19 Delicious Easy Brownie Recipes with Minimal Ingredients

Oh, the joy of biting into a warm, fudgy brownie—especially when it’s made with just a few pantry staples! Whether you’re craving a quick treat or need a last-minute dessert, these easy recipes prove that delicious brownies don’t require a long ingredient list. Get ready to satisfy your sweet tooth with minimal effort—let’s dive into these irresistible bakes!

Classic Three-Ingredient Fudgy Brownies

Kind of amazing how three simple ingredients can create the most decadent, fudgy brownies you’ve ever tasted. You probably have everything in your pantry right now, and in about 30 minutes, you’ll be sinking your teeth into pure chocolate bliss. Seriously, these are so easy and satisfying—perfect for when that sweet tooth hits hard.

Ingredients

– 1 cup chocolate hazelnut spread (I always go for the name-brand one—it melts smoother and gives that rich, nutty flavor we all love)
– 2 large eggs at room temperature (seriously, room temp eggs blend way better and help create that perfect fudgy texture)
– ½ cup all-purpose flour (I like to use unbleached flour for a cleaner taste, but regular works great too)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides for easy removal later.
2. In a medium microwave-safe bowl, heat the chocolate hazelnut spread for 30 seconds until it’s warm and slightly runny—this makes mixing much easier.
3. Crack both room temperature eggs into the warm chocolate spread and whisk vigorously for about 1 minute until the mixture becomes smooth and slightly glossy.
4. Add the all-purpose flour to the bowl and fold it in gently using a spatula until just combined—be careful not to overmix or your brownies might turn out cakey instead of fudgy.
5. Pour the brownie batter into your prepared pan and use the spatula to spread it evenly into all corners.
6. Bake for 20-22 minutes until the edges look set but the center still appears slightly underdone—this is key for that perfect fudgy texture.
7. Remove the pan from the oven and let it cool completely on a wire rack for at least 1 hour before slicing.

Dense and intensely chocolatey, these brownies have that signature crackly top and melt-in-your-mouth center. Try warming a square and serving it with vanilla ice cream for the ultimate dessert experience, or crumble them over yogurt for a breakfast treat that feels totally indulgent.

Simple One-Bowl Cocoa Brownies

Ugh, sometimes you just need chocolate without the fuss, right? These one-bowl cocoa brownies are your new best friend—fudgy, rich, and so easy you can whip them up while binge-watching your favorite show. Seriously, no fancy equipment or patience required.

Ingredients

• 1 cup granulated sugar (I like using regular white sugar for that classic sweetness)
• 1/2 cup all-purpose flour (spoon and level it—don’t pack it down!)
• 1/3 cup unsweetened cocoa powder (go for the good stuff; it makes all the difference)
• 1/2 cup unsalted butter, melted (I always use unsalted to control the saltiness)
• 2 large eggs (room temp eggs blend in smoother, trust me)
• 1 tsp vanilla extract (real vanilla, not imitation—it’s worth the splurge)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, combine 1 cup granulated sugar, 1/2 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, and 1/4 tsp salt, whisking until no lumps remain.
3. Pour in 1/2 cup melted unsalted butter and stir with a spatula until the mixture looks like wet sand.
4. Crack in 2 large eggs one at a time, mixing fully after each addition to avoid streaks.
5. Add 1 tsp vanilla extract and stir vigorously for about 1 minute until the batter is glossy and smooth—this helps create that crackly top.
6. Spread the batter evenly into the prepared pan, using the spatula to smooth the top.
7. Bake for 20–25 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
8. Let the brownies cool completely in the pan on a wire rack for at least 1 hour before slicing.

Cut them into squares and watch how fudgy they are—dense, chocolatey, and not too sweet. Serve warm with a scoop of vanilla ice cream for that perfect melt-in-your-mouth moment, or pack them for a picnic and be the hero.

Quick Peanut Butter Swirl Brownies

Ugh, we’ve all been there—craving something chocolatey and decadent but short on time. These quick peanut butter swirl brownies are your new best friend, delivering that rich, fudgy goodness with minimal effort. You’ll be amazed at how easy they come together while still looking totally impressive.

