11 Dec Easiest Brownie recipe ever
I love this recipe because it is my go-to option when I need a quick and easy dessert, when I have friends over or when we are craving something sweet in the house, and I don’t have the time to do some fancy stuff. The bonus is that you use a lot of simple pantry ingredients.
This brownie is more on the fudgy side than the gooey brownies.
The other thing I cherish about this recipe is that it is part of my one-bowl recipes archive, so you don’t need to make a big mess in the kitchen apart from some measuring cups and spoons. Also, perfect if you are looking to spend time with your kids in the kitchen or to be the fun aunt or uncle. Because they will love to measure and pour everything and use a simple hand mixer to finish the brownie batter. I don’t know your family, but my kid loves to spend time in the kitchen with me, and I know some mum friends that are terrified of doing this because it normally it will be a big mess. So, why not start with an easy homemade brownies recipe that will use a few ingredients and utensils? Big wins for both parties.
Another thing to consider about this recipe is that you can scale it easily, this easy recipe is for a square pan of 20cm, but you can double and make a rectangle pan or two round pans.
My family like to eat them by themself, but they are also great with ice cream, like the following recipes I’ve made on the blog.
Or you can add some berries and Chantilly cream, which will be delightful.
Ingredients:
- sugar
- all-purpose flour
- cocoa
- pinch of salt
- baking powder
- large eggs
- vegetable oil
- vanilla extract
The preparation is pretty straightforward; in a large mixing bowl, you will sift all the dry ingredients like flour, baking powder, cocoa powder and salt. Incorporate the wet ingredients, such as eggs and oil, with the sugar into the brownie mix. Mix with a few stokes because the least you can beat will be better to achieve a fudgier brownie. Pour the mixture into the previously greased baking pan. Bake them for 20 to 25 minutes at medium temperature.
Frequently Asked Questions:
Yes, you can; the colour will change a little; when you use butter, the colour will turn a little lighter. But remember to use cold melted butter for this recipe.
If you want cakey brownies, you need to whisk your batter more. That is why almost every brownie recipe (chocolate or cocoa brownies) will say not to over-whisk your mixture because you don’t want to air the eggs; you want to achieve this perfect texture that is dense and viscose which results in a fudgy texture.
This is a cocoa recipe because we are looking for a one-bowl do-it recipe, but you can find in my blog one with melted chocolate and the recipe will have this crinkly top when cooked. But suppose you are looking for a chocolatier sensation without using separate bowls (more dishes to wash, and who wants that with a quick recipe, right?). In that case, you can add a cup of the chocolate chunks to the recipe to have some melted chocolate in between or peanut butter chips.
Easiest Brownie recipe ever
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 12 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This is the perfect recipe when you are in a hurry, or you don’t want to make a big fuss in the kitchen, and you have a big chocolate craving. This classic brownie but the quick recipe could help you when you want to entertain or have a last-minute visit and want to serve something sweet. Almost all the ingredients will be already in your pantry, at least for me. I adore baking 🙂
Ingredients
- 1 1/4 cups of sugar
- 1/2 cup of all-purpose flour
- 1/3 cup of cocoa
- pinch of salt
- 1/4 teaspoon of baking powder
- 2 large eggs at room temperature
- 1/2 cup of vegetable oil
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 180*C. Greased a square baking pan and put parchment paper on the bottom. It will help you to release it easier.
- In a medium bowl, sift the flour, cocoa, baking powder and salt together. Add the sugar, eggs, vegetable oil and vanilla. Mix with a wooden spoon or spatula; I prefer that to an electric mixer. That way, I don’t over-whisk it, which is key to achieving chewy brownies.
- Pour the mixture into the prepared baking pan scraping the sides of the bowl with a rubber spatula. Put the tray in the oven; the baking time will be between 20-25 minutes. The toothpick will come with some crumbles. When you test it, you must check that they are moist crumbs and not raw batter.
- Let it cool for 15 minutes before lifting it from the pan. I always love to cut the sides of the pan because it will always have a more hardened brownie. But don’t worry, those extra pieces are really good to eat though…there is a say in my country that says: whoever slices the cake will have the best part of it…so you can eat all of those little pieces while you wait for the other to eat the rest. LOL.
- Cut the brownie into squares and serve them alone or with your favourite ice cream, fruits, Chantilly or custard.
Keywords: quickest brownie, cocoa brownie, easiest brownie
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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