How To Serve Brownie Recipe Easy

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There’s nothing quite like a perfectly fudgy brownie. It’s the ultimate comfort food, and let’s be honest, sometimes you just need a chocolatey escape. This recipe delivers on all fronts: simple ingredients, straightforward instructions, and a result that will have you weak in the knees (and maybe reaching for a glass of milk).

But before we dive into the magic, let’s talk a little bit about brownies. There are two main camps: cakey and fudgy. This recipe falls firmly in the fudgy category, with a dense, rich texture and a slightly cracked top. If you’re a cakey brownie fan, fear not! There are tweaks you can make at the end to achieve a slightly lighter texture.

Perfect Fudgy Brownies
Perfect Fudgy Brownies

Now, on to the good stuff!


1 cup (2 sticks) unsalted butter, softened

  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup unsweetened cocoa powder

  • Instructions:

    1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
    2. In a large bowl, using an electric mixer on medium speed, cream together the softened butter and sugar until light and fluffy. This will take about 3 minutes.
    3. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla extract.
    4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix!
    5. Sift in the cocoa powder and gently fold it in with a spatula until there are no streaks.
    6. Pour the batter into the prepared baking pan and spread it into an even layer.
    7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Don’t overbake, or your brownies will be dry!
    8. Let the brownies cool completely in the pan before cutting and serving.

    Nutrition Facts (per brownie):

    This recipe yields approximately 16 brownies. Please note that these are estimates and can vary depending on the ingredients you use.

    Calories: 350

  • Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 75mg
  • Sodium: 120mg
  • Carbohydrates: 40g
  • Sugar: 30g
  • Protein: 4g

  • Conclusion:

    These brownies are guaranteed to satisfy your chocolate cravings. They’re perfect for a quick dessert, potlucks, bake sales, or just because. With their rich, fudgy texture and simple ingredients, this recipe is sure to become a go-to in your baking arsenal.

    Now, grab a fork and get ready to indulge!


    1. Can I use a different type of pan?

    Yes! You can use an 8×8 inch pan for thicker brownies, just adjust the baking time accordingly. It may take an additional 5-10 minutes.

    2. How can I make these brownies gluten-free?

    Substitute the all-purpose flour with a gluten-free flour blend. Just be sure to choose one that’s formulated for cakes and pastries.

    3. My brownies turned out cakey! What went wrong?

    Overmixing can lead to a cakey texture. Be gentle when folding in the dry ingredients and stop mixing once there are no streaks of flour.

    4. How can I make these brownies even richer?

    Swap out some of the butter for melted chocolate or use a higher quality cocoa powder.

    5. Can I freeze these brownies?

    Absolutely! Let the brownies cool completely, then cut them into squares. Wrap them tightly in plastic wrap and store them in the freezer for up to 3 months. Thaw at room temperature before serving.