Best Easy Brownies

By Tessa Arias
  |  
February 15th, 2022
4.99 from 50 votes
4.99 from 50 votes

The Best Easy Brownie recipe requires just 1 bowl, no mixer, and takes less than an hour to make! These from scratch brownies are 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 easy brownie recipe?
Pros: Easy and absolutely delightful homemade brownie recipe. Each bite is heaven.
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 in this best brownie recipe!

That’s why I’m SO excited to share this easy brownie recipe from scratch 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 and you could even drizzle some caramel sauce on top for an extra decadent treat.

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 best brownie recipe a try. I crammed in as many tips and tricks as I could.

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.

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.

How to Make the BEST Easy Brownie Recipe

Easy Brownie Recipe Ingredients

  • Butter – use unsalted butter to control the amount of salt in your brownies.
  • Semisweet chocolate – I fold in chopped chocolate baking bars for this perfect brownie recipe. You could also use semisweet chocolate chips instead, they just won’t melt down as easily.
  • Granulated sugar – white sugar sweetens and moistens the brownies.
  • Eggs – 2 large eggs plus 1 egg yolk provides the perfect chewy texture.
  • Vanilla extract – rounds out the flavor perfectly.
  • All-purpose flour – measured accurately. It’s crucial to weigh your dry ingredients with a digital scale to make sure you don’t end up with crumbly or dry brownies.
  • Cocoa powder – I used unsweetened natural cocoa powder for these brownies. Again, make sure to measure accurately! Find out the differences between Natural vs. Dutch Process Cocoa Powder here.
  • Fine salt – just 1/4 teaspoon salt is enough to balance out the sweetness.
  • Semisweet chocolate chips  you can’t forget the chocolate chips in the best easy brownie recipe! I used semi-sweet chocolate chips, but milk chocolate chips or chocolate chunks would also likely work.

Oil vs. Butter in Brownies: Which is Better?

This recipe calls for butter instead of oil for the best flavor and fudgy, melt-in-your-mouth texture. The melted butter also helps to provide that beautiful crinkly crust for perfect brownies (more on how to achieve that below).

For more side-by-side baking experiments of Oil Vs. Butter in Baking, check out this article.

sliced brownies on a pan comparing whether oil or butter is better in baking

How to Make Brownies with Shiny, Thin, Crinkly 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!

overhead shot of chewy brownies, no chocolate chip brownies, powdered sugar brownies, and cooled butter brownies

What Is the Secret to 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.

Baking Tip: Measure Your Ingredients Accurately!

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.

The Best Brownie Baking Pan

For the best brownie 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 this Easy Brownie Recipe?

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

How Do You Cut Brownies Cleanly for Perfect Brownie Slices?

  1. Allow the brownies to cool completely.
  2. Run a very sharp knife under hot water for 5-10 seconds. Carefully dry the knife with a towel.
  3. Carefully press the knife through the brownies in one firm slice.
  4. Repeat with the remaining brownies, continuing to run the knife under water and drying in between each slice.

How Long to Bake Brownies:

Do NOT overbake brownies. There should absolutely be moist crumbs attached to a cake tester or toothpick by the end of the baking time. I find that 25-30 minutes results in perfectly baked brownies for me with my oven. Err on the side of under-baking here.

How to Store Brownies:

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 Easy Brownie Recipes:

4.99 from 50 votes

How to make
Best Easy Brownies

Yield: 9 large brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
The Best Easy Brownie recipe requires just 1 bowl, no mixer, and takes less than an hour to make! These from scratch brownies are tall, fudgy, and chewy with that thin shiny crust on top and tons of chocolate flavor.

Ingredients

  • 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

Directions

  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 your ingredients with a digital scale 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
Keyword : brownie recipe, easy brownie recipe, easy brownies

Tessa Arias
Author: Tessa Arias

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!)

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!)

Find Tessa on  

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Recipe Rating




  1. #
    Faizah Awad — November 27, 2020 at 1:10 am

    Do you need to sift the flour for all your Brownie recipe?

    • #
      Tessa — November 27, 2020 at 12:47 pm

      Not unless the recipe specifically calls for it, no!

  2. #
    Linda — November 2, 2020 at 12:17 pm

    They are delicious! And easy! Tessa, is there a brownie recipe like this one that makes thicker brownies?

  3. #
    Scarlett — October 19, 2020 at 1:19 pm

    I’ve made this recipe but with dairy free butter and chocolate and gluten free flour and they were amazing! They had a gooey fudgy middle but a hard crispy top. I would totally recommend these to anyone, and try them out with all your intolerances.

  4. #
    fileviewpro — September 24, 2020 at 12:49 am

    Your recipe is so good .

