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Home » Recipes » All Recipes

Easy Bakery Style Brownies

Published: Jan 22, 2021 · Modified: Nov 21, 2024 by Voula with Leave a Comment

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These easy homemade bakery style brownies are the ultimate comfort food. Decadent, delicious brownies from scratch that are so easy to make!

Sliced brownie squares on white parchment paper.

Making thick, bakery style brownies at home is so easy!

These classic brownies are moist, rich, and chewy with a beautiful crust! These are by far the best bakery style brownies from scratch! 

Love easy chocolate desserts? Try my Easy Chocolate Cake Donuts, Homemade Chocolate Pie, or these incredible Chocolate Muffins!

Jump to:
  • Why you'll love this chocolate brownie recipe
  • Top Tip
  • What you’ll need to make this recipe
  • Equipment you'll need
  • How to make easy bakery style brownies from scratch
  • Storage Tips & Freezing Instructions
  • Tips for Success
  • Frequently asked questions
  • More brownie recipes to try!
  • Recipe

Why you'll love this chocolate brownie recipe

  • Better than store-bought. This is the best recipe for chocolate brownies. Boxed brownie mixes may be convenient, but making homemade brownies is so easy. You'll never want to buy store-bought brownies again.
  • Flavor-packed. To me, nothing beats the taste of classic, cocoa brownies from scratch. These brownies have a wonderful, chewy texture, just like ones from a bakery!
  • Simple. This is a really easy brownie recipe, even for novice bakers.
  • Uses 2 baking methods for enhanced flavor.  I discovered 2 amazing techniques that take these brownies to a whole new level: the "ribbon stage" and "blooming" the cocoa powder! Both methods make these brownies ultra chocolatey, thick and chewy!

What makes this recipe stand out

  • I use two techniques to enhance the flavor of the brownies: beating the eggs and sugar to the ribbon stage and blooming the cocoa.
  • The ribbon stage involves beating the eggs and sugar until a thick mixture resembles a cake batter. I learned about this technique in this amazing article on Epicurious.    When you lift your whisk or beaters, the egg mixture falls off into beautiful thick ribbons that hold their shape for a few seconds. This technique incorporates air, enhancing texture and thickness. 
  • I also use Dutch processed cocoa powder for a richer chocolate flavor and I also "bloom" the cocoa in melted butter for a richer and more intense chocolate flavor. Blooming the cocoa powder enhances its rich, chocolatey taste.

Top Tip

Check out this post if you want to learn about “blooming” as well as the difference between Dutch processed cocoa powder and natural cocoa powder.

The result of using these methods? 

PHENOMENAL!

The brownies are soooo chewy, chocolatey, and thick! They are incredible with vanilla ice cream, too!

An upright brownie square next to a stack of two brownies on a white surface with sliced brownies in the back.

What you’ll need to make this recipe

Ingredients for easy bakery style brownies

Labeled ingredients for bakery style brownies.
  • Flour - I use all purpose flour.
  • Butter - I like using unsalted butter.
  • Cocoa Powder - I use unsweetened Dutch processed cocoa powder because it gives the brownies the richest chocolate flavor.
  • Baking powder - It helps make the brownies rise.
  • Sugar - I use granulated sugar, but you could also use light brown sugar.
  • Salt - It enhances all the flavors.
  • Eggs - You'll need 2 medium eggs.
  • Vanilla - I use pure vanilla extract.

See the recipe card at the end of the post for quantities.

Equipment you'll need

  • mixing bowls
  • 8x8 inch (20cm) square baking pan
  • silicone spatula
  • whisk
  • parchment paper

How to make easy bakery style brownies from scratch

Step-by-step Instructions

A large glass measuring cup filled with a mixture of melted butter, vanilla, and cocoa powder and a small spatula.

1. In a microwave safe bowl, add the butter and cocoa powder. Melt in 10 second increments, stirring between each increment until everything is well combined. Set aside.

A large metal bowl with flour, baking powder and a whisk.

