Easy Brownies

By Mark Bittman

Updated Oct. 15, 2023

Easy Brownies
Julia Gartland for The New York Times. Food Stylist: Liza Jernow.
Total Time
40 minutes
Rating
5(4,481)
Comments
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The first time I made brownies without my mother was in the late 1960s, using a recipe from Paula Peck, the cookbook writer. Over the years, I tinkered with that and a similar version by Marion Cunningham. As my daughters learned to cook, they experimented a bit further. But we never really strayed from the originals. As long as you keep the flour to a minimum and don't add chemical leavening like baking powder, you will produce a true and beautiful brownie.

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Ingredients

Yield:About 1 dozen brownies
  • 3ounces unsweetened chocolate
  • 8tablespoons (1 stick) salted or unsalted butter, more for greasing pan
  • 1cup sugar
  • 2eggs
  • ½cup all-purpose flour
  • Pinch salt if you use unsalted butter
  • ½teaspoon vanilla extract, optional
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

208 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 3 grams protein; 13 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Meanwhile, grease an 8-inch-square baking pan. If you like, also line it with waxed or parchment paper and grease that.

  2. Step 2

    Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain.

  3. Step 3

    Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.

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Ratings

5 out of 5
4,481 user ratings
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Comments

Marmo

I am 12, and I made it myself with a absolutely no difficulty. The instructions are clear and to the point, and they made 12 delicious brownies that though I was missing a little bit of chocolate, were great. Thanks, I hope this was helpful

Jaime

This has been my go-to brownie recipe ever since it first appeared in the Times in 2004. It's perfect. I don't use a bowl; just add everything to the saucepan as directed after the chocolate and butter melt. Great for kids to make, too!

Norma Jaffe

I always add 1 level tsp of Espresso powder. It gives a richer flavor to the chocolate. I put it in the melter butter and chocolate.

Lori O

I made this for a "Cookie Day" event. Many types of brownies were there, but the tasters kept coming back to this one. Delicious! Fudgy and firm, with delicious flavor. It was a favorite of everyone who tried it. In case it helps, I did use a metal 8x8 pan, buttered, and with a square of buttered parchment paper on the bottom, too. I cut it into 16 equal pieces, wiping the knife clean after each cut, and dusted confectioner's sugar after it cooled. I used salted butter and vanilla. Perfection!

Dee

followed the recipe, excellent results for perfect brownies. With the bonus of simplicity.

Valerie

Incredibly greasy! Good flavor tho.

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