Brownies! Yesterday was my last day of classes. With final exams on the horizon, what better way to spend my morning than go grocery shopping and baking? Baking is definitely the best way to procrastinate.
Is there anyone on the planet who doesn’t like brownies?
Sweet, fudgy, chocolatey, rich, with a perfect crackled top, these brownies are definitely some of the best I’ve ever had.
Even better? They are incredibly easy to make and only require one bowl and less than 15 minutes of prep time. You probably have all the ingredients in your pantry already.
If you like cakey brownies, add an extra egg. For even fudgier brownies, bake for 25 minutes instead of 30. You could even add crushed candy canes on top for a festive holiday treat!
Super Easy Brownies
- 150 mL melted coconut oil, butter, OR a combination – COOLED
- 2 large eggs
- 1.5 tsp vanilla extract
- 1.25 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/4 tsp baking powder
- sprinkle cinnamon (optional)
- 2/3 cup flour
- 1/3 cup chocolate chips
- Preheat oven to 325. Grease a nonstick 8×8 baking pan.
- Melt butter or coconut oil. Allow to cool.
- Add eggs when cool. Whisk. Add vanilla, sugar, cocoa powder, salt, baking powder, and cinnamon. Whisk very well.
- Stir in the flour. When there are some streaks of flour left, add chocolate chips. Stir until there are no more streaks of flour.
- Pour batter into the pan. Spread batter, then swirl with knife if desired.
- Bake for 30 minutes, or until a knife comes out almost clean.
- Cool in the pan for 1-2 hours, until completely cool.
- Transfer brownies to a cutting board.
- Use a very sharp chef’s knife to cut the brownies into 16 squares, using quick, strong motions to prevent the top from crackling and breaking.
I’m sure you will love these. 🙂
Let me know if you give this recipe (or any of my other recipes!) a try! I’d love to hear about how they turned out.
Happy Tuesday, and good luck to fellow students who have upcoming final exams!