Easy To Make Brownies

These brownies are as simple as it gets: seven ingredients, no cocoa powder fussiness, and 25 minutes in the oven. Melted chocolate squares go directly into the batter instead of cocoa, which gives these a fudgier, more intense chocolate flavor with less measuring.

The low baking temperature is what keeps them soft and chewy. Baking at 325°F (160°C) instead of 350°F (175°C) means the edges don’t dry out before the center sets. Pull them when the top looks matte and barely set. They’ll firm up as they cool but stay dense and fudgy inside.

Lining the pan with waxed paper is a smart move. It lets you lift the whole slab out of the pan in one piece for cleaner cutting and zero sticking. Just make sure to leave enough overhang on the sides to use as handles.

The ratio of flour to butter and chocolate here is deliberately low on the flour side. That’s what makes these chewy rather than cakey. Don’t be tempted to add more flour “for structure” or you’ll lose the fudgy texture.

Kitchen Tips

• Melt the chocolate gently in a double boiler or in short microwave bursts. Scorched chocolate turns grainy and bitter.
• Let the brownies cool completely in the pan before cutting. Warm brownies crumble instead of slicing cleanly.
• Use a sharp knife dipped in hot water for the smoothest cuts.
• Store covered at room temperature for up to 4 days. They get chewier as they sit.

Variations

• Use walnuts, pecans, or almonds depending on what you have on hand.
• Fold in a handful of chocolate chips for extra pockets of melted chocolate.
• Sprinkle flaky sea salt over the top before baking for a sweet-salty contrast.