Brownies are an American invention, first appearing in cookbooks around the turn of the 20th century, with one popular legend crediting a Chicago hotel chef who created a portable dessert for a ladies’ luncheon box. Fudgy, chewy brownies became a beloved American baked good throughout the 20th century, prized for their rich, dense chocolate flavor.
Fudgy, rich, and deeply chocolatey
Melted chocolate and butter combine with sugar and eggs for a dense, fudgy brownie with a shiny, crackly top.
Frequently asked questions
How do you get the shiny crackly top on brownies?
Whisking the sugar into the melted butter vigorously helps create that classic shiny, crackly top. It dissolves the sugar into the fat, which forms the glossy crust as the brownies bake.
How do I know when brownies are done?
Don’t overbake — brownies continue to set as they cool. Pull them when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter), and let them cool completely in the pan.
Fudgy or cakey brownies — what’s the difference?
Fudgy brownies use melted chocolate and butter with less flour, giving them a dense, rich texture. Cakey brownies use more flour and sometimes baking powder for a lighter crumb. This recipe is firmly in the fudgy camp.
How should I store brownies?
Keep them in an airtight container at room temperature for up to 4 days. They also freeze beautifully — wrap tightly and freeze for up to 3 months.
More dessert recipes to try
- Soft-Baked Chocolate Chip Cookies
- Moist Banana Bread
- Classic Apple Pie
- New York Style Cheesecake
- Classic French Toast
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