Simple Chocolate Brownies
Indulge in the ultimate chocolate fix with these Simple Chocolate Brownies, a foolproof recipe that delivers rich, fudgy squares of perfection every time. Made with pantry staples like unsalted butter, semi-sweet chocolate chips, and a blend of granulated and brown sugar, these brownies boast a deep chocolate flavor and just the right level of sweetness. The batter comes together in just 15 minutes using a straightforward melt-and-mix method, making it perfect for both beginner bakers and seasoned pros. A touch of unsweetened cocoa powder and a pinch of salt elevate the flavor, while three eggs ensure a decadent, moist texture. Baked to perfection in under 30 minutes, these brownies are ideal for sharing—or savoring solo. Slice them into 12 perfect squares and enjoy as is, or pair with a scoop of vanilla ice cream for an extra treat. Whether for an after-dinner dessert or a midday snack, this easy brownie recipe will become your go-to crowd-pleaser.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 200 grams Semi-sweet chocolate chips
- 200 grams Granulated sugar
- 50 grams Brown sugar
- 3 units Large eggs
- 2 teaspoons Vanilla extract
- 95 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8-inch square baking pan with parchment paper, allowing the edges to hang over for easy removal.
In a medium-sized saucepan, melt the unsalted butter over low heat. Once melted, add the semi-sweet chocolate chips and stir until fully combined and smooth. Remove from heat and let cool slightly.
In a mixing bowl, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Whisk vigorously until the mixture is smooth and slightly frothy, about 1 minute.
Slowly pour the melted chocolate mixture into the sugar-egg mixture, whisking until fully incorporated.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix. Stop as soon as there are no streaks of flour visible.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not raw batter).
Remove the pan from the oven and let the brownies cool in the pan for 15 minutes. Then, use the parchment paper overhang to lift the brownies out of the pan and onto a wire rack to cool completely.
Once cooled, slice into 12 even squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 30.0 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
