Bready or Not Original: Classic Brownies

Posted by on Feb 10, 2021 in Blog, Bready or Not, brownies, chocolate | Comments Off on Bready or Not Original: Classic Brownies

Each year around Valentine’s Day, I like to share a chocolatey recipe. For this year, we’re going for Classic Brownies.

Bready or Not Original: Classic Brownies

This straightforward recipe makes a 13×9 pan of luscious, moist brownies. They have a rich middle and a crackly top.

Bready or Not Original: Classic Brownies

Yes, they might crumble a little, but they are by no means dry. Not unless they are overbaked.

Bready or Not Original: Classic Brownies

These brownies are great on their own but would be out-of-this-world paired with some ice cream or fruit, or both of those at once.

Bready or Not Original: Classic Brownies

Store these at room temperature for a few days at most, or freeze them for several months.

Bready or Not Original: Classic Brownies

You can’t go wrong with these classic brownies! This recipe makes a big casserole dish of chocolaty goodness. Make this recipe to share, or freeze some brownies for later!
Course: Dessert, Snack
Cuisine: American
Keyword: brownies, chocolate, coffee
Author: Beth Cato


  • 13×9 pan


  • 8 ounces semisweet chocolate chips
  • 1 cup unsalted butter 2 sticks
  • 2 cups all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa powder sifted
  • 2 1/2 cups white sugar
  • 1 Tablespoon espresso powder or instant coffee granules
  • 2 teaspoons ground cinnamon
  • 6 eggs room temperature
  • 2 teaspoons vanilla extract


  • Preheat oven at 325-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
  • In a medium microwave-safe bowl, microwave the chocolate and butter in very short bursts, stirring well between each pass, until it is melted and smooth. Set aside to cool.
  • In a small bowl, combine the flour and cocoa.
  • In a large bowl, combine the sugar, espresso powder, and cinnamon. Pour in the chocolate mixture. Beat until just combined. Add eggs, one at a time, followed by the vanilla. Gradually stir in the flour-cocoa mix. Spread the batter in the prepared pan.
  • Bake for 35 to 42 minutes, until the edges start to pull away from the sides of the pan and the very middle passes the toothpick test. Set on rack to completely cool.
  • Use the foil to lift the brownies onto a cutting board. Cut into bars. Store in a sealed container at room temperature. Brownies can also be layered in wax paper and frozen for later enjoyment.