The No Way Brownie
Indulge in sheer chocolate decadence with "The No Way Brownie," a fudgy, rich dessert that will leave you saying, “No way these were this easy to make!” Packed with the bold flavors of melted semi-sweet chocolate, cocoa, and optional dark chocolate chunks, these brownies strike the perfect balance between gooey centers and crackly tops. With just 15 minutes of prep time, this recipe is designed for home bakers seeking a reliable yet extraordinary treat. Whether you’re satisfying a chocolate craving or wowing guests at a gathering, these brownies, baked in an 8x8-inch pan for nine perfectly portioned squares, are guaranteed to impress. Enjoy them warm with a scoop of vanilla ice cream or on their own as the ultimate chocolate lover's dream.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 115 grams unsalted butter
- 200 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 95 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon salt
- 75 grams dark chocolate chunks (optional)
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy lifting.
In a medium-sized saucepan, melt the butter over low heat. Once melted, remove it from the heat and stir in the semi-sweet chocolate chips until smooth and fully melted. Allow the mixture to cool slightly.
In a separate large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until thick and pale (about 2-3 minutes). Stir in the vanilla extract.
Slowly pour the melted chocolate and butter mixture into the sugar and egg mixture, whisking until fully combined.
Sift in the all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix. The batter will be thick and glossy.
If using, fold in the dark chocolate chunks for an extra layer of indulgence.
Pour the batter into the prepared baking pan, spreading it into an even layer with a spatula.
Bake in the preheated oven for 28-32 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking for maximum fudginess).
Let the brownies cool completely in the pan before lifting them out using the parchment paper. Slice into 9 squares and serve.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 49.5 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 158 mg | 3% | |
*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.
