Home » All Recipes » » Easy Brownie Recipe
by Baker BettieMay 28, 2013
This easy brownie recipe calls for only 6 simple ingredients and is made in one bowl! They are cocoa powder brownies that are fudgy and chewy and can be in the oven in just about 5 minutes!
Overview
- Skill Level: Beginner
- Techniques Used: One Bowl Method
This is my favorite easy brownie recipe! It calls for very few ingredients and comes together in a snap. This is my go-to recipe when I want brownies in a pinch!
Here’s the rundown!
- Made in one bowl!
- Takes less than 10 minutes to mix.
- No mixer required!
- Cocoa powder is where all the chocolate flavor comes from.
- Only 6 simple ingredients that you likely already have on hand!
How to Make Brownies from Scratch
The process of making these homemade brownies is incredibly easy. You only need one bowl and a whisk!
Step 1: Combine Dry Ingredients
In a large mixing bowl whisk together all of the dry ingredients until they are well combined.
Step 2: Mix in Wet Ingredients
Add the eggs and the oil or melted butter into the dry ingredients and whisk it all together until smooth. The batter will be quite thick.
Step 3: Bake the Brownies
Pour the batter into a greased square baking dish and use a rubber spatula to spread it out evenly. Bake the brownies until they are just slightly underdone.
Ingredient Functions in Brownies
- Flour: Flour is the structure for the brownies. These brownies have a low ratio of flour to keep them more moist and chewy.
- Cocoa Powder: Cocoa powder is also part of the structure of the brownie but is the chocolate flavor of the brownie. You can use natural cocoa powder or dutch processed cocoa powder in this recipe.
- Sugar: You can use granulated sugar, brown sugar, or a combination of the two for these brownies. Brown sugar is going to give the brownies more depth of flavor and more chewiness. Sugar also keeps the brownies moist.
- Melted Butter: Fat adds richness and moisture to the brownies.Using melted butter that is still warm will “bloom” the cocoa powder, making the brownies taste more chocolatey!
- Eggs: The eggs bind the brownies together and add moisture and tenderness.
How do you make Brownies More Moist?
To make super moist brownies you want to be sure you do not over-bake them and slightly underbaking them will keep them even moister.
Take the brownies out of the oven when there are moist crumbs clinging to a tester. If the tester comes out clean then they won’t be as moist.
Storage Options
Brownies keep well at room temperature in an airtight container for up to 4 days. If you would like to freeze the brownies, slice them and wrap them well in plastic wrap. Frozen brownies will keep up to 3 months in the refrigerator.
Brownie Variations
I love using this recipe as a base to make all kinds of variations! You can stir in chocolate chips, butterscotch chips, or nuts! You can also drizzle caramel sauce on top, or even add a chocolate glaze!
Here are some of my favorite brownie variations:
- Turtle Brownies: Mix in 1 cup of toasted and chopped pecans into the batter. Drizzle caramel sauce over the top after the brownies cool for about 10 minutes!
- Brown Butter Brownies: Brown the butter in the recipe before adding it to the batter. I also like to add a sprinkle of flaky salt over the top of these!
- Ultimate Chocolate Brownies: Add about 1 cup of chopped bittersweet or dark chocolate to the batter. You can also use chocolate chips. Drizzle with chocolate glaze when they come out of the oven! A sprinkle of salt over these is a must as well becuase they are so rich!
MORE RECIPES FROM BAKER BETTIE!
If you loved this delicious recipe, you might like to try these other chocolate brownie recipes!
- Best Fudgy Brownie Recipe (even fudgier than these!)
- Mint Chocolate Brownies
- Brookies (Brownies + Chocolate Chip Cookie bars)
Yield: 9 large or 16 medium brownies
Easy Fudgy Brownies
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
This is an easy brownie recipe that only calls for 6 simple ingredients!
Ingredients
- 120 grams (1 cup) all-purpose flour
- 400 grams (2 cups) sugar (granulated, brown, or a combo of the two)
- 70 grams (⅔ cup) cocoa powder (natural or dutch processed)
- ½ teaspoon salt
- 226 grams (1 cup, 2 sticks) unsalted butter, melted and still warm
- 4 large eggs
Instructions
Prep
- Preheat the oven to 350ºF/175ºC and position an oven rack to the center position.
