Recipe
World's Best Quick & Easy Brownies
Time: 45 minutes 
Difficulty: Beginner
Yield: 12 servings*Ingredients
- 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
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.