Easy Brownie Recipe
This easy brownie recipe calls for only 6 simple ingredients and is made in one bowl! They are cocoa powder brownies that are fudgy and chewy and can be in the oven in just about 5 minutes!
- Skill Level: Beginner
- Techniques Used: One Bowl Method
This is my favorite easy brownie recipe! It calls for very few ingredients and comes together in a snap. This is my go-to recipe when I want brownies in a pinch!
Here’s the rundown!
- Made in one bowl!
- Takes less than 10 minutes to mix.
- No mixer required!
- Cocoa powder is where all the chocolate flavor comes from.
- Only 6 simple ingredients that you likely already have on hand!
How to Make Brownies from Scratch
The process of making these homemade brownies is incredibly easy. You only need one bowl and a whisk!
Step 1: Combine Dry Ingredients
In a large mixing bowl whisk together all of the dry ingredients until they are well combined.
Step 2: Mix in Wet Ingredients
Add the eggs and the oil or melted butter into the dry ingredients and whisk it all together until smooth. The batter will be quite thick.
Step 3: Bake the Brownies
Pour the batter into a greased square baking dish and use a rubber spatula to spread it out evenly. Bake the brownies until they are just slightly underdone.
Ingredient Functions in Brownies
- Flour: Flour is the structure for the brownies. These brownies have a low ratio of flour to keep them more moist and chewy.
- Cocoa Powder: Cocoa powder is also part of the structure of the brownie but is the chocolate flavor of the brownie. You can use natural cocoa powder or dutch processed cocoa powder in this recipe.
- Sugar: You can use granulated sugar, brown sugar, or a combination of the two for these brownies. Brown sugar is going to give the brownies more depth of flavor and more chewiness. Sugar also keeps the brownies moist.
- Melted Butter: Fat adds richness and moisture to the brownies. Using melted butter that is still warm will “bloom” the cocoa powder, making the brownies taste more chocolatey!
- Eggs: The eggs bind the brownies together and add moisture and tenderness.
How do you make Brownies More Moist?
To make super moist brownies you want to be sure you do not over-bake them and slightly underbaking them will keep them even moister.
Take the brownies out of the oven when there are moist crumbs clinging to a tester. If the tester comes out clean then they won’t be as moist.
Brownies keep well at room temperature in an airtight container for up to 4 days. If you would like to freeze the brownies, slice them and wrap them well in plastic wrap. Frozen brownies will keep up to 3 months in the refrigerator.
I love using this recipe as a base to make all kinds of variations! You can stir in chocolate chips, butterscotch chips, or nuts! You can also drizzle caramel sauce on top, or even add a chocolate glaze!
Here are some of my favorite brownie variations:
- Turtle Brownies: Mix in 1 cup of toasted and chopped pecans into the batter. Drizzle caramel sauce over the top after the brownies cool for about 10 minutes!
- Brown Butter Brownies: Brown the butter in the recipe before adding it to the batter. I also like to add a sprinkle of flaky salt over the top of these!
- Ultimate Chocolate Brownies: Add about 1 cup of chopped bittersweet or dark chocolate to the batter. You can also use chocolate chips. Drizzle with chocolate glaze when they come out of the oven! A sprinkle of salt over these is a must as well becuase they are so rich!
MORE RECIPES FROM BAKER BETTIE!
If you loved this delicious recipe, you might like to try these other chocolate brownie recipes!
- 120 grams (1 cup) all-purpose flour
- 400 grams (2 cups) sugar (granulated, brown, or a combo of the two)
- 70 grams (⅔ cup) cocoa powder (natural or dutch processed)
- ½ teaspoon salt
- 226 grams (1 cup, 2 sticks) unsalted butter, melted and still warm
- 4 large eggs
- Preheat the oven to 350ºF/175ºC and position an oven rack to the center position.
- Measure out all the ingredients.
To make the brownies
- Prepare a 9-inch (23 cm) square baking pan with parchment paper or non-stick spray and set aside.
- In a large bowl, whisk together the flour (120 grams, 1 cup), sugar (400 grams, 2 cups), cocoa powder (70 grams, ⅔ cup), and salt (½ teaspoon) until well combined.
- Add the warm melted butter (226 grams, 1 cup) and eggs (4 large) into the bowl with the dry ingredients. Whisk the ingredients together until well combined. The batter will be quite thick. You can also fold in chocolate chips at this point if you want to make them extra chocolatey.
- Pour the batter into the prepared pan and use a rubber spatula to smooth out. Bake for 30-45 minutes until a tester comes out with moist crumbs. Slightly under baking them will keep them extra moist and chewy.
- Let cool for at least 10 minutes before slicing, they will be gooey straight out of the oven. You can eat them like this if you like, but they need to cool to completely solidify.
**Butter can be substituted with non-dairy butter if needed.
Turtle Brownies: Mix in 1 cup of toasted and chopped pecans into the batter. Drizzle caramel sauce over the top after the brownies cool for about 10 minutes!
Brown Butter Brownies: Brown the butter in the recipe before adding it to the batter. I also like to add a sprinkle of flaky salt over the top of these!
Ultimate Chocolate Brownies: Add about 1 cup of chopped bittersweet or dark chocolate to the batter. You can also use chocolate chips. Drizzle with chocolate glaze when they come out of the oven! A sprinkle of salt over these is a must as well because they are so rich!