2. In a large bowl, whisk together the flour and baking powder. Set aside.

Beating eggs and sugar with a hand mixture to ribbon stage where the mixture is thick and is falling off beaters in ribbons.

3. In another bowl, add the eggs, sugar , and salt and beat on high speed until it's thick, about 5-8 minutes. It's ready when you can see ribbons fall off the beaters.

Beating the egg mixture with the cocoa mixture in a metal bowl with a hand mixer.

4. Add the melted chocolate mixture and mix until well combined.

Gently folding flour mixture into chocolate mixture in a metal bowl with a silicone spatula.

5. Add the flour and use a silicone spatula to fold everything together.

Stirring brownie batter with a silicone spatula in a metal bowl.

6. Keep folding until there are no more streaks or pockets of flour.

A square baking pan lined with overhanging parchment paper and filled with brownie batter.

7. Pour the batter into the prepared pan and bake.

Recipe notes

Storage Tips & Freezing Instructions

Store the brownies in an airtight container at room temperature for about 4 days. You can also store them for up to about 10 days in the refrigerator. Just wrap individual slices in plastic wrap and then place in an airtight container and put them in the refrigerator.

These brownies freeze really well, too. Just wrap individual squares in plastic wrap and then place in a freezer-safe container or freezer bags. They can be frozen for up to about 3 months. To thaw, just put them in the refrigerator overnight.

Variations

  • Feel free to mix in your favorite add-ins, like chocolate chips (½ a cup) or chopped walnuts!
  • Drizzle with this amazing salted caramel sauce or use the frosting from my Chocolate Walnut Cake recipe.
  • Or swirl some peanut butter on top before baking.
  • Double the recipe and make these brownies in a 9x13 inch (23X33) pan!

Tips for Success

  • Measure all the ingredients properly. A digital scale will result in CONSISTENT results every time.
  • When adding the dry ingredients to the wet ingredients, don’t overmix the batter. You need to GENTLY fold it in until it’s just combined, otherwise you will deflate all the air that you created in the egg mixture.
  • Pan sizes. For this recipe, I used an 8x8 inch (20X20cm) pan. You could use a 9 X 9 inch (23.5 X 23.5 cm) pan, but keep in mind that the brownies will be a bit thinner. Also, the pan size will also affect the baking time.
  • Double the ingredients for a 9x13 inch (23x33cm) pan.
  • Using parchment paper. When you line your pan with parchment paper, make sure you leave about 2 – 2 ½ inches hanging over so you can just lift the whole pan of brownies out at once without breaking it.
  • Don’t overbake! The longer you bake these brownies, the drier and cakier they'll be.
  • Cool before slicing. Let the brownies cool in the pan for at least 20 minutes before lifting them out. Then place the brownies on a wire rack to cool completely before slicing so they don't fall apart.
A stack of three thick brownie squares next to other brownies on a white surface.

Frequently asked questions

How do you know when a brownie is baked?

I use a toothpick inserted in the middle to test when the brownies are done. For fudgy brownies, there will be some moist crumbs on the toothpick. For cakey brownies, you'll want to have a few crumbs on the toothpick. If the toothpick is clean, then the brownies are probably over-baked.

How can I cut brownies neatly?

First, let the brownies cool completely. Then use a sharp, straight-edged knife - you could dip it in some hot water and then wipe it dry before slicing. Make sure to wipe the knife clean between each cut.

What type of pan is best for baking brownies?

I think metal pans are ideal because the brownies bake evenly. Glass pans are ok, but they will usually need a few more minutes baking time because glass takes longer to heat up.

Enjoy!

~Voula

More brownie recipes to try!

  • A velvet brownie square on parchment paper topped with cream cheese frosting.
    Red Velvet Brownies
  • chocolate cherry brownies on a plate with a cherry on top
    Chocolate Cherry Brownies (Easy + Tips)
  • Biscoff blondies on a white plate with biscoff cookies and biscoff spread in the background.
    Biscoff Blondies
  • Vegan pumpkin brownies on a wire rack with a pumpkin and cinnamon sticks in the background.
    Vegan Pumpkin Brownies

Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️

Recipe

A stack of three thick brownie squares next to other brownies on a white surface.

