Brownies are a timeless bake. They bring an easy kind of comfort, the kind that doesn’t ask for a reason or a special occasion. A pan of brownies cooling on the counter feels familiar and welcoming, as if they belong in the rhythm of everyday life.

They are simple, yet steady. A tray can be shared among friends, packed into a lunchbox, or saved for a quiet evening treat. Brownies have a way of fitting into any moment — sometimes celebratory, sometimes ordinary — and always managing to feel just right.

Every baker seems to have a version they rely on, the kind that turns out the same dependable squares again and again. This recipe is written to be just that: a base to return to, a batch that feels certain, and a result that earns the name Your Favorite Brownies.

Warm Squares, Crackled Tops, Fudgy Depth

These brownies are rich and dark, with the kind of texture that feels both fudgy and tender. Melted bittersweet chocolate gives depth, while Dutch-process cocoa adds a smooth, velvety edge. Brown sugar brings a little chew, granulated sugar creates the shiny crackled top, and a touch of oil keeps them soft long after they’ve cooled. The butter adds richness that lingers, making each bite taste full and round.

The edges bake up just firm enough to hold, while the center stays soft and almost molten when warm. Served as they are, they’re perfectly satisfying, but a scoop of vanilla ice cream melting over a warm square makes them something else entirely — a dessert that feels simple and indulgent at the same time.

Ingredients:

• 95 g all-purpose flour
• 30 g Dutch-process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 170 g bittersweet chocolate
• 85 g unsalted butter
• 60 ml neutral oil (avocado oil preferred)
• 150 g granulated sugar
• 100 g brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp espresso powder, optional

Instructions:

1. Prepare the pan:
   Preheat the oven to 175°C (350°F). Line an 8-inch (20x20 cm) square baking pan with parchment paper, making sure to leave a little overhang on two sides.
2. Melt the chocolate and butter:
   Place the bittersweet chocolate and butter in a heatproof bowl set over a pan of gently simmering water. Stir slowly and continuously until the mixture is completely melted and smooth. Remove from the heat and whisk in the cocoa powder until blended. Set aside to cool slightly.
3. Mix the sugars, eggs, and vanilla:
   In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and just beginning to look a little lighter in color.
4. Combine the mixtures:
   Pour the cooled chocolate mixture into the sugar–egg mixture. Whisk gently until the batter looks thick, glossy, and uniform.
5. Add the dry ingredients:
   In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using. Gently fold this dry mixture into the wet batter with a spatula until no streaks remain.
6. Bake the brownies:
   Scrape the batter into the prepared pan and spread it evenly into the corners with a spatula. Bake for 28–32 minutes, until the surface is shiny and crackled and the center is just set.
7. Cool and slice:
   Let the brownies cool completely in the pan. Lift them out using the parchment and cut into squares with a sharp knife.

Why Espresso Powder?

Espresso powder is often used in chocolate baking not to add coffee flavor, but to deepen the taste of chocolate itself. Even a small amount has the effect of making the cocoa and chocolate stand out more, giving the brownies a richer, more full-bodied flavor. It’s completely optional, so if you don’t have it on hand, the recipe still works beautifully. The espresso simply adds a little extra depth that makes the chocolate feel more pronounced.

Why Dutch-Process Cocoa?

Dutch-process cocoa has been treated to reduce its natural acidity, which gives it a smoother, more mellow chocolate flavor compared to natural cocoa powder. It also produces a deeper, darker color, which makes brownies look extra decadent. Using Dutch cocoa creates a rich, balanced taste that pairs well with the bittersweet chocolate in the recipe.

That said, natural cocoa powder can also be used if that’s what’s available. The flavor will be slightly sharper and the color lighter, but the brownies will still be delicious — just a touch different in character.

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

Storage:

• Store the brownies in an airtight container at room temperature for up to 3 days.
• For longer keeping, wrap individual squares tightly and freeze for up to 2 months.
• Thaw at room temperature, or warm briefly in the microwave for a soft, fresh-baked feel.

Note:

• Using both butter and oil gives the brownies richness with a soft, moist texture.
• Room-temperature eggs blend more smoothly into the batter, helping the mixture come together with a glossy finish.
• For variation, fold in chopped nuts, chocolate chunks, or swirl in a little peanut butter before baking.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs