Go Back
–+ servings

Grandma's Simple Brownies

These easy, fudgy Grandma's Simple Brownies are rich and moist with a shiny, crackly top. A classic homemade dessert perfect for sharing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the brownies
  • 4 large eggs
  • 1 1/4 cups unsweetened cocoa powder natural or Dutch-process
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder enhances the chocolate flavor
  • 1 tablespoon pure vanilla extract
  • 1 cup unsalted butter about 2 sticks, melted
  • 2 1/4 cups granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups semisweet chocolate chips or dark chocolate chips

Method
 

  1. Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 inch baking pan, and line the bottom with parchment paper for easy removal if desired.
  2. In a large bowl, crack the eggs. Add the cocoa powder, salt, baking powder, espresso powder, and vanilla extract. Whisk until the mixture is smooth and thoroughly combined.
  3. In a medium microwave-safe bowl, melt the butter in the microwave or in a small saucepan over low heat. Once melted, stir in the sugar until the mixture is well blended.
  4. Pour the warm butter and sugar mixture into the bowl with the egg and cocoa mixture, stirring until smooth. Make sure the butter mixture is warm but not too hot, or it will scramble the eggs.
  5. Add the flour and chocolate chips to the batter. Gently fold until everything is fully incorporated and no pockets of flour remain.
  6. Scrape the batter into the prepared pan and spread it into an even layer, smoothing the top with a spatula.
  7. Bake for about 30 minutes. To test for doneness, insert a toothpick into the center and make a small indentation. The brownies are ready when the toothpick comes out with a few moist crumbs, but no wet batter.
  8. Place the pan on a wire cooling rack and allow the brownies to cool completely before cutting into squares.

Nutrition

Calories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 8gCholesterol: 51mgSodium: 128mgFiber: 3gSugar: 25g

Notes

Use the best quality cocoa powder you can find. Both natural and Dutch-process cocoa work beautifully.
A small amount of espresso powder enhances the chocolate flavor without adding any coffee taste. You can leave it out if you prefer.
If you want the chocolate chips to stay intact, let the batter cool for a few minutes before folding them in.
Feel free to fold in 1 cup of chopped walnuts or pecans along with the chips for extra crunch.
Store leftover brownies in an airtight container at room temperature for up to 4 days. They also freeze well for up to 3 months.
Do not overbake. The brownies will continue to set as they cool, so pulling them from the oven while still a little moist in the center gives the best fudgy texture.
For clean, neat squares, use a plastic knife to slice the cooled brownies.

Tried this recipe?

Let us know how it was!