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–+ servings
Easy brownie recipe sliced into portions.

Easy Brownie Recipe

Jack Slobodian
This easy brownie recipe comes together with just 6 main pantry-staple ingredients and 2 optional add-ins: salt and vanilla extract. They bake up rich, chocolatey, and perfectly chewy with minimal effort.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 9 brownies

Equipment

  • Baking Tray
  • Large Bowl
  • Wooden Spoon or Silicone Spatula
  • Whisk

Ingredients
 
 

  • 1 stick unsalted butter
  • 3 ounces semi-sweet chocolate bar chopped
  • 1 ¼ cups granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup unsweetened cocoa powder
  • ⅔ cup all-purpose flour
  • ⅓ teaspoon salt

Instructions
 

  • Preheat the oven to 355°F (180°C). Line an 8×8-inch baking pan with parchment paper.
  • In a bowl, sift together the cocoa powder and flour. Stir in the salt and set aside.
  • In a heatproof bowl set over a pan of gently simmering water (double boiler method), melt the butter and chopped chocolate together, stirring frequently until just melted and smooth. Make sure the bottom of the bowl doesn’t touch the water to avoid scorching.
    – OR –
    Place the butter and chocolate in a microwave-safe bowl and heat in 15–20 second bursts, stirring well between each burst, until just melted and smooth. Stop as soon as the mixture is mostly melted and stir to finish dissolving any remaining pieces.
  • Whisk the sugar into the warm chocolate mixture until fully combined.
  • Add the room temperature eggs and vanilla extract, then whisk until the mixture becomes smooth and glossy.
  • Using a silicone spatula or wooden spoon, gently fold in the dry ingredients one third at a time, mixing just until no streaks of flour remain.
  • Pour the batter into the parchment paper–lined tray and smooth the top.
  • Bake for 25 to 30 minutes, depending on your preferred texture:
    For gooier brownies, start checking at 25 minutes. The edges should be set, but the center should still look slightly soft and the toothpick should come out with a few moist crumbs.
    For cakier brownies, check at 30 minutes. The surface should look fully set, and a toothpick inserted in the center should come out mostly clean with just a few dry crumbs attached.
  • Let cool completely in the pan before slicing into squares.

Video

Notes

Serving: Best served once cooled and set. These brownies are delicious on their own or paired with ice cream.
Storage: Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 7 days.
Made this recipe?I’d love to hear what you thought in the comments.