How long to bake brownies at 325 in 9x13 pan

Jump to Recipe

If you’re a brownie lover, forget the box. This recipe for classic brownies is by far my favorite – and so easy to make! Some links in this post are affiliate links that earn me a commission if you purchase through them.

I don’t like chocolate cake. And I’m not a huge chocolate person in general – unless it’s really good chocolate. The exception to this rule is brownies. I adore brownies.

The brownies I love, however, are the chewy fudgy brownies. I am not a cake-like brownie kind of person. The good news is that delicious brownies like these are easy to make, though they sadly never last long.

So of course I had to make some last week. They are really best eaten within the first two days of making them, as the fresh ingredients turn crunchy.

I know the trend is to have brownie brittle and crispy cookie pieces, but that is the opposite of what makes a good dessert in my mind. That said, they do freeze amazingly well, and their chewy yumminess straight from the freezer is one of my favorite treats ever.

These classic brownies may be soft and chewy, but they hold together well when you cut the. Often, we have fun with them and make our brownies into special shapes. That’s when I get all the hugs and kisses and the “Mom, you’re the best!” from them. And who couldn’t use a little more loving?

All I did with these was use a Mickey shaped cookie cutter. Then I sprinkled powdered sugar on the tops of the brownies, using a sheet of paper to protect the face of Mickey from the sugar. They turned out cute, don’t you think?

Generally, I just sprinkle powdered sugar over these brownies, but when I want to go crazy, I make a simple chocolate frosting and add it once they’ve cooled.

Cooling brownies thoroughly is always a requirement. I’m a of a brownie fanatic, and I learned this the hard way. How much do I love brownies? I have recipes for s’mores brownies, candy brownies, Mexican sheetcake brownies, butterscotch brownies, pumpkin swirl brownies, and more.

I’ll give you two secrets to make these classic brownies:

• Use that parchment paper to line your brownie pan, and ensure the edges overhang the pan so you can easily pick the brownies from the pan after they’ve cooled.
• Make sure to let your brownies cool a full two hours before you remove them from the pan and cut them. If you pull them early, they’re more likely to crumble or fall apart. They’re soft and need time to set
• Use a bench scraper to cut them rather than a knife. This is one of my all time favorite tools in the kitchen, and it works great to create straight lines.

How to Make Classic Brownies

Preheat your oven to 325 degrees.

Prepare your baking pan. You will want a 13×9 pan lined with parchment paper. Cut the paper so that it is longer than the bottom of your pan.

You want it to hang over the edge and past where the brownies will bake to ensure that your soft and chewy brownies don’t break as you remove them from the pan. Grease the top of the parchment paper and the rest of the pan, then set it aside.

Carefully melt together your chocolate and butter in a double boiler or in a heavy saucepan over low heat. Stir regularly to ensure the chocolate doesn’t burn.

When there are still some lumps left in your chocolate, remove from the heat and stir until they are melted. You do not need (or even want) to melt all the chocolate over the heat.

Add the chocolate and butter to your mixing bowl, then slowly add the sugar while mixing. Once all the sugar is in, it will look like there is way too much sugar for the recipe, but trust me you’ve done it right!

Add the egg once at a time, mixing thoroughly to ensure they are completely incorporated, but you do not want to whip them. Add the vanilla and mix until combined. Do the same for the salt and baking powder. Add the flour in three additions, mixing gently with a spatula until just combined.

Add the batter to your pan, pushing batter into the corners with a spatula to ensure that the brownies will bake smoothly and evenly. Bake at 325 degrees for 30-35 minutes, until your cake tester comes out cleanly.

Cool for two hours before removing from the pan, using the parchment paper to lever it out. You may need to run a knife around the edge on the long sides to loosen it a touch.

Cut into squares and store in a tightly sealed container on the counter for up to two days or in the freezer for a month.

When are you making these classic brownies?

Ingredients

• 6 oz dark chocolate
• 12 T unsalted butter
• 2 c sugar
• 4 eggs
• 1 T vanilla
• 1/2 t salt
• 3/4 t baking powder
• 1 1/4 c flour

Instructions

1. Preheat oven to 325 degrees.
2. Line 13x9 baking pan with parchment paper. Grease parchment paper and the rest of the pan, then set aside.
3. Melt chocolate and butter in a double boiler or heavy saucepan over low heat until chocolate mostly melts. Remove from heat and stir until melted.
4. Add chocolate and butter to mixing bowl, then slowly add sugar while mixing. 
5. Add eggs one at a time. Add vanilla and mix until combined. Repeat with salt and baking powder. Add flour, mixing gently with spatula until just combined.
6. Add batter to baking pan, then bake at 325 degrees for 30-35 minutes, until cake tester comes out clean.
7. Cool for 2 hours before removing from the pan. Cut into squares and store in a tightly sealed container on the counter for up to two days or in the freezer for a month.

Notes

These brownies are great for cutting into various shapes. They are thick enough to hold together while being soft enough to cut through easily. Dust with powdered sugar for a simple and delicious finish or frost with your favorite chocolate buttercream.

Nutrition Information:

Yield: 30 Serving Size: 1 brownie
Amount Per Serving: Calories: 127Total Fat: 5gSaturated Fat: 3gCholesterol: 26mgSodium: 65mgCarbohydrates: 20gFiber: 1gSugar: 15gProtein: 2g

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.