Just one more piece and next thing you know, it’s gone! Also, which part of the brownie do you like? Corner? Middle? Neither? This recipe is a perfect dupe for the famous Ghiradelli brownie mix, delivering rich, fudgy brownies with a crackly top. It's easy to make and will satisfy your sweet tooth in no time!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat the oven to 325°F (165°C). Line an 8x8” pan with parchment paper.
Whisk together the melted butter and sugar until well combined. Add the eggs and vanilla extract, and mix until smooth.
Stir in the cocoa powder, all-purpose flour, baking powder, and salt. Be careful not to overmix.
Fold in the semi-sweet chocolate chips or chunks.
Pour the batter into the prepared pan and spread it evenly. Bake for 25–30 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
Use a light metal pan for even baking. Glass pans heat up slowly and retain heat, which can cause uneven baking and require an additional 5 minutes of bake time.
If you don’t have a light metal pan, an enamel pan works too. Just bake the brownies a little longer as needed.
Can I use a glass pan instead of a metal pan?
Yes, but glass pans heat up more slowly and retain heat longer, so you may need to bake the brownies for about 5 extra minutes.
Can I use regular cocoa powder instead of Dutch-process?
Yes, you can substitute regular cocoa powder, but the flavor may be slightly different as Dutch-process cocoa has a smoother, less acidic taste.
How do I know when the brownies are done?
The brownies are done when the top is set and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for fudgy brownies.
Can I add nuts or other mix-ins?
Yes, you can fold in chopped nuts, dried fruit, or other mix-ins along with the chocolate chips for added texture and flavor.
How should I store these brownies?
Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
