These rich, chocolatey brownies come together in just minutes with simple pantry staples. With a crackly top, fudgy center, and optional mix-ins, they’re the perfect treat for chocolate lovers and beginner bakers alike. Whether you’re baking for a party, a lunchbox, or a late-night craving, these brownies are a guaranteed crowd-pleaser.
🍫 Ingredients
- ½ cup oil or ½ cup (1 stick) melted butter
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
Optional Add-Ins
- ½ cup chocolate chips
- ½ cup chopped walnuts or pecans
👩🍳 Instructions
- Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together the oil or melted butter, cocoa powder, and sugar until smooth and well combined.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- Stir in the flour and salt just until no streaks remain—do not overmix.
- Fold in any optional add-ins like chocolate chips or nuts.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Let cool completely in the pan before slicing and serving.
✅ Tips
- Fudgier brownies? Slightly underbake and let them cool completely for the best texture.
- Don’t overmix! This keeps your brownies soft and tender.
- Use high-quality cocoa powder for deeper chocolate flavor.
- Let the brownies cool before cutting to avoid crumbling.
🔄 Variations and Substitutions
- Oil vs. Butter: Oil yields a moist brownie, while butter gives it a richer flavor.
- Sweetener Swap: Substitute part of the sugar with coconut sugar or brown sugar for a deeper taste.
- Flour Alternatives: Use a 1:1 gluten-free baking blend to make them gluten-free.
- Flavor Twists: Stir in a dash of espresso powder for a mocha vibe or swirl in peanut butter for a nutty finish.
- Vegan Option: Use flax eggs and plant-based butter for a dairy- and egg-free version.
❓ FAQs
Can I double this recipe?
Yes! Double all ingredients and bake in a 9×13-inch pan. Increase the baking time by 5–8 minutes and check for doneness.
Can I freeze these brownies?
Absolutely. Wrap cooled brownies tightly and freeze for up to 2 months. Thaw at room temperature or warm slightly in the microwave.
Why aren’t my brownies fudgy?
Overbaking is the most common cause. Pull them out when there are a few moist crumbs on the toothpick.
Can I use Dutch-processed cocoa?
Yes! Dutch-processed cocoa will work and give a smoother, richer chocolate flavor.
🍽 Serving Suggestions
- Serve warm with a scoop of vanilla ice cream and a drizzle of chocolate or caramel sauce.
- Top with fresh berries and whipped cream for a fancy twist.
- Cut into small squares for party platters or bake sales.
- Add a dusting of powdered sugar for a quick and pretty finish.
- Turn leftovers into a brownie sundae bar with assorted toppings.