easy brownie recipe

These brownies are the perfect balance of sweet and salty

Salted Caramel Brownies

chocolate (chopped)

unsalted butter,

cocoa powder

eggs

sugar

vanilla extract

salt

all-purpose flour

unsalted butter (at room temperature)

fine sea salt

heavy cream (at room temperature)

Fine sea salt (for topping brownies)

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray. Line the pan with overlapping pieces of foil and spray the foil.

2. In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. Some of the sugar will harden into clumps, but that's okay - it will melt eventually - just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce. Allow to cool for 10-15 minutes before using in the brownies. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks. (You'll probably need to warm it up a bit straight from the refrigerator.)

3. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. (Or, melt in the microwave on 50% power for 30-second increments, stirring after each, until melted and smooth.) Whisk in the cocoa until smooth. Set aside to cool.

4. Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour until just combined. Pour about half of the brownie mixture into the prepared pan and spread into the corners. Spoon 9 dollops of Salted Caramel Sauce on top of the brownie batter. Top with the remaining brownie mixture, spread into the corners and level the surface with a spatula. Again, spoon 9 dollops of the Salted Caramel Sauce on top of the brownie batter. With a dull butter knife, gently run it through the batter to swirl the batter just a bit (don't do it too much or it will all mix together). Sprinkle a bit of sea salt on top.

5. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the foil handles and transfer to a cutting board. Cut into squares. Brownies can be stored in an airtight container at room temperature.

These Cream Cheese Brownies come together quickly, they're super chewy and moist and will surely get you in the Halloween spirit!

Halloween Cream Cheese Brownies

(26 grams) unsweetened cocoa powder

(118 ml) boiling water

(44 grams) semisweet chocolate chips

(½ stick / 56 grams) unsalted butter, melted

(160 ml) vegetable oil

(450 grams) Domino® Golden Sugar

(210 grams) all-purpose flour

(5 grams) kosher salt

(227 grams) cream cheese, room temperature

(50 grams) Domino® Golden Sugar

egg, room temperature

(2 ml) vanilla extract

Orange gel food coloring

Candy eyeballs

Halloween sprinkles

Frosting or decorating icing to “glue” eyeballs

Preheat oven to 350º F (180º C). Line a 13 by 9-inch baking pan with parchment paper, allowing some to hang over edges of the pan for easing removal of baked brownies. Set aside

Whisk cocoa powder and boiling water together in large bowl until smooth. Add chocolate chips and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and well combined. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined

Scrape batter into prepared pan, reserving ¼ cup of the batter to swirl on top with the cream cheese mixture. Set aside while you prepare the cream cheese mixture.

Combine cream cheese and sugar in a medium-sized bowl. Use a stand mixer or hand mixer to beat until creamy. Stir in egg and vanilla extract. Stir until well-combined. Add 5-10 drops orange gel food coloring and mix until evenly combined.

Dollop the cream cheese mixture over prepared brownie batter then dollop reserved brownies batter to fill in some of the spaces next to the cream cheese dollops. Use a knife to swirl the brownie and cream cheese mixture together, being careful not to swirl too much, otherwise you’ll lose the beautiful swirl pattern

Bake at 350°F for 25 minutes or until center is set and a toothpick inserted in the center comes out mostly clean with a few fudgy crumbs

Using parchment paper overhang, lift brownies from the pan. Return brownies to the wire rack and let cool completely, about 1 hour

Optional: Decorate brownies with candy eyeballs by sprinkling them on top of the brownies or by “gluing” them to the brownies using a small amount of frosting or decorating icing dabbed on the back, then press gently onto the brownies. Sprinkle with festive Halloween sprinkles

Cut into 2-inch squares and serve

Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite.

Salted caramel brownies

chocolate, 70% cocoa solids

chocolate, 50% cocoa solids

can caramel

golden caster sugar

eggs,

plain flour

Grease then line a 23cm square traybake tin with baking parchment.

Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.

In a small bowl, mix 175g caramel from a 397g can with 1 tsp sea salt – it will loosen up.

Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.

In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.

