Brownies Lightning-fast original American recipe! (Chocolate brownies)

Chocolate brownies

There are many variations, as with any traditional recipe: nutella, cream variegated, cheesecake version, and the most well-known with white chocolate, the famous Blondies. What I’m giving you today is the original Brownies Recipe, by Alice Medrich, the best experimented recipe, which I had already published years ago in the pistachio version; this time I wanted to present them in all their goodness in the classic version; believe me, they taste exactly like the original American Brownies! This is a lightning-fast preparation! Simply melt the chocolate with the butter and separately whip the eggs with the sugar. Mix everything in the bowl and pour it into the pan in a few minutes! The key to making brownies with a melting heart is to not overcook them! So, if you follow all of the steps, you will get incredible chocolate brownies with a tender inside like a chocolate wrapped in a crunchy and melt-in-your-mouth crust! Can you imagine a spatial delicacy halfway between the Chocolate Cake and the Tenerina??? Depending on your preferences, you can add 150 g of dried fruit to the dough and / or to the surface: almonds, hazelnuts, walnuts, raisins, or chocolate chips or flakes! Success is a given! Brownies are perfect for any occasion, and you can never go wrong with them! From a children’s snack to an energetic breakfast, a birthday party, and a buffet where each diner receives his or her own chocolate square! They are also ideal for taking to work, school, or on a picnic!

Yield: 4

Chocolate brownies

Chocolate brownies recipe

The Brownies ( Brownies ) have chocolate treats typical of mouth-watering American tradition; it is a cake cut into squares based on dark chocolate, cocoa, butter, eggs, sugar, and flour; dark in color, thus the name "brownie", a soft and tender texture inside, and a crunchy, cracked crust that literally melts on the bite.

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 50 minutes


  • 225 gr of dark chocolate
  • 225 gr of butter
  • 135 gr of flour '00
  • 15 grams of unsweetened cocoa powder
  • 225 grams of granulated sugar
  • 4 large eggs
  • 1/2 teaspoon of baking powder
  • 1 pinch of salt


    1. To begin, melt the chocolate and butter in a double boiler over low heat, stirring constantly, until the mixture is liquid and smooth. Allow it to cool for a few minutes.
    2. Separately combine the flour, baking powder, salt, and cocoa.
    3. Meanwhile, whip the eggs and sugar until they are very frothy and have tripled in volume.
    4. Pour the chocolate mixture into the eggs and stir with a spatula from bottom to top until you have a soft and compact cream.
    5. Brownies Recipe - Combine dark chocolate and eggs
    6. Then add the flours, sieving them in two stages and always mixing from bottom to top with a spatula. The brownie dough is very dense and must be supported by a heavy ribbon.
    7. Then pour into a baking dish that has been lined with parchment paper.
    8. This is a step I strongly recommend. Pouring the brownies into the greased pan will make it difficult to detach them and cut them into perfect squares.
    9. The dough should be leveled:


  • It is important for a heart that remains soft even after cooking , it is to respect the times in the oven especially in relation to the pan you are using. In this case 20 X 20; if you use a 22 pan the times are shorter because the cake will be thinner! If you want the same size, just add half the dose. For a 24-26 cm pan it is worth doubling.
  • Preheat the oven to 180 degrees and bake in the medium-high part of the oven for 30 minutes without opening. After the indicated time the famous crust has formed, open and do the toothpick test.
  • If the Brownies are still raw and the craquelè has not formed then extend it for 5 minutes and check again in this way; if, on the other hand, a crust has formed and the inside is still too liquid, it will take another 2 minutes. Of course, everything also depends on your oven.
  • Remove from the oven. Let it cool in the pan for exactly 5 minutes. Then lift with all the baking paper and let it cool completely on a wire rack.
  • When they are cold, you can cut the brownies into 9 squares, even more if you want them smaller
  • Brownies are ready ! soft heart and crunchy crust!

Nutrition Information



Serving Size


Amount Per Serving Calories 1138Total Fat 69gSaturated Fat 41gTrans Fat 2gUnsaturated Fat 22gCholesterol 311mgSodium 541mgCarbohydrates 119gFiber 6gSugar 83gProtein 14g

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