Easy Homemade Chocolate Brownies

As Diane Rossen Worthington bids her Seriously Simple column readers goodbye, she shares her all-time favorite recipe. Her easy homemade chocolate brownies are slightly chewy and wonderfully moist.

After more than 20 years of writing this column, I’m stepping away to pursue new projects. Before I say goodbye, I want to share my all-time favorite recipe: chocolate brownies. They’ve never failed me and embody the Seriously Simple approach – the entire batter comes together in one double boiler. Slightly chewy and wonderfully moist, these brownies are a treat to enjoy year-round.

Brownies generally fall into two camps: cakey and fudgy. Cakey brownies use baking powder, more flour and less butter; creaming the butter and sugar creates a lighter, airier texture. Fudgy brownies, like these, get their dense, rich, truffle-like texture from melting the butter and chocolate together. I prefer them plain, but nut lovers can add 1/2 cup of toasted, chopped pecans or walnuts. Store any leftovers in an airtight container.

Tasty tips

• Select a high-quality unsweetened chocolate like Guittard or Valrhona.
• Grease the pan thoroughly so the brownies release easily.
• For a microwave shortcut, melt the butter and chocolate in a microwave-safe glass bowl or measuring cup at medium power, stirring every 30 seconds until melted.
• Avoid overbaking: The center should still be slightly moist when the brownies are done.
• Cool completely before cutting into squares with a sharp knife. For neat cuts, dip the knife in hot water and wipe it clean between cuts.

Chocolate Brownies

Makes 32 brownies

Ingredients:

• 1 cup unsalted butter
• 6 ounces unsweetened chocolate, cut into small pieces
• 2 cups sugar
• 4 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• Powdered sugar, for optional garnish

Directions:

1. Preheat the oven to 325 F. Grease a 9-by-13-inch baking pan.
2. Combine the butter and chocolate in the top of a double boiler over medium-low heat and melt slowly, stirring occasionally.
3. When the butter and chocolate are melted, remove the pot from the heat, add the sugar, and whisk vigorously. Add the eggs and vanilla and whisk until completely incorporated. Add the flour and salt and blend in, making sure there are no lumps of flour. The mixture should now be a shiny batter-like consistency.
4. Pour the batter into the prepared pan and gently smooth the top. Bake in the center of the oven for 40 minutes or until the top is crisp and dry and a wooden toothpick inserted 1-inch from the center comes out barely moist. Cool to room temperature before cutting into squares or bars. Sprinkle with powdered sugar, if desired.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.

© 2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.

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