*Updated* Basic Brownies

7 Oct

brownies beb

*I’ve updated this recipe with how I make it now and a new picture. I make these all the time and rarely remember to grab a picture because the brownies are gone so fast! I love these brownies so much that I can’t hardly stand it.*

This isn’t the first time I’d made brownies, but it has become my go to quick brownie recipe. It is adapted from one of my favorite baking blogs, the Brown Eyed Baker.

These brownies were very, very fudgy and the center was a darker color than the crust, as you can see in the top picture. They were absolutely amazing! A brownie always seems so basic, but there’s a reason!

Makes 24 in 1 9×13 pan

(Adapted from Brown Eyed Baker)


1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons cocoa powder
12 ounces (1 bag) semi sweet chocolate chips
1 cup unsalted butter, cut into 1-inch pieces
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
1 Tbsp. vanilla extract


1) Preheat the oven to 350 degrees. Spray with cooking spray a 9×13-inch baking pan.

2) Put the chocolate chips and butter in a microwavable bowl. Microwave for 30 seconds at a time, mixing in between, until the chocolate and butter are completely melted and smooth.

3) Add the sugars and stir until completely combined. The mixture should be room temperature.

4) Add the eggs and vanilla to the chocolate mixture and stir until combined.

5) In another bowl, whisk the flour, salt, and cocoa powder together (or, add half flour, then salt and cocoa powder, mix, then add second half of flour as my lazy trick). Pour the flour mixture in to the chocolate mixture. Fold the flour mixture into the chocolate until just a bit of the flour mixture remains.

6) Pour the batter into the prepared pan and smooth. Bake in the center of the oven for 30 minutes or until a toothpick inserted into the center of the brownies comes out clean except for a few crumbs.

7) Let the brownies cool completely. Put in the fridge for a few minutes until chilled to help with cutting. Remove and cut into squares. If desired, top with frosting.


Once made with some variations (less egg, less flour) and frosted with oreo buttercream:


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