These easy homemade brownies yield supremely chewy, fudgey, perfectly balanced brownies. Using only 8 simple pantry ingredients and a hand whisk, you’ll learn how to make brownies that are better than the box.
Easy, fudgey Homemade Brownies
One [very big] bite of luscious, fudgey brownies was all it took for me to know these salted dark chocolate brownies are going straight into my keeper-files.
Here’s why these chewy, fudgey chocolate brownies disappeared in a nanosecond:
- Chewy and fudgey. No other explanation needed there.
- These brownies are über chocolatey and rich, which is the only reason anyone eats brownies
- These brownies are crazy-easy to make. They might be the easiest homemade brownies I’ve ever made. No special tools needed, no mixer, no stovetop mess.
- The bit of coarse salt is a stunning balance for the sweetness. Not overly sweet — simply perfect.
- You only need 8 simple pantry ingredients.
- Your people will really really like you for making these brownies.
Why These are the Easiest Brownies
- There are only 8 ingredients or less in this luscious brownie batter
- All ingredients are basic pantry staples; nothing hard to find
- The butter is melted simply by microwaving; no stovetop or pans needed
- The only tool you need is a hand whisk; no stand mixer, electric hand held mixer, or anything that needs to be plugged in
Variations and Ingredient Substitutions
- Yes, these are technically dark chocolate brownies using bittersweet or semi-sweet chocolate chips, but feel free to use your favorite combination of chocolate chips.
- Feel free to add chopped pecans or walnuts, if you like a bit of texture
- If you’d like to use salted butter, omit the 1/4 tsp kosher salt.
- Again, these brownies were designed with flaky sea salt as a topping, but feel free to forgo the sprinkling of salt for a few dashes of powdered sugar.
Plan Ahead/Make Ahead
- Dry mixture can be prepared ahead of time and used when ready to make the batter. Simply combine the flour, cocoa powder, and kosher salt in a bowl with lid. Keep at room temperature for up to 2-3 weeks.
- Melt butter earlier in the day and let sit at room temperature so you can eliminate wait time when you’re ready to mix the batter.
- Take eggs out to rest at room temperature ahead of time, as they need to be room temp in order to mix correctly.
- Brownies can be baked the day before, let cool to room temperature, and covered until ready to slice the next day.
Other Treats to Bake and Eat:
- Triple Chewy Fudgy Brownies
- Forever Chewy Chocolate Chip Cookies
- Chewy, Fudgey Cheesecake Brownies
- Chewy Chocolate Brownie Cookies