Easy Chocolate Brownies Recipe – Classic Homemade Baking

Last Updated on 6 months ago by Neha Deshmukh

Easy Chocolate Brownies Recipe – Classic Homemade Baking

Hey everyone! If you’re anything like me, sometimes you just need chocolate. And not just any chocolate – a warm, gooey, intensely chocolatey brownie. This easy chocolate brownies recipe is my go-to when that craving hits. It’s seriously foolproof, and always a crowd-pleaser. I first made these when I was craving something comforting during exam season, and they’ve been a family favourite ever since! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t just any brownies. They’re wonderfully fudgy, incredibly easy to make, and require minimal ingredients. Perfect for a quick dessert, a bake sale, or just a little self-care. Plus, who doesn’t love a classic chocolate brownie? They’re a timeless treat for a reason! This recipe consistently delivers perfect results, even for beginner bakers.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious brownies:

• ½ cup (113g) unsalted butter
• 1 cup (200g) regular white sugar
• 1 tsp (5ml) vanilla extract
• 2 large eggs
• ⅓ cup (30g) unsweetened baking cocoa powder
• ½ cup (60g) all-purpose flour
• ¼ tsp (1g) baking powder
• Pinch of salt

Ingredient Notes

Let’s talk ingredients for a moment. A few little things can make a big difference!

• Cocoa Powder: Seriously, don’t skimp here! Good quality unsweetened cocoa powder is key to a rich, chocolatey flavour. I prefer Dutch-processed cocoa for a smoother, less acidic taste, but natural cocoa works great too.
• Butter: I usually use regular unsalted butter. You can use salted if you prefer, just reduce the pinch of salt in the recipe. Some people swear by browned butter for extra flavour – feel free to experiment!
• Vanilla Extract: Real vanilla extract is always best. It adds such a lovely depth of flavour. If you only have vanilla essence, that will work in a pinch, but the flavour won’t be quite as complex.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 350°F (180°C). Grease a 9-inch square baking pan with butter or a non-stick spray. This prevents sticking and makes life so much easier.
2. Now, gently melt the butter. You can do this in the microwave in 30-second intervals, or on the stovetop over low heat. Be careful not to burn it!
3. In a mixing bowl, combine the melted butter with the sugar and vanilla extract. Give it a good stir until everything is smooth and well combined.
4. Beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next. This helps create a lovely, even texture.
5. Next, mix in the cocoa powder until the batter is uniform. Don’t worry if it looks a little thick at this stage.
6. In a separate bowl, sift together the flour, baking powder, and salt. This helps prevent lumps and ensures everything is evenly distributed.
7. Gently fold the dry ingredients into the wet mixture. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in tough brownies. Just mix until everything is just combined.
8. Pour the batter into the prepared pan and spread it evenly with a spatula.
9. Bake for 35-40 minutes, or until the brownies start to pull away from the edges of the pan. A toothpick inserted into the centre should come out with a few moist crumbs attached.
10. Let the brownies cool completely in the pan before slicing into squares. This is the hardest part, I know!

Expert Tips

• Don’t Overbake: This is the biggest brownie mistake! Slightly underbaked brownies are much better than dry, overbaked ones.
• Use a Toothpick: As mentioned above, a toothpick is your friend. It’s okay if it comes out with a few moist crumbs.
• Cool Completely: Seriously, resist the urge to cut into them while they’re still warm. They’ll be much easier to slice and will hold their shape better.

Variations

Want to switch things up? Here are a few ideas:

• Nut Additions: My dad loves adding chopped walnuts or pecans to the batter. About ½ cup is perfect.
• Chocolate Chip Variations: Fold in ½ cup of chocolate chips (milk, dark, or white – your choice!) for extra chocolatey goodness. My niece always requests white chocolate chips!
• Fudgy vs. Cakey Brownies: For fudgier brownies, use slightly less flour (about ¼ cup). For cakey brownies, use slightly more (about ¾ cup).
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for best results.

Serving Suggestions

These brownies are delicious on their own, but they’re even better with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of powdered sugar adds a nice touch too! They also pair perfectly with a glass of cold milk or a hot cup of chai.

Storage Instructions

Store leftover brownies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just wrap them tightly in plastic wrap and then place them in a freezer-safe bag.

FAQs

Let’s answer some common questions:

• Is it better to use melted or softened butter for brownies? Melted butter generally results in fudgier brownies, while softened butter creates a more cakey texture. This recipe calls for melted butter for that classic fudgy bite.
• Can I substitute all-purpose flour with whole wheat flour? You can, but the brownies will be denser and have a slightly different flavour. I recommend using a 50/50 blend of all-purpose and whole wheat flour.
• How do I prevent my brownies from being too dry? Don’t overbake them! And make sure you’re measuring your ingredients accurately.
• What’s the best way to tell if brownies are done? The toothpick test is your best bet. Look for a few moist crumbs attached.
• Can I make these brownies ahead of time? Absolutely! You can bake them a day or two in advance and store them in an airtight container.