Whether you prefer them dense and fudgy or light and cakey, everyone loves a good brownie. Brownie recipes have been around since at least the 1890s, when chefs at Chicago’s Palmer House Hotel created a treat for boxed lunches served at the World Columbian Exposition. Since then, the brownie has become an iconic American dessert. Brownies are also incredibly easy to make — even if you don’t rely on boxed mix. In fact, this from-scratch dessert is so simple to make you’ll wonder why you ever bothered with the pre-mixed stuff. Here are seven of our favorite easy brownie recipes.
1. Quick and Easy Fudge Brownies
If you only have one brownie recipe in your arsenal, this one from King Arthur Flour should be it. The one-bowl prep keeps things simple in the kitchen, while the brownies themselves are moist and fudgy. Make these as a simple weeknight dessert, whip up a batch for a bake sale, or bring them to your next pot luck. Wherever you serve them, they’re sure to be a hit. This recipes makes two dozen 2-inch brownies.
- 1 cup unbleached all-purpose flour
- ¾ cup natural cocoa or Dutch-process cocoa
- 2 cups sugar
- ¼ teaspoon salt (use ½ teaspoon if using unsalted butter)
- ¼ teaspoon baking powder
- 1 teaspoon espresso powder (optional)
- 3 large eggs
- ½ cup (8 tablespoons) butter, melted
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
Directions: Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 9 x 13-inch pan.
Put all of the ingredients into a large bowl in the order described. Stir, then beat the mixture until it’s smooth. Spoon the batter into the prepared pan. Bake the brownies for 25 to 30 minutes, or until they’re just barely beginning to pull away from the sides of the pan.
Remove the brownies from the oven; let them cool completely before cutting. Store any leftovers, well-wrapped, at room temperature for five to six days. Freeze for longer storage.