Pour half the brownie batter into the tin and level it with a spatula.

Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.

Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.

Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.

Let it cool completely in the tin, then cut into squares.

Quick and easy, these Cocoa Powder Brownies taste just like your favorite boxed brownie mix. They're made with pantry staples and ready in 35 minutes!

Cocoa Powder Brownies

¼ cups (238 grams) granulated sugar

(78 milliliters) vegetable oil

¼ cup (59 milliliters) milk

(10 milliliters) pure vanilla extract

(140 grams) all-purpose flour

(40 grams) natural unsweetened cocoa powder

baking soda

chocolate

Flakey Sea Salt garnish (optional)

Preheat the oven to 350°F. Generously grease an 8-inch baking pan and line with parchment paper.

In a medium-sized mixing bowl, combine with the granulated sugar with the oil, milk and vanilla extract and beat together until well combined.

Next add the egg beat just until combined, about 30 seconds or so.

Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined. Fold in the chocolate chips with a spatula.

Spread the batter evenly in the prepared pan and sprinkle another handful of chocolate chips over top. Bake at 350°F for 25-30 minutes. A toothpick inserted into the center will be damp but not gooey or wet. Remove from the oven and allow to cool prior to cutting.

No matter how long I baked them they still came out really gooey. It was like eating brownie batter with a crispy crust.

They taste good, but even after 45 minutes and cooking them EXACTLY how you said they are extremely gooey. I would suggest maybe modifying your instructions so that others are aware.

Best brownies I've ever made, came out perfectly

These were so good! I love how simple the ingredients are to make these delicious brownies! I only had a ceramic pan so I did have to cook them a little longer. The toothpick photos were very helpful in me knowing the timing for myself!

I made this recipe exactly but I put it in a 8x6 glass pan and increased my baking time to about 35- 40 minutes. They are perfect! I have made other "from scratch" recipes and they have disappointed me. Not this one, there are chewy edges and a slightly gooey center. The flavor is fantastic in my opinion.  This will be my go recipe from now on! Thank you for sharing it!

I've made these before &amp; everyone loved them! They have a true brownie taste not like bought mixes that have a weakened brownie flavor. I have 2 pans in the oven now ❤️ Thanks for sharing!

I’ve been looking for a homemade brownie recipe. This is one of the best so fudgy will be my go to recipe from now on! Thanks for sharing!

I made these tonight, but using a 9"x13" metal baking pan. I know that I didn't bake them long enough, but still were edible. I love your recipes!! Can you please tell me how long I should bake them when doubling the recipe and using the 9x13" pan??? Thank you in advance.

It wouldnt let me click the last star for some reason but ⭐️⭐️⭐️⭐️⭐️these are so good literally the perfect texture they are crunchy but chewy on the inside probably my fav brownie recipe !  Made for my sister but i probably ate the most of them hehe

second time making these brownies and they are amazing! never using a different brownie recipe :) thank you for sharing!!

They were gooey and so yummy! It hardly took more time than a box mix. They cracked beautifully on top also! This recipe is a keeper!

This easiest-ever Cake Mix Brownies recipe is super fudgy, ultra-moist, and the perfect excuse to make homemade brownies every week!

Fudgy Cake Mix Brownies

(15- ounce) box chocolate cake mix

vegetable oil

milk

chocolate chunks (about 1 1/4 cups)

Preheat oven to 350°F. Line an 8&#215;8 pan with parchment paper and coat with nonstick spray, set aside.

In a large bowl, mix together the cake mix, vegetable oil, milk, and egg with a rubber spatula  until combined. Stir in chocolate chunks.

Spread the batter into the prepared pan. Bake for 20 minutes. 

Allow the brownies to cool completely int he pan before cutting into squares. The center might seem underdone, but as the brownies set, they will be fine!

This was the brownie recipe I needed! Super easy!  I did not have a square pan though so I used a round cake pan and baked for 22 minutes. They were amazing!

