Best Easy Brownies

Yield: 9 large brownies

Prep Time: 15 minutes

Cook: 25 minutes

 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.

Tessa's Recipe Rundown...

Taste: Tons of chocolate flavor with the perfect amount of sweetness!
Texture: Tall, rich, fudgy, chewy (especially at the edges), with hints of gooey chocolate chips throughout.
Ease: Super quick and easy! Who needs box mix when you have this recipe?
Pros: Easy and absolutely delightful homemade brownie recipe.
Cons: None! If you don’t want to chop the semisweet chocolate, you could always use chocolate chips instead to make it even simpler.
Would I make this again? Absolutely, I’ve already made this one several times.

Homemade brownies are just so much better than box mix. Especially with this Best Easy Brownies recipe. The chocolate flavor is just unparalleled!

That’s why I’m SO excited to share this recipe with you. I was inspired to create it randomly last week when an intense chocolate craving hit. Within a few days I had the recipe nailed and I realized I just had to film a recipe video to show you exactly how to make these babies.

These brownies did not last long at our house! They’re especially good with ice cream.

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.

Brownies may seem super simple, but there’s some interesting things happening behind the scenes with the ingredients and techniques. Achieving tall, fudgy, chewy, and moist brownies with that shiny crust on top is totally doable but requires some understanding of how baking works.

So be sure to watch the video before you give this recipe a try. I crammed in as many tips and tricks as I could.

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.

I didn’t quite realize it until the camera was on, but I have a LOT to say about brownies. Almost as much as I do about cookies.

Delicious and simply homemade brownie recipe

So if you’re curious about how to really perfect your brownies, check out the tips below. I also tried to answer any questions I thought you might have below.

Best Brownie Baking Tips

How to Make Brownies with Shiny Thin Crust

You know that tissue-thin shiny crust on top of brownies that we all love and want? It’s easier to achieve than you might think. I show you how to do this in detail in the video above.

But the basic idea is to beat the eggs and sugar in the batter extremely well to create a sort of foam. I discovered that I can short cut my way to that shiny crust by whisking the the wet ingredients extremely well, until the batter itself is ultra smooth and shiny.

How to Make Chewy Fudgy Brownies

Although my goal for this recipe was to make EASY homemade brownies, I still wanted them to be chewy. For the first batches I made I found the brownies to be delicious, but lacking a bit of that chewiness I wanted. So I added an extra egg yolk to the recipe and it was the perfect simple way to achieve that extra chewy texture. Why the yolk? The fat and protein in the yolk helps to create a rich and chewy texture.

If you don’t want that chewiness, or don’t want to deal with adding an extra yolk, feel free to skip it.

For fudgy brownies, it’s important that the batter is very moist and rich. That’s why we use a relatively small amount of flour and cocoa powder. Enough flour to provide structure and chew, but not too much that the brownies are dense or cakey. Enough cocoa to provide that rich chocolate flavor, but not so much that the brownies are dry.

Measuring = everything

To ensure you don’t accidentally add too much flour or cocoa (which is very easy to accidentally do), I would recommend using a digital kitchen scale. At the very least, be sure to lightly spoon your flour and cocoa into your measuring cup so you don’t unintentionally compact too much into the measurement.

Why Your Pan is SO Important

For this recipe I highly recommend using a metal baking pan. I like this baking pan, or any quality metal baking pan that isn’t too dark in color. The darker the color, the more likely you are to burn the edges or have dry edges.

Glass or ceramic baking pans will take LONGER to bake these brownies, and the texture may become more dense.

I like to line my pan with parchment or foil, leaving an overhang so I can easily lift out the entire pan of brownies to cut and serve.

Can I Double the Recipe?

You can easily double this recipe and bake in a 9 by 13-inch metal baking pan for about 35 to 40 minutes.

Brownie Baking & Storage

Do NOT overbake brownies. There should absolutely be moist crumbs attached to a tester by the end of the baking time. Err on the side of underbaking here. The brownies definitely taste best the day they are baked, but can be stored in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge. They are even more fudgy when they’re chilled. You can microwave them for a bit to serve them warm too. It’s up to you!

