Best Easy Brownies
Yield: 9 large brownies
Prep Time: 15 minutes
Cook: 25 minutes
Tessa's Recipe Rundown...
Taste: Tons of chocolate flavor with the perfect amount of sweetness!
Texture: Tall, rich, fudgy, chewy (especially at the edges), with hints of gooey chocolate chips throughout.
Ease: Super quick and easy! Who needs box mix when you have this recipe?
Pros: Easy and absolutely delightful homemade brownie recipe.
Cons: None! If you don’t want to chop the semisweet chocolate, you could always use chocolate chips instead to make it even simpler.
Would I make this again? Absolutely, I’ve already made this one several times.
That’s why I’m SO excited to share this recipe with you. I was inspired to create it randomly last week when an intense chocolate craving hit. Within a few days I had the recipe nailed and I realized I just had to film a recipe video to show you exactly how to make these babies.
These brownies did not last long at our house! They’re especially good with ice cream.
Brownies may seem super simple, but there’s some interesting things happening behind the scenes with the ingredients and techniques. Achieving tall, fudgy, chewy, and moist brownies with that shiny crust on top is totally doable but requires some understanding of how baking works.
So be sure to watch the video before you give this recipe a try. I crammed in as many tips and tricks as I could.
I didn’t quite realize it until the camera was on, but I have a LOT to say about brownies. Almost as much as I do about cookies.
So if you’re curious about how to really perfect your brownies, check out the tips below. I also tried to answer any questions I thought you might have below.
Best Brownie Baking Tips
How to Make Brownies with Shiny Thin Crust
You know that tissue-thin shiny crust on top of brownies that we all love and want? It’s easier to achieve than you might think. I show you how to do this in detail in the video above.
But the basic idea is to beat the eggs and sugar in the batter extremely well to create a sort of foam. I discovered that I can short cut my way to that shiny crust by whisking the the wet ingredients extremely well, until the batter itself is ultra smooth and shiny.
How to Make Chewy Fudgy Brownies
Although my goal for this recipe was to make EASY homemade brownies, I still wanted them to be chewy. For the first batches I made I found the brownies to be delicious, but lacking a bit of that chewiness I wanted. So I added an extra egg yolk to the recipe and it was the perfect simple way to achieve that extra chewy texture. Why the yolk? The fat and protein in the yolk helps to create a rich and chewy texture.
If you don’t want that chewiness, or don’t want to deal with adding an extra yolk, feel free to skip it.
For fudgy brownies, it’s important that the batter is very moist and rich. That’s why we use a relatively small amount of flour and cocoa powder. Enough flour to provide structure and chew, but not too much that the brownies are dense or cakey. Enough cocoa to provide that rich chocolate flavor, but not so much that the brownies are dry.
Measuring = everything
To ensure you don’t accidentally add too much flour or cocoa (which is very easy to accidentally do), I would recommend using a digital kitchen scale. At the very least, be sure to lightly spoon your flour and cocoa into your measuring cup so you don’t unintentionally compact too much into the measurement.
Why Your Pan is SO Important
For this recipe I highly recommend using a metal baking pan. I like this baking pan, or any quality metal baking pan that isn’t too dark in color. The darker the color, the more likely you are to burn the edges or have dry edges.
Glass or ceramic baking pans will take LONGER to bake these brownies, and the texture may become more dense.
I like to line my pan with parchment or foil, leaving an overhang so I can easily lift out the entire pan of brownies to cut and serve.
Can I Double the Recipe?
You can easily double this recipe and bake in a 9 by 13-inch metal baking pan for about 35 to 40 minutes.
Brownie Baking & Storage
Do NOT overbake brownies. There should absolutely be moist crumbs attached to a tester by the end of the baking time. Err on the side of underbaking here. The brownies definitely taste best the day they are baked, but can be stored in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge. They are even more fudgy when they’re chilled. You can microwave them for a bit to serve them warm too. It’s up to you!
If you’re still curious about how baking ingredients and techniques work, and how I create my recipes using the science of baking, then I have a little invitation for you. Come join me in my online baking class The Magic of Baking. Everything in the class is already there, waiting for you to go through at your own time at your convenience. I go in depth on how baking works so you can have complete confidence every time you enter the kitchen. Learn more about The Magic of Baking here.
More Homemade Brownie Recipes:
- Best Ever Chewy Brownies (if you like the texture of box mix then you’ll adore this one)
- Nutella Brownies (my most popular recipe on Instagram!)
- Coconut Oil Brownies (dairy free!)
- Ultimate Brownies (super duper tall, rich, and fudgy brownies)
Best Easy Brownies
Best Easy Brownies require just 1 bowl, no mixer, and take less than an hour to make! They're tall, fudgy, and chewy with that thin shiny crust on top and tons of chocolate flavor.
- 10 tablespoons (142 grams) unsalted butter
- 4 ounces (113 grams) semisweet chocolate, chopped*
- 1 cup (200 grams) granulated sugar
- 2 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup (95 grams) all-purpose flour*
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 1 cup (170 grams) semisweet chocolate chips
Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper.
In a large microwave-safe bowl combine the chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined. This helps create that shiny crust on top.
Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in the chocolate chips.
Pour into prepared pan and smooth out. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick entered in the center comes out with moist crumbs. Let cool in pan 30 minutes before slicing.
*You can make this recipe even easier by using chocolate chips instead of chopping baking chocolate. Simply use or 2/3 cup semisweet chocolate chips in place of the chopped chocolate. Just be sure to use high quality chips!
*Be sure to weigh or use the spoon-and-level method to measure your flour & cocoa. Too much will lead to dry, dense, or cakey brownies.
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