These brownies came out AMAZING. Let me just say that they were not like a standard fudge brownie. The texture of my brownies came out like 50%brownie, 50% cake which -turns out- is the best of both worlds!! I used Betty Crockers triple chocolate cake mix which has pudding in the mix. I didnt have milk so I user water and I didnt have canola or vegetable oil so I used coconut oil. I forgot to add additional chocolate chips, bu these still,came out good. The batter was very thick and hard to spread BUT I DID NOT add any additional liquid. After 20 mins in my oven, the fork was not coming out clean. I baked it for another 5 mins and voila! Perfectly cooked, perhaps slightly over cooked, you might want to go in 2 minute increments. These are so so good. I ate a row of them within minutes lol You will love these

With cake mix its as Good as regular recipe

The perfect easy brownie recipe made with butter, cocoa powder and dark chocolate chips.

Easy Homemade Brownies

Butter

Sugar

Vanilla Extract

Eggs

Baking Soda

Salt

Flour

Cocoa Powder

Chocolate Chips*

Preheat oven to 350°F. Line a 9”X9” square metal baking pan with parchment paper or aluminum foil. Melt butter and set aside till cool.

Whisk together butter, granulated sugar and vanilla extract in a large mixing bowl. Whisk in eggs, stirring until fully incorporated.

Add dry ingredients (baking soda, salt, flour and cocoa powder) to wet ingredients. Stir until combined. Fold in chocolate chips. Batter will be thick.

Spread batter into prepared pan. Bake at 350°F for 25-30 minutes. Let cool for 30 minutes before cutting.

I made them in a cast-iron skillet for 20 minutes, came out perfect.

These are truly the best brownies I've ever made!
The recipe was simple. I used a ceramic baking dish (ie not metal) and the baking time was very similar (maybe 2 minutes more than the recipe stated). 
I added chopped walnuts to half of the batch (pressed in after depositing into the pan) as my partner loves them (and others in the family do not). 
So very good!
Thanks for this recipe!

Great brownies!! These are so easy, and they come together quickly with stuff I had.  Do you know if they work with gluten-free flour?

These brownies are delicious! I made them today and shared them with my neighbors,  they all loved them, not 1 brownie was left, such a great recipe,  thank you for sharing. This will be my go to recipe 😋

The recipe says they don’t turn out without chocolate chips, but I made them without the chocolate chips and the texture was perfect.

This Fudgy Brownie recipe makes a perfectly chocolaty, moist, and delicious treat. 1 bowl and 25 minutes until you can dive into this fabulous treat!

Blue Ribbon Fudgy Brownies (Lazy Day Recipe) + Video

unsalted butter

all purpose flour

baking powder

milk chocolate chips

Preheat oven to 350°F. Line an 8x8 baking dish with parchment paper, set aside.

Place butter in a large microwave safe mixing bowl, melt completely.

Add sugar, cocoa, vanilla and eggs. Whisk to combine well. Add remaining ingredients

Whisk until completely combined, but do not over mix.

Pour into prepared baking dish.

Bake for 20 minutes or until a tooth pick comes out clean. Allow to cool completely before cutting.

Enjoy!

Don't know what I did before I found this amazing recipe! It's so easy to make, and the brownies turn out absolutely delicious. Thanks, Donna!

The BEST brownie I have ever eaten! This is just the perfect amount of chocolate, gooey and delicious!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1503981915/pngb86ucdddeyfi7l5lc.mp4

Fudgy Brownie Recipe from Scratch

These brownies are so fudgy and gooey, with a perfect crackly top. They're made with only 5 ingredients - butter, sugar, eggs, flour, and cocoa powder!&nbsp;

Best-Ever 5 Ingredient Brownies

sugar (420 grams)

salted butter, melted (226 grams)

cocoa powder (62 grams)

all-purpose flour (98 grams)

vanilla

Make the Brownies: Preheat your oven to 350° F. Line a metal* (see note below) 9x9 baking dish with parchment paper. Add the sugar and eggs to a large mixing bowl. Beat with an electric mixer on high speed for 3-4 minutes until the sugar is dissolved (rub the mixture between your fingers - if you feel granules of sugar, beat it a bit longer, until it feels almost completely smooth). Whisk in the melted butter and vanilla. Add the flour, cocoa powder, and salt, and fold in until you have a thick batter. *Optional - Stir in 1 cup of chocolate chips at the end if desired!*

