Grandma's brownies are crinkly on the top and fudgy in the middle... just like Grandma used to make! Studded with chocolate chunks, these brownies are rich, delicious, and so easy to make.
This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
I made these brownies in an effort to recreate my grandmother's heirloom brownie recipe. She had a go-to that was crisp on top and super soft and fudgy in the middle.
Unfortunately her recipe card was a bit… um… dated. The measurements just didn't translate into modern baking and my initial effort left me with the saddest thing on earth - an inedible brownie.
I thought I had let it go, but after a few rounds of trial and error, I landed on the perfect brownie. They were crisp on top, gooey in the middle, and took me straight back to my childhood!
My grandma was notorious for putting walnuts in her brownies, but I don't roll that way. I opted for chocolate chunks instead, which give the brownie an extra chocolatey bite.
Ingredients
- All purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Eggs
- Granulated sugar
- Butter
- Pure vanilla extract
- Semisweet chocolate chunks
How to make Grandma's brownies
- Preheat the oven to 350ºF.
- In a medium bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
- In a large bowl, whisk together eggs, sugar, butter, and vanilla and beat until smooth.
- Stir in dry ingredients.
- Fold in chocolate chunks.
- Transfer batter to a prepared pan and bake about 25 minutes.
Top tips
How to know when grandma's brownies are done
Brownies should still be very soft when you remove them from the oven. If they look dry and hard they are overcooked.
Test brownies for doneness by inserting a toothpick into the center, being careful to avoid any melted chocolate chips. The toothpick should come out almost clean or with moist crumbs attached. If it comes out wet, check again in a few minutes.
How to store cocoa powder brownies
Let your brownies cool completely before covering with plastic wrap. Store at room temperature or in the refrigerator for up to 4 days, although they are best enjoyed the day they are made.
They can also be frozen in an airtight container for up to 3 months.
Tips for customizing brownies made from cocoa powder
- Add a dash of instant coffee to the brownies with the sugar
- Fold chopped walnuts into the batter
- Swap the semisweet chocolate chunks for white or dark chips
- Use a 1:1 gluten-free flour blend to make these gluten-free
FAQ
Brownies freeze great, just make sure you let them cool completely before cutting and placing in an airtight container, separating any stacked brownies with parchment or aluminum foil.
I actually really enjoy eating frozen brownies without thawing or heating. They get extra chewy and the chocolate flavor is a little different than when they're warm or room temperature!
If you prefer to thaw them, simply pop them in the microwave for 20-30 seconds until warmed.
The difference between fudgy brownies and cake-like brownies is the amount of of fat used. Brownies that have a more fudge-like texture use a higher ratio of fat (butter, oil, or chocolate) in the recipe.
No, Dutch cocoa has different chemical properties than unsweetened cocoa powder and would give you a different result.
More brownie recipes
- Sweet Potato Brownies
- Vegan Mug Brownies
- Vegan Single Serving Brownie
- Vegan Zucchini Brownies
- Single Serve Vegan Chocolate Brownie Cookie
- Cream Cheese Ice Box Brownies
- Refrigerator Bakery Brownies
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Grandma's Brownies
Ingredients
- 1 ¼ cups all purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 eggs
- 2 cups granulated sugar
- ¾ cup butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chunks
Instructions
- Preheat the oven to 350ºF. Coat a 9x13 baking pan with cooking spray.
- In a medium bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
- In a large bowl, whisk together eggs, sugar, butter, and vanilla and beat until smooth.
- Stir in dry ingredients, mixing well.
- Fold in chocolate chunks.
- Transfer batter to the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs clinging, about 25 minutes.
Trish says
Those brownies look PERFECT. Wish I had one right now 🙂
Marly says
You know what? I agree with you...except for ONE thing. I would not be able to be in "moderation" around these brownies. I think I want to eat the whole thing!!
Lindsay Moe says
Totally!
Helen @ Scrummy Lane says
Hmm ... interesting question ... I very much believe in the motto 'Everything in moderation', and I guess this can be applied to other things in life as well as diet! I don't like to feel like I can't have a treat, but I suppose we need to remember that eating them is supposed to be an occasional thing rather than an everyday habit.
I like the recent trend for making sweet treats 'healthier', though, by using Greek yoghurt in cheesecake etc. etc.!
NBH says
I made these earlier tonight and followed the instructions - my batter was a very light brown and ended up needing 45 minutes to cook. The brownies taste good, but they definitely don't look as dark as your photos! Any idea what went wrong?
Lindsay Moe says
Different brands of cocoa powder could produce a different result in color. I'm not sure why yours took so long to cook, mine were super fudgy, so maybe it is just a preference thing? I hope you were still able to enjoy them!