These Quick & Easy Brownies Are a Hit with Everyone!

These easy brownies are an all-time favorite. I first created this recipe back in 2012 and it’s been one of the most popular recipes on Bageglad ever since, with more than 1300+ raving reviews on my Danish blog. They are simple, easy and quick to make, and they keep well for days. So of course I am translating this post for all my English speaking followers as well. I hope you enjoy it!

I am of Danish descent, but I grew up in Japan where I went to international school with a lot of Americans. This is where my true love for American baked goods (and brownies!) began. Some of my most memorable cake experiences as a child were the school bake sales. It was a total cake extravaganza, with American moms competing to see who could whip up the best and most beautiful cupcakes and bar treats. Whenever I heard there was going to be a bake sale, my first thought would be YES! BROWNIES! because I have always been obsessed with rich, fudgy, gooey brownies, and those bake sale stands had some of the best I’ve ever tasted.

As I grew older I started baking my own brownies, experimenting to see which style I liked the best. And while there are many delicious brownie recipes out there, this quick and easy brownie recipe is by far the most popular and most cherished recipe for delicious moist brownies that are ready within the hour!

What Makes a Perfect Brownie?

This is of course subjective, but if you ask me, the perfect brownie is crispy crackly on top, gooey in the middle, and has a slightly crumbly base. And that’s exactly what this easy brownie recipe delivers.

Tips for Baking These Brownies:

• You can mix the brownie batter by hand or with a stand mixer.
• Sift the dry ingredients into the wet ingredients to avoid lumps.
• Don’t worry if the batter is tricky to spread in the pan, it doesn’t need to be spread evenly. Just dollop it right in, and it’ll even out as it bakes.
• The recipe can be doubled or tripled, but I don’t recommend quadrupling it. If you’re making a bigger batch, mix the batter in separate batches.
• If doubling or tripling, make sure to adjust the size of your baking pan and baking time.

The Secret To a Crispy Brownie Bottom: Breadcrumbs!

You might be tempted to skip dusting the baking pan with breadcrumbs, but don’t! The brownie’s perfect crispy bottom depends on them, and you won’t regret it.

Freezing These Brownies

These brownies freeze beautifully! To freeze them, do the following:

1. Let the brownies cool completely.
2. I recommend cutting them into squares before freezing.
3. Place the brownie pieces in freezer bags with parchment paper between each layer. This way, you can easily grab just the number of pieces you need, and the parchment paper keeps them from sticking together.
4. Let the brownies thaw at room temperature in the freezer bag for the best texture.

Frequently Asked Questions

1. Can I freeze these brownies?
   You bet! They freeze really well. See the instructions for how to further up in the post.
2. Can I add mix-ins to the brownie batter?
   Absolutely! Feel free to add M&Ms, nuts, or whatever you like to the batter.
3. What oven setting should I use to bake brownies?
   Bake the brownies on a conventional oven setting, not convection.
4. How do I know when the brownies are done baking?
   Do the toothpick test: insert a toothpick or skewer into the center of the brownies. They’re done when there’s just a little bit of batter clinging to it.
5. Can I double the recipe?
   Yes, you can double or even triple the batch, but for larger quantities, I recommend mixing the batter in separate batches for the best results.
6. How should I store my brownies?
   Keep them covered with plastic wrap at room temperature.

Recipe

World's Best Quick & Easy Brownies

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Time: 45 minutes mins

Difficulty: Beginner

Yield: 12 servings*

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Ingredients

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• 100 g butter
• 2 eggs
• 3 dl sugar
• 1½ tsp vanilla
• 1½ dl all-purpose flour
• 4 tbsp cocoa powder
• A pinch of salt
• 100 g hazelnuts (optional)
• Breadcrumbs for the pan

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Instructions

• Melt the butter and let it cool slightly. If you're using hazelnuts, roughly chop them.
  100 g butter, 100 g hazelnuts
• In a large bowl (or using a stand mixer), whisk together eggs and sugar. Add vanilla and stir it in. In a separate bowl, mix flour, cocoa powder, and salt.
  2 eggs, 3 dl sugar, 1½ dl all-purpose flour, 4 tbsp cocoa powder, 1½ tsp vanilla, A pinch of salt
• Sift the dry ingredients into the egg-sugar mixture. Pour in the melted butter and stir until smooth.
• Grease a baking pan approx. 18x26 cm (7x10 inches) and dust it with breadcrumbs, shaking out the excess. Pour the brownie batter into the pan—it doesn’t need to be spread completely to the edges as it will spread when it bakes. Sprinkle chopped hazelnuts on top if using.
  Breadcrumbs for the pan
• Bake the brownies at 175 °C (347 °F) for about 30 minutes. Be careful not to overbake! The brownies are done when a skewer or toothpick inserted into the center comes out with a few moist crumbs still sticking to it.
• Let the brownies cool completely in the pan before cutting.

Notes

*This recipe serves about 10-12 people. You can double or triple the recipe, but for best results, mix the batter in separate batches if you're making an even larger batch.

Storage: These brownies stay fresh for up to 3 days. Store them at room temperature, wrapped in plastic wrap.

Freezing: These brownies freeze well. I recommend cutting them into squares before freezing. Place the pieces in freezer bags with parchment paper between layers to prevent sticking.

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