Original Baker’s Chocolate Brownie Recipe (Back of the Box)
Rich, fudgy brownies made with classic unsweetened chocolate and a simple method. This version stays true to the original recipe with one small upgrade for extra moisture and flavor.
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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)
My favorite Brownie Tools