Ingredients

– 1 cup all-purpose flour (I like to spoon and level mine for accuracy)
– 1 cup granulated sugar (regular white sugar works perfectly here)
– 1/2 cup unsweetened cocoa powder (the darker, the better for that intense chocolate flavor)
– 1/2 cup melted butter (I usually go with salted for that sweet-salty balance)
– 2 large eggs at room temperature (they incorporate much better when not cold)
– 1 teaspoon vanilla extract (pure vanilla makes all the difference)
– 1/2 cup creamy peanut butter (I prefer the no-stir kind for easier swirling)
– 1/4 teaspoon salt (just a pinch to enhance all the flavors)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides for easy removal.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, and salt until well combined and no lumps remain.
3. Add the melted butter to the dry ingredients and stir with a spatula until the mixture forms a thick, sandy texture.
4. Crack both eggs into the bowl and add the vanilla extract, then mix vigorously for about 60 seconds until the batter becomes smooth and glossy.
5. Tip: Don’t overmix once the flour is incorporated—just fold until no dry spots remain for the fudgiest texture.
6. Spread about two-thirds of the brownie batter evenly into your prepared pan using an offset spatula or the back of a spoon.
7. Drop spoonfuls of peanut butter randomly over the brownie layer, spacing them about 1-2 inches apart.
8. Dollop the remaining brownie batter between the peanut butter spots, covering most of the surface.
9. Use a knife or toothpick to gently swirl through the layers, making figure-eight patterns about 4-5 times across the pan.
10. Tip: Don’t over-swirl or you’ll lose the distinct marbled effect—just enough to create pretty patterns.
11. Bake for 25-28 minutes until the edges look set but the center still appears slightly underdone.
12. Tip: The toothpick test should come out with a few moist crumbs attached, not clean, for that perfect fudgy center.
13. Let the brownies cool completely in the pan on a wire rack for at least 2 hours before slicing.

Craving that perfect cross between fudgy brownie and creamy peanut butter? These deliver with their crackly tops and gorgeous swirls that make every slice Instagram-worthy. I love serving them slightly warm with a cold glass of milk, or crumbled over vanilla ice cream for the ultimate dessert hack.

Easy Nutella Brownies with Few Ingredients

Brownies don’t need to be complicated to be delicious, and this Nutella version proves it. You’ll be amazed how just a few pantry staples transform into the fudgiest, most decadent treats. Seriously, these might become your new go-to when a chocolate craving hits.

Ingredients

• 1 cup Nutella (I always keep an extra jar for spoonful emergencies)
• 1 large egg, at room temperature for better mixing
• ½ cup all-purpose flour (I sometimes swap in whole wheat for a nuttier flavor)
• ¼ tsp salt to balance all that sweetness

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium bowl, combine 1 cup Nutella and 1 large room temperature egg using a spatula until fully incorporated and smooth.
3. Gently fold in ½ cup all-purpose flour and ¼ tsp salt just until no dry streaks remain—overmixing makes brownies tough.
4. Spread the thick batter evenly into your prepared pan using the spatula to smooth the top.
5. Bake at 350°F for 18-22 minutes, until the edges look set but the center still appears slightly soft when you gently jiggle the pan.
6. Let the brownies cool completely in the pan on a wire rack for at least 1 hour before slicing—this patience prevents crumbling.

Dense and fudgy with crackly tops, these brownies deliver intense chocolate-hazelnut flavor in every bite. Try warming a square slightly and topping it with vanilla ice cream for an effortless dessert upgrade. They’re perfect for potlucks or just keeping all to yourself—no judgment here.

Chocolate Chip Chewy Brownies

Zesty and oh-so-chocolatey, these brownies are about to become your new favorite treat. You know that perfect chewy texture we all dream about? This recipe delivers exactly that. Let’s get baking!

