Easy Brownies are fudgy in the middle with a perfect shiny crust on top. It’s all made in a saucepan and bakes in less than 30 minutes. This recipe is made with only chocolate, no unsweetened cocoa powder. You’ll love these Easy Brownies!!!
I love these Easy Brownies! They are literally easy to make, hence the name Easy Brownies. In the past, I’ve often bought high quality boxed brownies for convenience and some brands taste really good. But I’ve found that making them homemade is so simple and just as good, if not better. Sometimes I run out of unsweetened cocoa powder and I turn to this recipe. Maybe some of you live in a country or place where unsweetened cocoa powder isn’t sold. When I lived in Bologna, Italy, I couldn’t find this product anywhere. This recipe is the one for you!
CHOCOLATE TYPES: Chocolate is categorized by how much chocolate liquor it contains.
- Unsweetened or Bitter Chocolate: is 100% chocolate liquor with no sugar added.
- Bittersweet and Semisweet Chocolates: are at least 35% to 15% chocolate liquor and have both cocoa butter and sugar added to the liquor. These two chocolates are interchangeable in baking.
- Milk Chocolate: contains a minimum of 10% chocolate liquor and 12% milk solids and should not be used in place of other chocolates in recipes unless specified.
INGREDIENTS TO MAKE EASY BROWNIES
- Unsalted butter
- Unsweetened chocolate or bitter chocolate bar
- Granulated sugar
- Salt
- Large eggs, room temperature
- Pure vanilla extract
- Cake flour
- Dark chocolate chips
- Semisweet chocolate chips
HOW TO MAKE EASY BROWNIES
- Preheat the oven to 350°F and lightly grease a 8-inch (20-cm) square glass baking dish or metal baking pan.
- In a saucepan over low heat, combine the butter and the chopped unsweetened chocolate.
- Heat, stirring often until melted, about 4 minutes.
- Remove from heat and stir in the sugar and salt.
- Add the eggs and vanilla; stir until well blended.
- Sprinkle the sifted cake flour over the chocolate mixture; stir until well blended.
- Pour into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the middle comes out almost clean.
- (If using a metal baking pan, it may take longer to bake).
- DO NOT OVER BAKE!
- Transfer to a wire rack to cool completely before cutting into 2 ½-inch (6-cm) squares.
- Store in an airtight container for up to 4 days or freeze for up to 3 months.
IF YOU LIKE THIS RECIPE, TRY MY OTHER CHOCOLATE RECIPES:
- The BEST Brownies
- Hershey’s Chocolate Cake
- Chocolate Whipped Cream Frosting
- Banana Bundt Bread
- Chocolate Peanut Butter Cookies
- Chocolate Turtle Cookies
- Chocolate Chip Cookies
Easy Brownies
Ingredients
- ½ cup (4 oz/125 g) unsalted butter, cut into 4 pieces
- 3 oz (90 g) unsweetened chocolate or bitter chocolate bar, finely chopped
- 1 cup (7 oz/ 220 g) granulated sugar
- ¼ tsp salt
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ¾ cup (3 oz/90 g) cake flour, sifted
- ½ cup (85 g) dark chocolate chips
- ½ cup (85 g) semisweet chocolate chips
Instructions
- Preheat the oven to 350°F and lightly grease a 8-inch (20-cm) square glass baking dish or metal baking pan.
- In a saucepan over low heat, combine the butter and the chopped unsweetened chocolate. Heat, stirring often until melted, about 4 minutes. Remove from heat and stir in the sugar and salt. Add the eggs and vanilla; stir until well blended.
- Sprinkle the sifted cake flour over the chocolate mixture; stir until well blended. Pour into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out almost clean. (If using a metal baking pan, it may take longer to bake). DO NOT OVER BAKE!
- Transfer to a wire rack to cool completely before cutting into 2 ½-inch (6-cm) squares. Store in an airtight container for up to 4 days or freeze for up to 3 months.