- Measure out all the ingredients.
To make the brownies
- Prepare a 9-inch (23 cm) square baking pan with parchment paper or non-stick spray and set aside.
- In a large bowl, whisk together the flour (120 grams, 1 cup), sugar (400 grams, 2 cups), cocoa powder (70 grams, ⅔ cup), and salt (½ teaspoon) until well combined.
- Add the warm melted butter (226 grams, 1 cup) and eggs (4 large) into the bowl with the dry ingredients. Whisk the ingredients together until well combined. The batter will be quite thick. You can also fold in chocolate chips at this point if you want to make them extra chocolatey.
- Pour the batter into the prepared pan and use a rubber spatula to smooth out. Bake for 30-45 minutes until a tester comes out with moist crumbs. Slightly under baking them will keep them extra moist and chewy.
- Let cool for at least 10 minutes before slicing, they will be gooey straight out of the oven. You can eat them like this if you like, but they need to cool to completely solidify.
Notes
**Butter can be substituted with non-dairy butter if needed.
Variation Ideas
Turtle Brownies: Mix in 1 cup of toasted and chopped pecans into the batter. Drizzle caramel sauce over the top after the brownies cool for about 10 minutes!
Brown Butter Brownies: Brown the butter in the recipe before adding it to the batter. I also like to add a sprinkle of flaky salt over the top of these!
Ultimate Chocolate Brownies: Add about 1 cup of chopped bittersweet or dark chocolate to the batter. You can also use chocolate chips. Drizzle with chocolate glaze when they come out of the oven! A sprinkle of salt over these is a must as well because they are so rich!
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Ami —Reply
Hi.
I used a bowl as i didn’t have a tray but after baking was completely done my batter was still moist in between, could it be because I did not use a proper vessel?Amanda —Reply
I tried
adele —Reply
this is the best brownie recipe i have found. For the last while i have been searching and experimenting on recipes and none were as near fudgy and nice as these. I would suggest for anyone making these to add a sprinkle of icing sugar it really of these lovely creations.
Jeedearh —Reply
I like this
Leo —Reply
The worst. You literally couldn’t even call whatever this goop is a brownie. Do not under ANY circ*mstances try to make these with EnerG Egg Replacer like the recipe clearly states that you can do. I have baked hundreds of cakes, batches of cookies, and brownies over the years. I followed this recipe exactly and these were a complete and total DISASTER. It’s clear the author of this recipe has never actually attempted to make them this way. It’s a hot bubbling mess that will go straight into the trash as soon as it’s finished cooling down. Absolute waste of my time and resources and the author should be ashamed to have put this recipe up without even testing it. What an absolute joke.
MARGARET TURNER —Reply
My goodness. Maybe anger management is in order.
Susan —Reply
Wow.
daanya —Reply
I know mine tasted like trash
Abigail Wenderson —Reply
Yeah, Looks so tasty, adding this recipe to my favorites.
Baker Bettie —Reply
Let me know if you make them!
Janice van der Schyff —Reply
I sprinkled crushed nuts on top and baked these a little longer because we prefer brownies with a crisp top and have now been forbidden from ever buying them as these are the ultimate brownie according to my household. Thank you for your recipe!!
Baker Bettie —Reply
Yum! I’m so glad you like them!
daanya —Reply
no they sucked
Sakh —Reply
Someone was angry about the vegan version of this recipe. Don’t call the full recipe bad because the vegan version didn’t work. You live and you learn. I’ve tried many brownie recipes (non-vegan), and this is my favorites. It’s my go to recipe for brownies, always.
HaleyMckenzie —Reply
Yes! Thank you! I was about to say the same thing
Vicker —Reply
Excellent recipe. So easy to follow and made the best, most chewy brownies ever. I used gluten free flour and it was perfect. Thanks from everyone in my household! (I’m a bit worried about the sugar content but hey ho, they taste great.) The grumpy person complaining because the vegan version didn’t work seems to have a personality disorder – they might want to get it checked…
Alex —Reply
Hi! Wondering if these could be made as cupcakes?
