Can you really make Easy Brownie Recipe without using a boxed mix? I used to think that making brownies from scratch was complicated, but I was hooked on the idea of creating something truly delicious at home.
I discovered that with just a few basic ingredients and 30 minutes of your time, you can have a batch of rich, dense, and super chocolatey brownies that are out of this world!
Making brownies from scratch isn’t as intimidating as it seems. In fact, it’s quite simple! With this recipe, you’ll get that perfect balance of fudgy centers and crackly tops.
Easy Brownie Recipe
Equipment
- 8×8 inch baking pan
- Mixing bowl
- Whisk
- Spatula
Ingrédients
- 0.5 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 0.33 cup unsweetened cocoa powder
- 0.5 cup all-purpose flour
- 0.25 tsp salt
- 0.25 tsp baking powder
Instructions
Prepare the Batter
- Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan or line with parchment paper.
- In a large bowl, mix melted butter and sugar until smooth. Beat in eggs and vanilla.
- Add cocoa powder, flour, salt, and baking powder. Mix until fully combined.
Bake
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20–25 minutes, or until a toothpick inserted comes out with moist crumbs.
Cool and Serve
- Let cool completely in the pan before slicing into squares and serving.
Video
Notes
Special Notes
- Ensure not to overmix the batter to maintain fudgy texture.
- For a richer flavor, consider adding chocolate chips or nuts.
- Allow brownies to cool completely before slicing for cleaner cuts.
- Store leftovers in an airtight container to maintain freshness.
- Serve with a scoop of vanilla ice cream for an indulgent dessert.
Nutrition
Table of Contents
Key Takeaways
- Discover the secret to making fudgier brownies without a boxed mix.
- Learn how to make brownies from scratch with simple pantry ingredients.
- Understand why homemade brownies are better than store-bought mixes.
- Get the perfect balance of fudgy centers and crackly tops.
- Create bakery-quality brownies in your own kitchen.
The Perfect Homemade Brownies
As a kid, I loved the brownies we made from a box, but as an adult, I’ve been on a mission to recreate that magic from scratch. For years, I couldn’t seem to find a brownie recipe that met my standards. Anytime I made homemade brownies, I wanted them to be just like the ones I ate as a kid – super fudgy, moist, and chocolaty, with crispy edges and crackly tops.
The secret to making perfect brownies lies in achieving a magical balance between fudgy centers and crispy edges. I’ve spent years perfecting this recipe, testing countless variations to create brownies that are even better than the boxed mixes we grew up with. The key is using the right proportion ofcocoa powderto flour, which creates that intense chocolate flavor without being overly sweet.
Here are some key characteristics of these exceptional brownies:
- They stay moist and fudgy for days, thanks to the perfect balance of ingredients.
- The crackly top adds a delightful textural element, making them look like they came from a fancy bakery.
- These brownies hit all the right notes: rich chocolate flavor, the perfect sweetness level, and that incredible texture.
To illustrate the difference between cakey and fudgy brownies, consider the following comparison:
| Characteristics | Cakey Brownies | Fudgy Brownies |
|---|---|---|
| Texture | Dry and light | Moist and dense |
| Flavor | Less intense chocolate flavor | Rich, intense chocolate flavor |
| Appearance | Often lacks a crackly top | Typically has a glossy, crackly top |
Even if you’ve been disappointed byhomemade brownie recipesbefore, I promise this one will convert you from boxed mixes forever. By baking fromscratchand using high-quality ingredients, you’ll be rewarded withbrowniesthat are truly exceptional.
Essential Ingredients for Easy Brownies
The beauty of this brownie recipe is that it requires just a handful of basic pantry staples you likely already have on hand. To get started, let’s take a look at what you’ll need to make these delicious treats.
Basic Pantry Staples
For the basic pantry staples, you’ll need all-purpose flour (just 1/4 cup!), sugar (1 cup), 1/2 cup butter (or oil if you prefer), 2 large eggs, 1 teaspoon vanilla extract, and a pinch of salt. The star ingredient is unsweetened cocoa powder – I recommend Dutch-processed for that deep, rich chocolate flavor, but regular unsweetened cocoa works beautifully too.
