This 3 egg brownies recipe makes a deep, fudgy pan of brownies in a 9×9 or 8×8 pan, using melted dark chocolate plus a little cocoa. Three eggs, whisked hard with the sugar, give the shiny crackle top and a dense, moist middle. Bake at 350°F for 28 to 35 minutes, until a toothpick comes out with moist crumbs.
If you have been hunting for a brownie recipe that uses exactly three eggs, this is the one to keep: it sits between a two-egg fudge brownie and a cakey four-egg batch, and it is the right amount of batter for a square pan.
Why 3 Eggs
Eggs set the batter and decide the texture. With 2 eggs, a chocolate-heavy batter stays very dense and can turn greasy; with 4, it rises more and eats like cake. Three eggs with 6 ounces of chocolate and 3/4 cup of flour lands squarely on fudgy but sliceable. Beating the eggs and sugar for a full minute or two dissolves some of the sugar, and that thin meringue-like layer is what bakes into the crackly top.
The batter fills a 9×9 pan to about 1 inch, or an 8×8 pan a little deeper. Both work; the timing changes slightly (see below).
Ingredients
- 6 ounces (170 g) dark or semi-sweet chocolate, chopped
- 1/2 cup (1 stick, 113 g) unsalted butter
- 1 1/4 cups (250 g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (20 g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips or chopped nuts (optional)
Instructions
- Prepare the pan. Heat the oven to 350°F. Line a 9×9 or 8×8 pan with parchment, leaving an overhang on two sides for lifting, and grease it lightly.
- Melt the chocolate and butter. Melt them together in a heatproof bowl over barely simmering water, or in the microwave in 30-second bursts, stirring until smooth. Let it cool for 5 minutes so it is warm, not hot.
- Whip the eggs and sugar. In a large bowl, whisk the 3 eggs, sugar and vanilla vigorously for 1 to 2 minutes, until pale and slightly thickened.
- Combine. Whisk the chocolate mixture into the eggs until glossy.
- Add the dry ingredients. Sift in the flour, cocoa and salt and fold with a spatula just until no dry streaks remain. Fold in the chips or nuts.
- Bake. Spread the batter evenly and bake until the top is set and shiny and a toothpick inserted 1 inch from the edge comes out clean while one in the center shows moist crumbs.
- Cool. Let the brownies cool completely in the pan, at least 1 1/2 hours, before lifting out. Cut into 16 squares.
Bake Times and Doneness
- 9×9 pan: 28 to 32 minutes.
- 8×8 pan: 32 to 35 minutes, because the batter is deeper.
- Glass or ceramic pan: reduce the oven to 325°F and add about 5 minutes.
Pull the brownies while the center still looks slightly underdone; they keep setting as they cool. A clean toothpick from the very center means they will be firm and cakey by the time they cool.
Cook and Prep Times
- Prep: 15 minutes
- Bake: 28 to 35 minutes
- Cooling: 1 1/2 hours
- Makes 16 brownies
Scaling to Other Pans
- 9×13 pan: multiply everything by 1 1/2 (4 1/2 eggs rounds to 4 large eggs plus 1 yolk) and bake 30 to 35 minutes.
- Loaf pan (9×5): halve the recipe using 1 whole egg plus 1 yolk and bake about 30 minutes.
- Muffin tin: fill 12 greased cups two-thirds full and bake 18 to 22 minutes.
Storage
Keep the brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week, where they turn even fudgier. To freeze, wrap the uncut slab or individual squares in plastic and foil and freeze for up to 3 months; thaw at room temperature.
Frequently Asked Questions
- Can I use only cocoa powder? Yes, but use a cocoa recipe rather than swapping here; melted chocolate adds fat that cocoa alone does not.
- Why are my brownies cakey? Overbaking or overmixing after the flour goes in. Fold gently and pull them while the center is still moist.
- Can I use 2 eggs instead of 3? The brownies will be denser and oilier. If you only have 2 eggs, add 1 extra tablespoon of flour.
- Why is there no crackly top? The eggs and sugar were not whisked long enough, or the chocolate was too hot when added.
Related
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- Tres Leches Cake in a 9×13 Pan
- Frosting for an 8×8 Cake: How Much and a Recipe