Easy Brownies

By Mark Bittman

Updated Oct. 16, 2023

Easy Brownies
Julia Gartland for The New York Times. Food Stylist: Liza Jernow.
Total Time
40 minutes
Rating
5(4,395)
Comments
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The first time I made brownies without my mother was in the late 1960s, using a recipe from Paula Peck, the cookbook writer. Over the years, I tinkered with that and a similar version by Marion Cunningham. As my daughters learned to cook, they experimented a bit further. But we never really strayed from the originals. As long as you keep the flour to a minimum and don't add chemical leavening like baking powder, you will produce a true and beautiful brownie.

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Ingredients

Yield:About 1 dozen brownies
  • 3ounces unsweetened chocolate
  • 8tablespoons (1 stick) salted or unsalted butter, more for greasing pan
  • 1cup sugar
  • 2eggs
  • ½cup all-purpose flour
  • Pinch salt if you use unsalted butter
  • ½teaspoon vanilla extract, optional
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

208 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 3 grams protein; 13 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Meanwhile, grease an 8-inch-square baking pan. If you like, also line it with waxed or parchment paper and grease that.

  2. Step 2

    Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain.

  3. Step 3

    Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.

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Ratings

5 out of 5
4,395 user ratings
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Comments

Marmo

I am 12, and I made it myself with a absolutely no difficulty. The instructions are clear and to the point, and they made 12 delicious brownies that though I was missing a little bit of chocolate, were great. Thanks, I hope this was helpful

Norma Jaffe

I always add 1 level tsp of Espresso powder. It gives a richer flavor to the chocolate. I put it in the melter butter and chocolate.

Jaime

This has been my go-to brownie recipe ever since it first appeared in the Times in 2004. It's perfect. I don't use a bowl; just add everything to the saucepan as directed after the chocolate and butter melt. Great for kids to make, too!

judy

Doubled the recipe and used a 9x13 pan so they were thicker than others have noted but nothing like the photo. No baking powder so not surprising. Easy recipe, cooked for 20 min on convection baking setting. They were very fudgy and delicious but very challenging to get out of the buttered pan so not the best for presentation.

Ellen

Mark Bittman, you have saved Thanksgiving. I have made this recipe over and over. I bring it to work and the plate is clean in 2 minutes flat. I tried to change it up, make a sourdough discard brownie this time. Well, it worked once for me but not today. Here I am, about to head out the door when I realize my brownies are mush. Quickly, I make these easy brownies. Thanksgiving is saved. 🙏🏻

Mary

do you use a metal pan or a glass one?

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