- Dish type
- Chocolate traybakes
After trawling the web looking for a simple, delicious brownie recipe and having no luck, I decided to create my own. Simple to make, perfect for any occasion and great for kids to bake.
4 people made this
- 300g plain dark chocolate
- 150g unsalted butter
- 4 medium eggs
- 275g light brown sugar
- 90g plain flour
- 60g cocoa powder
- 1 teaspoon vanilla extract
- Icing sugar to serve
MethodCook:25min ›Ready in:25min
- Pre-heat oven to 180 C / Gas 4. Line a 27x20cm deep baking tray with grease-proof paper.
- Place the chocolate and butter into a glass or metal bowl and place over a boiling saucepan of water and let melt. Add the butter and mix till they come to a smooth mixture. Alternatively, place the bowl into a microwave and heat in 30 second intervals ensuring you stir the mixture at every interval. This prevents the chocolate from burning. Continue till the mixture is smooth.
- Take the mixture off the heat and leave for 5 minutes to cool down. Now add the eggs and mix well.
- Add in sugar, flour, cocoa powder and vanilla extract to the mixture. Mix thoroughly till it is a smooth consistency.
- Evenly mixture into the baking tray and bake in the preheated oven for 25 to 35 minutes (see tip below).
- Once baked, remove from the baking tray and place on a cooling rack. Leave to cool for 5 minutes before lightly dusting with icing sugar. Cut to desired size and enjoy.
When baking the brownies, check at 25 minutes. If they look baked then use a knife to make a small incision into the centre. If the knife has raw mixture on it when removed continue to bake for another 10 minutes and check again. If the knife come out without raw mixture on it the brownies are fully baked.
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These homemade fudgy brownies have it all. They are moist, chocolatey, a little chewy, and have the perfect crinkly top. Read on to learn the secrets to the best brownies ever! No mixer required!
I have been perfecting this homemade brownie recipe for years… every time I make them I tweak them and this last batch was SO GOOD I had to update my recipe. The good news is that they are even easier and I discovered a foolproof way to get that crackly crust every single time.
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fudgey Brownies.
Ready to make this Fudgey Brownies Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 Squares unswtnd chocolate
1/3 c Butter
2/3 c Flour
1/2 ts Baking powder
1 ts Vanilla
1/4 ts Salt
1 c Sugar
1/2 c Chopped nuts *
* or use 3/4 cup Angel Flake coconut
***************** Melt chocolate with butter in
saucepan over very low heat stirring constantly until
smooth. Remove from heat. Mix flour, salt and baking
powder. Beat eggs thoroughly. Gradually beat in sugar.
Blend in chocolate mixture and vanilla. Add flour
mixture stir well. Stir in nuts. Spread in greased 8″
square pan. Bake at 350
F degrees for 25 minutes
(moist chewy brownies) or about 30 minutes (cake like
brownies). Cool in pan, cut into squares or bars.
Yield – 20 brownies Note: Recipe may be doubled. Bake
in greased 13″x9″ pan for 25-30 min.
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- 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
- 1 cup all-purpose flour (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1 1/4 cups sugar
- 3 large eggs
Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt set aside.
Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes remove bowl from pan. Add sugar mix to combine. Add eggs, and mix to combine. Add flour mixture mix just until moistened (do not overmix). Transfer batter to prepared pan smooth top.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.
Quick and Easy Fudge Brownies
This is one of our long-time favorite fudge brownie recipes. It's an easy one-bowl recipe no melting chocolate, no combining wet and dry ingredients separately, simply stir everything together. And it makes a reliably delicious, moist, fudgy pan of brownies, perfect for that potluck you forgot about until the last minute.
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (64g) unsweetened cocoa, Dutch-process or natural
- 1 3/4 cups (347g) sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon espresso powder, optional for enhanced chocolate flavor
- 3 large eggs
- 8 tablespoons (113g) unsalted butter, melted
- 1/4 cup (50g) vegetable oil
- 2 teaspoons vanilla extract
Preheat the oven to 375°F. Lightly grease a 9" x 13" pan.
Put all of the ingredients into a large bowl in the order in which they're written. Stir, then beat the mixture until it's smooth.
Spoon the batter into the prepared pan.
Bake the brownies for about 25 minutes, or until they're just barely beginning to pull away from the sides of the pan. A toothpick inserted into the center will come out clean or with a few moist crumbs clinging to it you shouldn't see any wet batter.
Take it a step further
How to make brownies with shiny crust
Remove the brownies from the oven let them cool completely before cutting. Store any leftovers, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.
Tips from our Bakers
Looking to cut back on the sugar in your baking? See our blog post, How to reduce sugar in cookies and bars.
This recipe makes a fairly thin brownie. Prefer something thicker? See Our Ultimate Chewy Brownies.
Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Quick and Easy Fudge Brownies.
One Bowl Brownies
Homemade brownies don&rsquot have to be difficult to make
This easy brownie recipe takes only 5 minutes to make. All of the ingredients get mixed in one large bowl, poured into an 8 x 8 inch pan, and baked for 15 minutes.
The result is the best brownies ever!
Need an easy dessert for a party or potluck? This recipe is easy to double (directions on doubling the recipe included below)!
Helpful Baking Supplies:
Best Brownies Ever!
So easy, just one-bowl and perfectly fudgey! Also see our &ldquoBrownies in a Jar&rdquo post for how to make these brownies into a thoughtful and beautiful gift!
- 2/3 tsp salt
- 1 1/8 cup flour
- 1/3 cup cocoa powder
- 2/3 cup brown sugar
- 2/3 cup sugar
- ½ cup chocolate chips
- ½ cup white chocolate chips
- 2/3 cup vegetable oil
- 1 tsp vanilla
- 3 eggs
1. Preheat oven to 350 degrees. Grease one 9X9 pan.
2. Pour the contents of the jar into a large bowl and mix well.
3. In a large measuring cup pour in vegetable oil. Add vanilla. Add eggs and mix well.
4. Add wet mixture to flour mixture. Stir until well mixed. Pour the batter into the pan.
5. Bake at 350 degrees for 20 to 25 minutes.
We have a recipe to make these fudgey brownies into a perfect gift - great for teachers, helpers and friends!
Visit our blog, FrugalFamilyTimes.com and search "brownies in a jar".
A Perfect Gift Idea!
This is one of our favourite gifts to give friends, helpers and teachers &ndash they&rsquore always a big hit. We&rsquove had many folks ask us for the recipe after they&rsquove made them! Check out how to make big and small batches of these Best Brownies Ever Gift in a Jar:
Healthy avocado brownies
Compared to my other brownie recipes (list of those recipes below), this version is “healthier” because there is no butter, shortening or margarine and that fat is replaced by mashed avocados. I also reduced some of the granulated sugar and replaced it with coconut sugar. Plus, there is some protein powder too!
I am a big fan of Vital Proteins collagen peptides and I have been using it for a couple of years now. I used 1 packet in this recipe. The fact that it’s flavorless, colorless and odorless makes it so easy to sneak it into my recipes without any issues. It’s packed with so many nutrients that are good for your health that I can’t resist using it!