Easy Brownies Recipe (2024)

I am 12, and I made it myself with a absolutely no difficulty.The instructions are clear and to the point, and they made 12 delicious brownies that though I was missing a little bit of chocolate, were great.Thanks, I hope this was helpful

This has been my go-to brownie recipe ever since it first appeared in the Times in 2004. It's perfect. I don't use a bowl; just add everything to the saucepan as directed after the chocolate and butter melt. Great for kids to make, too!

I always add 1 level tsp of Espresso powder. It gives a richer flavor to the chocolate. I put it in the melter butter and chocolate.

4 oz semi sweet chocolate, 3/4 cup of sugar, generous 1/2 cup flour and about 1/4 cup cocoa powder. Plus walnuts!

I make this recipe only I use 1/3 - 1/2 cup cocoa in it instead of the unsweetened chocolate. Sometimes I kick it up a notch and add cayenne and cinnamon. Sometimes I put lumps of peanut butter on top and swirl it a bit. Trick is not to over mix.

This recipe doubles well. I use 1 1/2 times the ingredients for a 9 inch square pan and double for a 9 X 13 pan. Cooking times are a little longer. For an 8 x 8 pan I find the cooking time is closer to 20-22 minutes than 30 if you like them fudgy in the middle.I also don't bother transferring the melted chocolate and butter to another bowl and finish making them in the saucepan . Just make sure that the mixture has cooled enough after adding the sugar before you add the eggs.

I like to beat sugar and eggs until thick and airy - this gives the brownies some loft (from Sheila Lukins)

I always pop the brownies in the fridge when hot. That way they stay gooey and moist.

Simple and delicious brownie recipe. It's super moist. Made it twice over a weekend for two different parties. Was a hit! I love that it's a straight up brownie recipe rather than trying to change what is already a classic dessert. Remember that it will take an hour or more to cool in a glass pan. I used glass pan and cooked for 32 minutes. My oven is older so may be a factor..

4 oz bittersweet choc1 T Valrhona cocoa powder 1 T butter 1 T dark brown sugar 1 t Medalio d’Oro coffee powder

I agree, all great brownie recipes need toasted walnuts in them, and a big walnut half on the top of each brownie!

Interesting technical aside experienced w/recipe. Baked brownies in a (vintage) ±1971, 8"square Pyrex baking dish. Turned out as a lousy fatty mass. Previously used it to bake these brownies, but lined pan with parchment paper. 2nd time w/o parchment paper. Composed a note to the King Arthur flour baker's forum. Clever gal related similar experiences with a Pyrex pan. KAF aware of manufacturing changes @ with pans causing similar issue. 3rd time using metal; PERFECT! Hmmm?

Great brownies. I only had semisweet chocolate, so I used 4.5 oz of that and reduced the sugar by 3 tablespoons. Added a cup of chopped pecans.Super good.

Eating this right now with ice cream. It’s very good and comes together quickly. I used cocoa instead of chocolate as suggested by another reviewer and doubled the recipe because I only have a 9 by 13 pan. I used the microwave to melt the butter with the dry cocoa then added the rest of the ingredients to the same bowl.

This is almost the Original Toll House Recipe. It calls or 4 Oz. of Baker’s unsweetened chocolate. No salt, and 1 cup chopped walnuts.

so easy! I did everything in one pot on stove and it came out fine, no need for second or third bowls.. 3oz Ghirardelli semisweet chocolate chips, one salted stick of butter, 1/2 cup sugar, 1/4 cup brown sugar (reduced from 1 cup because using semisweet chocolate) ALL added into pot on stove at once and melted together on low, then added 2 eggs whisked quickly so eggs wouldn’t cook, then 1 cup flour right into pot. So easy to clean up.

4 oz semi sweet chocolate, 3/4 cup of sugar, generous 1/2 cup flour and about 1/4 cup cocoa powder.

I’ve made this in the past without issue but this time there was no rise to the brownies at all. I used an 8 inch square pan and made everything according to recipe. The results are ‘brownies’ about 1/4 inch thick. I did wonder if the sugar might not have dissolved thoroughly when added to the butter and chocolate as it seemed kind of grainy, but otherwise everything was done per instructions. Any thoughts?

Very tasty and easy. I melted the chocolate and butter in the microwave because my 4 year old wanted to help. My other 4 year old said next time to add some chocolate chips for some crunch, so will try that too.

Dad used to make them all the time, was felling nostalgic, turned out perfectly.

This is the recipe I have been looking for. Thank you!

Yummy. Fudgy but not heavy. I checked at 20 minutes but still quite wet in center. I let them bake another 7 minutes. Meant to make it 5 minutes but got distracted. Very slightly overbaked but still really good. For my oven, 25 minutes seems right. If you like nuts in your brownies, don't see any reason you couldn't stir some in at the end.

2 tsp vanillaAlmost 1 tsp saltPinch or two of espresso powder IcingChips, butter melted then add powdered sugar pinch of salt vanilla

Best brownie recipe I’ve made. Crispy on the outside, soft and gooey on the inside, even next day. I used 4oz semi sweet chocolate and 1/4 cups dark chocolate chips.

I changed the recipe a little bit. Decreased the amount of flour and added cocoa powder to give a darker color. Also added some cinnamon and vanilla paste.

Don't really like these

Great basic recipe; easy to execute and I make this frequently with a couple adjustments for when I need an easy dessert. The whole thing takes 15 minutes and it’s a crowd pleaser. I like to add a generous pinch of salt and espresso powder to amplify the flavor and complexity. I also cut the sugar in half and add a handful chocolate chips instead. Even in the recommended 8x8 pan I double the recipe because a single batch makes super thin brownies (a little less than 1/2 inch tall).

This recipe rules. Especially if you melt and mix everything in the same saucepan, streamlining prep and clean-up. Everything else is optional and excellent: walnuts, peanut-butter swirls, cocoa and espresso powders are all great; the batch in my oven right now is flaked with Maldon salt.

My Favorite Fisherman and I think this recipe yields the best brownies ever. Light, strong chocolate flavor, and not too sweet or gooey. Served oven-warm with good vanilla ice cream probably will ruin your diet because you’ll want seconds. Go for it! Recipe lends itself to experimentation, which, if you like to bake, makes it super fun to use. Used 4 oz of unsweetened chocolate, a bit less sugar, fluffed eggs before adding. Lots of good ideas in the comments for the next batch:-)

I added espresso powder to the mix and put sea salt flakes on top. I usually like my sweets room temp but my hubby placed them in the fridge and they were superb, cold. The sea salt really made a difference as well.