Why did my brownies turn out cakey?

Too much flour usually causes cakey brownies. Be sure to weigh or spoon and level your flour and cocoa powder so you don't accidentally overmeasure.

Absolutely! Fold in 1 cup chopped walnuts or pecans with the chocolate chips.

Can I halve this recipe?

Use this very similar recipe for seriously fudgy homemade brownies , which yields 16 brownies in a 9-inch square pan.

Can I use a glass 9x13 pan?

You can, but brownies baked in glass pans often take longer and can turn overly chewy and tough around the edges. See the section above on the best pan to use for brownies.

Can I make these brownies without a mixer?

You could use a whisk instead, but it will take some arm muscle and a longer time of vigorous whisking to get the eggs and sugar to reach ribbon stage. I recommend an electric hand mixer or stand mixer with a whisk attachment.

9x13-Inch Pan Brownie Recipe

Description

Developed specifically for a 9×13-inch pan, this recipe yields a large batch of chewy, fudgy, rich bakery-style brownies that are perfect for sharing.

Ingredients

1 cup (16 Tbsp; 226g) unsalted butter, sliced into 16 Tbsp-size pieces
4 ounces (113g) semi-sweet chocolate, coarsely chopped
1 and 1/2 cups (300g) granulated sugar
1/2 cup (100g) light brown sugar
4 large eggs + 1 egg yolk, at room temperature
2 Tablespoons (28g/30ml) vegetable oil
1 Tablespoon pure vanilla extract
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
1 and 2/3 cups (300g) semi-sweet chocolate chips

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Instructions

Preheat the oven to 350°F (177°C) and line a 9×13-inch metal baking pan with parchment paper, leaving an overhang to lift out the finished brownies (makes cutting easier!). Set aside.
In a small microwave-safe bowl or liquid measuring cup, combine the butter and chopped chocolate. Melt in 30-second increments, stirring after each, until completely melted and smooth. Set aside to slightly cool while you continue.
In a large bowl using a handheld or stand mixer fitted with a whisk attachment, combine the granulated sugar, brown sugar, and eggs. Beat on medium-high speed until the sugar begins to dissolve and the mixture is pale and ribbon-y, about 4 minutes.
Pour the warm melted butter/chocolate into the bowl with the sugar/egg mixture, add the oil and vanilla, and beat or whisk to combine.
Using a fine mesh sieve, sift the flour, cocoa powder, and salt into the batter, then whisk or beat on low speed until combined. Fold in the chocolate chips. The batter will be very thick. Spread evenly into the prepared pan. (A small offset spatula is helpful here.)
Bake for 30 minutes, then test the brownies with a toothpick. Insert the toothpick into the center of the pan. If the toothpick is completely coated in wet batter, return the brownies to the oven for 2 more minutes. If the toothpick comes out with moist crumbs clinging to it, the brownies are done. Err on the side of under-baking, as the brownies will continue to set as they cool. (A completely clean toothpick means the brownies are over-baked!)
Remove from the oven and place on a cooling rack to cool completely in the pan. When cool, lift the brownies out by using the parchment overhangs and transfer to a cutting board. Use a sharp knife to cut into squares.
Cover and store leftover brownies at room temperature for up to 1 week.

Notes

Make-Ahead & Freezing Instructions: Brownies freeze well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Special Tools (affiliate links): 9×13-Inch Metal Baking Pan (such as this one or this one) | Parchment Paper | Glass Mixing Bowls | Electric Mixer (Handheld or Stand) | Fine Mesh Sieve | Silicone Spatula | Offset Spatula | Cooling Rack
Chocolate: Baking chocolate is typically sold in 4-ounce (113g) bars. I suggest Ghirardelli, Baker’s, or Lindt brands; in either semi-sweet (56% cacao) or bittersweet (60% cacao).
Cocoa Powder: You can use either natural or Dutch-process cocoa powder in this recipe. I strongly recommend Dutch-process (such as this brand) for a smoother chocolate flavor.
Smaller Batch: Use this very similar recipe for seriously fudgy homemade brownies, which yields 16 brownies in a 9-inch square pan.