This fudgy and delicious brownie recipe comes together in one bowl in just a few minutes! You’ll love the rich chocolate flavor and texture so, it’s best to invite some friends over when you make a batch because portion control is quite difficult around them. Or not, and enjoy them with a bowl of vanilla ice cream like I do.

When you need a perfectly sweet chocolate fix that comes together in just a few minutes a batch of brownies CAN’T be beat! My brownie recipe is a favorite among friends that gets gobbled up before they’re finished cooling. If I’m making a batch just for myself here at home, I’ll always add in 2 cups of toasted nuts that I’ve given a rough chop to but this recipe is amazing on it’s own. 

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

TOP TIPS FOR THE BEST BROWNIE RECIPE

  • If you don’t have an eight by eight inch pan for your brownies just use foil to create one or two walls for a smaller baking dish. Line with parchment and you’ll be good to go!
  • Measure your flour correctly! Adding too much flour to your brownies will take a way from that nice fudge-like texture. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. 
  • Don’t over-bake your brownies. Unlike cake layers brownies will not have springy center and a skewer inserted into the center will not come out clean. Your brownies are done when the center is set and you see the top just begin to crack. 
  • Add toasted nuts, crushed candy cane, toffee, or even candy like M&Ms to your brownies for a bit of crunch and flavor.

Frequently Asked Questions

CAN I MAKE THESE WITHOUT AN 8×8 INCH PAN?

Sure! You can use a larger pan and have thinner brownies OR you can make a wall inside of your pan with aluminum foil then line it with parchment paper.

Be sure to enter the MANCAKE KitchenAid giveaway.

I have 20 KitchenAid Stand Mixers to giveaway & one of them could be yours!

WHAT’S THE BEST COCOA POWDER TO USE?

I love using a decent-quality Dutch processed cocoa powder. Dutch processed cocoa powder is darker, less acidic and fudgier in baked goods making it PERFECT for brownies! My go to company is Valrhona but there are lots of great brands out there, including Callebaut, Ghirardelli and lots of organic and fair trade options too!

WHAT KIND OF CHOCOLATE IS BEST FOR HOMEMADE BROWNIES?

You have a wide range or chocolate to use for brownies but I suggest sticking with a bittersweet or semisweet chocolate. There’s enough sugar in the recipe so you don’t need a sweet chocolate too.

HOW LONG WILL BROWNIES FROM SCRATCH KEEP FOR?

Stored in a sealed container your uncut brownies will keep for up to four days in the fridge or 2 months in the freezer. Your cut brownies will last up to two days although they rarely last beyond a day if anyone knows they’re there! 

WHAT CAN I DO FOR AN EVEN FUDGIER BROWNIE?

Add an extra yolk for more creaminess and melt one cup of the chocolate with the butter, which you’ll then use in step one below. you can also slightly undercook your brownies so they’ll me even moister.

If you’ve tried this tasty treat then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Brownies

Brownies

Ingredients

  • 1 stick butter, melted
  • 1 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • 3 eggs, at room temperature
  • 3/4 cup cocoa powder
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts, mixed nuts, or your preference

Instructions

  1. Preheat oven to 350 degrees and prepare your baking pan.
  2. Pour melted butter into a large bowl.
  3. Add in sugar and vanilla extract. Mix on a low speed for a good minute or two.
  4. Beat in eggs, one at a time, mixing well after each addition.
  5. Add cocoa powder and mix in well on a medium speed for a minute.
  6. Grab a medium sized bowl and add in your flour, baking powder, and salt. Give a quick whisk to combine.
  7. Add your dry mixture to your wet ingredients and mix on a low speed for no more than two minutes.
  8. If using nuts, add in 1 cup and gently fold into brownie batter.
  9. Pour your brownie batter into your prepared pan and allow to back in the oven for 25 - 30 minutes. Once baked, allow to cool in baking pan for 5 minutes before moving onto a cooling rack to cool entirely.
  10. Once your brownies have cooled, slice and enjoy!

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan, & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

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More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

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