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Easy Brownie Recipe
This Easy Brownie Recipe delivers a fudgy, chocolate-packed homemade dessert that’s simple, quick, and downright irresistible.
Full Recipe Introduction
Let me explain—these brownies are the answer when you crave that deep chocolate fix without fussing over dozens of bowls or fancy gadgets. I first whipped up this easy recipe on a rainy Saturday afternoon, inspired by my grandmother’s old skillet brownies. What makes them special? We use melted butter and good-quality cocoa powder (I love Ghirardelli) for a rich, chewy texture, plus a touch of espresso powder to deepen the chocolate flavor—though you can skip that if you’re baking with little helpers. Whether you serve them at a summer potluck or cozy up next to the fireplace in winter, these brownies feel both nostalgic and delightfully modern.
Why You’ll Love This Recipe
• No mixer needed—just a whisk and one bowl.
• Ready in under 45 minutes from start to finish.
• Fudgy center, slightly crisp edges—just like bakery brownies.
• Uses pantry staples: flour, sugar, cocoa, butter, and eggs.
• Perfect for gift boxes, bake sales, or an after-school treat.
• Easily doubles for larger gatherings or dinner parties.
• Customizable with nuts, chocolate chips, or your favorite frosting.
• A quick chocolate pick-me-up anytime you need a little comfort.
Ingredients
• ½ cup (113g) unsalted butter, melted (use European-style for extra richness)
• 1¼ cups (250g) granulated sugar
• 2 large eggs, at room temperature (for best lift and shine)
• 1 teaspoon pure vanilla extract (Madagascar if you can)
• ⅓ cup (35g) unsweetened cocoa powder (Ghirardelli or Hershey’s Special Dark)
• ½ cup (65g) all-purpose flour, sifted (King Arthur brand works great)
• ¼ teaspoon espresso powder (optional, enhances chocolate)
• ¼ teaspoon salt
• ⅓ cup (60g) chocolate chips or chopped nuts (optional, for extra texture)
Substitutions & Tips:
– For gluten-free brownies, swap in ½ cup Bob’s Red Mill 1-to-1 GF flour blend.
– Use coconut oil instead of butter for a dairy-free twist—texture may be slightly cakier.
– If you love intense chocolate, stir in 2 tablespoons dark cocoa powder.
Directions
1. Preheat your oven to 350°F (175°C). Line a 9×9-inch square pan with parchment paper, leaving an overhang to lift brownies out easily.
2. In a medium bowl, whisk melted butter and sugar until glossy. You’ll see the sugar dissolve a bit—that’s what helps set the brownies.
3. Crack in eggs one at a time, whisking vigorously after each addition. Stir in vanilla extract (and espresso powder if using) until the mixture looks smooth and slightly shiny.
4. Add cocoa powder, flour, and salt all at once. Gently fold with a rubber spatula—don’t overmix or you’ll lose fudginess. Pause when you still see a few strands of flour.
5. If you’re adding chips or nuts, sprinkle them in now and swirl lightly. The batter will be thick and glossy—just the way we like it.
6. Spread batter evenly into the prepared pan, smoothing the top with the spatula. Tap the pan on the counter to pop any air bubbles.
7. Bake for 20–25 minutes. Start checking at 18 minutes by inserting a toothpick: you want a few moist crumbs clinging, not raw batter.
8. Cool completely on a wire rack—this takes about 30 minutes. If you cut too soon, brownies will crumble; patience pays off.
Servings & Timing
Makes 16 classic brownie squares
Prep Time: 10 minutes (you can melt butter in microwave or on stovetop)
Bake Time: 20–25 minutes (depending on your oven’s quirks)
Cool Time: 30 minutes (resist slicing—this is the hardest part!)
Total Time: about 1 hour
Variations
• Salted Caramel: Drizzle warmed caramel sauce on top before baking.
• Peanut Butter Swirl: Drop spoonfuls of peanut butter on batter and swirl with a knife.
• Mint Chocolate: Stir in ¼ teaspoon peppermint extract and green food coloring.
• Almond Joy: Mix in shredded coconut and slivered almonds.
• Raspberry Cheesecake: Dollop cream cheese mixed with jam and swirl gently.
• Vegan Twist: Use flax eggs and coconut oil; reduce sugar to ¾ cup coconut sugar.
Storage & Reheating
Store brownies in an airtight container at room temperature for up to 4 days. For longer life, freeze cut squares in single layers between parchment paper—freeze up to 3 months. Thaw on the counter for 30 minutes. To refresh that just-baked vibe, pop a brownie in the microwave for 10–12 seconds—so comforting!
Notes
I’ve learned that every oven bakes a bit differently: if yours runs hot, cut baking time by 2–3 minutes and check early. For ultra-fudgy brownies, underbake by a minute or two—remember, they’ll continue to set as they cool. And if you crave a chewy top, whip the eggs and sugar for an extra minute before adding dry ingredients. Honestly, little tweaks like these turned my family gatherings into full-on brownie fan clubs.
FAQs
Q1: Can I use dark brown sugar instead of granulated?
A1: Yes—using ½ cup dark brown sugar adds a hint of molasses and makes the brownies extra moist.
Q2: Why did my brownies turn cakey?
A2: Likely too much flour or overmixing; whisk gently and measure flour by spooning into the cup, then leveling.
Q3: My edges burned but center is underdone—help!
A3: Oven hot spots can cause that; try lowering the rack one level or using an oven thermometer to adjust temp.
Q4: Can I halve this recipe?
A4: Absolutely—bake in a loaf pan for 20 minutes, checking early for that fudgy crumb.
Q5: What’s the best way to cut clean squares?
A5: Chill the brownies for at least 20 minutes, then run a sharp knife under hot water, wipe, and slice.
Q6: Is there a dairy-free option?
A6: Swap butter for equal coconut oil or plant-based margarine—texture will be slightly more cake-like.
Q7: Can I add fruit?
A7: Fold in ½ cup fresh raspberries or chopped dried cherries for a fruity twist that brightens the chocolate.
Q8: How do I make them gluten-free?
A8: Use a trusted 1:1 gluten-free flour blend; the brownies remain fudgy if you don’t overmix.
Conclusion
These easy brownies hit the sweet spot between fudgy and chewy, using simple ingredients you probably have on hand. Give them a try—you’ll find they vanish faster than you expect! Drop a comment below with your favorite add-ins, and don’t forget to explore my classic cookie collection next. Enjoy every bite!
Easy Brownie Recipe
Ingredients
- 1/2 cup unsalted butter melted
- 1 1/4 cups granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour sifted
- 1/4 teaspoon espresso powder optional
- 1/4 teaspoon salt
- 1/3 cup chocolate chips or chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x9-inch square pan with parchment paper.
- In a medium bowl, whisk melted butter and sugar until glossy.
- Crack in eggs one at a time, whisking vigorously after each addition. Stir in vanilla extract.
- Add cocoa powder, flour, and salt. Gently fold with a spatula. Add espresso powder if using.
- Fold in chocolate chips or nuts if desired.
- Spread batter into the prepared pan and bake for 20-25 minutes until a toothpick comes out with moist crumbs.
- Cool completely on a wire rack before cutting into squares.
