Chocolate Brownies

Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings 16 brownies
Author Anushree Shetty


  • 3/4 cup butter softened
  • 5- ounce unsweetened baking chocolate cut into pieces (I used the Ghirardelli brand)
  • 1-3/4 cups brown sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup all-purpose flour
  • 1/2 cup chocolate chips


  • Preheat oven to 350°F. Spray the bottom and sides of a 9-inch square pan with cooking spray or line the pan with parchment paper.
  • Microwave butter and chocolate in a bowl for 20 seconds. Stir and continue to heat in the microwave in 10-second intervals till most, but not all of the chocolate is melted. Stir the chocolate until it is smooth, shiny, and completely melted.
  • Mix the sugar, vanilla, and eggs with an electric mixer on high speed for 5 minutes.
  • Add in the chocolate mixture and beat on low speed until the chocolate is blended in with the rest of the mixture.
  • Add the flour to the mixture and beat it in just until it is mixed. Stir the chocolate chips in with a spatula.
  • Pour the batter to the pan and spread it out evenly.
  • Bake for 30 minutes and do a toothpick test - a brownie is considered done if the toothpick comes out with a few moist crumbs still sticking. If you see wet batter, continue to bake another 5-8 minutes.
  • Cool completely in the pan on a cooling rack and cut into rows and columns, usually a 4X4 to make 16 brownies.