Ingredients

– 1 cup all-purpose flour (I always spoon and level mine for accuracy)
– ¾ cup unsweetened cocoa powder (Dutch process gives the deepest flavor)
– ½ teaspoon salt (don’t skip this—it enhances the chocolate)
– 1 cup unsalted butter (melted and slightly cooled)
– 2 cups granulated sugar
– 4 large eggs (room temperature blends better with the batter)
– 2 teaspoons vanilla extract
– 1½ cups semi-sweet chocolate chips (I prefer the mini ones for even distribution)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Whisk together the flour, cocoa powder, and salt in a medium bowl until no lumps remain.
3. In a separate large bowl, combine the melted butter and sugar, stirring for about 1 minute until well blended.
4. Add the eggs one at a time to the butter mixture, mixing thoroughly after each addition until the batter looks smooth.
5. Stir in the vanilla extract until fully incorporated.
6. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined—don’t overmix.
7. Gently stir in the chocolate chips until evenly distributed throughout the batter.
8. Spread the batter evenly into your prepared pan, using the spatula to smooth the top.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter).
10. Cool the brownies completely in the pan on a wire rack for at least 2 hours before slicing.

These brownies have that irresistible crackly top and fudgy center we all crave. The chewy texture holds up beautifully, and they’re fantastic slightly warmed with a scoop of vanilla ice cream. Trust me, you’ll want to hide these from your family!

Rich Dark Chocolate Almond Brownies

Gosh, sometimes you just need that perfect fudgy brownie that hits all the right spots. You know, the kind that’s rich with dark chocolate and has that satisfying crunch from toasted almonds. Let’s make some magic happen in your kitchen today.

Ingredients

– 1 cup all-purpose flour (I like to spoon and level it for accuracy)
– ¾ cup unsweetened cocoa powder (go for the good dark stuff)
– 1 cup granulated sugar
– ½ cup packed brown sugar (light or dark both work)
– ½ teaspoon salt
– 2 large eggs at room temperature (they incorporate better this way)
– ½ cup unsalted butter, melted
– ¼ cup vegetable oil (this keeps them extra moist)
– 1 teaspoon vanilla extract
– ¾ cup chopped almonds (I toast mine first for maximum flavor)
– ½ cup dark chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, ¾ cup unsweetened cocoa powder, and ½ teaspoon salt until well combined.
3. In a large bowl, combine 1 cup granulated sugar, ½ cup packed brown sugar, 2 large eggs, ½ cup melted unsalted butter, ¼ cup vegetable oil, and 1 teaspoon vanilla extract.
4. Whisk the wet ingredients vigorously for about 2 minutes until the mixture becomes slightly pale and smooth.
5. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined—don’t overmix.
6. Gently stir in ¾ cup chopped almonds and ½ cup dark chocolate chips until evenly distributed.
7. Spread the batter evenly into your prepared pan, making sure it reaches all corners.
8. Bake at 350°F for 25-30 minutes until the edges are set but the center still looks slightly underdone.
9. Remove from oven and let cool completely in the pan on a wire rack—this is crucial for that fudgy texture.
10. Once cooled, lift the brownies out using the parchment paper and cut into squares.

My favorite thing about these brownies is how the crackly top gives way to that dense, fudgy center. The toasted almonds add this wonderful crunch that plays perfectly against the rich dark chocolate. They’re amazing warm with vanilla ice cream, or honestly, just perfect straight from the pan with your morning coffee.

Basic Gooey Brownies with Condensed Milk

Perfect for when you need that chocolate fix in a hurry, these brownies are the ultimate comfort treat. They come together with minimal effort but deliver maximum gooey satisfaction that’ll have everyone asking for your secret.

