Looking for a no-fail brownie recipe that’s quick to whip up, rich in chocolate flavor, and doesn’t require fancy equipment? These Easy Brownies are the ultimate one-bowl treat—perfect for weeknights, school bake sales, or anytime you crave a homemade dessert. Inspired by Ana White’s simple, family-style approach to baking, this recipe delivers classic, fudgy brownies with a chewy edge and soft center in under 45 minutes.
Homemade brownies don’t have to be complicated to be delicious. With the right ratio of chocolate, fat, and flour, you can get that perfect combination of chewy edges, crackly tops, and gooey centers—all with pantry staples and minimal cleanup.
This recipe reflects the kind of rustic, family-friendly baking Ana White is known for—simple, straightforward, and satisfying. Whether you’re baking with kids, prepping for a last-minute gathering, or just need a chocolate fix without heading to the store, these brownies have your back.
Unlike box mixes, which often rely on artificial flavors and preservatives, this recipe uses real cocoa powder and melted butter for that rich, chocolatey bite with clean ingredients you can pronounce.
Ingredients Overview
Each ingredient plays a key role in creating brownies that are chewy, fudgy, and full of chocolate flavor—without being overly complicated or expensive.
Unsalted Butter
Butter brings moisture, fat, and flavor. Melting the butter intensifies the chocolate flavor and gives the brownies that rich, bakery-style texture.
Granulated Sugar
Classic white sugar sweetens and also contributes to the shiny, crackled top when properly mixed with hot butter.
Eggs
Two large eggs provide structure and richness. Beating the eggs into the hot butter-sugar mixture helps create that signature crinkly top.
Vanilla Extract
A simple but essential flavor booster that complements the cocoa and enhances the chocolate aroma.
Unsweetened Cocoa Powder
The main source of chocolate flavor. Use a good-quality cocoa powder for bold results. Natural or Dutch-process both work, but natural gives a slightly brighter flavor.
All-Purpose Flour
Just the right amount to bind the batter without making the brownies cakey. A light hand with the flour ensures a fudgy texture.
Salt
Balances the sweetness and intensifies the chocolate. A small pinch makes a noticeable difference.
Optional Add-ins
Chocolate chips, nuts, or a swirl of peanut butter can take these brownies to the next level, but they’re 100% optional.
Step-by-Step Instructions
These brownies come together in one bowl—no mixer, no fuss, just classic homemade goodness.
1. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper or grease with butter. Leave parchment overhanging for easy removal.
2. Melt the Butter
In a medium microwave-safe bowl (or in a saucepan), melt ½ cup (1 stick) of butter until fully liquefied but not boiling.
3. Mix in Sugar and Cocoa
Stir in 1 cup of granulated sugar and ⅓ cup unsweetened cocoa powder. The mixture should be thick and glossy.
4. Add Eggs and Vanilla
Add 2 large eggs, one at a time, whisking well after each. Stir in 1 teaspoon vanilla extract. The batter should now be smooth and slightly shiny.
5. Add Flour and Salt
Stir in ½ cup all-purpose flour and ¼ teaspoon salt. Mix just until no streaks of flour remain. Avoid overmixing—this keeps the brownies tender.
6. Add Optional Mix-Ins
If using, gently fold in ½ cup chocolate chips, chopped walnuts, or other mix-ins of your choice.
7. Bake
Pour batter into prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
8. Cool and Slice
Let the brownies cool completely in the pan on a wire rack. Use parchment overhang to lift and cut into squares.
Tips, Variations, and Substitutions
Tips for Perfect Easy Brownies
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Use hot butter: It helps dissolve the sugar and bloom the cocoa powder, contributing to flavor and texture.
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Don’t overbake: Moist crumbs on the toothpick mean fudgy brownies. Too clean, and they’re overdone.
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Cool completely before cutting: This helps set the texture and gives you cleaner slices.
Easy Variations
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Chocolate Chip Brownies: Fold in semi-sweet or dark chocolate chips for extra gooeyness.
