Quick Brownies

These quick brownies are what you make when the chocolate craving hits and you don’t feel like running to the store for a brownie mix. One stick of margarine, a few tablespoons of cocoa, eggs, flour, and vanilla whisk together into a basic batter that bakes up in under 30 minutes. No melting chocolate, no fancy techniques, no special equipment.

The directions are sparse for a reason. This is a template rather than a detailed recipe, and most cooks will want to add some sugar (this version lists none explicitly, which suggests the original recipe expected the cook to add sweetness to taste). A good starting point is ¾ to 1 cup of granulated sugar or brown sugar, which produces fudgy brownies without overwhelming the cocoa.

Mix everything in a single bowl, pour into a greased 8-inch square pan, and bake at 350°F (175°C) for about 20 to 25 minutes. A toothpick should come out with moist crumbs, not wet batter. These are ideal for an afterschool snack, a movie-night craving, or teaching kids to bake.

Pro Tips

• Add ¾ cup sugar (brown or granulated) to the recipe as written. Without it, the brownies will be bitter and dense.
• Use good cocoa powder like Ghirardelli or Scharffen Berger. Cheap cocoa tastes flat.
• Do not overbake. Fudgy brownies finish with the center still slightly soft; they set up as they cool.
• Cool completely in the pan before cutting. Warm brownies crumble when sliced.

Variations

• Stir in ½ cup chocolate chips, chopped walnuts, or pecans for extra texture.
• Use butter instead of margarine for richer flavor and better browning.
• Add a teaspoon of instant espresso powder to amplify the chocolate flavor without tasting like coffee.