    • #
      driver booster pro — October 7, 2020 at 12:44 am

      Good Job, You explained this recipe very well. Thanks

  5. #
    fileviewpro — September 24, 2020 at 12:49 am

    Your recipe is so good .

  6. #
    fileviewpro — September 24, 2020 at 12:49 am

    Your recipe is so good .

  7. #
    fileviewpro — September 24, 2020 at 12:47 am

    I love your artical keep it up

  8. #
    Stacey Deller — September 17, 2020 at 11:18 pm

    these take amazing, how ever I can taste the granulated sugar texture….should I use caster sugar? Or should I add the sugar to the chocolate and butter in the microwave so it melts?

    Thanks for your help x

  9. #
    Radhika Singhania — July 27, 2020 at 8:57 am

    Eggless option?

  10. #
    Mary — July 5, 2020 at 11:17 am

    Best brownie ever! Made these a second time for company and they loved them. Thanks Tessa

  11. #
    Mary — June 21, 2020 at 12:44 pm

    I just made these brownies for the first time ! Wow!!! Best brownie recipe and the easy and quick process was the best I have ever made.
    Thanks Tessa ! I will add this to my Tried and Approved!

  12. #
    Rachel — June 14, 2020 at 6:29 pm

    So bitter !

  13. #
    Adriane Calderon — June 12, 2020 at 8:41 pm

    Hi Tessa, I’m a recent fan of your videos after watching it. I’m a home baker myself and would like to ask some brownie recipe call for eggs ang sugar to be beaten, while others call for sugar to be mix in with the chocolate butter mixture. What’s the difference? Does both procedure achieve that shiny top on the crust? If I want my brownie to have a chewy bite on the side and just right fudgy on the middle, how do I adjust the recipe. Many thanks to you! God Bless!

  14. #
    Melissa — April 29, 2020 at 5:53 pm

    WOW! These turned out amazingggg! I think it’s one of the best things I’ve ever made. I found it hard to know if they were done since there were melted chocolate chips in the batter that would come out wet, but I took it out after 32 min. After letting them sit for over an hour it was more of a lava cake consistency for me (which still tasted good). But regardless, the following days after (1-5 d) the brownie still tasted amazing! (I microwaved it to warm it up). Highly recommend!!

  15. #
    Lisa Mitchum — April 15, 2020 at 1:04 pm

    I have made this recipe 2x now!! Used really good chocolate throughout. Amazing!!

  16. #
    Angela — March 26, 2020 at 3:04 am

    Very easy recipe. Very delicious brownies, especially with the chocolate chips! Will definitely make this again

  17. #
    Márcio Severo — March 21, 2020 at 10:27 am

    As Jill Wallace-Cooper, I also have a convection oven and have the same questions: how do you recommend I adjust the temp as well as duration of cooking needed? Thanks!

  18. #
    Manisha Murali — March 20, 2020 at 3:55 am

    Whats the substitute for egg in brownies n cookies? Pls suggest even measurements if there is any substitute for it… it will be great help

  19. #
    Jill Wallace-Cooper — March 8, 2020 at 7:59 am

    I have a convection oven; how do you recommend I adjust the temp as well as duration of cooking needed? Thanks!

    • #
      Diane Anthony — October 14, 2021 at 1:27 pm

      Hi Tessa,
      I may going to make a double batch of these on Sunday.
      I wanted to watch the video, but it apparently is not there. has it been removed for some reason?

      • #
        Emily — October 15, 2021 at 10:38 am

        Hi Diane! I just checked, and the video is working ok on my end! Are you able to try a different browser to see if that makes a difference? I’m not sure why it’s not showing up for you! Here is a direct link to the YouTube video: https://www.youtube.com/watch?v=OfQc2hq1uFw

  20. #
    Michelle A — March 8, 2020 at 5:27 am

    Hands down these are the best brownies, I try different recipes from time to time but I always come back to these one! I have a batch of them baking in the oven right now 🙂

  21. #
    Maria — February 21, 2020 at 4:57 pm

    These are hands down the best brownies I’ve ever had. They were so moist and fudgy, and incredibly simple to make. I followed the recipe exactly as written and they turned out perfectly. You nailed it, Tessa! And I can’t believe how easy it is to remove the brownie from the pan simply by lifting up the parchment paper. I served these brownies with homemade vanilla ice cream. Amazing!

  22. #
    Fauzia — January 3, 2020 at 4:46 pm

    I made this last week and was not disappointed. The recipe was super easy to follow and the end product was absolutely delicious! The only change I made was I put half white chocolate and half semi-sweet.

    I will 100% will be making these again!

  23. #
    Cheryl Gelfand MD — December 20, 2019 at 12:15 am

    Hi
    How do I PREPARE the baking pan?
    Thanks

  24. #
    Lana — December 14, 2019 at 7:19 am

    My go to recipe! Everyone loves them and asks for the recipe. So easy to make. I always end up doubling the recipe!

