You could be indulging in the ultimate chocolate brownies 45 minutes from now. With just 10 minutes of prep, some cocoa, chocolate chips, and a handful of pantry staples, you’ve got everything you need to satisfy those relentless chocolate cravings!
I don’t use the word ultimate lightly, so believe me when I say these decadent chocolate brownies are the ULTIMATE chocolate brownies.
Made from scratch with just 10 minutes of prep time, you can be eating a bar of these warm, gooey brownies in under an hour.
They’re rich and chocolatey, and just a really good and simple chocolate brownie. The kind you pick at morsel by morsel until you’ve eaten the entire pan in a day!
I’ve never had a brownie I didn’t love, which is why my blog is full of the best brownie recipes! Including, but not limited to, easy saucepan brownies, better than box mix chocolate brownies, and coconut oil dark chocolate brownies, so trust me when I say, I know brownies.
I’ve even gone so far as to replicate the Starbucks chocolate chunk brownie and make a version of my kids’ favorite lunchbox treat, homemade cosmic brownies.
With that being said, when I saw this recipe in a vintage cookbook my mom gave me, I knew I had to try it out.
Ultimate Bakery-Style Chocolate Brownie
Why you’ll love this recipe
- It’s a one-bowl recipe made from scratch in under an hour.
- Perfect for when the chocolate cravings hit!
- Made with simple ingredients you may already have in your pantry.
- The use of baking soda helps create a classic cakey bite.
- Packable, portable, and freezeable.
Helpful Tools
- 9×13 baking pan
- Large mixing bowl (microwave-safe)
- Spatula
- Plastic knife – I got my kids this set so they can help in the kitchen & they’re also great at slicing brownies.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Salted butter: Melted and divided. I use salted butter to balance the sweetness.
- Unsweetened cocoa powder: Use natural cocoa. Dutch processed won’t react with the baking soda, which we want!
- Baking soda: The leavening agent that reacts with the acid in the cocao providing a tender, cakey brownie.
- Boiling water: This helps the cocoa powder to bloom which helps intensify the chocolate flavor.
- Sugar: Granulated white sugar adds the needed sweetness since cocoa powder on its
- Eggs: For binding the brownies, but also provide moisture. It’s a good idea to bring the eggs to room temperature so that all ingredients start at the same temperature (minus the boiling water!).
- Vanilla extract: For depth of flavor. It pairs really nicely with the flavor of chocolate.
- All-purpose flour: For the best results, make sure to measure your flour correctly without a scale if you don’t have one. Use the spoon and level method so you’re not packing in the flour.
- Salt: Enhances the overall flavor.
- Chocolate chips: I use semi-sweet chocolate chips or dark chocolate, as I find milk chocolate too sweet, but you use what you like.
How to make Ultimate Chocolate Brownies
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Melt half the butter in a large microwave safe bowl. Then, stir in the cocoa powder and baking soda until fully combined. In the meantime, boil some water.
- Step Two: Add boiling water to the cocoa powder mixture and once again, stir to fully combine.
- Step Three: Now, add the sugar, eggs, vanilla, and the rest of the melted butter and stir to combine. Then, fold in the flour. Use your spatula or a wooden spoon and gently mix until there are no flour streaks left.
- Step Four: Finally, fold in the chocolate chips and pour the batter into the prepared baking pan. Bake in a preheated 350°F oven for 35-40 minutes. Do not overbake; it’s ok that they’re a bit underdone in the middle.
- Step Five: Let them cool for at least 15 minutes in the pan. Once they’re ready to come out, use the overhanging parchment paper to lift the brownies. Sprinkle with powdered sugar and slice into 15-20 pieces.
- Add 3/4 cup of chopped nuts (pecan pieces or walnuts) with the chocolate chips.
- You’ll know the brownies are done if you stick a toothpick into the center and it comes out clean.
- Leave some parchment paper overhanging the edges of the pan to use to lift the brownies.
- They may be slightly underdone just out of the oven. They will continue to set as they cool.
- For clean edges, use a plastic knife to cut into squares. Or, wipe the blade of a sharp knife clean between each slice.
Storage & Reheating
How to store leftovers
The ultimate brownies do not need to be refrigerated. They can be kept at room temperature in an airtight container for up to 4 days.
Freezing Instructions
Wrap individual brownies in plastic wrap and keep them in a freezer bag or freezer-safe container to keep frozen for up to 2 months. Thaw them before serving, but there’s no need to reheat them.
Need more brownie recipes? Try these:
Red Velvet Cheesecake Brownies
Click here to view my entire collection of bars and brownies.
Ultimate Chocolate Brownies Recipe
Ingredients
- ⅔ cup salted butter melted, divided
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ cup boiling water
- 2 cups granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⅓ cups all purpose flour
- ¼ teaspoon salt
- 1½ cups chocolate chips
Instructions
- Preheat the oven to 350°F and line a 9×13 baking pan with parchment paper. Set aside.
- To a large microwave safe bowl, melt half of the butter (⅓ cup).⅔ cup salted butter
- Add in the cocoa powder and baking soda and stir to fully combine.¾ cup unsweetened cocoa powder, ½ teaspoon baking soda
- Add in the boiling water and stir to fully combine.½ cup boiling water
- Add in the sugar, eggs, the remaining ⅓ cup of melted butter, and vanilla. Stir until fully incorporated.2 cups granulated white sugar, 2 large eggs, 1 teaspoon vanilla extract
- Fold in the flour and salt until no traces of white are left.1⅓ cups all purpose flour, ¼ teaspoon salt
- Fold in the chocolate chips until evenly distributed.1½ cups chocolate chips
- Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Do not overbake.
- Let cool for at least 15 minutes, lift from pan, sprinkle with powdered sugar, and then use a plastic knife to slice into 15-20 pieces.
Notes
- 3/4 cup of pecan pieces can also be added with the chocolate chips.
- Store leftovers covered at room temperature for up to 4 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
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If you made this recipe, I’d love to know how it went in the comments section below.
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Easy to whip up. Almost one bowl. (I needed a separate one for the butter).
They definitely hit the chocolate fix. Moist, cakey texture. They will be good with ice cream… if I can wait that long.
Thank you, Jennie!
Do you use milk chocolate chips or semi-sweet?
Whichever you prefer. I use semi-sweet or dark 🙂
A great brownie recipe. Super easy. Cake-like texture. Great chocolate flavor!
These are amazing with homemade ice cream and hot fudge.
Thank you ♥