These Quick & Easy Brownies Are a Hit with Everyone!

These easy brownies are an all-time favorite with kids and adults alike. You can enjoy them just as they are, serve them with ice cream and/or fresh berries, or use them as the base for all kinds of delicious desserts. This is my favorite brownie recipe that has 1300+ raving reviews on my Danish blog, so of course I am translating this post for all my English speaking followers as well. I hope you enjoy it!

My family is originally from Denmark, 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 began! Some of my most memorable cake experiences as a child were 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 (and also on this blog), 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’s a Perfect Brownie Like?

This is of course a matter of opinion, 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.
• Bake on the regular oven setting, not convection.
• Don’t worry if the batter is tricky to spread in the pan—it doesn’t need to be spread evenly. Just dollop it 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.
• These brownies do not bake well as muffins.

The Secret To a Crispy Bottom: Breadcrumbs

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

Freezing the 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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