The easiest brownie recipe you’ll ever make. Just dump, stir, and bake! This easy brownie recipe produces a fudgy, moist brownie, brimming with chocolate goodness. You can even add some chocolate chips or nuts to this batter, if you like, after you stir to combine all the other ingredients.
This recipe was inspired by Alice Medrich’s Best Cocoa Brownies, from her book Bittersweet. I’ve changed the recipe process to make it extremely easy for even a non-baker to do, omitting the higher baking temperature and the ice water bath afterward.
As mentioned in the recipe, you can use natural or Dutch-process cocoa powder. Dutch-process cocoa has a more mellow flavor, similar to chocolate pudding. Natural cocoa is more robust and fruity. I’ve also written an article about the difference between natural and Dutch-process cocoa.
Easy Brownie Recipe
- 10 TB unsalted butter melted
- 1 1/4 cups sugar
- 1 cup unsweetened cocoa powder natural or Dutch-process
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 2 large eggs
Preheat oven to 325. Line an 8-inch square pan with parchment paper or foil.
In a large mixing bowl, combine melted butter, sugar, cocoa, salt, vanilla, flour, and eggs. Stir until well combined. Batter will be thick.
Scrape batter into pan and smooth out evenly. Bake for 20 to 25 minutes, until a toothpick (or fork) inserted in the middle comes out with a few moist crumbs sticking to it.
Cool on a rack. Enjoy!
Baked by Readers!