Easy Brownie Recipe
These homemade fudgy brownies are a simple, quick, and utterly delicious chocolate dessert you’ll want to bake again and again.
Full Recipe Introduction
Brownies—what’s not to love? This Easy Brownie Recipe gives you a rich, homemade treat that’s both simple and crowd-pleasing. I’ve been baking since my kids were little (they’re teenagers now!), and these brownies have become our family’s go-to when someone wants a no-fuss, decadent dessert. They’re perfect for potlucks, school bake sales, or a cozy night in with a mug of tea.
What makes these brownies special? First, they strike the perfect balance between fudgy and cakey—leaning more toward that gooey center we all crave. Second, you don’t need any fancy equipment: just a bowl, a whisk, and a baking pan. Third, with a handful of pantry staples and a splash of vanilla extract, you’ll have soulful, made-from-scratch chocolate squares in under an hour. Honestly, they’re as simple as an easy recipe can get.
You know what? According to a 2024 Food Network survey, 72% of home bakers say brownies are their top dessert choice—so you’re in good company. Let me explain why these brownies will become your new go-to.
Why You’ll Love This Easy Brownie Recipe
- Utterly fudgy center that melts in your mouth
- Simple pantry ingredients—no exotic powders or extracts needed
- Quick to prep: just one bowl and a whisk, no stand mixer required
- Ready in under an hour, including baking and cooling
- Perfect for homemade gift boxes or last-minute dessert emergencies
- Snack-size squares that travel well—ideal for picnics or lunchboxes
- Customizable: stir in nuts, chocolate chips, or swirl in peanut butter
- Rich chocolate flavor without being too sweet—just the right balance
Ingredients for the Easy Brownie Recipe
– 1 cup (2 sticks) unsalted butter, cut into cubes (Kerrygold or Land O’Lakes)
– 8 oz (about 1⅓ cups) semi-sweet chocolate chips or chopped baker’s chocolate (use Ghirardelli for a premium touch)
– 1½ cups granulated sugar
– ¾ cup packed light brown sugar (for extra chewiness)
– 4 large eggs, at room temperature (helps with even baking)
– 1 tsp pure vanilla extract (Madagascar variety if you can)
– 1 cup all-purpose flour, sifted (spoon in and level off for accuracy)
– ⅔ cup unsweetened cocoa powder (preferably Dutch-processed for deeper color)
– ½ tsp fine sea salt (balances sweetness)
– ½ tsp baking powder (for a slight lift)
– Optional mix-ins: ½ cup chopped walnuts, pecans, or extra chocolate chips
Directions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Melt the butter and semi-sweet chocolate together in a heatproof bowl set over simmering water, stirring gently until smooth—alternatively, melt in 30-second bursts in the microwave.
- Transfer the chocolate mixture to a large mixing bowl. Whisk in both sugars until glossy and combined—this step gives you that shiny brownie crust later.
- Crack in the eggs one at a time, whisking after each addition so the batter stays silky. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder. Gently fold the dry mix into the wet until you no longer see streaks—avoid overmixing to keep it fudgy.
- If you’re adding nuts or extra chocolate, fold them in now. I love a handful of chopped walnuts for crunch.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
- Bake for 22–26 minutes. You’re aiming for set edges and a slightly soft center—insert a toothpick and expect a few moist crumbs. Overbaked brownies turn cakey.
- Let the brownies cool completely in the pan on a wire rack (about 30 minutes) before lifting them out with the parchment overhang.
- Slice into 16–20 squares using a sharp knife—wipe it clean between cuts for neat edges.
Servings & Timing
Yield: Makes 16–20 rich brownie squares
Prep Time: 10 minutes (plus 5 minutes to melt chocolate)
Bake Time: 22–26 minutes
Rest Time: 30 minutes cooling
Total Time: About 1 hour (including cooling)
Variations
– Espresso Brownies: Stir in 1 tsp espresso powder with the cocoa for a mocha kick.
