brownies

Brownies are a chocolate dessert bar baked in a shallow pan. They are typically dense and moist, with a texture that can range from fudgy to cakey depending on the recipe and technique. Brownies are a staple in American baking and are enjoyed worldwide in many variations.

Core ingredients usually include melted chocolate or cocoa, butter, sugar, eggs, and a small amount of flour. Some recipes rely on melted chocolate for richness, while others use cocoa for a drier crumb. Leavening is often minimal or absent, which helps keep them dense; overmixing can toughen the texture.

Fudgy brownies favor a higher fat-to-flour ratio and more mixing time, producing a glossy crust and a moist center. Cakey brownies use more flour and eggs for lift, producing a lighter crumb. Many versions fall between, yielding a chewy bite with a crackly top.

The brownies likely originated in the United States in the late 19th or early 20th century. The first widely published brownie recipe appeared in American cookbooks around 1896–1905, contributing to their popularity.

There are numerous variations, including nuts, chocolate chips, or a swirl of cream cheese. Gluten-free and vegan versions use alternative flours and egg substitutes. Some bakers frost brownies with a chocolate glaze or serve them plain.

They are typically baked in a square or rectangular pan, cooled, and cut into squares or bars. Proper storage keeps them at room temperature for a few days or chilled for longer; they can be frozen for future use.