Old fashioned brownies are rich, dark chocolate brownies with a soft chewy center, firm edges and a crackly top. Easy and simple to make using just one bowl. A family favorite!
UPDATED: I originally posted this recipe in January, 2015 and it has been one of the most popular recipes on my site – especially around Valentine’s Day. So I have updated the recipe with step by step photos and added some tips to show how easy it is to make these old fashioned brownies. Hope you enjoy it!
Since Valentine’s Day is coming up I thought I’d share with you a recipe for old fashioned brownies.
These brownies have a soft chewy center, firm crisp edges and a sugary, crackly top. They are rich, chewy, fudgy, dark chocolate brownies.
They are super simple to make – using just one bowl. So make yourself or someone you love some of these old fashioned brownies.
Steps for making Old Fashioned Brownies:
- Prep and measure out all your ingredients so they are ready to go.
- Add cocoa and baking soda to a large bowl and stir to combine.
- Add half the melted butter to the cocoa mixture and stir – it will form a thick paste.
- Add boiling water to the cocoa mixture.
- Stir to combine water and cocoa mixture – it will be very liquidy and it won’t be completely smooth – which is okay.
- Add sugar, eggs and the rest of the melted butter to the mixture.
- Stir completely to combine all ingredients.
- Sift flour over chocolate mixture and add vanilla and salt.
- Stir to incorporate flour completely – scrape down sides occasionally as you stir.
- Add chocolate chips to the brownie mixture.
- Stir in the chocolate chips to combine with the brownie mixture.
- Pour brownie mixture in to a greased baking pan and smooth the top with a wooden spoon.
- Once the brownie is baked, let cool completely before cutting into squares.
I make these brownies all the time and they come out consistently every time – chewy, rich and with an intense dark chocolate flavor.
I like these old fashioned kind of brownies. They are the chewy, fudgy kind with firm edges and a softer center. My friend told me we could be brownie buddies since I like the softer center brownies and she likes the firmer outer edge brownies – especially the corner pieces.
A lot of readers have made these with their kids or grandchildren – so if you’re looking for a fun recipe to make with your family then this recipe is for you.
A couple of notes:
- It’s important to let the cooked brownie cool before remove it from the pan. If you try and remove it too soon the whole brownie could break up into a bunch of pieces – so wait about 30 minutes before flipping the whole brownie out of the pan. Once the brownie has cooled in the pan, gently loosen around the edge of the pan and the brownie with a thin metal spatula, you should then be able to easily flip the brownie out of the pan. Also, you’ll get a cleaner cut on the individual brownies if you wait for the whole (uncut) brownie to cool and slice it up once it’s out of the pan.
- I used dark chocolate chips which gives these brownies a rich, dark chocolate, slightly bittersweet flavor but if you wanted to lighten the brownies up a bit you could use regular chocolate chips.
- Did you know that brownies will cook more quickly in a metal pan versus a Pyrex pan? I cooked mine in a metal 9 x 13 non-stick pan. If you are using Pryex you may need to cook your brownies a little bit longer than stated in the recipe below. There are all kinds of interesting brownie tips in this article.
- This recipe is from Hershey’s kitchens. They have a lot of great recipes – so go check out their site if you’re looking for a great chocolate baking recipe.
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If you make this recipe and enjoy it, please come back and leave a comment and rating. I’d love to hear from you!
PrintOld Fashioned Brownies
A rich, dark chocolate brownie with a soft chewy center, firm edges and a crackly top. These old fashioned brownies are easy and simple to make using just one bowl.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 minutes
- Yield: 24 brownies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 3/4 cup Hershey’s cocoa – unsweetened
- 1/2 tsp baking soda
- 2/3 cup butter – melted
- 1/2 cup boiling water
- 2 cups sugar
- 2 eggs
- 1 1/3 cup all purpose flour
- 1 tsp vanilla
- 1/4 tsp salt
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Grease a 9 by 13 baking pan.
- Add cocoa and baking soda to a large bowl and stir to combine.
- Melt 2/3 of a cup of butter over low heat on the stove (or melt butter in the microwave). With a wooden spoon, stir 1/2 of the melted butter into the cocoa and baking soda. Stir until combined.
- Add 1/2 cup of boiling water to bowl with cocoa and butter. Stir until combined.
- Add sugar, eggs and the rest of the melted butter to the cocoa mixture. Stir until combined.
- Sift in 1 1/3 cup of flour. Add vanilla and salt. Stir until combined and batter is smooth.
- Add dark chocolate chips to batter and stir until combined.
- Pour into prepared baking pan and smooth the top out with a wooden spoon. Bake for between 35 and 40 minutes. Mine took 35 minutes. Test with a toothpick for doneness.
- Cool for 30 minutes in pan. When cool, remove from pan and cut into 24 brownies.
Notes
It’s important to let the cooked brownie cool before remove it from the pan. If you try and remove it too soon the whole brownie could break up into a bunch of pieces – so wait about 30 minutes before flipping the whole brownie out of the pan. Once the brownie has cooled in the pan, gently loosen around the edge of the pan and the brownie with a thin metal spatula, you should then be able to easily flip the brownie out of the pan. You will also get a cleaner cut on the individual brownies if you wait for the whole (uncut) brownie to cool before cutting it up into squares.
If you make this recipe and enjoy it, come back and let me know by leaving a comment and a rating. I’d love to hear from you.
Nutrition
- Serving Size: 1 of 24
- Calories: 172
- Sugar: 19.4g
- Fat: 7.1g
- Saturated Fat: 4.2g
- Carbohydrates: 26.9g
- Protein: 2.1g
Keywords: Old Fashioned Brownies, Dessert
Mae Blanco
My second attempt to bake brownies and it was perfect. The first was from another site, it didn’t turn out well. Here I am going back to this same page because I’ll do a third attempt. I don’t really cook and I just thought of trying to bake for a change. This now will forever be my brownie recipe until all my hair turn white.
