Best Easy Brownies

Recipe By Tessa Arias
February 26th, 2018
4.96 from 46 votes
4.96 from 46 votes

Best Easy Brownies require just 1 bowl, no mixer, and take less than an hour to make! They're tall, fudgy, and chewy with that thin shiny crust on top and tons of chocolate flavor.

Yield: 9 large brownies

Prep Time: 15 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Tons of chocolate flavor with the perfect amount of sweetness!
Texture: Tall, rich, fudgy, chewy (especially at the edges), with hints of gooey chocolate chips throughout.
Ease: Super quick and easy! Who needs box mix when you have this recipe?
Pros: Easy and absolutely delightful homemade brownie recipe.
Cons: None! If you don’t want to chop the semisweet chocolate, you could always use chocolate chips instead to make it even simpler.
Would I make this again? Absolutely, I’ve already made this one several times.

Homemade brownies are just so much better than box mix. Especially with this Best Easy Brownies recipe. The chocolate flavor is just unparalleled!

That’s why I’m SO excited to share this recipe with you. I was inspired to create it randomly last week when an intense chocolate craving hit. Within a few days I had the recipe nailed and I realized I just had to film a recipe video to show you exactly how to make these babies.

These brownies did not last long at our house! They’re especially good with ice cream.

Best Easy Brownies require just 1 bowl, no mixer, and take less than an hour to make! They're tall, fudgy, and chewy with that thin shiny crust on top and tons of chocolate flavor.

Brownies may seem super simple, but there’s some interesting things happening behind the scenes with the ingredients and techniques. Achieving tall, fudgy, chewy, and moist brownies with that shiny crust on top is totally doable but requires some understanding of how baking works.

So be sure to watch the video before you give this recipe a try. I crammed in as many tips and tricks as I could.

Best Easy Brownies require just 1 bowl, no mixer, and take less than an hour to make! They're tall, fudgy, and chewy with that thin shiny crust on top and tons of chocolate flavor.

I didn’t quite realize it until the camera was on, but I have a LOT to say about brownies. Almost as much as I do about cookies.

Delicious and simply homemade brownie recipe

So if you’re curious about how to really perfect your brownies, check out the tips below. I also tried to answer any questions I thought you might have below.

Best Brownie Baking Tips

How to Make Brownies with Shiny Thin Crust

You know that tissue-thin shiny crust on top of brownies that we all love and want? It’s easier to achieve than you might think. I show you how to do this in detail in the video above.

But the basic idea is to beat the eggs and sugar in the batter extremely well to create a sort of foam. I discovered that I can short cut my way to that shiny crust by whisking the the wet ingredients extremely well, until the batter itself is ultra smooth and shiny. I’ve actually got an entire article dedicated to achieving crinkly crusts in brownies – check it out here!

How to Make Chewy Fudgy Brownies

Although my goal for this recipe was to make EASY homemade brownies, I still wanted them to be chewy. For the first batches I made I found the brownies to be delicious, but lacking a bit of that chewiness I wanted. So I added an extra egg yolk to the recipe and it was the perfect simple way to achieve that extra chewy texture. Why the yolk? The fat and protein in the yolk helps to create a rich and chewy texture.

If you don’t want that chewiness, or don’t want to deal with adding an extra yolk, feel free to skip it.

For fudgy brownies, it’s important that the batter is very moist and rich. That’s why we use a relatively small amount of flour and cocoa powder. Enough flour to provide structure and chew, but not too much that the brownies are dense or cakey. Enough cocoa to provide that rich chocolate flavor, but not so much that the brownies are dry.

Measuring = everything

To ensure you don’t accidentally add too much flour or cocoa (which is very easy to accidentally do), I would recommend using a digital kitchen scale. At the very least, be sure to lightly spoon your flour and cocoa into your measuring cup so you don’t unintentionally compact too much into the measurement.

