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5 from 10 votes

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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 16 Slices
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