Easy Brownies
Indulge in these fudgy, slightly crackly brownies that are perfect for any occasion, providing a warm hug for your family after school or work.
Ingredients
Main Ingredients
- 1 cup unsalted butter, melted for glossy richness; substitute coconut oil for a dairy-free version.
- 2 cups granulated sugar or try half brown sugar for extra chew and molasses notes.
- 4 large eggs, at room temperature for fudgy lift; for eggless, see mug brownie for inspiration.
- 1 cup all-purpose flour for gluten-free, use a 1:1 gluten-free blend.
- 3/4 cup unsweetened cocoa powder use a good Dutch-processed cocoa for darker chocolate.
- 1 teaspoon baking powder optional if you prefer denser brownies.
- 1/2 teaspoon fine sea salt balances sweetness and enhances chocolate.
- 1 teaspoon vanilla extract keeps the flavors warm and homey.
- 1 cup chocolate chips or chopped bittersweet chocolate optional: fold in walnuts or pecans for texture.
- zest of 1 orange optional; adds a festive brightness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan, then line it with parchment paper leaving a little overhang for easy removal.
- In a large bowl, whisk together melted butter and sugar until glossy and combined.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla.
- Sift together flour, cocoa powder, baking powder, and salt in a separate bowl to avoid lumps. Gently fold the dry mix into the wet mixture until just combined.
- Fold in chocolate chips or chopped chocolate and any nuts or zest you’re using.
Baking
- Spread the batter evenly into the prepared pan. Tap the pan once on the counter to settle air pockets.
- Bake for 25–30 minutes. Start checking at 22 minutes: the edges should look set and the center will jiggle slightly.
- Let the brownies cool in the pan on a rack for at least 30 minutes before lifting out with the parchment.
- Chill for an hour if you want clean slices and a denser bite.
Notes
For a healthier option, substitute half the sugar with coconut sugar and half the butter for unsweetened applesauce. The texture will be slightly cakier but still satisfying. Don't overbake for a fudgy center.