These quick brownies are my go-to recipe when I need a chocolate fix. They’re super easy to make, require minimal ingredients, and are always a crowd-pleaser. Seriously, even my notoriously picky neighbour, Mrs. Gable, loves these. (Don’t tell her I said that!) I got this recipe from my grandmother. She used to make these for me when I was a kid, and they always brought a smile to my face. What are your favourite childhood treats?
This recipe is perfect for beginner bakers, but even seasoned pros will appreciate its simplicity and delicious results. I’ve tweaked the recipe over the years, adding my own personal touches—hence why these aren't like your average brownies. The resulting texture is fudgy, rich, and intensely chocolatey. I’m telling you, they're incredible! These quick brownies have earned a permanent spot in my recipe arsenal. Every time I make them, I’m transported back to my childhood, filled with warmth and happy memories. What do you think about this? What food makes you feel nostalgic?
Required Equipments
- 8x8 inch baking pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
Quick-Brownies-(Updated-February-16-2025)
These fudgy, intensely chocolatey brownies are quick and easy to make, using minimal ingredients and delivering maximum flavor. Perfect for satisfying any chocolate craving!
⏳ Yield & Time
Yield: 9 servings
Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan. You can use baking spray for this step if you like.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Make sure there are no lumps, otherwise you're going to have a bad time. I mean it, seriously, no lumps!
- In a separate bowl, melt the butter and chocolate together. You can do this in a microwave or on the stovetop – whatever floats your boat. Once melted, let it cool slightly.
- In another bowl, whisk the eggs, vanilla extract and and sugar. Add to the melted chocolate mix and stir. Don't over-mix; a few lumps are ok...unlike the flour mix!
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, dont' over mix! I mean it!
- Pour the batter into the prepared baking pan and spread evenly. Sprinkle with chopped nuts or chocolate chips, if desired. I personally love adding sea salt flakes on top. It enhances the chocolate flavor.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. It should not come out clean; that means they are overcooked. Don't do that!
- Let the brownies cool completely in the pan before cutting and serving. Trust me on this, it prevents a major brownie tragedy.
📝 Notes
- For a richer brownie, use dark chocolate instead of semi-sweet.
- Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Don’t overbake! Brownies are best when slightly underbaked in the center.
🍎 Nutrition
Calories: 250
Protein: 4g
Fat: 14g
Carbohydrates: 30g
Fiber: 2g
Calcium: 20mg
