Brownie Recipe – Simple Steps for Perfect Homemade Brownies

If you love a rich, gooey treat that pulls apart in big squares, you’re in the right place. This page gives you a go‑to brownie recipe, practical tips, and ideas to keep your brownies fresh and tasty.

Basic Fudgy Brownie Recipe

Here’s a straightforward recipe that works for beginners and pros alike. You only need a few pantry staples:

• 1/2 cup (115 g) unsalted butter, melted
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup (35 g) unsweetened cocoa powder
• 1/2 cup (65 g) all‑purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder (optional for a slightly lighter crumb)

Preheat your oven to 350°F (175°C). Grease an 8‑inch square pan or line it with parchment paper. Mix the melted butter and sugar until smooth, then whisk in the eggs and vanilla. Add cocoa, flour, salt, and baking powder; stir just until combined—overmixing makes them cakey.

Spread the batter evenly and bake for 20‑25 minutes. The edges should look set while the center still wobbles a bit. Let the brownies cool in the pan for 10 minutes, then lift them out to finish cooling on a wire rack. Cutting while warm gives clean squares; cooling completely yields a fudgier texture.

Tips, Variations, and Storage

Want to level up your brownies? Try these quick tweaks:

• Chewy edge: Add a tablespoon of melted chocolate to the batter.
• Nutty crunch: Fold in ½ cup of chopped walnuts or pecans before baking.
• Swirl flavor: Drop spoonfuls of caramel or peanut butter on top and use a knife to swirl.
• Vegan version: Replace butter with coconut oil and use a flax‑egg (1 tbsp ground flax + 3 tbsp water) for each egg.

Common mistakes to avoid: using too much flour makes them cakey, and overbaking dries them out. If you’re not sure whether they’re done, insert a toothpick; a few moist crumbs are fine.

Storing brownies right keeps them amazing for days. Place a layer of parchment between stacked brownies, then cover the pan with foil or an airtight container. They stay soft for up to four days at room temperature. For longer storage, freeze them in a zip‑top bag; thaw at room temperature and enjoy.

How do you know if brownies have gone bad? Look for a sour smell, visible mold, or a texture that feels unusually dry and crumbly. If any of those show up, it’s safer to toss them.

Enjoy experimenting with flavors, textures, and toppings. With the basic recipe and these tips, you’ll have a reliable brownie base for any occasion—from a quick snack to a party dessert.