Can I substitute the oil for butter?

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.

How can I make a cakier brownie?

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.

Can I use melted chocolate for the recipe?

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

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

Units Scale

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