Easy Chocolate Brownies

I love these Easy Chocolate Brownies because they’re rich, fudgy, and incredibly simple to make with just a few basic ingredients. They bake up with a crackly top and gooey center—perfect for satisfying any chocolate craving.

Why You’ll Love This Recipe

What I enjoy most is how quick and straightforward this recipe is, yet it produces decadent brownies that taste like they came from a bakery. I don’t need fancy equipment or ingredients, and they always turn out moist and chocolatey every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsweetened cocoa powder

• All-purpose flour

• Sugar (granulated or brown sugar)

• Unsalted butter

• Eggs

• Vanilla extract

• Salt

• Optional: chocolate chips or nuts

Directions

1. I preheat the oven to 350°F (175°C) and grease or line a baking pan with parchment paper.

2. I melt the butter gently, then whisk in the sugar until combined.

3. I beat in the eggs one at a time, followed by vanilla extract.

4. I sift together cocoa powder, flour, and salt, then gradually add to the wet mixture, stirring until just combined.

5. I fold in chocolate chips or nuts if I want added texture.

6. I pour the batter into the prepared pan and spread it evenly.

7. I bake for 20–25 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.

8. I let the brownies cool completely before cutting into squares.

Servings and Timing

• Yield: 9–12 brownies

• Prep time: 10 minutes

• Cook time: 20–25 minutes

• Total time: 35 minutes

Variations

• Fudgy: I reduce the flour slightly and add an extra egg yolk for a richer texture.

• Nutty: I mix in walnuts, pecans, or almonds.

• Cheesecake swirl: I swirl softened cream cheese mixed with sugar into the batter before baking.

• Gluten-free: I substitute all-purpose flour with a gluten-free flour blend.

• Spicy: I add a pinch of cayenne pepper or cinnamon for subtle warmth.

Storage/Reheating

I keep brownies stored in an airtight container at room temperature for up to 3 days. To refresh slightly dried brownies, I warm individual pieces in the microwave for 10–15 seconds.

FAQs

Can I use Dutch-processed cocoa?

Yes, but I adjust the leavening if the recipe calls for baking powder or soda.

How do I get fudgy brownies?

I avoid overbaking and use a higher butter-to-flour ratio.

Can I freeze brownies?

Yes—I wrap cooled brownies tightly and freeze for up to 3 months. I thaw at room temperature before serving.

What pan size is best?

An 8×8-inch or 9×9-inch square baking pan works well for even thickness.

Can I use dark chocolate instead of cocoa powder?

Yes—I melt dark chocolate and substitute it for cocoa powder, adjusting butter accordingly.

Conclusion

These Easy Chocolate Brownies are my go-to when I want a quick, rich, and satisfying chocolate treat. They’re simple to make, always delicious, and perfect for sharing or enjoying any time I crave chocolate.