Easy Brownie Recipe (One Bowl, Super Fudgy)
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My easy scratch-made Easy Brownie Recipe bakes up rich, gooey, and packed with the kind of deep chocolate flavor everyone craves. The best part is you I made this recipe so you don’t need a lot of fancy ingredients to make it – check your pantry – I bet you already have what you need.
Best Homemade Brownies
With my Candy Cane Brownies earning more than 650 five-star reviews, I knew I had to post a classic recipe that delivers the same level of perfection. This recipes one does exactly that!
Making homemade brownies may be simple, but getting them just right takes more than tossing cocoa into a bowl. My recipe uses the perfect ratios of melted chocolate, cocoa powder, and sugar so the flavor is rich and chocolatey without being overly sweet. The result is next-level brownies that beat any box mix without question.
Why My Easy Brownie Recipe with Few Ingredients are the Best
- Shiny Crackle – The sugar and eggs are whipped until light, which guarantees that shiny crackle top every single time. No guessing, no hit-or-miss results.
- Perfect Texture – My recipe adds a touch of cornstarch that helps them keeps the texture soft and fudgy while still letting the brownies hold their shape when cut.
- Two Kinds of Chocolate – I use both melted chocolate and cocoa powder, giving the brownies layers of chocolate flavor you don’t get from recipes that use only one.
What You Need For My Easy Brownie Recipe with Cocoa Powder
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Unsalted butter – Gives the brownies a rich, buttery base.
- Semi-sweet chocolate bars – Melted down for deep chocolate flavor.
- Eggs – Whipped with sugar to create structure and that shiny top.
- Granulated sugar – Sweetens and helps form the crackly crust.
- Brown sugar – Adds depth and a hint of chewiness.
- Vanilla extract – Balances the chocolate and adds flavor.
- All-purpose flour – Just enough to hold everything together.
- Cornstarch – Keeps the texture soft and fudgy.
- Cocoa powder – Boosts the chocolate flavor.
- Salt – Enhances the sweetness and balances flavor.
- Semi-sweet chocolate chips – Stirred in for extra pockets of melted chocolate.
Substitutions or Variations
- Don’t have a chocolate bar? No problem, easily swap out chocolate chips.
- Nuts – Stir in chopped walnuts or pecans for crunch.
- Peanut butter – Add a swirl of peanut butter or Nutella before baking for extra richness.
- Chocolate chunks – Mix in white chocolate or dark chocolate chunks.
- Espresso – Add a teaspoon of espresso powder to intensify the chocolate flavor.
- Marshmallows – Top with mini marshmallows in the last few minutes of baking for a s’mores vibe.
How To Make My Easy Brownie Recipe
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- Preheat the oven to 350° F. Line an 8 x 8-inch metal pan with parchment paper and spray lightly with nonstick spray.
- In a stand mixer fitted with the whisk attachment, or with a hand mixer, beat the eggs, both sugars, and vanilla on medium-high speed until lighter in color and the sugar begins to dissolve, about 1-2 minutes. Set aside.
- Cut the butter into pieces and finely chop the chocolate bars. Place both in a large microwave-safe bowl and heat in 30-second intervals, stirring after each, until smooth and fully melted. Be careful not to overheat.
- While the chocolate mixture is still warm, stir in the egg-sugar mixture until combined.
- Add the flour, cornstarch, cocoa powder, and salt. Mix gently until just incorporated, being careful not to overmix.
- Fold in the chocolate chips until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool completely in the pan on a wire rack. Once cooled, lift them out with the parchment and cut into 16 squares.
- Use a metal baking pan, not glass – for the best texture and even baking.
- Don’t overmix once the dry ingredients go in – or the brownies will turn out dense.
- Cut with a large sharp knife – for clean edges, wiping it between each slice.
- Let the brownies cool completely before slicing – this helps the texture set and makes cleaner cuts.
FAQs
Insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter.
They were baked too long. Check them a few minutes early since every oven runs a little differently.
They were likely underbaked in the center or mixed too much. Let them cool completely before slicing to help them hold.
Storage Instructions
- Room temperature – Store in an airtight container for up to 4 days.
- Fridge – Keep covered for up to 1 week. Let sit at room temperature before serving for best texture.
- Freezer – Wrap tightly in foil or plastic wrap, then place in a freezer-safe bag. Freeze up to 3 months. Thaw overnight in the fridge before serving.
More Brownie Recipes
- Pecan Pie Brownies
- Salted Caramel Brownies
- Red Velvet Brownies
- Amazing Black Bean Brownies – (you don’t taste the beans!)
- Brownie Batter Dip
Pin this recipe to find it later
Easy Brownies
Ingredients
- ½ cup unsalted butter
- 8 ounces semi-sweet chocolate bars two, four-ounce bars
- 3 eggs
- 2/3 cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1 Tablespoon cornstarch
- ¼ cup cocoa powder
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350° F.
- Line an 8×8-inch metal cake pan with parchment paper and spray with nonstick spray. Set aside.
- In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the eggs, both sugars, and vanilla on medium-high speed until the sugars dissolve, about 1-2 minutes. Set aside.3 eggs, 2/3 cup granulated sugar, ¼ cup brown sugar, 1 teaspoon vanilla extract
- Cut the butter into tablespoon-sized pieces and finely chop the chocolate bars. Place both in a large microwave-safe bowl.½ cup unsalted butter, 8 ounces semi-sweet chocolate bars
- Microwave in 30-second increments, stirring between each, until melted and smooth. Be careful not to burn the chocolate. Stir to fully combine.
- While the chocolate mixture is still warm, stir in the egg- sugar mixture until fully incorporated.
- Add the flour, cornstarch, cocoa powder, and salt. Gently mix until just combined, do not overmix.2/3 cup all-purpose flour, 1 Tablespoon cornstarch, ¼ cup cocoa powder, ¼ teaspoon salt
- Fold in the chocolate chips.¾ cup semi-sweet chocolate chips
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean, a few moist crumbs are okay.
- Allow to cool completely in the pan on a wire rack. Cut into 16 equal squares. Store in an airtight container at room temperature for up to 4 days.
Notes
Nutrition
Did You Make This Recipe?
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