Jerrelle Guy’s Best Brownies

published Apr 22, 2022
Chocolate Chunk Brownies Recipe

Fudgy, crackly, and chewy, Jerrelle Guy's brownie recipe pulls out all the stops.

Serves9 to 16

Prep20 minutes

Cook25 minutes to 35 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Jerrelle Guy's Best Brownies baked and cut
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

I get that there’s always some intense debate going on about what the ideal texture of a brownie should be. For me, though, I want to experience a little bit of both sides: the lightness of a “cakey” brownie and the richness of a “fudgy” and “chocolaty” one too. Call me a brownie dabbler — and if you consider yourself one too, these brownies are for you.

Like me, these brownies refuse to choose a team. They’re a wild combo that’s crackly and chewy on the edges, densely packed with fudgy chocolate, and loaded with even more extra-gooey puddles of richness. Yet, still, they remain so feathery that they nearly melt in your mouth. And, with a short ingredient list and even shorter baking time, they’re easy enough to make on a weeknight.

So, what’s the secret? In order to make these elegant best-of-both-worlds brownies, you need two specific things: great chocolate and an excess of whipped air.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Best Brownie Tip #1: Use Great Chocolate

If you start with solid full-flavored chocolate, the kind you catch yourself munching on as a snack in itself, it makes sense you won’t need to supplement its flavor any further. Save your vanilla extract, espresso powder (although if you have some, why not throw in a teaspoon just for fun?), malted milk powder, chocolate liquor, etc. for another time.

You won’t even need to worry about the whole science behind whether to choose dutch process or regular cocoa powder for these. You can omit the cocoa powder and chemical leaveners altogether and just concentrate on those chips, chunks, or morsels that you love. 

I like to spoil myself with Vahlrona’s dark chocolate feves. These cute little buttons of chocolate make generous puddles of melted chocolate on top of the brownies that create a sort of self-saucing effect. The result? Decadent, chocolaty brownies that’ll pair perfectly with a scoop of cold vanilla ice cream — my favorite! If the feves won’t ship to you in time, a couple of chopped Ghirardelli’s 72% cacao chocolate bars are equally perfect. 

Best Brownie Tip #2: Take Time to Whip

You’ll need to whip 3 whole eggs with dark brown sugar for a significant amount of time until they transform into a thick, billowy mass that looks a bit like silky buttercream. The technique creates a sort of macaron effect once the batter bakes; the tops and edges of the brownies will get crispy and crackly (with help from the molasses in the brown sugar and the granulated sugar too), and the center will be fudgy, but the entire thing will still be as light as air.

While this step takes a handful of extra minutes in the beginning (as opposed to quickly stirring everything together in a bowl), it makes up for it by shaving off nearly half the baking time because the batter isn’t as dense.

The end result is a very elegant but easy weeknight dessert that doesn’t ask for much in the way of time or ingredients in return. In the end, we really can all have it all.

Chocolate Chunk Brownies Recipe

Fudgy, crackly, and chewy, Jerrelle Guy's brownie recipe pulls out all the stops.

Prep time 20 minutes

Cook time 25 minutes to 35 minutes

Serves 9 to 16

Nutritional Info


  • 8 tablespoons

    (1 stick) unsalted butter, plus more for the pan

  • 6 ounces

    bittersweet chocolate, or 3/4 cup bittersweet chocolate chips

  • 3

    large eggs

  • 2/3 cup

    packed dark brown or light brown sugar

  • 1/3 cup

    granulated sugar

  • 1/4 teaspoon

    kosher salt

  • 1 cup

    all-purpose flour

  • Flaky or coarse salt, for sprinkling

  • Vanilla ice cream, for serving (optional)


  1. Arrange a rack in the middle of the oven and heat the oven to 325ºF. Meanwhile, coat a metal 9-inch square baking pan with butter. Coarsely chop 6 ounces bittersweet chocolate into 1/2 to 1/3-inch chunks (about 3/4 cup, no need to cut chips).

  2. Melt 8 tablespoons unsalted butter in a small saucepan over medium heat. Remove the pan from the heat. Add 4 ounces of the chocolate (about 1/2 cup; reserve the remaining for topping) and stir with a flexible spatula until the chocolate is completely melted.

  3. Place 3 large eggs, 2/3 cup packed brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon kosher salt in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the paddle attachment on high speed until very thick, fluffy, and pale-brown in color, about 10 minutes.

  4. Reduce the speed to medium low. Slowly drizzle in the chocolate mixture and beat until combined, stopping and scraping down the sides of the bowl and beater as needed.

  5. Remove the bowl from the stand mixer. Give the batter a final stir with the attachment to make sure everything is fully incorporated. Sift 1 cup all-purpose flour over the batter and fold in with a flexible spatula until just combined, being careful not to overmix.

  6. Transfer the batter to the pan, gently spread it to the edges, and smooth the top. Evenly sprinkle with the remaining 2 ounces chocolate (about 1/4 cup).

  7. Bake for 15 minutes. Remove the pan from the oven and bang it a few times on a flat, heat-proof surface. Return to the oven and bake until the edges are set but the center is still very fudgy when a toothpick is inserted, 8 to 10 minutes more (do not overbake). Remove from the oven and bang the pan three more times against the surface to deflate the brownies. Sprinkle with a little flaky or coarse salt.

  8. For really gooey, fudgy brownies, let the brownies cool for 5 to 10 minutes before cutting and serving warm in bowls topped with ice cream. For chewier, sturdier brownies, let cool to room temperature, preferably overnight uncovered. Cut into 9 to 16 squares.

Recipe Notes

To deepen the flavor of the chocolate, add 1 teaspoon instant espresso powder or 1 tablespoon instant coffee to the melted butter and chocolate.

Peanut variation: Sprinkle about 1/3 cup unsalted roasted peanuts over the batter before baking.

Make ahead: These brownies can be made up to 1 day ahead and taste great after sitting overnight on the counter.

Storage: The brownies can be well wrapped and stored at room temperature for up to 3 days.