Easy Brownies

By Mark Bittman

Updated October 15, 2023

  • Julia Gartland for The New York Times. Food Stylist: Liza Jernow.
Media 1 of 1
Total Time
40 minutes
Rating
5(4,546)
Comments
Read comments

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.

Featured in: Recipe of the Day: Brownies

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:About 1 dozen brownies

  • 3 ounces unsweetened chocolate

  • 8 tablespoons (1 stick) salted or unsalted butter, more for greasing pan

  • 1 cup sugar

  • 2 eggs

  • ½ cup all-purpose flour

  • Pinch salt if you use unsalted butter

  • ½ teaspoon vanilla extract, optional

Ingredient Substitution Guide
Nutritional analysis per serving

23 grams carbs; 47 milligrams cholesterol; 208 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 1 gram fiber; 13 milligrams sodium; 3 grams protein; 17 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
4,546 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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

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.

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!

Erica

I’ve been making this recipe for years. Sometimes I add walnuts, but this time I added chocolate chips and walnuts and they were so fudgy and delicious.

Debbie

These are the brownies my mother made when I was a kid. The only thing I change is that I only use one pan - melting the chocolate and butter and then adding the other ingredients to them. This is easy and tasty.

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!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.