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Brownie Recipe

Emily Parker
Plain brownie squares stacked to show their dense cocoa crumb
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Plain cocoa brownie squares with dense centers, crisp edges and a thin top crust, baked in an 8-inch metal pan.
Estimated Recipe CostEstimated USD $4.00 for the whole recipe (16 small squares), excluding serving toppings; local prices vary.
Prep Time 15 minutes
Cook Time 30 minutes
Cooling 1 hour
Total Time 1 hour 45 minutes
Servings: 16 small brownie squares
Course: Dessert
Cuisine: American
Calories: 178
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Brownie batter
  • 170 g unsalted butter 3/4 cup, cut into pieces
  • 250 g granulated sugar 1 1/4 cups
  • 60 g unsweetened cocoa powder about 2/3 cup; weight is preferred
  • 2 large eggs 100 g without shells
  • 1 tsp vanilla extract
  • 0.5 tsp fine salt 3 g
  • 100 g all-purpose flour about 3/4 cup plus 1 tbsp; weight is preferred

Equipment

  • 1 8-inch square metal baking pan 20 cm, lined with parchment
  • 1 Large microwave-safe mixing bowl
  • 1 Whisk
  • 1 Silicone spatula
  • Kitchen scale and measuring spoons
  • 1 Microwave for melting butter
  • 1 Oven
  • 1 Cooling rack
  • 1 Toothpick or thin skewer for checking the center

Instructions
 

Bake the brownies
  1. Heat the oven to 350°F (175°C). Line an 8-inch (20 cm) square metal pan with parchment, leaving an overhang on two sides for lifting the cooled brownie slab.
  2. Melt the butter in the large microwave-safe bowl in 20-second intervals, stirring between intervals, until just melted. Whisk in the sugar and cocoa for about 30 seconds. If the mixture is hot, let it cool until warm before adding eggs.
  3. Whisk in the eggs one at a time, then the vanilla and salt, until evenly combined. Add the flour and fold with a spatula just until no dry streaks remain. Scrape the bowl’s bottom and sides without beating air into the batter.
  4. Spread the batter evenly in the lined pan. Bake for about 28–33 minutes, checking near 28 minutes. The edges should be set and a toothpick inserted in the center should carry moist crumbs, with no liquid raw batter. If needed, continue baking in short intervals until set.
  5. Set the pan on a rack and cool completely, allowing about 1 hour or longer if the center is still warm. Lift out using the parchment and cut into 16 squares, wiping the knife between cuts.

Nutrition

Calories: 178kcalCarbohydrates: 22.6gProtein: 2.3gFat: 9.8gSaturated Fat: 5.9gCholesterol: 46mgSodium: 85mgPotassium: 76mgFiber: 1.6gSugar: 15.7gCalcium: 12mgIron: 0.7mg

Video

Notes

Video credit: Preppy Kitchen, “The BEST Brownie Recipe” (May 28, 2026), demonstrates the same melted-butter, cocoa-batter and oven-baking method. His version includes chocolate chips and different quantities; this recipe keeps the batter plain and uses the measurements and pan above.
Contains wheat, eggs and milk. Do not eat raw batter. Store cooled squares airtight at room temperature for 3–4 days, or wrap and freeze for longer storage. The listed cooking and cooling times are estimates; use the doneness and cooling cues.
Estimated cost is based on the ingredient portions used at U.S. online grocery prices checked October 22, 2026, excluding energy and serving toppings.
Nutrition is an ingredient-based estimate per one of 16 small squares, including all the butter and excluding optional toppings. It uses USDA reference foods and unenriched all-purpose flour; brands, flour enrichment and portion sizes vary. Heat-sensitive vitamins are not estimated.

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