Indulge in the ultimate chocolate treat with these Quick and Easy Classic Moist Chocolate Brownies. With a rich, fudgy texture and deep chocolate flavor, these brownies are the perfect dessert for chocolate lovers. This recipe is incredibly simple, making it ideal for both novice bakers and seasoned chefs looking for a quick sweet fix.
Made with just a handful of pantry staples—unsalted butter, sugar, eggs, cocoa powder, flour, and a touch of baking powder—these brownies come together in under 30 minutes. The melted butter combined with the sugar creates a luscious base, while the cocoa powder infuses each bite with intense chocolate richness. Optional chocolate chips add even more gooey goodness, elevating these brownies to a new level of indulgence.
Baked until just set, these brownies remain delightfully moist and chewy, with a slightly crispy top that contrasts beautifully with the soft interior. Perfect for serving at parties, potlucks, or simply enjoying at home, these brownies are sure to impress. Whether you enjoy them plain or topped with a scoop of ice cream, this Classic Moist Chocolate Brownies recipe will quickly become a go-to favorite in your baking repertoire. Enjoy warm, or let them cool completely to savor the perfect chocolatey bliss!
Ingredients:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup chocolate chips (optional, for extra fudginess)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease the baking pan or line it with parchment paper for easy removal.
- Melt Butter: In a mixing bowl, melt the butter in the microwave or on the stovetop until completely melted.
- Combine Ingredients: Stir in the granulated sugar into the melted butter. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually add the dry mixture to the wet mixture, stirring until just combined. If desired, fold in chocolate chips.
- Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Let the brownies cool in the pan for about 10 minutes before transferring them to a wire rack. Cut into squares and serve.
Quick and Easy Classic Moist Chocolate Brownies
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9×9 inch baking pan
- Parchment paper (optional)
- Rubber spatula
- Oven mitts
Ingredients
- 1/2 cup 1 stick unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup chocolate chips optional, for extra fudginess
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease the baking pan or line it with parchment paper for easy removal.
- Melt Butter: In a mixing bowl, melt the butter in the microwave or on the stovetop until completely melted.
- Combine Ingredients: Stir in the granulated sugar into the melted butter. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually add the dry mixture to the wet mixture, stirring until just combined. If desired, fold in chocolate chips.
- Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Let the brownies cool in the pan for about 10 minutes before transferring them to a wire rack. Cut into squares and serve.
Helpful Tips:
Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
Don’t Overmix: Mix the batter just until combined to keep the brownies fudgy and moist.
Check for Doneness: For extra moist brownies, be careful not to overbake; they should look slightly underbaked in the center.
Add-ins: Feel free to add nuts, caramel, or your favorite candies for a twist on the classic brownie.