Using quality ingredients like Hershey’s Special Dark Dutch-processed cocoa powder can make a big difference in the flavor. Make sure to sift it if it’s lumpy! While many recipes for brownies use unsalted butter, you can opt for canola oil or olive oil as a substitute.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1/4 cup |
| Sugar | 1 cup |
| Butter or oil | 1/2 cup |
Chocolate Options
When it comes to chocolate options, you can enhance your brownies with 1/2 cup of mix-ins like chocolate chips, chopped nuts, or even a swirl of peanut butter. The minimal flour (just 1/4 cup!) is what gives these brownies their incredible fudgy texture – it’s not a mistake, I promise!
For those who love dark chocolate, adjusting the sugar and cocoa proportions can create an even richer, more intense brownie experience. Feel free to experiment with different types of chocolate to find your perfect match.
Step-by-Step Easy Brownie Recipe
Making brownies from scratch is easier than you think, and I’m here to guide you through it. With a few simple ingredients and straightforward steps, you’ll be enjoying delicious, fudgy brownies in no time.
Preparing Your Kitchen
First things first, let’s get your kitchen ready! Preheat your oven to 350°F. While that’s heating up, prepare your baking pan by greasing it or lining it with parchment paper. I like to use an 8×8 square pan or a 9×5 loaf pan for this recipe. This step makes removal and cleanup a breeze!
Mixing the Batter
In a large microwave-safe bowl, melt the butter by heating it in the microwave for about a minute, or until it’s completely melted. Then, add the sugar and cocoa powder, whisking vigorously for at least a minute until the sugar has dissolved. This creates a smooth, shiny batter. Next, add eggs one at a time, followed by vanilla, whisking until well combined. Finally, stir in the flour and salt until just combined – be careful not to overmix! If you’re feeling adventurous, you can also mix in some chocolate chips or nuts.
Baking to Perfection
Pour the batter into your prepared pan and smooth out the top. Then, pop it into the oven and bake for approximately 20 minutes, or until the center is slightly set. Be careful not to over-bake – you want the brownies to be fudgy, not dry! Once done, let them cool completely before cutting into 9 large squares or 16 smaller ones.
With these simple steps, you’ll have a batch of delicious homemade brownies that are sure to impress. Happy baking!
Pro Tips for Fudgy Brownies
The secret to making incredible brownies lies in the details, and I’m here to share my pro tips to take your baking to the next level. With these expert tips, you’ll be able to achieve that perfect fudgy texture and crackly top that makes brownies truly irresistible.
Achieving the Crackly Top
A crackly top is a hallmark of well-baked brownies. To achieve this, it’s crucial to properly dissolve the sugar into the warm butter-cocoa mixture. This creates a meringue-like effect when baked, resulting in that coveted crackly top. Don’t overmix the batter, as this can prevent the sugar from dissolving properly. By getting this step right, you’ll be rewarded with a beautifully textured brownie.
Texture Secrets
For the ultimate fudgy texture, remember that underbaking is better than overbaking. Remove your brownies from the oven when the sides start pulling away from the pan but the center still looks slightly underdone. Another texture secret is to refrigerate the brownies for at least an hour after they’ve cooled to room temperature. This intensifies the fudgy texture and makes them easier to cut cleanly.
« The key to fudgy brownies is not overbaking them. Take them out of the oven when they’re still slightly gooey in the center. »
Delicious Add-ins and Variations
For chocolate lovers, try adding a handful of chocolate chips to the batter or sprinkle some flaky sea salt on top before baking to enhance the chocolate flavor. Delicious add-ins that work beautifully include chopped nuts, swirls of caramel or peanut butter, or even a teaspoon of espresso powder to deepen the chocolate notes without adding coffee flavor. You can also experiment with layering the brownie batter with cream cheese mixture, cookie dough, or even crushed Oreos for spectacular variations on this classic recipe.
| Add-in | Effect |
|---|---|
| Chocolate Chips | Enhances chocolate flavor |
| Chopped Nuts | Adds texture and flavor contrast |
| Espresso Powder | Deepens chocolate flavor |
By incorporating these pro tips into your baking routine, you’ll be well on your way to making the best brownies of your life. Happy baking!
Some of my favorite tips include freezing individual brownie squares wrapped in plastic wrap for a quick chocolate fix anytime. You can also thaw them at room temperature or microwave them for a fast treat. With these simple tips, you’ll be enjoying your homemade brownies to the fullest, and they’ll surely become a favorite among friends and family.
