Quick Brownies Recipes

BEST HOMEMADE BROWNIES

Steps:

• Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
• In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
• In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
• Sprinkle the dry mix over the wet mix and stir until just combined.
• Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!

NESQUIK BROWNIES

Steps:

• Preheat oven to 350°.
• Grease 9 x 13 baking pan.
• Combine sugar, butter and water in a large bowl; stir well.
• Stir in eggs and vanilla.
• Combine flour, Nesquik, baking powder, and salt in medium bowl; stir in sugar mixture.
• Stir in nuts.
• Spread into prepared pan.
• Bake for 20 to 25 minutes or until wooden toothpick inserted in center comes out slightly sticky.
• Cool in pan on wire rack.
• Cut into bars.

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

EASY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180°C/350°F (160°C fan forced).
• Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
• Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
• Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
• Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
• Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
• If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
• Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.

QUICK AND EASY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
• Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.

EASY FUDGY BROWNIES FROM SCRATCH (OUR FAVORITE)

Steps:

• Position an oven rack in the middle of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch x 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan.
• Prepare a double-boiler by filling a medium saucepan with water about 2 inches deep. Heat the water until barely simmering. See the notes section below for tips on making these without a double-boiler and instead using a microwave or making them directly in a saucepan.
• Combine the butter, sugar, cocoa powder, and salt in a medium heat-safe bowl. Rest the bowl over the simmering water. If the bottom of the bowl touches the water, remove a little water from the saucepan.
• Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Don't worry if it looks gritty; it will become smooth once you add the eggs and flour.
• Remove the bowl from the saucepan, and set aside for 5 minutes or until it is only warm, not hot.
• Stir in the vanilla.
• Add the eggs, one at a time, stirring vigorously after each one.
• When the batter looks thick and well blended, add the flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl. We use a wooden spoon or spatula and beat for 40 to 50 strokes (see video for reference).
• Stir in nuts if using.
• Spread the batter evenly in the prepared pan.
• Bake the brownies until the edges look dry and the middle looks slightly underbaked; 20 to 30 minutes. You can test doneness by inserting a toothpick into the center. The brownies are finished baking if it comes out with a few moist crumbs attached.
• Cool completely before removing from the pan - this step is essential and helps the brownies set. Cut into 16 squares.

EASY ONE BOWL FUDGY COCOA BROWNIES

Steps:

• Preheat oven to 350°F. Grease an 8x8 square pan or line with foil and set aside.
• In a medium bowl combine melted butter and cocoa and sugar stir until fully dissolved.
• Add eggs one at a time then vanilla and stir until well combined.
• Stir in flour and salt until the flour is fully combine. Be careful not to overmix mix.
• (optional) fold in 1 cup of nuts, raisins, chocolate chips or anything you desire.
• Spread in pan and bake for approximately 20-22 minutes or until the center is slightly set. Be careful not to over-bake!
• Cool completely then cut into 9 large squares or 16 small squares ( I cut mine into 16)

QUICK BROWNIES

Steps:

• Preheat oven to 350°F. Generously butter 8-inch square baking pan. Combine first 4 ingredients in medium bowl and stir until well blended. Mix in eggs, butter and vanilla. Mix in chocolate chips. Spread batter in prepared pan.
• Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes. Cool brownies in pan before serving.