Ingredients

– 1 cup all-purpose flour (I like to spoon and level mine for accuracy)
– 1/2 cup unsweetened cocoa powder (the good stuff makes all the difference)
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted (I always have extra for greasing the pan)
– 1 cup granulated sugar
– 2 large eggs (room temp helps everything blend smoothly)
– 1 teaspoon vanilla extract
– 1 can (14 oz) sweetened condensed milk (this is the magic ingredient for that fudgy center)

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan with butter.
2. Whisk together the flour, cocoa powder, and salt in a medium bowl until no lumps remain.
3. In a separate large bowl, combine the melted butter and sugar, stirring for about 1 minute until well blended.
4. Add the eggs one at a time to the butter mixture, mixing thoroughly after each addition.
5. Stir in the vanilla extract until fully incorporated.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined—don’t overmix!
7. Spread two-thirds of the brownie batter evenly into the prepared pan using a spatula.
8. Pour the entire can of sweetened condensed milk over the batter layer, spreading it gently to cover.
9. Drop spoonfuls of the remaining brownie batter over the condensed milk layer.
10. Use a knife to gently swirl the layers together, creating a marbled effect.
11. Bake for 25-30 minutes until the edges are set but the center still looks slightly underdone.
12. Cool completely in the pan on a wire rack for at least 1 hour before cutting.

Every bite delivers that signature crackly top with an almost molten center thanks to the condensed milk layer. Try warming individual squares for 10 seconds and serving with vanilla ice cream—the contrast between warm brownie and cold cream is pure magic.

Minimalist White Chocolate Blondies

Haven’t we all had those days where you crave something sweet but don’t want to spend hours in the kitchen? These minimalist white chocolate blondies are your new best friend—they come together in one bowl with just a handful of ingredients, and the result is pure chewy, buttery bliss. Seriously, you’ll wonder why you ever bothered with complicated desserts.

Ingredients

– 1 cup all-purpose flour (I always spoon and level it to avoid dense blondies)
– 1/2 cup unsalted butter, melted (using salted butter works too if that’s what you have on hand)
– 3/4 cup light brown sugar, packed (dark brown sugar gives a deeper flavor if you prefer)
– 1 large egg at room temperature (pop it in warm water for 5 minutes if you forgot to take it out earlier)
– 1 tsp vanilla extract (real vanilla makes all the difference here)
– 1/2 tsp baking powder
– 1/4 tsp salt
– 3/4 cup white chocolate chips (I like the mini ones for better distribution)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large microwave-safe bowl, melt the unsalted butter in 30-second bursts until completely liquid.
3. Immediately add the packed light brown sugar to the warm butter and whisk vigorously for 1 full minute until smooth and slightly thickened.
4. Crack in the room temperature egg and add the vanilla extract, then whisk for another 30 seconds until fully incorporated.
5. Sift the all-purpose flour, baking powder, and salt directly into the wet ingredients.
6. Use a spatula to fold the dry ingredients into the wet mixture until just combined—don’t overmix or your blondies will be tough.
7. Gently fold in the white chocolate chips, reserving 2 tablespoons to sprinkle on top later.
8. Spread the thick batter evenly into your prepared pan using the spatula.
9. Sprinkle the reserved white chocolate chips across the surface for a pretty finish.
10. Bake at 350°F for 20-23 minutes until the edges are golden and the center appears set but still slightly soft.
11. Cool completely in the pan on a wire rack before lifting out and cutting into squares.

Perfectly chewy with crisp edges, these blondies have that irresistible butterscotch flavor from the brown sugar that pairs beautifully with the creamy white chocolate pockets. I love serving them slightly warm with a scoop of vanilla ice cream, or you can wrap individual squares for lunchbox treats—they stay soft for days if they last that long!

Coconut Oil Brownies with Few Ingredients

Did you ever have one of those days where you’re craving something chocolatey but don’t want to make a whole production out of it? These coconut oil brownies are your new best friend. They come together with just a handful of ingredients you probably already have in your pantry.

Ingredients

• 1 cup granulated sugar – I like using regular white sugar here for that classic brownie texture
• 2 large eggs – room temperature eggs incorporate much better with the coconut oil
• 1/2 cup coconut oil – melted but not hot, this is my favorite for that subtle tropical note
• 1/2 cup unsweetened cocoa powder – the good stuff makes all the difference
• 1/3 cup all-purpose flour – just enough to hold everything together
• 1/4 teaspoon salt – don’t skip this, it really makes the chocolate flavor pop