Baker Bettie —Reply
You could but they’ll be looser and more fudgy than typical cupcakes. You might have a hard time topping or frosting them. If you aren’t frosting them then it’ll work great! If you’re looking for a more traditional chocolate cupcake then I would recommend my Chocolate Cake recipe.
Yoli —Reply
This was just the recipe I needed! Short and sweet. Thank you!
Baker Bettie —Reply
You’re welcome!
Ell —Reply
not chewy but more like cake texture, not really a success
Kayla —Reply
then your the only one LMAOOO
Nigel —Reply
The recipe is pretty good. I used 95% white sugar and 5% brown sugar for the two cups of brown or white sugar in total. Along with all purpose flour and Hershey’s unsweetened cocoa powder. It is pretty damn tasty with no vanilla extract and if I do have it it would so enhance the flavor more but it does fine without it. I baked for 40 minutes in my oven and cooled for 50 minutes in my refrigerator before eating. The guy who said the recipe sucks should’ve used eggs to begin with or used a better substitute for eggs. I’m 15 lmao anyways great recipe, thx for posting.
Baker Bettie —Reply
Thanks Nigel! So glad you liked them!
Kayla —Reply
this is great. so yummy. but i did feel like 2 cups of butter was a bit much so i only put 1 and it was still perfect. would definitely recommend if your looking for dessert, a treat or a late night snack.
Sue —Reply
I think you misread the recipe. because it only calls for 1 cup of butter
Terri C. —Reply
Hello Bettie. I’d like to make the exact recipe as in the brownie photo because Iike how they look. Can you tell me which ingredients you used? Judging by the photo of ingredients, you used all butter, all white sugar but I can’t tell which type of cocoa though I’m guessing regular, not Dutch-process.
Baker Bettie —Reply
Correct! Although any of the combination of ingredients should give you a similar look.
Matt —Reply
See AlsoBaked Acorn Squash RecipeI halved the recipe and used half pure white and half dark brown sugar, opting for the oil instead of butter. The batter worried me due to the oily consistency, but these baked fine and came out with a crisp top and gooey middle. Next time I may go 2/3 white and 1/3 light brown, as the brown sugar taste is a little strong. But, that’s my doing and is no fault of the recipe. For an easy, great tasting brownie recipe, this is going to be me new “go to”. Just make sure to keep a close eye on your bake and follow the “few crumbs on your tester” note to get the best consistency.
Baker Bettie —Reply
I’m so glad you like it!
Bianca —Reply
Seriously the best brownies I’ve ever had used brown and white sugar and melted butter with chocolate chips. Threw some powdered sugar on top and whip cream
Baker Bettie —Reply
Yum! So glad you liked them!
Mary Jane Buendia —Reply
Nice. It helps a lot
chocolategod —Reply
I really liked it, was very gooey 100% the only recommendation id give is id slightly reduce the oil.
i halved the whole recipe and it came out perfect just a little too oily but perfectly gooey and not cakey at all! so maybe like 1/5 less oil or something?Baker Bettie —Reply
thanks for the review! Yes, this is definitely a gooey brownie recipe.
Desmond —Reply
I made this today it never fully cooked. The middle was raw while the top and bottom were slightly cooked. Really upset.
Aurora Frizzell —Reply
That happened to me too!!!
Diana Petrenko —Reply
These are incredible! I’ve been using the same brownie recipe my whole life, I tried this because I wanted to bake something but the cupboards had not many ingredients.
These are now my go-to brownie recipe! The texture is fudgy on the inside and crispy on the outside, brownie perfection!
I used half gluten free flour and half almond flour, and I used less sugar. The sugar I did use was mostly monk fruit sweetener with some coconut sugar.
I’ve used coconut oil in brownies before and the consistency never worked out….but in these it’s a total success!
Great recipe, thank you!
Baker Bettie —Reply
Thanks Diana! I’m glad all of your substitutions worked for you. I’m sure others will be encouraged to try the same!
Dayna Reidenouer —Reply
These sound fabulous, but I’m concerned about the amount of sugar. I know it’s in there for moisture, but can something else less sweet be used for moisture instead?