Easy Bakery Style Brownies

These easy homemade bakery style brownies are the ultimate comfort food. Decadent, delicious brownies from scratch that are so easy to make!
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Course: Dessert, Snack
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Resting Time: 30 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 9 -12 squares, approximately
Author: Voula
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Equipment

  • 8X8 inch (20 X 20cm) square baking pan
  • mixing bowls
  • whisk
  • microwave-safe bowl
  • parchment paper
  • silicone spatula

Ingredients

  • ¾ cup unsalted butter, cut into small pieces (170g)
  • ½ cup (60g / 2oz) unsweetened dutch-processed cocoa powder
  • 1 teaspoon vanilla
  • 1 cup all purpose flour (125g)
  • 1 teaspoon baking powder
  • 1 ½ cups sugar (300g)
  • ¼ teaspoon salt
  • 3 medium eggs

Note:

For best results, please read through the full post before beginning the recipe.

Instructions

  • Grease and line a pan with parchment paper with about 2-3 inches overhanging on the sides to use as handles. Set aside.
  • Preheat the oven to 350°F / 180°C.
  • In a microwave-safe bowl, add the butter, cocoa powder and vanilla. Heat in 10 second increments in the microwave, stirring well between each increment, until everything has melted. Alternatively, melt in a saucepan over simmering water, over medium heat, whisking continuously. Set it aside to cool.
    ¾ cup unsalted butter, cut into small pieces (170g), ½ cup (60g / 2oz) unsweetened dutch-processed cocoa powder, 1 teaspoon vanilla
  • In a large bowl, whisk the flour and baking powder together. Set aside.
    1 cup all purpose flour (125g), 1 teaspoon baking powder
  • In another large bowl, add the eggs, the sugar and salt all at once and beat on high speed with an electric mixer for about 5-8 minutes. The mixture should be thick like cake batter (see picture in post).
    1 ½ cups sugar (300g), 3 medium eggs, ¼ teaspoon salt
  • Add the cooled melted cocoa mixture to the egg mixture and beat until well combined.
  • Gently fold in the dry ingredients until you don’t see any more white streaks. Don’t overmix.
  • Pour the batter into the prepared pan and spread evenly on top.
  • Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. Don't overbake. The longer you bake them, the drier and cakier they'll be.
  • Allow to cool in the pan for at least 20 minutes before using the overhanging parchment paper to lift the brownies out onto a wire rack to cool completely.
  • Cut into squares and enjoy!

Notes

  • Measure ingredients accurately with a digital scale for consistent results.
  • Fold gently when mixing dry and wet ingredients to avoid deflating the batter.
  • Use an 8x8-inch pan (20x20cm) for thicker brownies or a 9x9-inch pan (23x23cm) for thinner ones; pan size affects baking time.
  • Double the ingredients and bake in a 9x13 inch pan (23x33cm) and increase the baking time to about 5-10 minutes. 
  • Line the pan with parchment paper and leave a 2–2 ½ inch overhang for easy removal.
  • Don’t overbake to keep brownies fudgy; longer baking makes them dry and cakey.
Storage & Freezing Tips
Store in an airtight container at room temperature for up to 4 days.
These brownies freeze really well! Just wrap individual brownie squares in plastic wrap and then place in a freezer-safe container. They can be frozen for up to about 3 months. To thaw, just put them in the refrigerator overnight.
Picture Tutorial
 I have a detailed picture tutorial in my post with tips to help you out with each step of the recipe.
Baking Measurements
 I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
More Brownie recipes to try! 
Red Velvet Brownies
Biscoff Blondies
Pumpkin Brownies
Chocolate Cherry Brownies
Recipe adapted from hersheyland.com 
© Pastry Wishes 
Did you make this recipe?Leave a comment below & tag me on Instagram @pastry.wishes !
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Hi! I'm Voula!

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I’m a self-taught baker, recipe developer and aspiring food photographer with a passion for baking. I believe making desserts from scratch doesn’t have to be intimidating or complicated. Learn more about me ...

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