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides for easy removal later.
2. In a medium bowl, whisk together the 1 cup granulated sugar and 2 room temperature eggs for about 2 minutes until the mixture becomes pale and slightly thickened.
3. Slowly pour in the 1/2 cup melted coconut oil while continuing to whisk – this gradual addition helps prevent the eggs from cooking.
4. Switch to a spatula and gently fold in the 1/2 cup cocoa powder, 1/3 cup flour, and 1/4 teaspoon salt until just combined – be careful not to overmix here.
5. Spread the batter evenly into your prepared pan using the spatula, making sure to get into all the corners.
6. Bake at 350°F for 20-25 minutes – you’ll know they’re done when the edges look set but the center still appears slightly underbaked when you gently jiggle the pan.
7. Let the brownies cool completely in the pan on a wire rack for at least 1 hour before slicing – this patience pays off with cleaner cuts.

What makes these brownies special is that fudgy, crackly-top texture that gives way to intense chocolate flavor. Warm them up slightly and serve with a scoop of vanilla ice cream for the ultimate treat, or enjoy them straight from the pan when no one’s looking.

Moist Banana Brownies with Simple Ingredients

Ever have those bananas turning brown on your counter? Instead of banana bread, let’s make something fudgy and amazing. You’re going to love how simple these brownies come together with ingredients you probably already have.

Ingredients

• 3 very ripe medium bananas – the spottier, the sweeter!
• 1/2 cup melted butter – I like salted for that sweet-salty kick
• 1 cup granulated sugar – trust me, it needs the full cup
• 2 large eggs at room temperature – they blend in so much better
• 1 teaspoon vanilla extract – the real stuff makes all the difference
• 3/4 cup all-purpose flour – spoon and level it for accuracy
• 1/2 cup unsweetened cocoa powder – I use Dutch process for extra richness
• 1/2 teaspoon baking powder – just enough lift without making them cakey
• 1/4 teaspoon salt – balances all that sweetness perfectly
• 1/2 cup chocolate chips – because more chocolate is always better

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, letting the edges hang over for easy removal.
2. In a large bowl, mash the bananas with a fork until mostly smooth with just a few small chunks for texture.
3. Pour in the melted butter and whisk vigorously until completely combined and creamy looking.
4. Add the sugar and mix for about 30 seconds until the mixture looks glossy and the sugar begins to dissolve.
5. Crack in both eggs and add the vanilla extract, then whisk for a full minute until the batter becomes slightly frothy around the edges.
6. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until no streaks remain.
7. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined – don’t overmix!
8. Stir in the chocolate chips, reserving a small handful to sprinkle on top before baking.
9. Pour the batter into your prepared pan and spread it evenly into all corners with your spatula.
10. Sprinkle the reserved chocolate chips across the top, then bake for 25-30 minutes until the edges pull away from the pan and a toothpick inserted comes out with moist crumbs (not wet batter).
11. Let the brownies cool completely in the pan on a wire rack for at least 2 hours before cutting – this is crucial for clean slices!

But here’s the magic – these brownies stay incredibly moist for days thanks to those bananas. The chocolate flavor is deep and rich, while the banana adds natural sweetness without being overpowering. Try warming a square and topping it with vanilla ice cream for the ultimate dessert experience.

Cheesy Cream Cheese Brownie Bites

Kicking off baking season with these little gems is always a good idea. You get rich, fudgy brownie bites swirled with creamy cheesecake filling that melt in your mouth. They’re perfect for parties, potlucks, or just treating yourself after a long day.

Ingredients

• 1 cup all-purpose flour (I always spoon and level mine for accuracy)
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted (I use the microwave in 30-second bursts)
• 2 large eggs at room temperature (they incorporate better when not cold)
• 1/3 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 8 oz cream cheese, softened (leave it out for 30 minutes beforehand)
• 1/4 cup powdered sugar
• Cooking spray for the mini muffin pan