Rhian —Reply
i really love the brownies i got from here so chewy and fudgy nice texture amazing timing exactally what i needed to end my day with reccomend this so much make sure you make thesse brownies there so amazing even without chocolate chips omgggggggg
Baker Bettie —Reply
So glad you enjoy them!
Faith —Reply
They’re in the oven right now, smelling wonderful, Thank you!!
Baker Bettie —Reply
Awesome! You’re welcome!
Marie S —Reply
Delicious. Made this tonight. So simple and easy. They came out perfect.
Baker Bettie —Reply
I’m so glad!
Norah —Reply
One of the best brownie recipe every I added some vanilla extract because my chocolate powder is dark chocolate I added vanilla to balance it out and chopped and added a Hershey bar to the batter and it was amazing highly recommend very easy and delicious recipes it would pair really well with ice cream too 🙂
Baker Bettie —Reply
So glad you like it!
Annie —Reply
Oh no! I going to make these today but this is a lot of ingredients for such a small pan.
Nancy Ross —Reply
There’s no Baking Powder. Does it need BP in Brownies?
Baker Bettie —Reply
It’s not necessary for a fudgy-type of brownie like these. Adding baking powder will make a more cake-like brownie.
Alz —Reply
I used self raising flour and it still turned out really good – I added cWhittakers dark chocolate salted caramel into it so the slight cakey texture with the caramel worked out! Will be keeping this recipe forever!
Baker Bettie —Reply
Wonderful!
Melissa —Reply
I’m waiting for these to cool as I write this. 🙂 I’ve made these before and absolutely loved them so here I am again. I’m checking out the rest of this website as I wait for my delicious brownies to cool. Thank you!!
Baker Bettie —Reply
I hope you enjoy them!
sydney —Reply
I can’t believe how easy it is to make these brownies
sydney —Reply
there also delicious. super yummy!
Baker Bettie —Reply
So glad you like them!
Z'Ayonna Winchester —Reply
I loved these brownies they were really gooey and chocolatey. I personally think that they one of the best brownies I’ve had in years.
Baker Bettie —Reply
I’m so glad you like them!
Em —Reply
I and my husband love it. I baked it for 20 minutes (we are using an oven with gas marks) and they came out perfect. We will serve it with vanilla ice cream. Thanks for sharing your recipe!
Baker Bettie —Reply
Awesome!
Ron Cane —Reply
These brownies were absolutely fantastic! Easy and simple. I baked mine for 30 minutes and they were perfect! I also let them cool for 30 minutes! I followed the recipe exactly as it said. And for being my first try at this one, Grandma would be jealous! I also used 9″x13″ glass dish.
Ron —Reply
I made these again! And they came out perfect again! Best brownies I’ve had since I was a kid. I did not add chocolate chips, but I added mini marshmallows and walnuts this time. They are crazy delicious!
Jacqueline —Reply
Always my dilemma, salted or unsalted buttter? Thanks
Baker Bettie —Reply
I always go with unsalted so you can alter the salt amount per recipe.
Jonathan Viloria —Reply
how to bake brownies? there just easy
Izu —Reply
i just have one question for this recipe, WHY SO MANY EGGS like dont eggs give you a stomach ache??
David —Reply
Another keeper : ) Thank you for the in-depth narrative. Have a great day.
Lisa —Reply
It was perfect and delicious!
Michaele Alpenglow —Reply
Can’t wait to try this recipe. One thing I always add to cooled brownies is a frosting of peanut butter. Anyone relate to this combo?
Hermie G. Pocot —Reply
excited to try this one…hope i can perfectly it done…can’t wait…thanks baker bettie❤️i’m also looking forward for more easy recipe hope you can give me more
Baker Bettie —Reply
Enjoy!
AB —Reply
I only have exactly 1/3 of cocoa powder.:( Could I cut rest of ingredients in half and make the recipe still work ?
Gabi —Reply
It tastes so good I could eat it every single day
Ranniya —Reply
I love it but the girl who hates it should make hers I sprinkled some sprinkles and marshmallow and it was tasty.
Erin —Reply
These are legitimately THE BEST BROWNIES I have ever had in my life. Thank you so much! I can’t wait to make these again and again.
Baker Bettie —Reply
You’re so welcome!
Linda —Reply
Thank you for this recipe! It was perfectly delicious and I loved it.
