Easy Brownie
A quick and indulgent brownie recipe with a deep, fudgy center and glossy, crackly top, perfect for any occasion.
Ingredients
Brownie Base
- 1 cup unsalted butter, melted and slightly cooled Gives richness and a tender crumb.
- 2 cups granulated sugar For glossy top and classic sweetness; swap half for brown sugar for deeper molasses notes.
- 4 large eggs, at room temperature Room temp eggs help with a shiny, crackly top.
- 1 teaspoon vanilla extract Use pure vanilla for best flavor.
- 3/4 cup unsweetened cocoa powder, sifted Dutch-process for darker chocolate flavor, natural cocoa for brighter notes.
- 1 cup all-purpose flour, spooned and leveled You can swap 1/4 cup for almond flour for a slightly denser, gluten-free-ish texture.
- 1/2 teaspoon salt Balances the sweetness.
- 1/2 teaspoon baking powder Optional, for a slightly lighter lift.
- 1 cup chocolate chips or chopped chocolate Mix semisweet and dark for complexity.
Optional Mix-Ins
- Chopped nuts, dried cherries, or swirl of peanut butter Add for a festive twist.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, letting some overhang for easy removal.
- Melt the butter in a saucepan or microwave, then stir in the sugar while it is still warm; this helps dissolve the sugar for that crackly top. Allow the mixture to cool for a couple of minutes.
- Whisk in the eggs one at a time, then stir in the vanilla. You’ll notice the batter become glossy and slightly thickened.
Combining Ingredients
- Sift together the cocoa powder, flour, salt, and baking powder. Fold the dry ingredients into the wet until just combined—do not overmix.
- Stir in the chocolate chips or chopped chocolate. If adding nuts or cherries, fold them in now.
Baking
- Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles.
- Bake for 20–25 minutes. The edges should look set while the center remains slightly soft—a toothpick will come out with moist crumbs.
- Let the brownies cool in the pan on a wire rack for at least 20 minutes before lifting out with the parchment. Slice into squares and enjoy.
Notes
For fudgier brownies, reduce flour to 3/4 cup and increase chocolate chips to 1 1/4 cups. For a cakier texture, add an extra egg and increase baking powder to 3/4 teaspoon. Swirl in caramel or nut butter before baking for a delightful festive twist. Make a healthier version by substituting half the sugar with coconut sugar and half the butter with fruit puree.