Ingredients

For the Brownies

• 1 cup (226g) unsalted butter
• 1½ cups (300g) granulated sugar
• ½ cup (100g) packed light brown sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• ¾ cup (75g) unsweetened cocoa powder
• 4 ounces (115g) semi-sweet chocolate, melted and slightly cooled
• 1 cup (125g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips

Optional Mix-Ins

• ½ cup chopped walnuts or pecans
• ½ cup white chocolate chips
• ½ cup peanut butter chips
• ½ cup caramel bits
• ½ teaspoon espresso powder for a deeper chocolate flavor

Instructions

Step 1: Prepare the Baking Pan

Preheat your oven to 350°F (175°C).

Grease and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

Step 2: Melt the Butter and Chocolate

In a microwave-safe bowl or small saucepan, melt the butter.

Stir in the melted semi-sweet chocolate until smooth.

Allow the mixture to cool for about 5 minutes.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together:

• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract

Whisk for about 2–3 minutes until the mixture becomes slightly lighter in color.

Slowly whisk in the butter and chocolate mixture until fully combined.

Step 4: Add the Dry Ingredients

Sift together:

• Cocoa powder
• Flour
• Baking powder
• Salt

Gradually fold the dry ingredients into the wet mixture using a rubber spatula.

Mix only until no dry streaks remain.

Fold in the chocolate chips and any optional mix-ins.

Avoid overmixing to keep the brownies tender and fudgy.

Step 5: Fill the Pan

Pour the batter into the prepared baking pan.

Spread it evenly using an offset spatula.

Gently tap the pan on the counter to remove any large air bubbles.

Step 6: Bake

Bake for 30–35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached.

Do not overbake, as the brownies will continue to set while cooling.

Step 7: Cool

Allow the brownies to cool completely in the pan for at least 1 hour.

Lift them out using the parchment paper and transfer to a cutting board.

Slice into squares using a sharp knife, wiping the blade clean between cuts for neat edges.

Optional Variations

Double Chocolate Brownies

Add an extra ½ cup dark chocolate chips to the batter for even more chocolate flavor.

Walnut Brownies

Fold in chopped toasted walnuts or pecans for a crunchy texture.

Salted Caramel Brownies

Swirl caramel sauce into the batter before baking and sprinkle with flaky sea salt after baking.

Peanut Butter Brownies

Drop spoonfuls of peanut butter over the batter and swirl with a knife before baking.

Cookies and Cream Brownies

Fold crushed chocolate sandwich cookies into the batter and sprinkle more on top before baking.

Serving Suggestions

These Pan Brownies are delicious served with:

• Vanilla ice cream
• Chocolate ice cream
• Fresh whipped cream
• Hot fudge sauce
• Salted caramel sauce
• Fresh strawberries
• Raspberries
• Chopped toasted nuts
• Powdered sugar
• Cold milk or hot coffee

Storage

Store brownies in an airtight container at room temperature for up to 4 days.

Refrigerate for up to 1 week for a firmer texture.

Freeze individually wrapped brownies for up to 3 months. Thaw at room temperature before serving.

Reheating

For a warm, gooey brownie, microwave an individual brownie for 10–15 seconds.

Serve immediately with ice cream or whipped cream if desired.

Tips for the Best Pan Brownies

• Use high-quality cocoa powder and chocolate for the richest flavor.
• Do not overmix the batter once the flour is added.
• Line the pan with parchment paper for easy removal.
• Slightly underbake the brownies for a fudgier texture.
• Allow the brownies to cool completely before slicing for clean, even squares.
• Add espresso powder to enhance the chocolate flavor without making the brownies taste like coffee.
• Sprinkle flaky sea salt on top after baking for a delicious sweet-and-salty finish.

Nutrition (Per Brownie – Approximate)

• Calories: 295
• Protein: 4g
• Carbohydrates: 36g
• Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 120mg
• Fiber: 2g
• Sugar: 27g