Why Your Pan is SO Important

For this recipe I highly recommend using a metal baking pan. I like this baking pan, or any quality metal baking pan that isn’t too dark in color. The darker the color, the more likely you are to burn the edges or have dry edges.

Glass or ceramic baking pans will take LONGER to bake these brownies, and the texture may become more dense.

I like to line my pan with parchment or foil, leaving an overhang so I can easily lift out the entire pan of brownies to cut and serve.

Can I Double the Recipe?

You can easily double this recipe and bake in a 9 by 13-inch metal baking pan for about 35 to 40 minutes.

Brownie Baking & Storage

Do NOT overbake brownies. There should absolutely be moist crumbs attached to a tester by the end of the baking time. Err on the side of underbaking here. The brownies definitely taste best the day they are baked, but can be stored in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge. They are even more fudgy when they’re chilled. You can microwave them for a bit to serve them warm too. It’s up to you!

Baking Magic

If you’re still curious about how baking ingredients and techniques work, and how I create my recipes using the science of baking, then I have a little invitation for you. Come join me in my online baking class The Magic of Baking. Everything in the class is already there, waiting for you to go through at your own time at your convenience. I go in depth on how baking works so you can have complete confidence every time you enter the kitchen. Learn more about The Magic of Baking here.

More Homemade Brownie Recipes:


4.96 from 46 votes

How to make
Best Easy Brownies

Yield: 9 large brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Best Easy Brownies require just 1 bowl, no mixer, and take less than an hour to make! They're tall, fudgy, and chewy with that thin shiny crust on top and tons of chocolate flavor.


  • 10 tablespoons (142 grams) unsalted butter
  • 4 ounces (113 grams) semisweet chocolate, chopped*
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3/4 cup (95 grams) all-purpose flour*
  • 1/4 cup (25 grams) unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1 cup (170 grams) semisweet chocolate chips


  1. Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper.
  2. In a large microwave-safe bowl combine the chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
  3. Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined. This helps create that shiny crust on top.
  4. Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in the chocolate chips.
  5. Pour into prepared pan and smooth out. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick entered in the center comes out with moist crumbs. Let cool in pan 30 minutes before slicing.

Recipe Video

Recipe Notes

 *You can make this recipe even easier by using chocolate chips instead of chopping baking chocolate. Simply use 2/3 cup semisweet chocolate chips in place of the chopped chocolate. Just be sure to use high quality chips!
*Be sure to weigh or use the spoon-and-level method to measure your flour & cocoa. Too much will lead to dry, dense, or cakey brownies.
Course: Dessert
Cuisine: American

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Batul — November 30, 2021 at 4:12 am

    Hi Tessa !! I tried this recipe 3 times. However, everytime it didn’t bake and all the fat present in the recipe came on top of the brownie while baking. Could you please help me out ?
    Moreover, i humbly request you to make eggless fudgy brownie recipe as i am from India and in indian market, most prefer eggless dessert.

    • #
      Emily — December 1, 2021 at 11:22 am

      Hi Batul! I’m sorry you’re having issues with this recipe! Do you use a digital scale to measure your ingredients? Did you substitute any ingredients? Did you allow the butter/sugar mixture to cool until just barely warm before adding in the remaining ingredients? It’s hard to say for sure what happened without having baked alongside you, but hopefully we can figure this out. I’d love for you to enjoy the brownie as they’re meant to be. For eggless desserts, you’ll have to search elsewhere as Tessa does not publish egg-free recipes. Thanks for your understanding 🙂

  2. #
    rizwana — October 21, 2021 at 11:52 pm

    hi tessa , i’m crying , it’s literally the best texture that i’ve made , i tried so hard to learn about how to get that crispy kinda top , and idk maybe my temp is always too high , BUT THIS , UGH SO GOOD. i actually used my hand mixer because i kinda not wanna tire myself up. But i love how it looks

    • #
      Emily — October 22, 2021 at 8:54 am

      So happy you loved this recipe, Rizwana! Thanks so much for the rave review 🙂 You might find our article about How to Make Brownies with Shiny Thin Crust interesting as we detail exactly how to get that glossy, crinkly, tissue thin crust! Hope that helps!

