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Baker’s Chocolate Brownie Recipe

Fudgy Chocolate Brownies(Baker's Chocolate Recipe)

A slightly fudgier variation of the classic Baker’s Chocolate back-of-the-box brownie recipe.
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Ingredients

  • 4 oz unsweetened chocolate Baker’s brand recommended
  • ¾ cup butter 1 ½ sticks
  • 1 ½ cup granulated sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ cup semi-sweet chocolate chips optional

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.
  • While the chocolate mixture is still warm, add the granulated sugar and brown sugar. Stir well to help the sugar begin to dissolve.
  • Add the 3 eggs, egg yolk, and vanilla. Whisk until the batter is smooth, thick, and glossy. This helps create that shiny brownie top.
  • Fold in chocolate chips, if using.
  • Spread the batter evenly in the prepared 9 x 13-inch pan.
  • Bake for about 25–30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs rather than wet batter.
  • Cool completely before cutting for clean slic

Individual brownie tin option

  • For 5-ounce individual tins, portion 3½ ounces of batter into each tin. Place the tins on a sheet pan and bake at 350°F for 18–20 minutes. Yield: 12 individual brownies.

Notes

Recipe Notes

  • For a fudgier brownie: This version is a variation of the original Baker’s Chocolate back-of-the-box recipe. I reduced the flour, removed the baking powder, and adjusted the sugar and eggs for a denser texture and shinier top.
  • Don’t overbake: The brownies are done when the edges are set and a toothpick comes out with moist crumbs. A clean toothpick usually means they’ve gone a little too far.
  • For individual brownie tins: Portion 3½ ounces of batter into each 5-ounce tin. The full batch makes 12 individual brownies. Bake at 350°F for 18–20 minutes. Every brownie gets those chewy edge pieces, and the tins are great for frosting and packaging.
  • For even portions: I use a scoop to portion the batter quickly and consistently. Shop the brownie tins and shop the scoop.
 
 
 
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