– Nut-Free Bliss: Skip nuts and swirl in ¼ cup peanut butter for pockets of creamy peanut flavor.
– Gluten-Free: Substitute a gluten-free all-purpose mix cup-for-cup.
– Mint Chocolate: Fold in ½ cup chopped Andes mints after removing from the oven.
– Salted Caramel: Drizzle ½ cup warm salted caramel over batter before baking.
– Vegan Twist: Use flax eggs (1 Tbsp flax + 3 Tbsp water per egg) and dairy-free butter.
Storage & Reheating
Refrigerator: Store airtight for up to 5 days—let brownies come to room temperature before serving.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months; thaw at room temp or warm gently in the microwave for 10 seconds.
Make-Ahead: Fully bake, cool, wrap tightly, and freeze; thaw overnight in the fridge, then slice.
Notes
I learned the hard way that overbaking is the fastest route to dry brownies—aim for those glossy crackles on top as your cue. You can swap in coconut oil for half the butter for a slightly lighter texture, but I stick with all butter for richness. If your kitchen feels chilly, let your eggs sit out 20 minutes; room-temperature eggs blend more smoothly.
FAQs
Q: Can I use milk chocolate instead of semi-sweet?
A: Yes—your brownies will be sweeter and milder, so you might reduce granulated sugar by 2 Tbsp.
Q: Why are my brownies cakey instead of fudgy?
A: Cakey results from overmixing the batter or baking too long; whisk gently and pull them out when a few moist crumbs cling to the toothpick.
Q: How do I know when they’re done?
A: The edges will look set and start to pull from the pan; the center should still jiggle slightly.
Q: Can I make these egg-free?
A: Absolutely—use three flax eggs (3 Tbsp flaxseed meal + 9 Tbsp water) and reduce baking time by a couple of minutes.
Q: Is Dutch-processed cocoa better?
A: It gives a deeper color and smoother flavor, but natural cocoa works fine—just expect a tangier note.
Q: My top is cracked; is that normal?
A: Totally—those shiny cracks are part of classic brownie charm and form when sugar crystallizes on the surface.
Q: How do I get a crispier top?
A: Whisk the sugar and chocolate well to incorporate air, creating that lovely, crisp crust.
Q: Can I double the batch?
A: Sure—bake in a 9×13-inch pan; you might need to add 5–10 minutes to the bake time.
Conclusion
These Easy Brownie Recipe squares hit all the right notes: they’re fudgy, chocolatey, and simple enough for a busy weeknight yet special enough for a celebration. Give them a try—you’ll see why family and friends ask for them again and again. Let me know how yours turn out, and feel free to explore my other favorite desserts for more sweet inspiration!
Easy Brownie Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter unsalted butter cut into cubes (Kerrygold or Land O’Lakes)
- 8 oz (about 1⅓ cups) semi-sweet chocolate chips or chopped baker’s chocolate semi-sweet chocolate chips or chopped baker’s chocolate use Ghirardelli for a premium touch
- 1½ cups granulated sugar granulated sugar
- ¾ cup packed light brown sugar packed light brown sugar for extra chewiness
- 4 large eggs large eggs at room temperature (helps with even baking)
- 1 tsp pure vanilla extract pure vanilla extract Madagascar variety if you can
- 1 cup all-purpose flour all-purpose flour sifted (spoon in and level off for accuracy)
- ⅔ cup unsweetened cocoa powder unsweetened cocoa powder preferably Dutch-processed for deeper color
- ½ tsp fine sea salt fine sea salt balances sweetness
- ½ tsp baking powder baking powder for a slight lift
- ½ cup optional mix-ins optional mix-ins ½ cup chopped walnuts, pecans, or extra chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Melt the butter and semi-sweet chocolate together until smooth.
- Whisk together sugars and eggs until glossy.
- Mix wet and dry ingredients until just combined.
- Fold in any optional mix-ins like nuts or chocolate chips.
- Pour batter into pan and bake for 22-26 minutes.
- Cool completely before slicing into squares.