  3. #
    Kimberley — September 4, 2021 at 8:50 pm

    This really is so easy, my teenage son & I made them & baked them in less than 1hr. Such a great chocolate flavor that they are not overly sweet, esp compared to a boxed mix brownie. Edges are slightly chewy, sides are not dry or burnt…PERFECT! I don’t know why I’d ever use a boxed mix again.

    • #
      Emily — September 7, 2021 at 3:25 pm

      So wonderful to hear this! Thanks for the rave review, Kimberley 🙂

  4. #
    Jelena Popov Sretenović — June 22, 2021 at 2:53 pm

    Perfect! Thank you!

  5. #
    Dayris Andrade — April 27, 2021 at 1:00 am

    Hi Tessa… It’s always a pleasure to follow your recipes.. specially tje ones with videos.. you know, NO MISTAKES.. I already bought a light color pan and messure correctly everything (I bought a kitchen scale too.. ).. the brownies were delicious, and super gooey and fudgy although I have to give them estra time in the oven.. I believed that my brownies took longer to bake because of my glass pan, but I guess is an oven issue!.. Now I have to buy an oven thermometer… Thanks a lot.. I’ll keep baking..

    • #
      Tessa — April 27, 2021 at 12:40 pm

      Glad to hear you’re making adjustments and then checking to see what changes! It sounds like you’re well on your way to perfecting the recipe 🙂

  6. #
    Rani — April 25, 2021 at 9:15 am

    loved it .. thanks for sharing!

  7. #
    Rachel — April 16, 2021 at 7:37 pm

    Will the brownies change if I cut the butter quantity to 1/2 cup instead of 1/2 cup plus 2 tablespoons?

    • #
      Tessa — April 20, 2021 at 9:43 am

      I haven’t tried reducing the amount of butter — I always recommend following a recipe exactly as written for the best results!

  8. #
    Anshul — March 23, 2021 at 12:38 pm

    Kindly suggest a substitute to eggs in this recipe and its quantity.

    • #
      Tessa — March 24, 2021 at 9:06 am

      Hi Anshul, I haven’t tested this recipe with any substitutions, so I can’t guarantee the same outcome. I always recommend following a recipe exactly as written for the best results! Sorry!

  9. #
    Mel — February 8, 2021 at 10:39 am

    Hi – how do I make these in a 9 x 13 pan. Can I just double the recipe? Can’t wait to try these! Thanks!

    • #
      Tessa — February 8, 2021 at 1:40 pm

      Hi Mel, follow the directions in the pink box above the recipe for how to double these brownies! Enjoy!

      • #
        Mel — February 8, 2021 at 3:19 pm

        Sorry, I noticed the instructions right after I submitted my question! I skimmed through the recipe and totally missed it. Thanks for the reply!

        • #
          Tessa — February 9, 2021 at 11:34 am

          No worries at all, glad you found what you were looking for. Enjoy your brownies!!

  10. #
    peggy — December 28, 2020 at 1:33 am

    ive never left a review EVER, BUT after failing brownies many times (oops!) THIS RECIPE SUCEEDED AND WAS D E L I C I O U S! out of the oven the brownies seemed super gooey and not set (baked according to the times stated), but after letting them cool COMPLETELY, they were moist and fudgy! they are not the chewiest, but are really REALLY great and simple

    • #
      Tessa — December 29, 2020 at 5:08 pm

      I am so glad you enjoyed these brownies!

  11. #
    Matylda — December 7, 2020 at 6:39 pm

    Wow!!! Unreal! Soooo good! Followed the recipe exact and turned out so moist and perfect!

    • #
      Tessa — December 8, 2020 at 2:39 pm

      So glad you enjoyed these brownies!

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