You want brownies. Not just any brownies—dense, fudgy, melt-in-your-mouth brownies—but you’re out of chocolate chips. Or maybe you hate them (weird, but okay).
Either way, this recipe slaps. No sad, cakey imposters here. Just pure, unadulterated brownie bliss.
Why settle for mediocre when you can have legendary? Let’s bake.
Why This Recipe Works
Most brownie recipes rely on chocolate chips for texture. This one?
It’s all about the cocoa powder and butter combo, delivering a rich, fudgy crumb without a single chip. The secret? A higher fat-to-flour ratio and a slightly underbaked center.
No fancy techniques, no weird ingredients—just foolproof perfection.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar (yes, it’s a lot—deal with it)
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cocoa powder (use Dutch-process for extra richness)
- 1/2 tsp salt
- Optional: 1/2 cup chopped nuts or a sprinkle of sea salt for topping
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper. No one likes a stuck brownie.
- Mix wet ingredients: In a large bowl, whisk melted butter and sugar until combined.
Add eggs one at a time, then vanilla. Don’t overmix—this isn’t a cardio workout.
- Add dry ingredients: Sift in flour, cocoa powder, and salt. Fold gently until just combined.
Overmixing = cakey brownies = sadness.
- Bake for 25–30 minutes. The edges should look set, but the center should still jiggle slightly. Trust the process.
- Cool completely before slicing.
Yes, waiting sucks. Do it anyway.
Storage Instructions
Store these in an airtight container at room temperature for up to 3 days. For longer storage, freeze them (wrapped tightly) for up to 2 months.
Pro tip: Microwave frozen brownies for 10 seconds to revive that fresh-from-the-oven magic.
Why You’ll Love This Recipe
No chocolate chips means no distractions—just pure, unapologetic brownie flavor. They’re chewy, fudgy, and idiot-proof. Plus, you probably already have all the ingredients.
No last-minute grocery runs. FYI, these also pair perfectly with ice cream (just saying).
Common Mistakes to Avoid
- Overbaking: Dry brownies are a crime. Pull them out when the center is still slightly soft.
- Overmixing: Gluten development = tough brownies.
Fold, don’t beat.
- Using cold eggs: Room temp eggs blend better. Plan ahead.
- Skimping on fat: Low-fat brownies? Hard pass.
Use real butter.
Alternatives
Want to mix it up? Try these swaps:
- Flour: Swap 1/2 cup of flour for almond flour for a nuttier texture.
- Sweetener: Replace 1/2 cup sugar with maple syrup (reduce other liquids slightly).
- Add-ins: Stir in espresso powder for a mocha kick or swirl in peanut butter before baking.
FAQs
Can I use oil instead of butter?
Yes, but you’ll lose some richness. Use 3/4 cup of a neutral oil (like vegetable or coconut) for every 1 cup of butter.
Why no baking powder or soda?
This recipe leans into density.
If you want cakey brownies (why?), add 1/2 tsp baking powder.
Can I make these gluten-free?
Absolutely. Swap the flour for a 1:1 gluten-free blend. IMO, it works best with blends that include xanthan gum.
My brownies are too gooey.
What went wrong?
You either underbaked them or didn’t let them cool fully. Next time, bake 2–3 minutes longer or refrigerate before slicing.
Final Thoughts
Brownies don’t need chocolate chips to be epic. This recipe proves it.
Fudgy, simple, and downright addictive—what more could you want? Bake them, eat them, thank us later. (Or don’t. More for us.)