1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
¾ cup unsweetened cocoa powder (Dutch-process or natural)
1 tsp vanilla extract
4 large eggs
1 cup all-purpose flour
½ tsp salt
1 cup chopped walnuts or chocolate chips (optional but classic!)
Step-by-Step Instructions
1. Mix Wet Ingredients
In a large bowl, whisk melted butter, sugar, and cocoa until smooth.
Stir in vanilla, then add eggs one at a time, mixing well after each.
2. Add Dry Ingredients
Gently fold in flour and salt until just combined (don’t overmix!).
Stir in nuts or chocolate chips if using.
3. Bake to Perfection
Pour into a greased 9x13-inch pan (or lined with parchment paper).
Bake at 350°F (175°C) for 25-30 mins until a toothpick inserted near the edge comes out with moist crumbs (not wet batter).
4. Cool & Slice
Let cool completely in the pan (this is key for clean cuts!).
For extra fudgy brownies, chill 1 hour before slicing.
Pro Tips for the Best Brownies
🔹 Use room-temperature eggs – Ensures even mixing.
🔹 Underbake slightly – They’ll firm up as they cool.
🔹 For shiny crackly tops – Don’t skip the whisking of butter, sugar, and cocoa!
🔹 Double the batch – They freeze beautifully for up to 3 months.
Variations & Swaps
🍫 Triple chocolate – Add white and milk chocolate chunks.
☕ Mocha twist – Stir in 1 tsp instant espresso powder.
🍂 Salted caramel – Drizzle with caramel and flaky salt before baking.
🌱 Gluten-free – Swap flour for GF 1:1 blend.
FAQs
Q: Can I use oil instead of butter?
A: Yes, but butter adds richer flavor and that coveted crackly top.
Q: Why are my brownies cakey?
A: Overmixing or overbaking! Fold gently and pull them out just as the edges set.
Q: How do I store leftovers?
A: Keep in an airtight container at room temp for 4 days or freeze for longer.
Final Thoughts
These Chorus Cookbook Brownies are a treasured recipe for a reason—simple, timeless, and deeply satisfying. One bite and you’ll understand why it’s been kept secret for so long!