This is the original Baker’s Chocolate Brownie recipe from the back of that iconic brown and orange box. It’s simple, old-fashioned, and still one of the Softest, chocolatey homemade brownies you’ll ever taste.
Why You’ll Love This Recipe
- The softest brownies you’ll ever eat
- Ultra rich, bold chocolate flavor
- Makes a full 9 x 13 pan
Classic Baker’s Chocolate Brownie Recipe
If you’ve ever seen that classic orange and brown box of Baker’s chocolate, you know exactly what I’m talking about. It’s the kind of chocolate your grandmother probably baked with back in the day. For years, the original brownie recipe was printed right on the back of the box.
A Small Upgrade That Makes a Big Difference
This version stays true to that classic, with one small change. I swapped part of the granulated sugar for brown sugar. The original used all white sugar, but adding brown sugar creates a more moist brownie with a softer texture and richer flavor.
Ingredients & Ingredient Tips
- Unsweetened chocolate – Look for 100% cacao. This is what gives these brownies their deep, rich chocolate flavor. I like Baker’s brand.
- Butter – Use 1 ½ sticks. If you’re using salted butter, just omit the added salt in the recipe.
- All-purpose flour – Just enough to hold everything together while keeping that soft, fudgy texture.
- Baking powder – Adds a little lift so the brownies aren’t too dense.
- Salt – Enhances the chocolate flavor. Any kind works, I usually use table salt.
- Eggs – Four whole eggs give these brownies a chewy texture.
- Granulated sugar – Makes up part of the sweetness and helps create that classic brownie structure.
- Brown sugar – Adds moisture and a deeper flavor. I like using dark brown sugar here.
- Vanilla or vanilla bean paste – Use about 2 teaspoons. Pure vanilla makes a noticeable difference!
- Chocolate chips – Optionally, you can add up to ½ cup semi sweet chocolate chips into the batter.
Tools You’ll Need
- 9 x 13 baking dish (this is my go-to pan. I also use it for these cinnamon rolls)
- Aluminum foil or parchment paper
- Large microwaveable bowl or double boiler
- Whisk and spatula
Which Pan Is Best for These Brownies?
I love a brownie recipe that bakes in a casserole-style 9 x 13 pan. It’s practical, it’s what most people already have, and it gives you a great thickness for slicing and serving.
Those 9x9-inch pan pans are just not big enough in my opinion. This size works every time and bakes evenly from edge to center.
How to Make Baker’s Chocolate Brownies
Step 1: Melt chocolate and butter
In a large microwaveable bowl, combine butter and chopped unsweetened chocolate. Use the microwave chocolate method by heating for about 2 minutes total, stopping every 30 seconds to stir.
You can also melt using a double boiler with a glass bowl set over simmering water, stirring until smooth.
Step 2: Mix dry ingredients
In a separate bowl, combine flour, baking powder, and salt.
Step 3: Whisk eggs and sugar
In another bowl, whisk together 4 eggs, 1 cup granulated sugar, and 1 cup brown sugar. Add vanilla.
Whisk until very smooth, then add the melted chocolate and butter mixture. Whisk thoroughly until thick and glossy.
Step 4: Combine and pour
Sift in the dry ingredients and stir until just combined. Do not overmix.
Fold in chocolate chips if using, and reserve a small handful to sprinkle on top.
Pour batter into a greased and parchment-lined 9 x 13 pan.
Step 5: Bake
Bake at 350°F for 25 to 35 minutes.
Place the pan in the center of the oven for even baking.
How to Know When They’re Done
The edges should be set, and the center should still be slightly soft. A toothpick should come out with moist crumbs, not wet batter.
Variations and Add-Ins
This brownie recipe is the perfect base for easy variations.
You can keep it classic or add a little extra texture and richness depending on what you’re craving.
- Walnut brownies
- Lightly toast the walnuts first to bring out their flavor
- Pour the brownie batter into the pan
- Sprinkle walnuts over the top instead of mixing them in
- They will sink in as the brownies bake, which keeps them from getting soggy
- Chocolate chip brownies
- Fold in up to ½ cup of chocolate chips
- Adds extra richness and pockets of melted chocolate throughout
More Brownie Recipes to Try
- Brownie Bites in Mini Muffin Pans
- Chocolate Fudge Brownie Cookies
- Triple Chocolate Ghirardelli Brownies From Scratch
Original Baker’s Chocolate Brownie Recipe (Back of the Box)
Ingredients
- 4 oz unsweetened chocolate Baker’s brand recommended
- ¾ cup 1 ½ sticks butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 4
- large eggs
- 1 teaspoon vanilla extract
- 1 ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Grease or line a 9x13-inch baking pan with parchment paper.
- Melt chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Add sugars to the melted mixture and stir until combined.
- Mix in eggs and vanilla, stirring until smooth and glossy.
- Add flour, baking powder and salt. Stir just until combined. Do not overmix.
- Pour batter into prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely before cutting for clean slic
Notes
Bakers Notes
- Try not overbake. Slightly underbaked brownies stay soft and fudgy.
- I've changed the original recipe from 2 cups white sugar, to 1 cup white and 1 cup dark brown sugar for my updated version.
- For walnuts, sprinkle toasted nuts on top before baking instead of mixing in.
Optional Add-Ins & Variations
This is the kind of brownie you could ice with ganache for a cosmic brownie, cut into chunks for brownie dippers, layer with chocolate chip cookie dough for a pan of brookies and even cut into a shape for letter cakes. Here are a few add ins that work well:- ½ cup chocolate chips
½ cup toasted walnuts (sprinkled on top)
Maria Renee Mitsven says
I always love, the love you bring to baking !! It’s truly and art and it was so worth it to become a pastry chef .
I’ve used your recipes to bake for my markets and always have a sold out weekend !! Thank you for sharing all your wonderful bakes !!
Piazza Pastry
Renee Mitsven