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Easy Chocolate Brownies – You probably have everything you need to make these chocolaty treats!
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Easy Chocolate Brownies
As much as I love dessert, I don’t always feel up to making something.
I have to admit something to you … my oldest son is the brownie maker at our house. He loves to make these brownies – and asks to make them every so often.
This Basic Brownies recipe is one of the very first recipes I got when I moved out on my own. It’s been my go-to brownie recipe for over 25 years!
The great thing about this recipe is that it uses pantry staples – so you probably already have everything on hand. I love that these cook up so thick and fudgy!
Although we usually enjoy them just plain like this – sometimes, we add mini M&M’s, or add a thick layer of chocolatey frosting or doctor them up some other way.
If you’re looking for a simple, basic brownie recipe that doesn’t disappoint – definitely give these a try!
Brownies Recipe
- all-purpose flour
- granulated sugar
- baking cocoa
- baking powder
- salt
- vegetable oil
- eggs
- vanilla extract
- chopped nuts (optional)
How to make Brownies from scratch
Time needed: 40 minutes
How to make Brownies from scratch
- Preheat oven and prepare baking dish.
Preheat oven to 350 F. Lightly spray a 9×13-in. baking dish with cooking spray.
- Prepare the batter.
In a mixing bowl, combine the flour, sugar, cocoa, baking powder, and salt. In another bowl, combine the oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients. Mix just until combined – Do NOT over mix.
- Put the batter in the pan and top with nuts.
Spread the batter into the prepared baking dish. Sprinkle with nuts if desired.
- Bake.
Bake for 20-25 minutes or until a toothpick inserted near the center tests clean.
Brownies: FAQs
Yes, you can! Allow the brownies to cool completely. Wrap the brownies tightly in plastic wrap and then in aluminum foil. Freeze them for up to 3 months. To defrost the brownies, remove all of the wrapping and allow the brownies to thaw to room temperature.
Since these brownies are chocolate, your dog should NOT eat them – it could cause a serious medical emergency.
In an airtight container or wrapped in plastic wrap.
At room temperature, they’re best eaten within 3-4 days.
Microwave your brownie on a microwave-safe plate for a few seconds – or place it on a baking sheet in the oven for a few minutes to heat it through.
How did you like these homemade brownies?
Aren’t these the most perfect brownies ever?! As I mentioned, they’re a big hit in the Love Bakes Good Cakes house – and I’m hoping they’re a new favorite in yours as well!
Comment down below if you run into any problems and I’ll see if I can help you out! Tell me, did you make any additions or leave anything out?
On the contrary, if you loved this recipe, I’d love for you to leave a comment as well! Other readers love to see success stories!
Other recipes you may enjoy
- Chocolate Chip Cheesecake Bars
- The Best Lemon Bars EVER
- Pecan Pie Bars
- Cookie Lover’s Red Velvet Bars
- Peanut Butter Cookie Bars
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Basic Brownies
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Equipment
Ingredients
- 1 ⅓ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup baking cocoa
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup vegetable oil
- 4 large eggs, slightly beaten
- 2 teaspoons vanilla extract
- 1 cup chopped nuts, optional
Instructions
- Preheat oven to 350 F. Lightly spray a 9×13-inch baking dish with cooking spray.
- In a mixing bowl, combine the flour, sugar, cocoa, baking powder, and salt. In another bowl, combine the oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients. Mix just until combined – Do NOT over mix.
- Spread the batter into the prepared baking dish. Sprinkle with nuts if desired.
- Bake for 20-25 minutes or until a toothpick inserted near the center tests clean.
Notes
- Not a fan of nuts? Leave them out.
- My family loves to top the cooled off brownies with this chocolate frosting recipe!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on November 11, 2013. Updated on September 5, 2020.
Love this recipe! It was super easy.
I used half butter, half oil, for added richness!
I whipped the eggs a little extra wanting a more cake like texture.
Just pulled it out of the oven and it’s disappearing as we speak.
Thank you for sharing!
I made these brownies and they turned out perfect! They were just right, not to fudgy, not too gooey, and I love that the ingredient list is so simple. I will most likely be using this recipe more often.
This has been my go-to scratch brownie recipe For years. Basic ingredients, simple directions. Thank you for posting a very doable recipe!
I made these today. I also made the icing from the link in the recipe notes. They were both FANTASTIC!!! The recipe is very easy, and they turned out rich and gooey. The icing turned out great also. The icing recipe makes twice as much as you’ll need for the brownies, so bear thst in mind. Everyone in the house loved it. It’s gone now. Didn’t last long.
I followed the recipes to a “t”, with the exception of having to bake the brownies for 35 minutes instead of 20-25,, but that may be my oven.
Thanks for a great go-to brownie recipe.
This is so simple to make! It’s everything you want in a brownie! Thank you for sharing! I’ve been making your recipe for brownies and have ALWAYS gotten compliment on them! Apart of me wants to share this recipe and the other part of me doesn’t!
I made them. Turned out great! Thank you!
these brownies are so very good! they saved our hurricane weekend! 🙂