Bake the Brownies: Pour the batter into your baking dish and bake for 33-38 minutes. The top will look set, and a toothpick inserted into the center will have thick, moist crumbs on it, but it shouldn&#39;t have thick, gooey batter. A toothpick inserted into the edge will come out mostly clean (You can also use the tip of a knife to lift up a little piece from the center to more clearly see the doneness, if you have a hard time judging when brownies are done). Don&#39;t over bake these! They will set up as they cool. I promise. Note: Every oven is different and your brownies may take a bit longer. Bake until they appear done by following the indicators I give above.

Serve + Store: Let brownies cool for at least 1 hour before slicing. They&#39;re amazing warm, but won&#39;t hold a neat shape and will appear under done if you cut into them immediately. The longer they cool, the more they will set up to the proper fudgy consistency. Store cooled brownies in an airtight container at room temp for 3-4 days.

Made them for an activity at school i was short an egg and I had to use all purpose jiffy mix but they were delicious and everyone loved them!

I have made these multiple times and they are the best ever. I use almond extract and it is amazing!

I made a double batch. These are the most delicious brownies!

easiest and best brownies ever! My husband wants me to make these every day!

We loved these brownies. They are absolutely the best I've ever made. When I make brownie this is the recipe I'll be using!!!

These are delicious! I used black cocoa powder and after 15 min in the oven, topped a mixture of graham cracker chunks, mini marshmallows, and milk chocolate chips. I baked for another 20 min and the texture was perfect - chewy, dense, and moist. This is my new go-to for brownies.

Okay I had to cook mine waaaay longer- 55 min total!! But soo delicious! Actually shocked at how good they are lol I feel like homemade brownies are never that good but.. these are! 😍

They are VERY sweet- idk how people are eating them with ice cream! 🙈 might try less sugar next time. 

I also use coconut oil in place of butter because I didn’t have any!

The Best Easy Brownie recipe uses just 1 bowl, no mixer, and takes less than an hour to make! These from-scratch brownies are tall, fudgy, and chewy with that thin shiny crust on top and tons of chocolate flavor.

Best Easy Brownies

(113 grams) semisweet chocolate, (chopped*)

(200 grams) granulated sugar

eggs egg yolk

(95 grams) all-purpose flour**

(25 grams) unsweetened cocoa powder

(170 grams) semisweet chocolate chips

Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper.

In a large microwave-safe bowl, combine the chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.

Add in eggs, egg yolk, and vanilla extract, and whisk for about 1 minute, or until very well combined. This helps create that shiny crust on top.

Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in the chocolate chips.

Pour into the prepared pan and smooth out. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let cool in pan 30 minutes before slicing.

The brownies were delicious.
I just prefer a little more seea salt

I only have salted butter! Would I cut the salt down to an 1/8 of a teaspoon or just leave it out??

Nice recipe, love ths recipe more thn best ever chewy brownies. And Im using 2 eggs for ths recipe as Tessa said feel free to use 2 eggs only. But my brownie feels greasy/oily maybe because i dont use extra yolk. How much butter should i reduce if using 2 eggs only? Texture is nice, chewy and fudgy but too greasy, thats all. Please info, thank you so much for the recipe ❤️

These are the best brownies I have ever made. I use Ghirardelli dark chocolate chips instead of baking chocolate, and Ghirardelli Dutch process cocoa powder. I omitted the extra chocolate chips at the end because that just seems like dark chocolate overload lol. I only bake them around 22 minutes. I have made these twice now and will never use another recipe!

Making for the second time today! I agree with other comments, delicious recipe and easy! 
I decided to use Expresso chips today, let's just leave it here that it was a good decision!