★★★★★
Geraldine
Hi Mae – so glad you liked it and had a baking success! Love that this will be you forever brownie recipe – enjoy! Thanks so much for leaving a comment and a 5 star rating!
Diane
I just made these using only a mixture of 100% organic dark cocoa powder and carob powder. I DID add an extra tablespoon of grass fed butter, and I used coconut sugar and gluten free flour. Because of the gluten free flour I did have to bake it 10 minutes longer..
It all worked perfectly!!!
Due to having heds and macs and leaky gut syndrome, I have to get creative. Even being a chef doesn’t help alot when your allowed foods are severely limited.
But this was incredible!!!
Thank you so much.
Geraldine
Thanks so much, Diane! I haven’t tried this with gluten free flour – so really glad that it worked out for you! Hopefully your comment will help someone else out if they are thinking about trying the recipe with gluten free flour – the extra 10 minutes in the oven is a good tip!
Ann Marie
I was looking for an old fashioned brownie recipe, real chocolatey but more cake like than fudge, these hit the jackpot. I cooked them in a 13×9 metal pan, used parchment paper with enough paper over the edge so i could lift them out of the pan for easy cutting. I also eyeballed the pan and put mini Reese’s in one section, m&ms in middle and chopped pecans and caramel in the last section. They were a huge hit definitely my new go to brownie recipe.
Geraldine
Hi Ann Marie – thanks for letting me know. Love that you divided it up and added in a mix of Reese’s, m&ms, pecans and caramel – sound fantastic!
Kyra Jones
This is the BEST brownie I have ever eaten. My family absolutely loved them. I substituted 1/2 cup of coffee for the water. To me, coffee really brings out the flavor of the chocolate. Thank you and I really appreciate all of the comments.
★★★★★
Geraldine
Hey Kyra – I need to try making this with the addition of coffee! A couple of people have mentioned trying that in the comments below. Also, I really appreciate you taking the time to leave a detailed comment (and 5 star rating!)!
Mel
I can bake many things, but brownies never work for me. They are either over or under done. I’d love to try your recipe, but need to know what the toothpick should look like when I’m testing brownies for doneness…moist crumbs on the toothpick?
Geraldine
Hi Mel – yes, moist crumbs are best. If the toothpick looks like it has wet chocolate on it then it’s underdone and if the toothpick comes out with nothing on it then it may be overcooked. Here’s a link to see a visual of what the toothpick should look like: https://recipeforperfection.com/tell-brownies-done/. Hope it works out for you!
Stephanie
these are the best brownies I’ve ever made! They are perfect. They have a nice crust on top and are soft and a bit goey in the center.
★★★★★
Geraldine
That’s great, Stephanie! So glad you enjoyed them and took the time to leave a comment and rating! Thank you!
Amy
This brownies were really cakey and I didn’t like them very much even tho I followed the recipe exactly.
Geraldine
Sorry this recipe didn’t work out for you, Amy.
Natalie
My go to brownie recipe!! I love it! The dark chocolate chips cut the sweet and make it just perfect! My husband won’t let me use any other recipe to make brownies, it’s THAT good!! It’s AH-MAZING!!
★★★★★
Geraldine
Thanks so much, Natalie! I’m glad you and your husband love this recipe – I love the dark chocolate too. Thank you for leaving a comment and rating – I appreciate hearing from you!
Cindy
When you say Hershey’s cocoa, do you mean the unsweetened Hershey’s cocoa? Just wanted to make sure.
Geraldine
Yes! I’ll add a note on the recipe card so there’s no confusion. Thanks for asking, Cindy – hope you enjoy them!
Alex
Amazing. Delish!!!! Lots of rich, buttery goodness.
★★★★★
Geraldine
So glad you enjoyed it, Alex! Thanks for leaving a rating and a comment!
Mindy
Amazing….my family loves these!!! I switched out chocolate chips for mini M&Ms for a pop of color and the kids just loved it. will defidently be making these again!!
★★★★★
Geraldine
So glad this is family approved! Mini M&Ms sound like a great idea – love that pop of color. Thanks for leaving a comment and rating – I really appreciate hearing from you!
Darlena Martin
Flipping awesome brownies. Made them with milk chocolate chips and I did not sift the flour because I can be an over mixer. I can dry out some brownies! They are so fudgy and did not fall flat like many brownies do in a large pan. They are delicious. I also put frosting on them. Yes, my sons wanted frosting which I was glad about. Highly recommend these and will definitely make again. They’re easy to make and you get a large amount. Thanks for sharing.
Geraldine
So glad these were a big win for you and your family, Darlena! Frosting on top sounds decadent in a good way! Thanks for leaving a comment!
Lana
Can I add a teaspoon of coffee powder to enhance the chocolate flavor?
Geraldine
I haven’t tried that – but it should be fine. Let me know how it works!
Lana
Can i make this without chocolate chips?
Geraldine
Hi Lana – you really need to add the chocolate chips. Otherwise it won’t have enough chocolate.
Victoria
I forgot the salt! But still delectable, the recipe is spot on. I used Special dark Hershey cocoa and milk chocolate chips. Then tried it with some walnuts and added a touch of olive oil. Baked them in the 4 mini loaf pan and enjoyed as a sundae! Thank you for your recipe.
Geraldine
So glad it worked out for you, Victoria. Love the mini loaf pan idea!
Alicia
Its Sunday Feb. 9th 12 AM & I just made these…..they are delish 😋
★★★★★
Geraldine
So glad you enjoyed them, Alicia – thanks for leaving a rating and comment!