  25. #
    Ash — November 25, 2019 at 2:34 am

    Hi Tessa!
    Do I have to add chocolate chips? Can I exclude that?

  26. #
    Laila — November 20, 2019 at 3:44 pm

    Made these brownies today but It was way too sweet. Although I added 180 grams of caster sugar instead of 200 grams and used less chocolate chips than the mentioned quantity in recipe. But still it was too sweet.
    Texture was great . It was chewy , fudgy but overly sweet.
    I made nutella brownies using your recipe and loved them. But I’m a bit disappointed from this one 🙁

  27. #
    Liz — November 17, 2019 at 4:57 pm

    Made this brownie recipe today and it turned out delicious. Full of chocolate flavor, fudgy and moist. My new favorite brownie recipe!

  28. #
    Christine — October 13, 2019 at 5:16 pm

    My husband was going to run to the store a couple weeks ago to buy brownies but I told him I could probably find an easy recipe that would be even less of a pain than messing with that parking lot and traffic. This recipe was perfect in every way. I made them for the second time tonight. I had to estimate on the sugar after spilling some, used Costco brand semisweet chocolate chips for everything, and baked them in a 9 in round cake pan because that’s all I can find. This recipe is super forgiving and they’ve turned out great in spite of my various issues.

  29. #
    Niyatee — August 20, 2019 at 10:56 pm

    Can I use half oil and half butter for this recipe? Would that improve the texture

    • #
      run 3 — October 4, 2019 at 9:51 pm

      Your article is very useful, the content is great, I have read a lot of articles, but for your article, it left me a deep impression, thank you for sharing.

  30. #
    Diana Taylor — July 17, 2019 at 10:25 am

    my 11 year old daughter made them .. so good thanks for the recipe

  31. #
    Amy — July 2, 2019 at 4:27 pm

    These were fantastic! Thank you!

  32. #
    Udaya munagala — June 11, 2019 at 9:21 am

    Hey how to do the same recipe in 9*13 pan

  33. #
    Mary Ann — May 29, 2019 at 12:49 pm

    I made this last week and it was really chewy and delicious.It did not last for a day

  34. #
    Maha — May 16, 2019 at 10:17 am

    Hi, I love brownies and these ones were so easy to make just like you said it would be. My husband LOVED these so much and told me I would need to make these again. Really appreciate all your detailed instructions and helpful tips. Can’t wait to try your cosmic brownies to bring me back to my childhood. Thank you!

  35. #
    Heidy — May 7, 2019 at 8:11 am

    Hi tessa, im so desperate now for really falling in love with your brownies taste but already tried the recipe precisely and all methods like subtitute chocolate bar with melted chocolate chips, added chips, melt the sugar along with butter, beat eggs until thick with sugar, or using icing sugar, but none of them have that crinkly top. Could you please kindly help to advise what’s wrong?

  36. #
    PeterNix — March 9, 2019 at 7:35 am

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  37. #
    Elizabeth — February 26, 2019 at 1:42 am

    Going to make these and report back, but thanks for the tip on the extra yolk. I like to eat 3-4 egg whites for one yolk so this is a good way to use the extra yolks. (I need to make a few batches for the ladies at my twins’ preschool.)

    And yes, can’t stress enough…the best way to ruin a perfect brownie recipe is to overcook it! Even a couple of minutes is enough to go from perfection to ‘what happened???’

  38. #
    Purdey Johnson — February 25, 2019 at 6:02 pm

    WOW….just awesome. I love your recipes Tessa. Just moist, chocolatey brownies. Only thing for me was I had to bake them for 1 hour exact. Turned out delicious. THANKS!!!

  39. #
    Ramona Robuck — February 19, 2019 at 8:31 am

    Hi Tessa,
    I made a double batch of these brownies yesterday. They are very good – flavor, texture, moisture- they did not disappoint! They are glossy on top, chewy on the edges. Thank you for fine-tuning.

  40. #
    Roberta T — February 2, 2019 at 8:24 am

    Hi Tessa,

    Thank you for this recipe. I live in Sedona, what adjustments should I make for altitude? I’m at 4200 ft.

    Thank you!

    Roberta

    • #
      Tessa — February 3, 2019 at 2:39 pm

      Hi Roberta – I’m sorry but I’ve only ever baked at sea level. However at only 4200 feet you should be okay following the recipe as written, unless you typically experience altitude issues.

  41. #
    Karen E Cole — December 17, 2018 at 9:40 pm

    After 60 plus years trying for the perfect brownie, I have my go to recipe!! Thank you!! I always add walnuts. These are perfect for me, chewy and also fudgey. As the author stresses, do not overcook.
    .