Wow I was not prepared to love these as much as I do.  Maybe because I've tried so many different brownie recipes recently that were too dry too bland too sweet way too fudgy and 'wet' or too meh.   I'm not fussy but I guess was just choosing the wrong recipes.  This is really as easy as it sounds and really good!  Fudgy but not like eating fudge.  Just enough chewiness.  I used Ghirardelli chocolate to melt and Ghirardelli cocoa powder.  Absolutely delicious, baked in 33 minutes.  My brownies quest is over, this is the recipe for me.  Thank you so much.  Would give 10 stars if I could because I can stop my exhausting search.

These might just be the best brownies i’ve ever had, i’m definitely making these again. My friends and family agree. Thank you for this wonderful recipe.

Hello I made these yesterday, the taste was indeed very good but they were uncooked from the middle part, as in, the batter could be clearly seen in the middle part after baking and I baked for 30 minutes. Any idea why that would happen?

These brownies are the best I’ve ever made. The brownie batter took longer than thirty minutes to cook tho

I’ve made these several times and they always turn out perfect. I usually add 3/4 c chopped pecans at the end if I have them.

https://content.jwplatform.com/videos/wtxBMwlf.mp4

Best Easy Brownies require just 1 bowl, no mixer, and take less than an hour to make! They're tall, fudgy, and chewy with that thin shiny crust on top and tons of chocolate flavor.

Raspberry Brownies are ultra-rich and fudgy, with gooey chocolate chunks and fresh raspberries studded throughout. Garnished with raspberry powder on top so it&#39;s perfect for Valentine&#39;s Day!

Raspberry Brownie Recipe

(113 grams) semi-sweet chocolate, (chopped)

raspberry liqueur, (optional)

(64 grams) all-purpose flour,

(100 grams) semisweet chocolate chunks

Freeze-dried raspberries, (for garnish)

In a large microwave-safe bowl combine the chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.

Add in eggs, yolk, raspberry liqueur (if using), and vanilla extract and whisk vigorously for about 1 minute, or until the batter is very well combined and slightly ribbony. This helps create that shiny crust on top.

Use a rubber spatula to stir in the flour, cocoa powder, and salt until just combined. Stir in the chocolate chunks and raspberries.

Pour into prepared pan and smooth out evenly. Bake for 30 minutes. Let cool in pan for at least 30 minutes before slicing.

Brownies can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for 5 days.

Before serving, pulverize the freeze dried raspberries either in a food processor, blender, or in a ziptop bag with a rolling pin or mallet. Use a fine mesh strainer to lightly garnish the pulverized raspberries over the brownies. For a finer texture and to remove the dried raspberry seeds, sift a few times before garnishing the brownies.

I made two batches of these, following your exact directions. Used the pan you recommended and measured by weight. Both of the batches came out with the center undercooked after 30 minutes. For the second batch, I included a thermometer and it said the temperature of my oven was 350°. You may want to recommend adding additional cook time if needed so no one has to serve raw brownies. That being said, I did taste the brownie dough before cleaning out the bowl and it was phenomenal. Plus I always love a one bowl recipe!

I made these this morning, but after baking for 30 min and leaving in the pan for 30 min to cool, they were still totally raw in the center. Any idea where I could have gone wrong? I followed instructions exactly and lined my metal pan with parchment. Thank you!

We did a double batch of these, with no issues. I added some freeze-dried raspberries right into the batter also. We did sprinkle on top also. These were a big hit, actually tasted like chocolate covered raspberries!

Fudgy and delicious, the perfect blend of bitter chocolate and sweet/tart raspberries.

Top 12 easy brownie recipe recipes from across the web

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Top Tags

Salted Caramel Brownies

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Top 12 easy brownie recipe recipes from across the web

The most viewed easy brownie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salted Caramel Brownies

Halloween Cream Cheese Brownies

Salted caramel brownies

Cocoa Powder Brownies

Fudgy Cake Mix Brownies

Easy Homemade Brownies

Blue Ribbon Fudgy Brownies (Lazy Da...

Best-Ever 5 Ingredient Brownies

Best Easy Brownies

Raspberry Brownie Recipe

BEST Chocolate Brownies: Rich, Fudg...

Homemade Cosmic Brownies

The most viewed easy brownie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine