Tessa’s Recipe Rundown
Taste: Tons of chocolate flavor with the perfect sweetness level.
Texture: Tall, rich, fudgy, chewy (especially at the edges), with gooey chocolate chips throughout.
Ease: Super quick and easy! Who needs a box mix when you have these easy brownies?
Why You’ll Love This Recipe: Simple, delightful homemade brownies. Each bite is heaven.
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This Best Easy Brownie Recipe is proof that homemade brownies are WAY better than using a box mix. And with this recipe, they’re just as easy to make!
Anyone who knows me knows that I’m a complete and total chocoholic. So when I tell you that the chocolate flavor in these brownies is just unparalleled, you know you can believe me!
After I was inspired to create this ultra-easy Brownie Recipe, I took to the kitchen. Within a few days and after several test versions, I had the recipe nailed.
What Makes Cookies Chewy, Crisp, or Cakey?
My free guide reveals the ingredients and tweaks that matter.
They’re especially good with ice cream and a drizzle of caramel sauce on top for an extra decadent treat.
This recipe is SO easy to make, but below, I go into detail about the simple Baking Science behind this recipe, so you can nail the perfect rich chocolate flavor, fudgy texture, and crinkly crust. Let’s dive in!
Sprinkle of Science
How to Make the BEST Easy Brownie Recipe
Easy Brownies Recipe Ingredients
- Butter – Use unsalted butter so you are in control of the salt level in your brownies.
- Semisweet chocolate – I use chopped chocolate baking bars to melt into the brownie batter, but you can use chocolate chips instead if needed.
- Granulated sugar – White sugar sweetens and moistens the brownies. Don’t reduce the sugar! Learn more about sugar’s many roles in baking brownies here.
- Eggs – 2 large eggs plus 1 egg yolk provide the perfect chewy texture without making the brownies cakey.
- 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 correctly! Find out the differences between Natural vs. Dutch Process Cocoa Powder here.
- Fine salt – Just 1/4 teaspoon of salt is enough to balance out the sweetness. I prefer to use fine sea salt in baking – learn more about different types of salt here.
- Semisweet chocolate chips – I use semi-sweet chocolate chips, but milk chocolate chips, dark chocolate chips, or chocolate chunks also work. Learn more about Chocolate in Baking here.
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 on top (more on how to achieve that below).
Check out more side-by-side baking experiments with Oil Vs. Butter in Baking here.
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!
The key is to beat the eggs and sugar in the batter extremely well to create a sort of foam. After a ton of experimentation, I discovered a shortcut to that shiny crust: whisking the wet ingredients extremely well, until the batter itself is ultra smooth and shiny.
Secondly, don’t skip the chocolate chips! See the comparison pics below, and learn more about how to achieve crinkly crusts on brownies here.
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. The first batches I made, the brownies were delicious and simple to make, but not chewy enough. 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 egg 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 so 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.
Tessa’s 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 recommend using a digital kitchen scale. If you don’t have one, be sure to lightly spoon your flour and cocoa into your measuring cup so you don’t unintentionally compact too much in. Read more about how to measure your ingredients accurately here.
The Best Brownie Baking Pan
I highly recommend using a metal baking pan for baking any brownie recipe. I love this light-colored metal pan, but you can use any quality metal baking pan that isn’t too dark in color. The darker the color, the more likely you are to have dry edges.
Glass pans and ceramic pans will take MUCH longer to bake, and the texture of your brownies may become gummy or dense. Learn more in my Glass vs. Metal Baking Pans article.
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 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?
- Allow the brownies to cool completely.
- Run a large, very sharp knife under hot water for 5-10 seconds. Carefully dry the knife with a towel.
- Carefully press the knife through the brownies in one firm slice.
- Repeat with the remaining brownies, continuing to run the knife under water and drying in between each slice.
Check out my How to Cut Brownies Cleanly in 5 Steps article for even more tips.
How Long to Bake Easy Brownies
Do NOT overbake brownies! There should still 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. Err on the side of under-baking here.
How to Store Easy Brownies
Easy Brownies 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! If you prefer, you can microwave them to serve warm.
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, 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 pace and at your convenience. I go in-depth on how baking works, so you can have complete confidence every time you enter the kitchen.
More Homemade Brownie Recipes:
- Best Ever Chewy Brownies – my most popular brownies!
- Brown Butter Brownies
- Toffee Brownies
- Malted Brownies
- Peanut Butter Stuffed Brownies
Best Easy Brownies
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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 sea salt
- 1 cup (170 grams) semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper.
- 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.
- Add in eggs, egg yolk, and vanilla extract, and whisk for about 1 minute, or until very well combined. This helps create that shiny crust on top.
- Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in the chocolate chips.
- Pour into the prepared pan and smooth out. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let cool in pan 30 minutes before slicing.
Recipe Notes
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
Hi I tried this recipe but didn’t get the crusty top why is that?
Hi Sumayya! Check out our article on How to Make Brownies with Shiny Thin Crust for more details. Let me know if you have any questions, but hopefully that helps!
Hi yes I saw but I wanted to know in this recipe why it didn’t have shiny crust as it said it should in this recipe you beat sugar in hot butter and chocolate would I able to beat sugar and eggs instead?
I’d recommend checking out the video on this page, Tessa actually walks through the entire process of making these brownies, including how to get that shiny crust. Tessa noted in the article I linked prior that she actually shortcut the whipping eggs + sugar foaming technique for this specific recipe and explained why. You’re more than welcome to experiment though! Let me know how it goes 🙂
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.
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 🙂
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
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!
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.
So wonderful to hear this! Thanks for the rave review, Kimberley 🙂
Perfect! Thank you!
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..
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 🙂
loved it .. thanks for sharing!
Will the brownies change if I cut the butter quantity to 1/2 cup instead of 1/2 cup plus 2 tablespoons?
I haven’t tried reducing the amount of butter — I always recommend following a recipe exactly as written for the best results!
Kindly suggest a substitute to eggs in this recipe and its quantity.
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!
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!
Hi Mel, follow the directions in the pink box above the recipe for how to double these brownies! Enjoy!
Sorry, I noticed the instructions right after I submitted my question! I skimmed through the recipe and totally missed it. Thanks for the reply!
No worries at all, glad you found what you were looking for. Enjoy your brownies!!
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
I am so glad you enjoyed these brownies!
Wow!!! Unreal! Soooo good! Followed the recipe exact and turned out so moist and perfect!
So glad you enjoyed these brownies!