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Nutty Brownies: Add ½ cup chopped walnuts, pecans, or almonds for crunch.
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Spiced Brownies: A pinch of cinnamon or espresso powder gives depth and a subtle kick.
Substitutions
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Butter: Can be swapped with melted coconut oil or margarine for dairy-free options.
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Flour: Use a gluten-free 1:1 flour blend for GF brownies.
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Sugar: Swap in brown sugar for a deeper molasses flavor and extra chewiness.
Serving Ideas & Occasions
These brownies are your anytime, anywhere kind of treat. Here’s when and how to serve them:
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Lunchbox Treats: Wrap in parchment for school snacks or midday pick-me-ups.
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Weeknight Dessert: Top warm brownies with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
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Potlucks & Picnics: Double the batch and bake in a 9×13 pan for a crowd.
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Holiday Gifting: Package squares in cellophane with twine and a handwritten tag.
They’re freezer-friendly too—stash individually wrapped brownies for emergencies (aka late-night cravings).
Nutritional & Health Notes
While brownies are a treat, this simple version lets you control ingredients and make small tweaks as needed:
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Real Ingredients: No preservatives or mystery oils—just butter, cocoa, sugar, and flour.
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Smaller Batch: Makes 9–16 brownies, so you’re less likely to overdo it.
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Lower Sugar Option: Reduce sugar to ¾ cup for a milder sweetness.
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Healthy Swaps: Try substituting half the flour with oat flour or almond flour for added nutrition.
Serve with a glass of milk or fresh fruit for a more balanced dessert plate.
Frequently Asked Questions
1. Can I double this recipe for a larger batch?
Yes! Double all ingredients and bake in a 9×13-inch pan. Bake time will increase to 30–35 minutes.
2. Why aren’t my brownies fudgy enough?
Overbaking is the most common culprit. Pull them out when the center is just set and a toothpick comes out with moist crumbs, not clean.
3. Can I freeze these brownies?
Absolutely. Wrap individual brownies tightly in plastic wrap and freeze for up to 3 months. Thaw at room temp or microwave for 10–15 seconds.
4. What type of cocoa powder is best?
Natural cocoa powder works great here, but Dutch-process can be used if you prefer a smoother, more intense chocolate flavor.
5. How do I know when they’re done?
Look for a slightly cracked top and a toothpick inserted near the center that comes out with a few moist crumbs.
6. Can I use oil instead of butter?
Yes. Use ½ cup vegetable oil for a dairy-free version, though the flavor will be slightly different and less rich.
7. Do I need to refrigerate these brownies?
Nope—store at room temperature in an airtight container for up to 4 days. Refrigeration can dry them out.
Tasty Recipes Card
Description:
Super easy, one-bowl brownies made with cocoa powder and melted butter. Fudgy, chewy, and ready in under 45 minutes—perfect for weeknight desserts or lunchbox treats.
Ingredients:
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½ cup (113g) unsalted butter, melted
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1 cup (200g) granulated sugar
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⅓ cup (30g) unsweetened cocoa powder
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2 large eggs
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1 tsp vanilla extract
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½ cup (65g) all-purpose flour
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¼ tsp salt
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Optional: ½ cup chocolate chips or nuts
Instructions:
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Preheat oven to 350°F (175°C). Grease or line an 8×8-inch pan with parchment.
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Melt butter in a medium bowl. Stir in sugar and cocoa powder until glossy.
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Add eggs one at a time, mixing well. Stir in vanilla.
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Add flour and salt. Mix until just combined.
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Fold in optional mix-ins if using.
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Spread batter into prepared pan and smooth top.
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Bake for 20–25 minutes or until a toothpick comes out with moist crumbs.
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Cool completely before slicing.
Notes:
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Reduce sugar to ¾ cup for less sweetness.
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Use Dutch cocoa for a smoother chocolate taste.
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For a thicker brownie, bake in a loaf pan and extend bake time slightly.
Details:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 9–16 brownies