Instructions

1. Preheat your oven to 350°F and generously spray a 24-cup mini muffin pan with cooking spray.
2. In a medium bowl, whisk together the melted butter, granulated sugar, and vanilla extract until fully combined.
3. Add both eggs one at a time, whisking thoroughly after each addition until the mixture is smooth.
4. Sift in the flour, cocoa powder, and salt directly into the wet ingredients to prevent lumps.
5. Switch to a spatula and fold the dry ingredients into the wet until just combined—don’t overmix.
6. In a separate bowl, beat the softened cream cheese with an electric mixer on medium speed for 1 minute until creamy.
7. Add the powdered sugar to the cream cheese and beat for another 1-2 minutes until smooth and no lumps remain.
8. Scoop 1 tablespoon of brownie batter into each prepared mini muffin cup, filling them about halfway.
9. Top each brownie-filled cup with 1 teaspoon of the cream cheese mixture.
10. Use a toothpick to gently swirl the cream cheese into the brownie batter—just 2-3 passes creates that marbled effect.
11. Bake for 12-15 minutes until the edges look set but the centers still appear slightly soft.
12. Let the brownie bites cool in the pan for 10 minutes before transferring to a wire rack.

That slightly soft center gives you the most incredible fudgy texture against the tangy cream cheese swirl. I love serving these warm with a dusting of cocoa powder or alongside coffee for the ultimate afternoon pick-me-up. They disappear fast, so maybe make a double batch!

Instant Pot Simple Brownies

Oh my goodness, you won’t believe how easy these Instant Pot brownies are! Seriously, if you can stir ingredients together, you can make these fudgy delights. They’re perfect for when that chocolate craving hits hard and you need something delicious fast.

Ingredients

– 1 cup all-purpose flour (I like to spoon and level mine for accuracy)
– 1 cup granulated sugar (this gives that classic brownie sweetness)
– 1/2 cup unsweetened cocoa powder (I always use the good stuff—it makes a difference!)
– 1/2 cup melted butter (salted is my preference for that sweet-salty balance)
– 2 large eggs at room temperature (they incorporate so much better this way)
– 1/4 cup water (just plain tap water works perfectly)
– 1 tsp vanilla extract (don’t skip this—it adds that warm background flavor)
– 1/2 tsp baking powder (this gives them just the right lift)
– 1/4 tsp salt (it really makes the chocolate flavor pop)

Instructions

1. Grab a 7-inch round cake pan that fits in your Instant Pot and grease it thoroughly with butter or cooking spray.
2. In a large mixing bowl, whisk together the 1 cup flour, 1 cup sugar, 1/2 cup cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
3. Make a well in the center of your dry ingredients and pour in the 1/2 cup melted butter, 2 eggs, 1/4 cup water, and 1 tsp vanilla extract.
4. Stir everything together with a spatula until you have a thick, smooth batter—don’t overmix, just combine until no dry spots remain.
5. Pour the batter into your prepared pan and smooth the top with your spatula.
6. Place 1 cup of water in the bottom of your Instant Pot insert, then lower in the trivet that came with your pot.
7. Carefully set your brownie pan on top of the trivet.
8. Secure the lid, set the valve to sealing, and pressure cook on high for 35 minutes—the timer starts once pressure builds.
9. When the cooking time is up, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
10. Use oven mitts to remove the hot pan—a toothpick inserted in the center should come out with a few moist crumbs attached.
11. Let the brownies cool in the pan for at least 15 minutes before slicing. But honestly, these brownies are incredibly fudgy and rich—the kind that practically melt in your mouth. Try serving them warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

Quick And Easy Brownie Mug Cake

Craving something chocolatey but don’t want to bake a whole batch? This single-serving brownie mug cake is your new best friend—it’s ready in minutes and satisfies those sudden dessert urges perfectly.

