This super simple chocolate brownie recipe is rich and chocolatey with a perfect flaky crust and they whip up in no time. Made from scratch with cocoa, this quick recipe will become a favorite!
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You ever get in the mood where you feel like going to the gym but you don’t feel like going? Yea, I’m in that mood tonight.
Instead, I’m making brownies. I’m always in the mood for brownies.
I love that these Simple Dark Chocolate Brownies mix up in about 5 minutes (not even kidding) and they make the perfect small batch. Just 9 brownies so I’m not tempted with a family size pan.
DARK CHOCOLATE BROWNIE INGREDIENTS
- Sugar – this isn’t a healthy recipe. The base of these brownies is granulated sugar.
- Flour – regular, all purpose flour.
- Cocoa powder – I like to use Hershey’s Special Dark cocoa powder, but you can use your favorite unsweetened brand.
- Salt – salt provides balance to the sweet and enhances the chocolate flavor.
- Baking powder – a leavening agent, baking powder gives these brownies a fluffy, cake-like texture.
- Chocolate chips – I suppose chocolate chips are optional, but I find them mandatory. I like to use Ghirardelli baking chips, which are larger than standard chocolate chips (I buy them in bulk from Sam’s Club).
- Eggs – two large eggs, preferably at room temperature.
- Vegetable oil – oil gives the brownies a moist, tender texture, and helps them rise.
- Vanilla extract – I know that vanilla extract has went up in price (there is a vanilla bean shortage), but please please use vanilla extract and not imitation vanilla. I like to buy it at Sam’s or Costco, which makes it slightly more affordable. Without it, your brownies will be bland – it really helps enhance the chocolate flavor.
Combine sugar, flour, cocoa, salt, baking powder, and chocolate chips in a bowl. Be sure that the chocolate chips get coated with the mix.
In a measuring cup, combine eggs, vanilla and oil. Mix up wet ingredients with a fork.
Pour wet ingredients into dry ingredients and stir until just combined.
Spread into greased 8×8 square pan.
Bake at 350 for 25-30 minutes.
TOOLS TO HELP MAKE SIMPLE DARK CHOCOLATE BROWNIES
- 8×8 Baking Dish – This is a small batch of brownies. If you need a family size, I’ve got you covered with my Better Than Box Mix Brownies.
- Mixing bowl – You only need one for this recipe. I love this set.
- Measuring cup – I like to mix the wet ingredients right in a measuring cup – that way you only dirty one mixing bowl. Two birds, one stone.
HOW TO KEEP CHOCOLATE CHIPS FROM SINKING
Have you ever made cake or brownies and had all your chocolate chips sink to the bottom? If you have, I have a solution for you. Toss the chocolate chips in the dry ingredient mixture so they’re fully coated. That’s it. It helps suspend the chocolate chips in the batter. (p.s. it also works with berries, nuts, fruits, etc.)
OTHER BROWNIE RECIPES YOU MIGHT LIKE
- Better Than Box Mix Brownies – like I mentioned above, if you need a family size pan of brownies, you need to try this recipe.
- Pretzel Crusted Brownies – a fun twist of salty and sweet, these brownies have a crust made out of crushed pretzels.
- Zucchini Brownies – you’d never know these brownies are full of zucchini.
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Easy Chocolate Brownies
- Preheat oven to 350 degrees. Line an 8 x 8 baking dish with parchment paper and spray with non-stick spray. Set aside.
- In a medium bowl, add the sugar, flour, cocoa powder, salt, baking powder, and chocolate chips. Be sure that the chocolate chips get coated with the mix.
- In a measuring cup (or a small bowl), add the eggs, oil, and vanilla. Mix with a fork until well combined.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined.
- Pour into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool then slice.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Originally published October 18, 2012