9×13-Inch Chewy Fudgy Bakery-Style Brownies Recipe
This 9×13-inch pan brownie recipe produces a large batch of chewy, fudgy, and rich bakery-style brownies perfect for sharing. Developed for a metal baking pan of this size, these brownies feature a luscious blend of melted butter and semi-sweet chocolate combined with a mix of sugars and cocoa for deep chocolate flavor, finished with semi-sweet chocolate chips for extra gooeyness.
- Prep Time: 15 minutes
- Cook Time: 30-32 minutes
- Total Time: 45-47 minutes
- Yield: 24 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Mixture
- 1 cup (16 Tbsp; 226g) unsalted butter, sliced into 16 Tbsp-size pieces
- 4 ounces (113g) semi-sweet chocolate, coarsely chopped
Sugar & Eggs
- 1 and 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 4 large eggs + 1 egg yolk, at room temperature
Flavorings & Oil
- 2 Tablespoons (28g/30ml) vegetable oil
- 1 Tablespoon pure vanilla extract
Dry Ingredients
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1 and 1/4 cups (105g) unsweetened Dutch-process cocoa powder
- 1 teaspoon salt
Add-ins
- 1 and 2/3 cups (300g) semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Line a 9×13-inch metal baking pan with parchment paper, leaving an overhang to easily lift out the finished brownies for cleaner cutting. Set aside.
- Melt Butter and Chocolate: In a microwave-safe bowl or liquid measuring cup, combine butter and chopped semi-sweet chocolate. Heat in 30-second intervals, stirring after each until completely melted and smooth. Let cool slightly while preparing other ingredients.
- Whisk Sugar and Eggs: In a large bowl using a handheld or stand mixer with a whisk attachment, beat granulated sugar, light brown sugar, and eggs on medium-high speed for about 4 minutes, until the mixture is pale and ribbon-like and sugar begins to dissolve.
- Combine Wet Ingredients: Pour the warm melted chocolate and butter mixture into the sugar and egg mixture. Add vegetable oil and vanilla extract. Beat or whisk to combine thoroughly.
- Add Dry Ingredients: Sift together flour, Dutch-process cocoa powder, and salt using a fine mesh sieve directly into the batter. Whisk or beat on low speed until just combined.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the thick batter using a spatula. Spread the batter evenly in the prepared pan, using a small offset spatula for accuracy if available.
- Bake the Brownies: Bake in the preheated oven for 30 minutes. Test doneness by inserting a toothpick into the center: it should come out with moist crumbs clinging but no wet batter. If the toothpick is coated with wet batter, bake for an additional 2 minutes.
- Cool and Serve: Remove brownies from the oven and set on a wire rack to cool completely before lifting out using the parchment overhang. Cut into squares and serve.
Notes
- Using parchment paper with an overhang makes it easier to remove the brownies from the pan and achieve clean cuts.
- Be careful not to over-bake; brownies will continue to set as they cool, so slightly under-baking yields fudgier results.
- Room temperature eggs help create a smooth, well-emulsified batter.
- Folding in chocolate chips adds extra gooey pockets of chocolate throughout the brownies.
