Easy Brownie

Ingredients

• 227 g (1 cup)unsalted butter, melted
• 400 g (2 cups)granulated sugar
• 4 largeeggs, at room temperature
• 5 ml (1 teaspoon)pure vanilla extract
• 125 g (1 cup)plain flour
• 75 g (3/4 cup)unsweetened cocoa powder, sifted
• 2.5 ml (1/2 teaspoon)salt
• 2.5 ml (1/2 teaspoon)baking powder
• 175 g (1 cup)chocolate chips or chopped bittersweet chocolate
• 60 g (1/2 cup)chopped nuts (optional)

Instructions

1. 1

   Prepare the pan

   Heat the oven to 175°C (350°F). Grease a 23 × 33 cm (9 × 13-inch) baking pan and line it with baking parchment so the brownies are easier to lift out.

2. 2

   Whisk butter and sugar

   In a large bowl, whisk the melted butter and granulated sugar until the mixture looks glossy.

3. 3

   Add eggs and vanilla

   Whisk in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

4. 4

   Mix dry ingredients

   In a separate bowl, sift together the flour, cocoa powder, salt and baking powder.

5. 5

   Combine the mixtures

   Use a spatula to fold the dry ingredients into the butter mixture, stopping as soon as they are just combined.

6. 6

   Fold in chocolate

   Fold in the chocolate chips or chopped chocolate, along with the optional chopped nuts or any other optional add-ins.

7. 7

   Fill the pan

   Pour the batter into the prepared pan and smooth the surface.

8. 8

   Bake the brownies

   Bake for 25–30 minutes. For a fudgier result, begin checking at 22 minutes.

9. 9

   Cool before slicing

   Set the pan on a wire rack and let the brownies cool completely before cutting.

What are brownies?

Brownies are American chocolate tray bakes, usually cut into squares and made with a batter that sits somewhere between a cake and a dense confection. This version uses melted butter, cocoa and added chocolate for a rich, straightforward bake.

The method keeps the mixing simple: whisk the wet ingredients, fold in the dry ones and bake in one pan. The optional baking powder gives the crumb a little more lift.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 3g protein, 35g carbs, 12g fat.

The sugar and flour provide most of the carbohydrates, while butter and chocolate contribute much of the fat. Eggs add some protein, with smaller amounts also coming from the flour and chocolate. Pair a brownie with fruit or serve it after a meal with a protein-rich accompaniment such as yoghurt if you want a more balanced plate.

Choose the chocolate

Cocoa powder: Sifting it with the flour helps break up lumps so it disperses evenly through the batter. Dutch-process cocoa is suggested for a deeper flavour.

Chocolate pieces: Chips or chopped bittersweet chocolate add pockets of chocolate through the brownie. A mixture of the two gives a variety of sizes and textures.

Mix for a tender centre

Wet ingredients: Whisk the melted butter and sugar until glossy, then add room-temperature eggs individually. Mixing after each egg helps bring the batter together before the vanilla goes in.

Dry ingredients: Fold them in with a spatula and stop when no dry patches remain. Overmixing at this stage can make the finished brownies tougher.

Check for doneness

Timing: The recipe gives a 25–30 minute baking window, with an earlier check at 22 minutes if you prefer a fudgier brownie. Ovens and pans can affect how quickly the centre sets.

Cooling: Let the brownies cool fully in the pan on a wire rack before slicing. This gives the soft centre time to settle and makes neater squares easier to cut.

Pick a pan and line it

Pan size: A 23 × 33 cm pan spreads the batter across the surface as intended. A different-sized pan may change the thickness and baking time.

Parchment: Grease the pan first, then line it with parchment to make it easier to lift out the cooled brownie slab.

Serve and share

Cut the cooled slab into 12 portions, as specified by the recipe. For a simple dessert, serve a square on its own or alongside fruit.

The chopped nuts are optional, so leave them out for a smoother bite or include them for extra crunch.

Recipe notes & tips

• Bring the eggs to room temperature before mixing so they blend more readily into the butter and sugar.
• Sift the cocoa powder with the flour to avoid lumps in the finished batter.
• Fold rather than beat once the dry ingredients are added.
• Start checking at 22 minutes if you prefer a fudgier centre.
• Cool the brownies completely before slicing for cleaner edges.

Variations

• Less sweet: Reduce the sugar to 350 g (1 3/4 cups), as suggested in the recipe.
• Gluten-free: Replace the plain flour with a 1:1 gluten-free flour blend.
• Cakier crumb: Include the optional baking powder for a little more lift.
• Nutty texture: Fold the chopped nuts into the batter before baking.
• Chocolate mix: Use both chocolate chips and chopped bittersweet chocolate for varied pieces.

Common mistakes to avoid

• Lumpy cocoa: Sift it with the flour so it is easier to incorporate evenly.
• Overmixing: Stop folding as soon as the dry ingredients are combined to avoid a tougher texture.
• Skipping the early check: Begin checking at 22 minutes if you want a fudgier result.
• Cutting while warm: Cool the slab completely in the pan before slicing.
• Unlined pan: Grease and line the pan with parchment to help remove the cooled brownies.

How to store

Once completely cool, store the brownies in an airtight container at room temperature for up to 3 days. Reheat a portion briefly in the microwave if you would like it warm.

Frequently asked questions