Baking Magic

If you’re still curious about how baking ingredients and techniques work, and how I create my recipes using the science of baking, then I have a little invitation for you. Come join me in my online baking class The Magic of Baking. Everything in the class is already there, waiting for you to go through at your own time at your convenience. I go in depth on how baking works so you can have complete confidence every time you enter the kitchen. Learn more about The Magic of Baking here.

More Homemade Brownie Recipes:


Best Easy Brownies

 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.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 large brownies


  • 10 tablespoons 142 grams unsalted butter
  • 4 ounces 113 grams semisweet chocolate, chopped*
  • 1 cup 200 grams granulated sugar
  • 2 large eggs plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3/4 cup 95 grams all-purpose flour*
  • 1/4 cup 25 grams unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1 cup 170 grams semisweet chocolate chips


  1. Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper.
  2. 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.
  3. Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined. This helps create that shiny crust on top.
  4. Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in the chocolate chips.
  5. Pour into prepared pan and smooth out. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick entered in the center comes out with moist crumbs. Let cool in pan 30 minutes before slicing.

Recipe Notes

 *You can make this recipe even easier by using chocolate chips instead of chopping baking chocolate. Simply use or 2/3 cup semisweet chocolate chips in place of the chopped chocolate. Just be sure to use high quality chips!

*Be sure to weigh or use the spoon-and-level method to measure your flour & cocoa. Too much will lead to dry, dense, or cakey brownies.

How to make
Best Easy Brownies

Recipe By Tessa Arias, Handle the Heat


  • Ingredients from SAM
  • Directions

    Directions from SAM

    About Tessa...

    Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

    Find Tessa on  

    14 Responses to “Best Easy Brownies”

    1. #
      Mary Siegismund — February 26, 2018 at 9:42 am

      Hi! I love chocolate anything, but I have a friend who cannot eat chocolate chocolate. She ONLY can eat white chocolate sweets. Do you have a similar recipe for white chocolate brownies, by any chance?

      Thank you!

      Mary Siegismund

    2. #
      Yuuri — March 1, 2018 at 5:40 am

      Can I use dutch processed cocoa (I only have those at the moment)?

      5.0 rating

    3. #
      Jeni B — March 4, 2018 at 3:46 pm

      These turned out so yummy! We ate the whole pan!

      5.0 rating

    4. #
      frani — March 4, 2018 at 11:58 pm

      hey tessa,
      these were great, but it was a bit buttery. like too oily.
      what should i do ??? like add some more flour?

      5.0 rating

    5. #
      Lauren — March 5, 2018 at 7:15 am

      Made a double batch of these brownies and sprinkled the top with coarse sea salt before baking, turned out so delicious. Thanks for a great recipie!

      5.0 rating

    6. #
      Samuel Rausseo — April 7, 2018 at 9:23 am

      hello tessa! This is my first time I make brownies and I did it with your recipe… wow amazing thanks!

      5.0 rating

      • #
        Tessa — April 9, 2018 at 9:12 am

        Woohoo!! 🙂 🙂

    7. #
      Althea in Wyoming — April 7, 2018 at 1:56 pm

      I live at high altitude (5000 feet). I followed the recipe exactly, making NO changes to any of the ingredients. The brownies came out most excellent !!! Very fudgy and chewy with the most chocolaty taste ever. I want to thank-you Tessa for also supplying the “weight in grams” for each ingredient as I always weigh my ingredients to get the right results. THANKS for sharing a terrific recipe.

      5.0 rating

      • #
        Tessa — April 9, 2018 at 9:12 am

        Oh wonderful, I’m so happy to hear that!!

    8. #
      kemala hayati — April 11, 2018 at 9:55 am

      what brand do you recommend for the semisweet chocolate chip? hersey or other please? thanks 🙂

    9. #
      Sandra D — May 2, 2018 at 3:03 pm

      Love this recipe. It was easy to make and is absolutely divine. So rich and chocolatey it is hard to believe it was made with simple pantry ingredients. Sorry Americas Test Kitchen but his now replaces your recipe as my new favourite recipe I will make from now on. Thank Tessa for sharing your deliciousness.

      5.0 rating

    10. #
      rolling sky — May 2, 2018 at 9:45 pm

      Oh thank you friend!! That means so much.

      5.0 rating

    11. #
      Becky — May 4, 2018 at 9:16 am

      My pan is 9×9 – should I just reduce baking time a little?

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