Ever bitten into a brownie only to get ambushed by a chocolate chip? Tragic. This recipe is for the purists—the ones who believe brownies should be dense, fudgy, and uncomplicated.
No chips, no distractions, just straight-up chocolate euphoria. And guess what? You don’t need them to make brownies that’ll have people licking the pan.
Ready to bake something so good it’ll ruin store-bought brownies forever? Let’s go.
Why This Recipe Slaps
This isn’t just another brownie recipe. It’s a chocolate-forward, no-nonsense masterpiece.
Without chocolate chips, the texture stays luxuriously smooth, and the flavor? Deep, rich, and undiluted. Plus, it’s stupidly easy—no fancy techniques, no weird ingredients.
Just pantry staples and 30 minutes between you and dessert heaven.
Ingredients You’ll Need
- 1 cup unsalted butter (melted, because we’re not animals)
- 2 cups granulated sugar (yes, it’s a lot. No, we’re not sorry.)
- 4 large eggs (room temp, unless you enjoy lumpy batter)
- 1 tsp vanilla extract (the good stuff, not that imitation nonsense)
- 1 cup all-purpose flour (don’t pack it—we’re making brownies, not bricks)
- ¾ cup cocoa powder (Dutch-process for extra richness)
- ½ tsp salt (because even dessert needs balance)
- ½ tsp baking powder (for that slight lift without cakey betrayal)
How to Make These Brownies (Without Screwing Them Up)
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper.
Laziness wins here.
- Melt the butter in a microwave or saucepan. Let it cool slightly so you don’t scramble your eggs. Pro tip: if the butter’s hot enough to cook eggs, you’ve gone too far.
- Whisk sugar into the melted butter until it looks like glossy lava.
Add eggs one at a time, then vanilla. Stir like you mean it.
- Sift in flour, cocoa powder, salt, and baking powder. Fold gently—overmixing is the enemy of fudginess.
- Pour batter into the pan and smooth the top.
Bake for 25–30 minutes. A toothpick should come out mostly clean. If it’s bone-dry, you’ve overbaked.
RIP.
- Let cool for at least 15 minutes. Cutting warm brownies is a messy, delicious mistake.
How to Store These Bad Boys
Room temp in an airtight container for 3–4 days (if they last that long). For longer storage, freeze them—wrap tightly in plastic and they’ll keep for 3 months.
Thaw at room temp or microwave for 10 seconds if you’re impatient.
Why This Recipe Is a Game-Changer
No chocolate chips means no textural interference—just pure, unbroken fudginess. It’s also versatile: eat it plain, dust it with powdered sugar, or drown it in ice cream. Plus, it’s allergen-friendly for anyone who can’t handle nuts or chips.
And let’s be real, fewer ingredients = fewer dishes to wash. Win.
Common Mistakes (And How to Avoid Them)
- Overbaking: Brownies keep cooking as they cool. Pull them out when the center is slightly jiggly.
- Overmixing: Gluten development = cakey brownies.
Fold just until combined.
- Using cold eggs: They’ll harden the butter. Room temp blends smoother.
- Skimping on salt: It enhances the chocolate. Don’t you dare leave it out.
Alternatives for the Rebellious Baker
Want to mix it up?
Try these twists:
- Espresso powder (½ tsp) for a deeper chocolate kick.
- Peanut butter swirl because PB and chocolate are a holy union.
- Sea salt sprinkle on top before baking for salty-sweet perfection.
- Swap cocoa for dark chocolate (melt 8 oz with the butter) if you’re feeling extra.
FAQs (Because Someone Always Asks)
Can I use salted butter?
Sure, but reduce the added salt to ¼ tsp. Unless you enjoy salt licks disguised as dessert.
Why no chocolate chips?
This recipe is about celebrating the brownie’s natural fudginess. Chips disrupt the vibe.
Fight me.
Can I make these gluten-free?
Yep. Swap the flour for a 1:1 GF blend. Just know the texture might be slightly different.
My brownies are cakey.
What went wrong?
You probably overmixed or overbaked. Or both. Better luck next time.
Can I double the recipe?
Absolutely.
Use a bigger pan or bake in batches. Just don’t eat all the batter first.
Final Thoughts
Brownies don’t need chocolate chips to be legendary. This recipe proves it.
Rich, fudgy, and unapologetically simple, it’s the dessert equivalent of a mic drop. Now go bake, devour, and bask in the glory of a chip-free masterpiece.