These indulgent rich brownies have the perfect fudgey texture, aren’t overly sweet, and are easy to make. Plus, it only uses 1 bowl, so it’s a an easy choice for your next quick and easy impressive dessert.

Want to double it?

No problem! Feel free to double the recipe to create enough brownies for a 9X13″ pan.

Sweet vs. not as sweet

I prefer the recipe as written – a thick, rich, fudgey, bakery style brownie that’s not overly sweet. If you’re like my family though, then everyone has a different opinion about how sweet their brownie should be, and I get that. To make a sweeter brownie while keeping the same amazing texture, simply substitute the brown sugar for additional white sugar and swap up the semi sweet chocolate chips for milk chocolate chips. If you’re me, I even sometimes like to trade in dark chocolate for an even richer flavor!

Glass pan vs. metal pan

Both work fine. I’ve had some people ask in the past so I thought I’d share a couple differences. The ideal pan for brownies I light aluminum pan. Metal heats up fast, and cools down quickly, which works great for bakes like brownies. Glass works fine, but because it heats up slowly and then retains all the heat, it causes the sugars to melt and leaveners rise at a different rate. The heat retention also makes for a crispier and more curled edge.

King Arthur suggests that if you use a glass pan, turn down the heat about 25 degrees and cook up to 10 minutes longer.  at the end of the day, you’ll have delicious brownies either way. I’ve used both and my family has devoured both – so there you go.

If you really want to take it next level, serve warm and pair with vanilla ice cream.

And now, with your new sweet brownie tips, you have the perfect formula for the brownie built just for you! Happy baking!