When I want something rich, chocolatey, and comforting without spending hours in the kitchen, I turn to this Easy Brownies recipe. It delivers the perfect fudgy texture with a crisp top and deep cocoa flavor—all with minimal prep and ingredients I already have in my pantry. These brownies are a go-to for busy days, last-minute guests, or anytime I’m craving a homemade chocolate treat.
Why You’ll Love This Recipe
I love how quick and fail-proof this recipe is. No melting chocolate or complicated steps—just simple mixing and baking. These brownies come out perfectly gooey in the middle with those chewy, crackly edges I can’t get enough of. Plus, I can dress them up with nuts, chocolate chips, or a swirl of peanut butter if I’m in the mood for something extra. Whether I serve them warm with a scoop of ice cream or keep a stash for the week, they always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Granulated sugar
- All-purpose flour
- Unsweetened cocoa powder
- Eggs
- Melted butter (or oil)
- Vanilla extract
- Salt
- Baking powder (optional for a slightly cakier texture)
Directions
- I preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan.
- In a large bowl, I mix together the sugar, melted butter, and vanilla extract.
- I beat in the eggs one at a time until the mixture is smooth and glossy.
- I sift in the flour, cocoa powder, salt, and baking powder (if using) and gently fold everything together until just combined.
- I pour the batter into the prepared pan and smooth the top with a spatula.
- I bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- I let the brownies cool in the pan before cutting them into squares.
Servings and timing
This recipe makes 9 to 12 brownies, depending on how big I cut them.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
Sometimes I stir in chocolate chips, chopped nuts, or a sprinkle of sea salt on top before baking. If I want an extra fudgy result, I reduce the flour slightly or underbake by a minute or two. For a swirl of flavor, I drop spoonfuls of peanut butter, caramel, or cream cheese on top and run a knife through the batter before baking. I’ve also used espresso powder to intensify the chocolate flavor—just a half teaspoon goes a long way.
Storage/reheating
I store leftover brownies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. For that fresh-out-of-the-oven feel, I reheat a square in the microwave for about 10–15 seconds. These also freeze well—just wrap individually and store in a freezer-safe bag for up to 2 months. I thaw them at room temp or pop them in the microwave when I’m ready for a treat.
FAQs
Can I make these brownies with oil instead of butter?
Yes, I often use vegetable or canola oil in place of butter for a moist and chewy texture. Coconut oil also works for a subtle flavor twist.
How do I know when the brownies are done?
I check by inserting a toothpick into the center. If it comes out with a few moist crumbs (not wet batter), they’re done. I avoid overbaking to keep them fudgy.
Can I double the recipe?
Absolutely. I double all the ingredients and bake it in a 9×13-inch pan. I add a few extra minutes to the bake time and keep an eye on doneness.
What cocoa powder works best?
I use unsweetened natural cocoa powder. Dutch-process cocoa works too, but it can change the texture slightly, making the brownies more tender and less chewy.
Can I make this recipe gluten-free?
Yes, I replace the all-purpose flour with a 1:1 gluten-free baking blend. I’ve had great results without changing anything else.
Conclusion
These Easy Brownies are everything I want in a dessert—quick, rich, and deeply satisfying. Whether I’m baking for a party, my family, or just myself, this recipe delivers every time. It’s the kind of treat that proves homemade doesn’t have to be hard, and once I make it, it quickly becomes a regular in my baking routine.
Print
Easy Brownies
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 to 12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rich, fudgy, and deeply chocolatey, these Easy Brownies come together with simple pantry ingredients and minimal prep. Perfect for a quick dessert that never disappoints.
Ingredients
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup melted butter (or oil)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp baking powder (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, mix together sugar, melted butter, and vanilla extract.
- Beat in the eggs one at a time until the mixture is smooth and glossy.
- Sift in flour, cocoa powder, salt, and baking powder (if using). Gently fold until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes, until a toothpick inserted comes out with a few moist crumbs.
- Let cool in the pan before slicing into squares.
Notes
- Add chocolate chips, chopped nuts, or sea salt for extra flavor.
- Swirl in peanut butter, caramel, or cream cheese before baking.
- Use espresso powder to enhance chocolate depth.
- Reduce flour slightly or underbake for fudgier brownies.
- Freeze individually wrapped brownies for up to 2 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 16g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