  42. #
    Ryan — December 2, 2018 at 11:36 am

    As a college baker, I’m always looking for recipes that don’t require a ton of tools or idiosyncratic ingredients, but still come out really well. This recipe was super easy to follow, had really easy cleanup, and came out as well as any brownie recipe can come out. I would recommend to anyone that wants to bake beyond boxed brownie mixes.

  43. #
    leslie sgro — November 23, 2018 at 8:53 am

    I love baking from scratch and have tried lots of different brownie recipes.Tried this recipe for Thanksgiving yesterday and these were, hands down, the best brownies I have ever made. There is only one drawback, now that is the only thing I will be asked to bring. Thank you for sharing.

  44. #
    Pranisha — October 22, 2018 at 3:49 am

    Hi Tessa

    Is there any substitute for egg in the recipe? I love the way these Brownies turned out but my mom’s is allergic to eggs ..pls help

    • #
      Rene — January 12, 2021 at 4:05 pm

      I use a flax egg

  45. #
    Dawn — October 2, 2018 at 5:56 am

    I have been looking for a great homemade brownie recipe and I don’t have to look any further! I made these for my daughter’s high school homecoming dance. Of course, I taste tested before sending them and they are awesome! I’m looking forward to trying them with cranberries (a tip I received from a worker at the cranberry bogs on one of my son’s field trips years ago) and now a family favorite! Thanks for the wonderful recipe!

  46. #
    color switch game — August 20, 2018 at 1:07 am

    Thanks for the information you brought to us. They are very interesting and new. Look forward to reading more useful and new articles from you!

  47. #
    Cat — July 17, 2018 at 8:11 pm

    Can these baked brownies be frozen?

  48. #
    clairine — July 12, 2018 at 10:43 pm

    HI Tessa, love love love your recipe thank you for sharing such a nice recipe!! But i have one problem the bottom of my brownie still kinda sticky like its not coming off the parchment paper very easily.. like some of them are sticking, but for me the texture is perfect already.. Thank you!!

  49. #
    Esther — May 23, 2018 at 4:22 am

    Hi Tessa,

    What’s your favorite vegan substitute for butter?

    Thanks in advance!

  50. #
    Becky — May 4, 2018 at 9:16 am

    My pan is 9×9 – should I just reduce baking time a little?

  51. #
    rolling sky — May 2, 2018 at 9:45 pm

    Oh thank you friend!! That means so much.

  52. #
    Sandra D — May 2, 2018 at 3:03 pm

    Love this recipe. It was easy to make and is absolutely divine. So rich and chocolatey it is hard to believe it was made with simple pantry ingredients. Sorry Americas Test Kitchen but his now replaces your recipe as my new favourite recipe I will make from now on. Thank Tessa for sharing your deliciousness.

  53. #
    kemala hayati — April 11, 2018 at 9:55 am

    what brand do you recommend for the semisweet chocolate chip? hersey or other please? thanks 🙂

  54. #
    Althea in Wyoming — April 7, 2018 at 1:56 pm

    I live at high altitude (5000 feet). I followed the recipe exactly, making NO changes to any of the ingredients. The brownies came out most excellent !!! Very fudgy and chewy with the most chocolaty taste ever. I want to thank-you Tessa for also supplying the “weight in grams” for each ingredient as I always weigh my ingredients to get the right results. THANKS for sharing a terrific recipe.

    • #
      Tessa — April 9, 2018 at 9:12 am

      Oh wonderful, I’m so happy to hear that!!

  55. #
    Samuel Rausseo — April 7, 2018 at 9:23 am

    hello tessa! This is my first time I make brownies and I did it with your recipe… wow amazing thanks!

    • #
      Tessa — April 9, 2018 at 9:12 am

      Woohoo!! 🙂 🙂

  56. #
    Lauren — March 5, 2018 at 7:15 am

    Made a double batch of these brownies and sprinkled the top with coarse sea salt before baking, turned out so delicious. Thanks for a great recipie!

  57. #
    frani — March 4, 2018 at 11:58 pm

    hey tessa,
    these were great, but it was a bit buttery. like too oily.
    what should i do ??? like add some more flour?

  58. #
    Jeni B — March 4, 2018 at 3:46 pm

    These turned out so yummy! We ate the whole pan!

  59. #
    Yuuri — March 1, 2018 at 5:40 am

    Can I use dutch processed cocoa (I only have those at the moment)?

  60. #
    Mary Siegismund — February 26, 2018 at 9:42 am

    Hi! I love chocolate anything, but I have a friend who cannot eat chocolate chocolate. She ONLY can eat white chocolate sweets. Do you have a similar recipe for white chocolate brownies, by any chance?

    Thank you!

    Mary Siegismund

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