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You know I love my food holidays, so I thought I’d celebrate #NationalBrowniesDay by sharing my delicious, simple, versatile recipe for classic brownies! You’re going to want to pin this foolproof brownies recipe – trust me, it’s the last homemade brownie recipe you will ever need! The full recipe is at the end of this post, but keep reading for some cooking tips, as well as ways you can customize this versatile, basic brownies recipe.
How to make the best, foolproof brownies
The full foolproof, classic brownies recipe is at the bottom of this post, but the method is pretty simple. You mix the wet and dry ingredients in separate bowls, then combine them.
Important Tip: In order to make these brownies foolproof, it’s important to use real butter, not margarine, for this recipe. I’ve tried it with margarine and it never turns out the right consistency.
We are fans of dark chocolate in my family, so we often use Hershey’s Special Dark cocoa powder when we make brownies, but you can use any unsweetened cocoa powder for these. That’s one of the ways this basic brownies recipe is such a versatile starting point!
Another way this classic brownies recipe is so versatile is that it can be made with or without walnuts depending on your taste. Other fun toppings that work well with this recipe include chopped pecans, dark chocolate chips, or even chopped candy bars (see my Snickers Brownies recipe here). I’ve even made them with a cream cheese swirl topping for my son’s Bendy and the Ink Machine themed birthday party, and it turned out AMAZING!
I usually make them in a 8″ square baking pan, which gives a nice thickness to these classic brownies. The brownies can be made thinner by using a 9″ x 13″ baking pan with the same amount of ingredients. This thinner size works well if you are using a cookie cutter to cut shapes out of your brownies (like these heart-shaped Valentine’s Day Brownie Bites, the football-shaped brownies in my super easy football party food ideas, or these Mint Swirl Shamrock Brownies for St. Patrick’s Day).
You know they’re done when the edges of the brownies are brown and the center is set (pretty much exactly 30 minutes in the pre-heated oven). Another key is to let the brownies cool completely before cutting and serving (about 30 more minutes).
These basic, delicious foolproof brownies are soft in the center… just how we like ’em!
Here’s the recipe! Trust me, this is the last homemade brownie recipe you’ll ever need, so you need to pin it, stat! I’d love to hear how you customize it with toppings, so if you find any cool ways to riff off this basic brownie recipe, let me know in the comments or tag me @fabeveryday on social media!
Variations on Fab Everyday’s Classic Brownies
- The last brownie recipe you’ll ever need:Fab Everyday’s Classic Foolproof Brownies
- Snickers Brownies
- Fluffernutter Brownies
- Layered OREO and Biscoff Brownies
- Cookies and Cream Brownies (fudgy Oreo brownies with whipped cream)
- Cheesecake Marbled Brownies
- Super Easy Football Party Food Ideas (Football Brownies)
- Football Brownie Bites (and the best brownie bite recipe)
- Valentine’s Day Brownie Bites
- Mint Swirl Shamrock Brownies
- Easter Egg Brownies
- 4th of July Brownie Bites
- Black Widow Spider Brownies (Halloween brownie bites recipe)
- Candy Cane Brownies
- Instant Pot Brownie Bites
Fab Everyday’s Foolproof Classic Brownies Recipe
Fab Everyday’s Foolproof Classic Brownies recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes
This classic brownies recipe is the last brownie recipe you'll ever need! These foolproof brownies are delicious and the recipe is versatile and can be customized in many ways.
Ingredients
- 1 1/2 cups white sugar
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (I prefer Hershey’s Special Dark cocoa powder, but regular cocoa powder also works well)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup real, unsalted butter, melted
- 3 eggs
- 1 teaspoon vanilla extract
- Chopped walnuts (optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
- Mix butter, eggs, and vanilla extract together in a separate bowl; add butter mixture to the bowl with the flour mixture and stir batter until well mixed.
- Pour the batter into the prepared baking pan. Top with chopped walnuts, if desired (you can also top with chopped pecans or dark chocolate chips).
- Bake in the preheated oven until edges are brown and center is set, about 30 minutes.
- Remove pan from the oven and let brownies cool completely before serving, about 30 minutes.
Notes
Tip for making this brownie recipe foolproof: It’s important to use real butter, not margarine, for this recipe. I’ve tried it with margarine and it never turns out the right consistency.
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