we never really strayed from the originals. As long as you keep the flour to a minimum and don't add chemical leavening like baking powder, you will produce a true and beautiful brownie.
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Ingredients
Yield:About 1 dozen brownies
- 3ounces unsweetened chocolate
- 8tablespoons (1 stick) salted or unsalted butter, more for greasing pan
- 1cup sugar
- 2eggs
- ½cup all-purpose flour
- Pinch salt if you use unsalted butter
- ½teaspoon vanilla extract, optional
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
208 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 3 grams protein; 13 milligrams sodium
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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Step
1
Heat oven to 350 degrees. Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Meanwhile, grease an 8-inch-square baking pan. If you like, also line it with waxed or parchment paper and grease that.
Step
2
Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain.
Step
3
Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.
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5
out of 5
3,788
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Cooking Notes
Marmo
I am 12, and I made it myself with a absolutely no difficulty.The instructions are clear and to the point, and they made 12 delicious brownies that though I was missing a little bit of chocolate, were great.Thanks, I hope this was helpful
Jaime
This has been my go-to brownie recipe ever since it first appeared in the Times in 2004. It's perfect. I don't use a bowl; just add everything to the saucepan as directed after the chocolate and butter melt. Great for kids to make, too!
Norma Jaffe
I always add 1 level tsp of Espresso powder. It gives a richer flavor to the chocolate. I put it in the melter butter and chocolate.
Amanda
4 oz semi sweet chocolate, 3/4 cup of sugar, generous 1/2 cup flour and about 1/4 cup cocoa powder. Plus walnuts!
Lucy Anderson
I make this recipe only I use 1/3 - 1/2 cup cocoa in it instead of the unsweetened chocolate. Sometimes I kick it up a notch and add cayenne and cinnamon. Sometimes I put lumps of peanut butter on top and swirl it a bit. Trick is not to over mix.
Sarah
This recipe doubles well. I use 1 1/2 times the ingredients for a 9 inch square pan and double for a 9 X 13 pan. Cooking times are a little longer. For an 8 x 8 pan I find the cooking time is closer to 20-22 minutes than 30 if you like them fudgy in the middle.I also don't bother transferring the melted chocolate and butter to another bowl and finish making them in the saucepan . Just make sure that the mixture has cooled enough after adding the sugar before you add the eggs.
john foley
I like to beat sugar and eggs until thick and airy - this gives the brownies some loft (from Sheila Lukins)
Nancy D.
I always pop the brownies in the fridge when hot. That way they stay gooey and moist.
MM
Simple and delicious brownie recipe. It's super moist. Made it twice over a weekend for two different parties. Was a hit! I love that it's a straight up brownie recipe rather than trying to change what is already a classic dessert. Remember that it will take an hour or more to cool in a glass pan. I used glass pan and cooked for 32 minutes. My oven is older so may be a factor..
Gorynt
4 oz bittersweet choc1 T Valrhona cocoa powder 1 T butter 1 T dark brown sugar 1 t Medalio d’Oro coffee powder
Aly
I agree, all great brownie recipes need toasted walnuts in them, and a big walnut half on the top of each brownie!
Jbtomo
Interesting technical aside experienced w/recipe. Baked brownies in a (vintage) ±1971, 8"square Pyrex baking dish. Turned out as a lousy fatty mass. Previously used it to bake these brownies, but lined pan with parchment paper. 2nd time w/o parchment paper. Composed a note to the King Arthur flour baker's forum. Clever gal related similar experiences with a Pyrex pan. KAF aware of manufacturing changes @ with pans causing similar issue. 3rd time using metal; PERFECT! Hmmm?
James
Great brownies. I only had semisweet chocolate, so I used 4.5 oz of that and reduced the sugar by 3 tablespoons. Added a cup of chopped pecans.Super good.
Rochelle
Eating this right now with ice cream. It’s very good and comes together quickly. I used cocoa instead of chocolate as suggested by another reviewer and doubled the recipe because I only have a 9 by 13 pan. I used the microwave to melt the butter with the dry cocoa then added the rest of the ingredients to the same bowl.
Please do not rinse the turkey, or any other poultry. That is an old- fashioned notion. All you do is help to spread salmonella. Poultry cooked properly kills any chance of getting sick.
This is almost the Original Toll House Recipe. It calls or 4 Oz. of Baker’s unsweetened chocolate. No salt, and 1 cup chopped walnuts.
gordon
I’ve made this in the past without issue but this time there was no rise to the brownies at all. I used an 8 inch square pan and made everything according to recipe. The results are ‘brownies’ about 1/4 inch thick. I did wonder if the sugar might not have dissolved thoroughly when added to the butter and chocolate as it seemed kind of grainy, but otherwise everything was done per instructions. Any thoughts?
Julie
Very tasty and easy. I melted the chocolate and butter in the microwave because my 4 year old wanted to help. My other 4 year old said next time to add some chocolate chips for some crunch, so will try that too.
October Friedman
Dad used to make them all the time, was felling nostalgic, turned out perfectly.
Zelma
This is the recipe I have been looking for. Thank you!
Mary O'Rourke
Yummy. Fudgy but not heavy. I checked at 20 minutes but still quite wet in center. I let them bake another 7 minutes. Meant to make it 5 minutes but got distracted. Very slightly overbaked but still really good. For my oven, 25 minutes seems right. If you like nuts in your brownies, don't see any reason you couldn't stir some in at the end.
Vicki
2 tsp vanillaAlmost 1 tsp saltPinch or two of espresso powder IcingChips, butter melted then add powdered sugar pinch of salt vanilla
Notes
Best brownie recipe I’ve made. Crispy on the outside, soft and gooey on the inside, even next day. I used 4oz semi sweet chocolate and 1/4 cups dark chocolate chips.
Merve
I changed the recipe a little bit. Decreased the amount of flour and added cocoa powder to give a darker color. Also added some cinnamon and vanilla paste.
lmac
Don't really like these
Michelle
Great basic recipe; easy to execute and I make this frequently with a couple adjustments for when I need an easy dessert. The whole thing takes 15 minutes and it’s a crowd pleaser. I like to add a generous pinch of salt and espresso powder to amplify the flavor and complexity. I also cut the sugar in half and add a handful chocolate chips instead. Even in the recommended 8x8 pan I double the recipe because a single batch makes super thin brownies (a little less than 1/2 inch tall).
Ben
This recipe rules. Especially if you melt and mix everything in the same saucepan, streamlining prep and clean-up. Everything else is optional and excellent: walnuts, peanut-butter swirls, cocoa and espresso powders are all great; the batch in my oven right now is flaked with Maldon salt.
Nancy H.
My Favorite Fisherman and I think this recipe yields the best brownies ever. Light, strong chocolate flavor, and not too sweet or gooey. Served oven-warm with good vanilla ice cream probably will ruin your diet because you’ll want seconds. Go for it! Recipe lends itself to experimentation, which, if you like to bake, makes it super fun to use. Used 4 oz of unsweetened chocolate, a bit less sugar, fluffed eggs before adding. Lots of good ideas in the comments for the next batch:-)
Amy
I added espresso powder to the mix and put sea salt flakes on top. I usually like my sweets room temp but my hubby placed them in the fridge and they were superb, cold. The sea salt really made a difference as well.
Angel
Pan was 8x11
Jim
Very similar to Rick Katz’s Best Brownies Ever recipe, from the “Baking with Julia” Child cookbook, 1996, A La Carte Communications; except you’d multiply this recipe by two, and a total of 1 1/4 cups flour. That has ALWAYS been one of my favorite books and Julia Child was inspiring to cooks of my generation. Another case of great minds, and chefs, think alike.
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