Hey Friend, Let’s Talk Brownies (But Not the Fancy Kind)
Alright, I have to tell you—this brownie recipe is my rescue remedy, the midweek “been a long day, need some chocolate” fix. I remember one wild Tuesday, flour on my elbows and a toddler trying to lick the bowl (don’t ask), these brownies came through when the fancy stuff was too much fuss. They’re fudgy, not too fancy, and made with cocoa powder, which let’s be honest is what I usually have lurking in the pantry. Plus, no kitchen gadgets that sound like construction equipment required.
Why You’re Gonna Love This One
I make these when I want to bribe my kids (or myself, no judgment). My family goes a bit bonkers for them because—well, they taste super chocolatey, they don’t dry out like some show-off brownies, and they work with whatever cocoa I can scrounge up. Oh, and if you’ve ever tried melting chocolate with a double boiler at 9pm, trust me, you’ll appreciate the cocoa shortcut. (But if it’s just me and the dog at home, honestly, half the tray disappears before it even cools.)
Okay, Here’s What You’ll Need
- 1/2 cup (115g) unsalted butter (I’ve melted it in the microwave and, uh, sometimes just use margarine if that’s what’s in the fridge)
- 1 cup granulated sugar (brown sugar works too; makes them gooier—if you like that)
- 2 large eggs (room temp? Sure, but I rarely remember, so straight from the fridge is fine)
- 1 teaspoon vanilla extract (The cheap stuff? Good enough. Grandma swore by the real thing, but honestly, does anyone really notice?)
- 1/3 cup unsweetened cocoa powder (Dutch-processed, regular, some mystery supermarket brand—seriously, any will do)
- 1/2 cup plain flour, or all-purpose if you’re feeling fancy
- 1/4 teaspoon salt (sometimes I forget; add a pinch, taste, shrug)
- Optional: 1/2 cup chocolate chips or chopped nuts (I always say I’ll toss in walnuts… and then eat them anyway)
How I Actually Make These
- Preheat your oven to 175°C (350°F)—or, if you’re like me and your oven has its own ideas, “hot enough” is about right. Line an 8-inch (20cm) square tin with baking paper or just grease it. I mostly skip the perfect corners; life’s too short.
- Melt the butter. Microwave in bursts or on the stovetop. (Just don’t let it explode everywhere—that happened once. Fun cleanup.)
- Into a big-ish bowl, dump in the melted butter and sugar. I whisk it (with a fork, if I can’t find the whisk—classic move). It doesn’t need to look smooth, just mixed up.
- Add eggs one at a time, stirring after each. Add in vanilla too (this is where I usually sneak a fingerful to “test” the batter… health guidelines, pfft).
- Toss in cocoa, flour, salt (if you remember), and stir until just barely combined. Don’t fuss about lumps—over-mixing makes them tough. If it looks a bit weird at this stage, all good; always does for me.
- Fold in chocolate chips or nuts if you’re feeling wild. I sometimes add both, go big or go home…
- Pour the mix into the tin. Spread it—don’t stress if it’s not perfect, it’ll even out while baking.
- Bake for 20-25 mins. The top should look set and get that crinkly crust (my favorite part). A toothpick should come out with a few gooey crumbs—not squeaky clean, or they’re overbaked (been there).
Little Notes and Handy Insights (Trust Me)
- I used to sift the cocoa and flour, but guess what—it makes zero difference, so now I don’t bother unless I’m showing off.
- Bake for less time if you like them underbaked and fudgy, more if you (for some reason) like them cakey.
- The batter looks really thick; don’t panic, that’s what you want.
Experiments and Odd Variations
- Sometimes I swirl a couple of spoonfuls of peanut butter on top before baking—turns out amazing.
- I tried using olive oil instead of butter once, thinking I was a genius. But, erm, it was olivey. Stick to butter or neutral oil.
- For grown-ups (ha), a little teaspoon of instant coffee powder makes the chocolate flavor pop. Kids don’t notice, but I think it’s ace.
What If I Don’t Have Fancy Tools?
Honestly, you just need a bowl and something to stir with. I do use a square tin because I own one, but I’ve used a loaf pan (just bake a bit longer) or even, in one slightly questionable moment, a round cake pan. Go with what you’ve got—it’ll taste the same.
How’d You Store These? (If They Last!)
Keep them in an airtight container on the counter. They’re good for up to three days. Though honestly, in my house, it never lasts more than a day so this step’s almost theoretical. I think they taste better the next day, if you’ve got the self-control.
How I Serve These Brownies (Don’t Judge Me)
Warm, with a scoop of ice cream if it’s payday, or sometimes just with a big mug of tea. My cousin dips hers in coffee (controversial, I know), but hey—to each their own. Sometimes we do “brownie sundaes” when there’s leftover whipped cream but that hardly ever happens, to be honest.
Lemon-Avoiding Pro Tips (Learned the Hard Way)
- Don’t use salted butter unless you want to risk a weird aftertaste. I did it once—never again.
- I tried to double the recipe and bake it in a bigger pan—took ages, middle stayed gooey forever. Make two batches if you really need more.
- Let them cool a bit before cutting! Slicing too soon = crumble everywhere (plus burnt fingers—ouch).
Wait, So Is This Normal? (FAQs from Friends)
- Can I cut the sugar? Yeah, a little; try reducing by a quarter, but any less and you’ll end up with sad, bitter bars. Been there. Lesson learned.
- Why’s my brownie always stick to the pan? Did you grease it? Or use paper? Sometimes I forget and just scrape like a madwoman.
- Can I freeze these? Yep, wrap tightly. They’re fine, but lose that fresh-baked vibe (still good, just less so).
- My brownies aren’t shiny? Sometimes mine aren’t either. Don’t lose sleep. I think it’s from how long you beat the batter, but honestly sometimes it just happens.
- Cocoa powder brand matters? Sort of? I mean, don’t use that weird “chocolate drink mix,” but any baking cocoa works. I use whatever’s cheap—it’ll be tasty, promise.
- Brownie edges or middle—what’s best? Oooh, controversial! I’m an edge person, but on second thought, the middle’s fudgy bit is hard to beat too. Try both? (See what I did there!)
And that’s it—my all-time, come-rain-or-come-soccer-practice recipe for everyday cocoa powder brownies. Might not win a bake-off, but if you want gooey, chocolatey bites without the faff, give it a go. And shout if you come up with an even better twist (unless it involves lemons—been scarred for life after one ill-advised zest experiment).
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Instructions
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1Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) square baking pan with parchment paper.
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2In a large bowl, whisk together the melted butter and sugar until smooth.
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3Add the eggs and vanilla extract, whisking until well combined.
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4Sift in the cocoa powder, flour, salt, and baking powder. Stir with a spatula until just combined. Do not overmix.
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5Pour the batter into the prepared pan and smooth the top. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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6Allow the brownies to cool completely in the pan before lifting out and slicing into squares.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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