How long to bake brownies at 350 in 8x8 pan

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An easy guide for how to make simply the best brownies with the perfect chewy, fudge texture.

Oh boy, I am a sucker for a dense, fudge brownie. Every single brownie on my blog is stick to your teeth fudgy.

However, today’s simple recipe is more on the chewy side. Forget boxed brownie mix. This easy recipe will be your go-to! Perfect for at home celebrations or for events at school or work.

I took my favorite brownie base and modified it until I achieved a chewy, fudge brownie that’s truly alluring. You may know this base from my Oreo stuffed brookies, cream cheese brownies and double chocolate brownies.

It’s hard for me to sway from my beloved brownie recipe. As I have said, it is the base for so many others on the site. Until now, it was the only brownie recipe that I baked for my friends and family. This recipe will become a staple in your dessert lineup, too!

There are so many ways to serve these decadent brownies. You could top them with ice cream and chocolate syrup for a deluxe sundae. Throw some fresh berries and whipped cream on top for the perfect summer dessert.

Cut the brownies into fun shapes, like hearts or circles, for children. You could even pair two pieces of brownie with a scoop of your favorite ice cream in the middle. It’s an easy way to create an impromptu chocolatey ice cream sandwich at home.

Why this recipe works

• This combination of semisweet chocolate paired with unsweetened cocoa powder and a touch of sugar makes this recipe pop. It offers a rich, deep chocolate flavor that isn’t too sweet.
• Flour, eggs, and butter work together to build a base for a fudge brownie, but also a chewy texture.
• Whisking the eggs with sugar will aerate the batter, which leavens the brownies.

The best brownie recipe

I love this new recipe I created for you. There’s so much chewy, chocolatey goodness in this recipe. It will become your go-to dessert to please a crowd. It really is the best brownie recipe!

Who doesn’t love chocolate? I know, it’s a favorite for many, but it’s important to use the right proportions to achieve the perfect texture.

I used less chocolate than I normally would. More chocolate typically produces a more fudgy texture. However, I was going for a fusion of fudgy and chewy with this recipe.

And, the best part is this recipe comes together quickly with very few kitchen tools. No electric mixer or stand mixer required. It’s easy to whip together whenever you want (or need) some comfort food.

Ingredients

• Butter: For a rich, chewy brownie, you need to add butter in an appropriate amount. It provides moisture and aeration to the recipe.
• Chocolate: Feel free to select your favorite type of baking chocolate. I prefer semisweet chocolate as it pairs well with unsweetened cocoa powder. However, you may wish to use bittersweet chocolate as a substitute.
• Cocoa Powder: This recipe calls for regular cocoa or Dutch-processed. Cocoa powder assists in creating a rich, chewy texture in the finished dessert.
• Sugar: In addition to adding sweetness, the granulated sugar melts during the baking process. It helps develop the chewy texture, as well.
• Flour: The more flour you use, the cakier a brownie will be. Typically, I use 1 cup of flour for super fudge brownies.
• Eggs: These are the main structure of brownies.

Equipment

• Mixing bowl: In order to melt the chocolate, you will need a medium heatproof bowl. Heatproof is essential for safely melting chocolate over a barely simmering pot of water.
• Whisk: You need a sturdy, wire whisk to blend the ingredients in this recipe.
• Baking pan: Use a light-colored metal 8×8-inch pan for baking brownies. This color of pan heats slower and more evenly, which results in a better finished product. Additionally, you can easily double this recipe and bake in a 9×13-inch pan for 35-40 minutes.

How to make the best brownies

Is there anything better than homemade brownies? Yum, I can smell them already. Fortunately, this recipe can be made quickly and requires few kitchen tools.

Melting – You’ll start with melting the chocolate and the butter. Then, whisking in the cocoa powder to that mixture.

Mixing – Keep the whisk handy. Next, combine the eggs, sugar, vanilla and salt by whisking. Pour the chocolate mixture into the above mixture and whisk to combine. Finally, fold flour into the mixture, but do not overmix.

Baking – In a 350°F oven, bake the brownies for approximately 25-30 minutes. Then, use the toothpick test to determine doneness.

