Easy Brownies Recipe

Easy Brownies Recipe that is super fudgy, thick and decadent. Their gooey texture, perfect crinkly tops and chewy edges will make you reach for more every time. These truly beat those box mixes and other brownie recipes that melt butter and chocolate together. No kidding! These are made in one bowl and you don't need a double boiler to make them.

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Do you think only brownies from box mixes taste the best r have all the brownie marks checked? Or only those mixes from box are the most convenient to bake? This recipe today is going to burst all your myths.

Not only this recipe produces a brownie just like that box mix or should I say even so much more better in terms of flavor as compared to mixes. And..you won't need to go through the trouble of using a double boiler and melt chocolate, would you believe me?

Well I would say, don't believe me and try this brownie recipe for yourself! One bite and you are sure to agree that these are everything that I mentioned above and more!

Taste and Texture:

1. So chocolaty, flavor rich and thick
2. Gooey in the middle and perfectly chewy on edges
3. Jeweled with those Shiny crinkly tops
4. Overflowing with melty chocolate chips
5. If you wish to add more texture here, mix ¾ cup of chopped walnuts or pecans in the batter!

Ingredients overview:

• Sugar: Confectioners' sugar as opposed to granulated sugar helps to achieve that shiny crust on top. If you do not have confectioners' sugar on hand, you can even grind your own by pulsing granulated sugar till if becomes super fine like a powder.
• Cocoa: I used Hershey's natural unsweetened cocoa powder, special dark can be used too. I also love Guittard, Ghiradelli and Valrhona Brands.
• Flour: All purpose flour is the base of this recipe. Don't sub it with oats flour, almond or rice flours here. However 1 to 1 gluten free flour blends will work ok here for gluten free brownies.
• Chocolate Chips: Use best quality chocolate chips for good taste. I like to use bittersweet ones, you can also go with semi-sweet if you like.
• Oil and butter: If you ever asked me what ingredient makes brownies more moist? I would straight away answer Oil. Oil as opposed to butter creates super chewy brownies too. We are also adding some melted butter with oil for that amazing brownie flavor.
• Eggs: Egg helps in binding, without adding them in the batter, brownie can bake crumbly. Make sure to use egg at room temperature. You will require two of them.

Let us make one bowl homemade brownies:

Making them is as easy as making brownies from a box mix. You simply have to mix ingredients, pour in pan and bake. We are also discussing any queries that you might have as you make this brownie batter.

First of all we will mix and beat oil, butter and confectioner's sugar very well. When sugar is well combined with fat and eggs you can be sure to get those signature crinkly tops. So don't skimp on the beating time here.

Water and eggs when mixed in fat and sugar will perform an emulsification process in the batter. Without the need of adding any artificial emulsifiers, how cool, is that! So don't skimp on the beating time of eggs here as well.

You must have noticed, we are not add any baking powder or baking soda here. The reason is we don't want them to bake cake-y. Instead we want them to bake fudgy. For this same reason, don't overmix dry ingredients too much into wet.

Over-mixing can also result into cakier bake as more air will get beaten up in the batter if we kept mixing it too much.

Also I will add don't go by the time any recipe suggests when it comes to baking. This fundamental applies even more when you are baking brownies! Check on them once you start smelling them in your kitchen. When you test them with a toothpick inserted in the center, it should come out with only a few crumbs attached.

If you wait for the toothpick to come out clean, these are sure to turn dry. Once they are out of oven and as they cool down, these continue to set, always remember this fact!

How to make the best Brownies:

• Use Quality Cocoa and Quality Chocolate: Since a good brownie can only shine in its chocolate flavor when quality chocolate ingredients are used, this bullet point is non-negotiable. Quality Chocolate= Quality Brownies!!
• Add some espresso powder and Pure Vanilla: Again, don't opt for artificial vanilla here. Use some pure vanilla extract, it complements so well to chocolate flavor. Espresso powder though is purely optional, but it enhances the overall brownie flavor too. So, if you don't mind coffee, add it to your batter.
• To make sure you don't overbake them: Overbaked brownies will not only taste dry but can get greasy too. So make sure to only bake them till you notice a few crumbs attached to your toothpick when tested and the batter isn't gooey any longer.
• Allow them to cool before cutting: Allowing them too cool before cutting and digging into them will only enhance their flavor and make their texture better. I know waiting around won't be an easy task here, but trust me these are every bit worth that wait!
• To retain moisture: We are adding some water along with oil here to make sure these don't turn out dry, make sure not to skip that water out from the recipe.

