Easy Chocolate Brownies Recipe – Perfect Homemade Squares

Last Updated on 6 months ago by Neha Deshmukh

Easy Chocolate Brownies Recipe – Perfect Homemade Squares

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 recipe is my go-to when that craving hits. It’s seriously easy, and always turns out perfectly. I first made these brownies when my niece came to visit, and they disappeared within minutes! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t just any brownies. They’re wonderfully fudgy (or cakey, if you prefer – more on that later!), incredibly chocolatey, and surprisingly simple to make. Perfect for a quick dessert, a bake sale, or just a cozy night in. Plus, who doesn’t love a classic? This recipe is a guaranteed crowd-pleaser, and it’s a great starting point for experimenting with your own brownie creations.

Ingredients

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

• ??” cup white sugar (about 200g)
• 2 tablespoons butter (30g)
• 2 tablespoons water (30ml)
• 1 ?? cups semisweet chocolate chips (about 170g)
• 2 eggs
• ?? teaspoon vanilla extract (about 5ml)
• ??” cup all-purpose flour (about 120g)
• ?? teaspoon baking soda (about 2g)
• ??> teaspoon salt (about 1g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Chocolate Chips: I love using semisweet chocolate chips for that classic brownie flavor. But feel free to experiment! Milk chocolate will make them sweeter, and dark chocolate will give them a richer, more intense taste.
• Vanilla Extract: Don’t skimp on the vanilla! A good quality vanilla extract really enhances the chocolate flavor. I always use pure vanilla extract, but imitation works in a pinch.
• Butter: You can use either salted or unsalted butter. If you’re using salted butter, you might want to reduce the amount of salt in the recipe slightly. I usually use unsalted so I have more control over the saltiness.
• Flour: Make sure to measure your flour correctly! Spoon it into your measuring cup and level it off with a knife, rather than scooping it directly from the bag. This will prevent you from adding too much flour, which can result in dry brownies.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat & Prep: Preheat your oven to 325??F (165??C). Grease an 8×8 inch square pan. You can also line it with parchment paper for easy removal – trust me, it’s a lifesaver!
2. Melt the Goodness: In a medium saucepan, combine the sugar, butter, and water. Cook over medium heat, stirring constantly, until it comes to a boil.
3. Chocolate Time: Remove the saucepan from the heat and stir in the chocolate chips until they’re completely melted and the mixture is smooth and glossy.
4. Eggs & Vanilla: Mix in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
5. Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gently stir this dry mixture into the chocolate mixture until just combined. Be careful not to overmix!
6. Bake it Up: Spread the batter evenly into your prepared pan. Bake for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Don’t overbake – you want fudgy brownies, not dry ones!
7. Cool & Enjoy: Let the brownies cool completely in the pan before cutting them into squares. This is the hardest part, I know!

Expert Tips

• Don’t Overmix: Overmixing develops the gluten in the flour, which can lead to tough brownies. Gently fold the dry ingredients into the wet ingredients until just combined.
• Toothpick Test: The toothpick test is your friend! But remember, you want a few moist crumbs clinging to the toothpick, not a completely clean one.
• Cool Completely: Resist the urge to cut into the brownies while they’re still warm. They’ll be much easier to cut and will hold their shape better if they’re completely cool.

Variations

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

• Fudgy vs. Cakey Brownies: For fudgier brownies, use more butter and less flour. For cakey brownies, use less butter and more flour.
• Nut Additions: My husband loves walnuts in his brownies. Feel free to add about ½ cup of chopped nuts to the batter. Pecans or macadamia nuts are also delicious!
• Vegan Adaptation: You can easily make these brownies vegan by substituting the butter with vegan butter, and the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. Just make sure it contains xanthan gum for binding.
• Spice Level: A pinch of cinnamon or cayenne pepper can add a lovely warmth to the chocolate flavor.

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 glass of cold milk is also a classic pairing. They’re perfect for an afternoon tea, a dessert after dinner, or a sweet treat any time of day!

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

1. Can I use dark chocolate chips instead of semisweet?

Absolutely! Dark chocolate chips will give your brownies a richer, more intense chocolate flavor.

2. How do I know when the brownies are done without overbaking?

The toothpick test is the best way to check. Insert a toothpick into the center of the brownies. If it comes out with a few moist crumbs, they’re done!

3. Can I make these brownies ahead of time?

Yes, you can! You can bake them a day or two in advance and store them in an airtight container at room temperature.

4. What’s the best way to cut clean brownie squares?

Use a sharp knife and wipe it clean with a damp cloth between each cut. You can also run the knife under hot water for a few seconds before each cut.

5. Can I freeze these brownies?

Yes! Wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 2 months.

6. Can I substitute the all-purpose flour with whole wheat flour?

You can, but the brownies will be denser and have a slightly different texture. I recommend using half all-purpose flour and half whole wheat flour for the best results.

Enjoy baking (and eating!) these delicious brownies! Let me know in the comments how they turn out for you.