Step 1: Melt the chocolate and butter

First, melt the chocolate and butter in a heatproof bowl placed over a pot of barely simmering water. Then, continue stirring as it melts.

Alternatively, you can use a glass bowl and heat in the microwave at 30-second intervals stirring in between until fully melted.

Once melted, whisk in the cocoa powder until well combined and the mixture is smooth.

Step 2: Whisk the eggs and sugar

Next, whisk the eggs, sugar, vanilla and salt together until well combined and frothy. This process creates air that will leaven the brownies. As a result, no other leavening agents are needed.

Then, add the warm chocolate and whisk until fully combined.

Step 3: Mix in the flour

Finally, add the flour and use a silicone spatula to fold it in just until it is blended. Take care not to overmix. This could make the final product be overly tough in texture.

Step 4: Bake

Finally, bake the brownies for 20-25 minutes in a 350°F oven. Use the toothpick test to check for doneness.

When you remove the toothpick, it should come out with a few moist clumps clinging to it. There will also be a little batter stuck to the toothpick but it shouldn’t be covered in thick uncooked batter. Take care not to overbake brownies.

Tips for success

• Let the melted chocolate cool some before adding it to the eggs. You don’t want the eggs to scramble. Make sure the eggs are at room temperature prior to combining, as this will make the mixing process easier.
• Measure the flour with care. Accuracy is essential for this recipe. When too much flour is added, the brownies will become dense and hard.
• Sifting the flour and cocoa powder removes any clumps and makes mixing easier.
• Don’t overbake the brownies. Follow the baking time closely. When it appears done, try the toothpick test as instructed above.

Storing & Freezing

To Store: When you have any leftovers of these delicious treats, let them cool completely. Then, you can store them at room temperature in an airtight container for up to 1 week.

To Freeze: These are the perfect make-ahead dessert. The brownies can be frozen for up to 3 months. To use, thaw in your refrigerator overnight and bring to room temperature prior to serving. You can thaw them all at once or one by one.

Video Tutorial

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Ingredients

• ⅔ cup (151 g) unsalted butter
• 5 ounces (142 g) semisweet chocolate, coarsely chopped
• ¼ cup (21 g) unsweetened cocoa powder, sifted
• 1 cup (200 g) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cups (130 g) all-purpose flour, sifted

Instructions

1. Adjust the oven rack to the lower third position, just below the center of the oven, and heat the oven to 350°F. Line an 8x8-inch pan with parchment paper or aluminum foil, leaving a 1-inch overhang on all sides. Spray lightly with nonstick spray and set aside.
2. In a medium heatproof bowl set over a pot of barely simmering water, melt the chocolate and butter, stirring constantly until the mixture is smooth. You can also microwave in 30-second intervals, stirring between each one.
3. Remove from heat and whisk in the cocoa powder. Set aside to cool slightly.
4. In a separate bowl, whisk the egg and sugar, vanilla, and salt together until well combined and the mixture is frothy.
5. Add the warm chocolate mixture and whisk until well combined.
6. Add the flour and use a silicone spatula to fold the batter together until no visible streaks of flour remain. 
7. Spread the mixture evenly into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it.
8. Cool on a wire rack to room temperature, about 2 hours, then remove from the pan and cut into squares. 

Notes

This recipe doubles easily. Bake in a 9x13-inch baking pan for about 35 to 40 minutes.

Chocolate: You may use any type of baking chocolate. I find semisweet chocolate pairs well with the unsweetened cocoa powder but you may wish to try bittersweet chocolate instead.

Cocoa powder: You may use regular cocoa or Dutch-processed.

Flour: Make sure to measure the flour correctly! Accidentally using too much flour will cause the brownies to be dense and hard.

Make ahead tip

1. Brownies can be stored at room temperature in an airtight container for up to 1 week.
2. Brownies can be frozen for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

Nutrition Information:

Yield: 16 Serving Size: 1 brownie
Amount Per Serving: Calories: 210Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 67mgSodium: 82mgCarbohydrates: 25gFiber: 1gSugar: 17gProtein: 3g

* Nutrition information is provided as a courtesy and is not guaranteed to be accurate. For the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients and brands you use to make the recipe, using your own nutrition calculator, nutritionist, or medical professional.