What is the secret to chewy brownies?

Adding oil as opposed to butter in the batter produces chewier brownies that stay chewy for days. Try it and thank me later! Also allowing them to cool down and set completely before slicing helps them get a chewier texture.

Do brownies need eggs?

Short answer would be yes! If you want a bake that doesn't crumble and have shiny crispy tops, do add eggs!

Should I refrigerate them?

No you don't need to refrigerate these. They will store well at room temperature covered tightly for a few days. You can also freeze them for later usage.

More Easy Desserts you will love:

Chocolate Brownie Cookies

Chocolate Cake Recipe

Chocolate Chip Cookies

Chocolate Chip Pound Cake Recipe

If you liked this recipe give it a star review. Also tell me in the comments below, how did this turn out for you! And don't forget to share your creations with me on Instagram at #greedyeatsblog

Recipe

Easy Brownies Recipe

Easy Brownies Recipe that are super fudgy, thick and decadent. Their gooey texture, perfect crinkly top and chewy edges will make you reach for more every time. These truly beat those box mixes and other brownie recipes that melt butter and chocolate together. No kidding! These are made in one bowl and you don't need a double boiler to make them.

5 from 10 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

US Customary - Metric

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings 16 Slices

1x2x3x

Calories: 179kcal

Author: Neha

Equipment

• 8x8 inch square baking pan

Ingredients

• ▢ ¼ Cup Oil (vegetable/canola)
• ▢ ¼ Cup Butter (unsalted and melted)
• ▢ 2 Cups Confectioners' Sugar
• ▢ 2 large Eggs (at room temperature)
• ▢ 2 Tablespoons Water
• ▢ 1 teaspoon Espresso Powder
• ▢ 1 teaspoon Pure vanilla extract
• ▢ ¾ Cup All purpose flour
• ▢ ⅔ Cup Natural Unsweetened Cocoa powder
• ▢ ¾ teaspoon Salt
• ▢ ½ Cup Chocolate chips

For topping:

• ▢ ¼ Cup Chocolate chips
• ▢ ¼ Cup Dark chocolate chunks

US Customary - Metric

Instructions

• Preheat oven to 325°F. Lightly spray an 8x8 baking pan with cooking spray and line it with parchment paper. Set it aside.
• In a large bowl, whisk together sugar, butter and oil till it gets light and is very well combined using a hand mixer. About 2 minutes. (If you don't have a hand mixer, you can do this with a spatula. Just take your time to mix them together well.) Add in eggs next, one at a time and beat well after each addition. Then mix in water, espresso powder and vanilla.
  ¼ Cup Oil, ¼ Cup Butter, 2 Cups Confectioners' Sugar, 2 large Eggs, 2 Tablespoons Water, 1 teaspoon Espresso Powder, 1 teaspoon Pure vanilla extract
• Now sift dry ingredients (flour, cocoa powder, chocolate chips, and salt.) over wet and fold them in to form brownie batter.
  ¾ Cup All purpose flour, ⅔ Cup Natural Unsweetened Cocoa powder, ½ Cup Chocolate chips, ¾ teaspoon Salt
• Pour batter in pre lined pan and top with chocolate chips and chocolate chunks. You can also press in the toppings right after baking.
  ¼ Cup Chocolate chips, ¼ Cup Dark chocolate chunks
• Bake them for about 40-45 minutes, or until a toothpick comes out with only a few crumbs attached. Allow them to Cool completely before slicing. 

Notes

Storage Information:

• You can store them in an airtight container at room temperature for up to 3 days. 
• I don't suggest refrigerating these as it will dry them out. If you want to store them for a longer period of time, freeze them. These freeze well for up to 2 months. Thaw overnight in the refrigerator or on counter top before enjoying.

Sugar: If you like to reduce the quantity of sugar, try adding 1 and a ½ cups instead of two.

When to slice: Brownies continue to set and firm up as they cool down. These will be super gooey when they come out of oven. Allow them to cool completely before slicing. If you are in a rush to slice, allow them to set in refrigerator to quicken the cooling process.

Cocoa: I used natural unsweetened cocoa to make these, special dark from Hershey's works too.

Nutrition

Serving: 1Brownie | Calories: 179kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Sodium: 122mg | Sugar: 18g

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