Easy Homemade Brownies
This is the only brownies recipe I’ve been making routinely for nearly a decade now. Sure, I’ve made a few simple changes over the years, but every time I try a different recipe, it never comes close to these. They’re either too fussy or the texture isn’t quite right. This is my favorite easy homemade brownies recipe with dependable, fudgy results and that glossy, paper-thin top.
I prefer baking from scratch, so this recipe is perfect because it’s almost as quick as a box mix. If time is what’s holding you back, just know that these taste infinitely better with quality ingredients and don’t take much longer at all.
If you like the look of cutting brownies into clean squares, you’ll need to let these cool for a while before cutting. Try lining your pan with parchment paper so you can lift the brownies out, once they’re cool, and cut on a flat surface. I usually prefer eating them warm and a little messy though. A scoop of ice cream on top never hurts either! 😉
A lot of recipes require melting chocolate to mix into the batter, but these brownies get their intense chocolate flavor from a whole cup of cocoa powder. And it eliminates an extra step! Not only are the ingredients simple, but one bowl, one whisk, an one 9×13″ pan are all the tools required!
Once you try these easy homemade brownies, I hope you’ll stick with them for years to come, too!
Easy Homemade Brownies
The easiest rich, fudgy brownies that come together in minutes with simple ingredients!
- 2 sticks Salted butter melted
- 1 cup Brown sugar
- 1 ½ cups Sugar
- 4 Eggs
- 2 tsp. Vanilla extract
- 1 ½ cups Flour
- 1 cup Cocoa powder
- ½ tsp. Salt
- ¾ cup Chocolate chips or chunks
Preheat oven to 350*F and grease a 9x13” glass pan or line with parchment.
In a large bowl, beat melted butter and sugars together until well incorporated.
Whisk in eggs, one at a time, then add vanilla.
Add flour, cocoa, and salt and whisk until thoroughly combined. The batter will be thick.
Fold in chocolate chips and spread evenly in prepared pan.
Bake for 30-35 minutes in preheated oven or until a toothpick comes out mostly clean. Don’t overbake!
Let cool for at least 10 minutes before cutting. If you'd like cleaner squares, wait to cut until they're room temperature.
This recipe makes a lot of brownies. If you don't need that many, you can cut all ingredients in half and bake in an 8x8" pan.
Here’s a link for one of my favorite Pyrex sets that includes the pan I usually use for baking these brownies!