Easy Brownie Recipe FAQs
- Q: What ingredients are typically used in an easy brownie recipe?
A: Common ingredients include sugar, flour, cocoa powder, butter, eggs, baking powder, salt, and vanilla extract. - Q: Can I make brownies without cocoa powder?
A: Yes, you can use melted chocolate as a substitute, but it may alter the texture and flavor. - Q: How can I make my brownies more fudgy?
A: Use less flour and avoid overbaking to achieve a fudgier texture. - Q: What makes brownies cakey instead of fudgy?
A: More flour and baking powder, along with longer baking times, contribute to a cakier texture. - Q: Can I add nuts or chocolate chips to the batter?
A: Absolutely! Adding nuts or chocolate chips can enhance flavor and texture. - Q: How do I know when my brownies are done baking?
A: Insert a toothpick into the center; if it comes out with a few moist crumbs, they’re done. - Q: Can I use oil instead of butter in brownies?
A: Yes, oil can be used, but it may result in a different texture and flavor profile. - Q: How should I store leftover brownies?
A: Store them in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life. - Q: Can I freeze brownies for later consumption?
A: Yes, wrap them tightly and freeze for up to 3 months. Thaw at room temperature before serving. - Q: What size pan is best for baking brownies?
A: An 8×8-inch or 9×9-inch square pan is commonly used for standard brownie recipes. - Q: Why did my brownies turn out dry?
A: Overbaking or using too much flour can lead to dry brownies. Be sure to measure ingredients accurately and monitor baking time. - Q: Can I make brownies without eggs?
A: Yes, you can use egg substitutes like flaxseed meal mixed with water, applesauce, or commercial egg replacers. - Q: How can I achieve a shiny, crackly top on my brownies?
A: Beating the eggs and sugar thoroughly before adding other ingredients can help create a shiny, crackly top. - Q: Is it necessary to sift the dry ingredients?
A: Sifting helps to remove lumps and ensures even mixing, but it’s not always necessary for brownies. - Q: Can I add frosting to my brownies?
A: Yes, once cooled, you can top brownies with frosting, ganache, or a dusting of powdered sugar. - Q: How do I cut brownies cleanly?
A: Use a sharp knife, and for cleaner cuts, wipe the blade between slices. Chilling the brownies before cutting can also help. - Q: Can I double the brownie recipe?
A: Yes, but use a larger pan and adjust the baking time accordingly to ensure even cooking. - Q: Why did my brownies sink in the middle?
A: Underbaking or overmixing the batter can cause brownies to sink. Ensure proper baking time and gentle mixing. - Q: Can I use a glass baking dish for brownies?
A: Yes, but glass retains heat differently than metal, so you may need to adjust baking time and temperature. - Q: Are there gluten-free brownie recipes?
A: Yes, you can use gluten-free flour blends or alternative flours like almond or coconut flour to make gluten-free brownies. - Q: Can I make brownies in a muffin tin?
A: Yes, baking brownies in muffin tins gives you individual portions with crispy edges. Reduce baking time accordingly. - Q: How do I make brownies more chocolatey?
A: Add extra cocoa powder, chocolate chips, or melted dark chocolate to intensify the chocolate flavor. - Q: Can I use almond flour in place of all-purpose flour?
A: Yes, almond flour works for gluten-free options but may slightly change the texture. - Q: What’s the difference between brownies and chocolate cake?
A: Brownies are denser and chewier, while chocolate cake is lighter and fluffier due to more leavening agents and liquid. - Q: Can I add coffee to my brownie mix?
A: Yes, adding a small amount of espresso or instant coffee intensifies the chocolate flavor. - Q: Are there sugar-free brownie recipes?
A: Yes, you can use sugar substitutes like stevia, erythritol, or monk fruit sweetener for sugar-free versions. - Q: How can I make vegan brownies?
A: Use dairy-free butter or oil, plant milk, and egg substitutes like flaxseed meal or applesauce. - Q: Why do my brownies have a greasy texture?
A: This may result from too much butter or oil, or not mixing the batter thoroughly. - Q: Should I refrigerate the batter before baking?
A: It’s not required, but chilling the batter slightly can result in a more fudgy texture. - Q: Can I add fruit or jam to my brownie batter?
A: Yes, swirling in raspberry jam or adding dried cherries can add flavor and texture variation.
