Brownies
Ultimate chewy brownies
A quick cocoa brownie with a deep chocolate flavour and a chewy middle.
Based on King Arthur Test Kitchen’s King Arthur Baking recipe ↗
- Time
- 40 minutes
- Makes
- One 23 cm square tin
- Oven, conventional
- 165°C / 325°F
Before you begin
Read the whole recipe, then get these ready.
- 23 cm square metal tin
- Baking paper
- Mixing bowl and spatula
- Kitchen scale
A dark pan can bake brownies faster. Start checking early and use moist crumbs as the doneness cue.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 165°C (325°F). Lightly grease a metal square tin and line it with baking paper.
- 2
Combine all ingredients in a bowl and mix until smooth. Do not overwork the batter.
- 3
Spread the batter evenly in the tin.
- 4
Bake for 30–40 minutes. A skewer should come out with moist crumbs, not wet batter. Cool completely before slicing.
Your baking notes
Notes stay on this device.