Easy Brownies Recipe
Thick and fudgy brownies that are super easy to make! Wow your family and friends with these super chocolatey, moist, and delicious homemade brownies!
Servings: 16 Servings
Calories: 332kcal
Ingredients
- 1 Cup salted butter, melted and cooled slightly
- 1 Cup granulated sugar
- 1 Cup brown sugar (light or dark)
- 2 Tablespoons neutral oil (canola or vegetable recommended)
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 Cup all-purpose flour
- 1 Cup natural, unsweetened cocoa powder
- 1 Cup chocolate chips of choice
Instructions
- Preheat the oven to 350°F and grease a 9x9 metal baking pan and set aside.*If desired, add parchment paper into the greased pan for easy removal.
- In a large mixing bowl, combine the melted butter, sugars, and oil.1 Cup salted butter, melted and cooled slightly, 1 Cup granulated sugar, 1 Cup brown sugar, 2 Tablespoons neutral oil
- Then whisk in the eggs, vanilla extract, and salt.4 large eggs, 2 teaspoons vanilla extract, ½ teaspoon salt
- Slowly mix in the flour and cocoa powder and stir until JUST combined.1 Cup all-purpose flour, 1 Cup natural, unsweetened cocoa powder
- Gently fold in the chocolate chips (making sure not to mix too much).1 Cup chocolate chips of choice
- Pour the batter into the prepared pan (it will be very thick, that's ok!), and use a spatula to spread it to the corners and make an even layer.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with only a few crumbs on it. The center should no longer jiggle (or looks kind of liquidy), and will be JUST set to the touch.*
- Allow the brownies to cool in the pan for at least 30 minutes (1-2 hours if you have time) to finish setting up before removing from the pan and slicing.
Video
Notes
*Note regarding doneness: when doing the toothpick check, for fudgy brownies, a toothpick with a few moist crumbs on it is what you're looking for. If you prefer more cakey brownies, a clean toothpick is what you're looking for. In general, it is better to take your brownies out early vs. over bake them for the best texture and to avoid a dry end product. They will continue to bake a bit as they sit in the pan to cool.
Storage: store brownies in an airtight container at room temperature for up to 3 days. You can also wrap them in plastic wrap or tinfoil.
Variation: add nuts. If you love a little more texture in your brownies, stir in a ½ Cup of chopped walnuts, chopped pecans, or sliced almonds into your batter at the same time you fold in your chocolate chips.
Nutrition
Calories: 332kcal | Carbohydrates: 42g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 185mg | Potassium: 160mg | Fiber: 2g | Sugar: 32g | Vitamin A: 414IU | Calcium: 37mg | Iron: 1mg
