Easy Homemade Brownies
Indulge in these warm, chocolatey homemade brownies, a nostalgic comfort food that is both quick to prepare and forgiving in its process, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, melted Substitute: coconut oil for a dairy-free twist.
- 2 cups granulated sugar Substitute: coconut sugar or half brown sugar for a caramel note.
- 4 large eggs Bring to room temperature for even texture. Substitute: flax eggs for vegan options.
- 1 cup unsweetened cocoa powder Sifted for smooth batter. Dutch-process works beautifully for a darker chocolate taste.
- 1 cup all-purpose flour Substitute: gluten-free flour blend 1:1.
- 1 teaspoon vanilla extract For warmth and depth.
- 1/2 teaspoon salt Balances sweetness.
- 1 cup chocolate chips or chopped chocolate Optional; for pockets of molten heaven.
Optional Add-Ins
- to taste chopped nuts
- to taste flaky sea salt
- to taste peanut butter For a swirl.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, whisk the melted butter and sugar until glossy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Sift the cocoa powder, flour, and salt into the wet mixture, folding gently until just combined.
- Fold in chocolate chips or nuts if using, then pour the batter into the prepared pan and smooth the top with a spatula.
Baking
- Bake for 22–28 minutes. For fudgy centers, a toothpick should come out with a few moist crumbs; for cakier edges, bake a little longer.
Cooling and Serving
- Cool completely on a wire rack, then lift out using the parchment overhang and slice into squares.
Notes
Brownies often taste even better after a night to set. For a thinner, chewier bar, bake in a 9×13 pan and shorten the bake time. Measure flour by spooning into the cup and leveling for best results.