Do you have any recipes that are a little too easy, if you know what I mean? Like, for example, this super yummy chewy brownie recipe, homemade from scratch, in only one bowl requiring all of 5 minutes to throw together? I’m telling you – they’re too simple.
I like to intentionally force them out of my brain, lest I make them every other day. Because not only are they pathetically easy to whip up, they are also my favourite brownies.
(If you love brownies, you’ve gotta try my Brownie Cookies, too!)
They are mega-chewy, moist, fudgy, quite thin, and darkly chocolate-y. If you’re looking for a gooey brownie recipe, these ones qualify. With only a piddly half-cup of flour in the batch, they are really mostly cocoa powder. They have that dark, bordering-on-bitter cocoa flavour of the cookie part of an Oreo. *drool*
And because they are made only with cocoa powder, they lack the distinct heavy feeling that often comes with many of their melted chocolate-based counterparts. You could totally eat two, with ice cream sandwiched between them, and not feel like it was too much.
The brownies owe their chewiness in part to the melted butter, and in part to the eggs being the only leavener; without any baking powder or soda, they don’t get much lift in the oven. Just make sure not to over-bake them!
The hardest part is spreading the batter out in the pan. It’s really thick, you need to really work it into the corners with the back of your wooden spoon.
They freeze really well… and taste dangerously good while still mostly frozen.
- Are you more of the brownies with icing type? Here’s my Fluffy Chocolate Frosting recipe.
Variations
I love these brownies so much I make them for every occasion!
- Easter Brownies: Topped with mini eggs.
- Strawberry Brownies: Perfect for Valentine’s Day, summer berry season, and Christmas (because of the festive pop of red).
- Chocolate Mint Brownies with Peppermint Frosting: An obvious holiday choice, but excellent any time of year.
More Indulgent Dessert Recipes
Easy Chewy Homemade Brownies Recipe
Ingredients
- ½ cup butter melted
- ¾ cup unsweetened cocoa
- 1 ¼ cup granulated sugar
- ¼ tsp salt
- 2 eggs
- 1 tsp vanilla extract
- ½ cup all purpose flour
Instructions
- Preheat oven to 325 degrees. Line an 8×8-inch square baking dish with parchment paper, leaving a 1-inch overhang, or grease well and coat with flour. Set aside.
- Melt butter in a large microwave-safe bowl or measuring cup. (Alternatively, melt butter in a large saucepan on the stove, then turn off heat and proceed.) Add cocoa powder and stir with a wooden spoon until smooth. Stir in sugar, salt, eggs and vanilla extract. Add flour and stir until well combined.
- Spread batter evenly into the prepared pan – you'll need to work at it, spreading it out with the back of a wooden spoon – the batter is very stiff. Bake for about 30 minutes, until edges are set and centre is firm but still just slightly underdone. A toothpick should come out with a few moist crumbs attached. Let cool 10 minutes at least before lifting out by parchment overhang to slice into 16 brownies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made these using Hershey special dark cocoa powder, and added some Ghirardelli dark chocolate and milk chocolate chips to the batter and everyone was so impressed. Its a great recipe!
You dont add any baking powder to these?
Nope! The batter rises because of the eggs.
My GO-TO for brownies! Every time… easy and delicious. You’ll only regret it if you don’t try this recipe.
I have made this recipe dozens of times, no joke!
It’s AMAZING and SO easy. I always bring it to parties, bake it with the kids or just make it when I’m in the mood for a homemade delicious treat. The easiest crowd pleaser ever!! I’ve also passed this recipe to other people a bunch of times!
THANK YOU!!!
Yeah the comments are correct. It’s literally gooey and chewy and delicious every time. I made two adjustments… I added 3 ounces of Valrhona melted chocolate pieces. And about three extra tablespoons of flour and it’s perfect and even more chocolatey. It’s officially copy pasted into my notepad on my phone
Very chewy and fudgy, my family loved them! Best brownie recipe ever!!
Is there a recipe for a 9×13 pan of brownies? I have 10 grandchildren to eat this.
Hi Jackie, Doubling the recipe makes the batter quite thick in a 9×13 pan, which can lead to underbaked centers and overbaked edges. If possible, divide the batter into two 8×8 pans. This ensures even baking and gives perfect crispy edges and chewy middles.
143 calories per how many peices/slices of brownies?
for example, how many calories per 8 slices vs the whole batch?
Hi Nuha, the calories are calculated by dividing the calories in the whole batch by the number of servings shown on the recipe card. In this case, it’s 16 servings. So 143 calories for one slice when you cut the batch into 16 slices.
These are very easy to make and soooo… Delicious! Try this recipe for yourself! I have to make double batch for my 2boys and myself!
These are literally the best brownies I have ever made.
Mom said best she ever had, and to say thank you. We followed it exactly and added a stick of cream cheese. Wow!