Ingredients

– ¼ cup all-purpose flour (I like to spoon and level it for accuracy)
– ¼ cup granulated sugar (for that classic sweet base)
– 2 tablespoons unsweetened cocoa powder (the darker, the richer!)
– 2 tablespoons vegetable oil (neutral oil keeps it moist)
– 3 tablespoons milk (whole milk makes it extra tender)
– ¼ teaspoon vanilla extract (pure vanilla adds warmth)
– 1 tablespoon chocolate chips (I always toss in a few extra for melty pockets)

Instructions

1. Grab a standard 12-ounce microwave-safe mug and add the ¼ cup all-purpose flour.
2. Pour in the ¼ cup granulated sugar and 2 tablespoons unsweetened cocoa powder.
3. Use a fork or small whisk to stir the dry ingredients together until no streaks remain.
4. Add the 2 tablespoons vegetable oil, 3 tablespoons milk, and ¼ teaspoon vanilla extract to the mug.
5. Mix vigorously with the fork for about 30 seconds, scraping the bottom and sides, until the batter is smooth and lump-free.
6. Sprinkle the 1 tablespoon chocolate chips evenly over the top of the batter.
7. Microwave the mug on high power for 60 to 90 seconds—start checking at 60 seconds; it’s done when the top looks set but still slightly glossy.
8. Carefully remove the mug (it’ll be hot!) and let it cool for 2 minutes before digging in.

Gooey, fudgy, and dangerously easy, this mug cake hits all the right notes. Top it with a scoop of vanilla ice cream for a warm-cold contrast, or enjoy it straight from the mug while it’s still steaming—it’s your instant chocolate fix!

Flourless Chocolate Hazelnut Brownies

Sometimes you just need that intense chocolate fix without the fuss of flour. These flourless brownies are my go-to when I want something rich, fudgy, and packed with hazelnut flavor. You’re going to love how easy they come together.

Ingredients

• 1 cup chocolate hazelnut spread (I always use the kind with visible hazelnut pieces for extra crunch)
• 2 large eggs at room temperature (they blend much smoother when not cold)
• 1/2 cup unsalted butter, melted (I prefer the rich flavor over salted)
• 1/2 cup granulated sugar (this gives the perfect sweetness balance)
• 1/4 cup unsweetened cocoa powder (go for the dark kind for maximum chocolate intensity)
• 1 tsp vanilla extract (the real stuff makes all the difference)
• 1/2 cup chopped hazelnuts (toasted first if you have time – so worth it)
• 1/4 tsp salt (just a pinch to make the chocolate pop)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides for easy removal.
2. Combine the melted butter and chocolate hazelnut spread in a large mixing bowl, stirring until completely smooth and well incorporated.
3. Add the granulated sugar to the chocolate mixture and whisk vigorously for about 1 minute until the sugar begins to dissolve.
4. Crack both eggs into the bowl and add the vanilla extract, then whisk for another full minute until the mixture becomes slightly thicker and shiny.
5. Sift the cocoa powder and salt directly into the wet ingredients – this prevents lumps and ensures even distribution throughout the batter.
6. Switch to a spatula and gently fold in the chopped hazelnuts, being careful not to overmix once the dry ingredients are incorporated.
7. Pour the thick batter into your prepared pan and use the spatula to spread it evenly into all corners.
8. Bake for 20-25 minutes at 350°F – you’ll know they’re done when the edges look set but the center still appears slightly soft when you gently jiggle the pan.
9. Transfer the pan to a wire rack and let the brownies cool completely in the pan, about 1-2 hours, before slicing – this is crucial for clean cuts and perfect texture.

Nothing beats that crackly top giving way to the dense, fudgy interior studded with toasted hazelnuts. These brownies taste even more incredible the next day when the flavors have fully melded together. Try serving them slightly warm with a scoop of vanilla ice cream for the ultimate dessert experience.

Peppermint Flavored Simple Brownies

Perfect for when you need a quick chocolate fix with a festive twist, these peppermint brownies come together in no time. You’ll love how the cool mint balances the rich chocolate flavor. They’re seriously the easiest holiday treat you’ll make this season.

Ingredients

– 1 cup all-purpose flour (I always spoon and level mine for accuracy)
– 1 cup granulated sugar (regular white sugar works perfectly here)
– 1/2 cup unsalted butter, melted (I use the microwave in 30-second bursts)
– 2 large eggs at room temperature (they incorporate better when not cold)
– 1/2 cup cocoa powder (Dutch-processed gives the deepest flavor)
– 1 tsp peppermint extract (don’t use mint extract—it’s too toothpaste-y)
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup semi-sweet chocolate chips (I like the mini ones for even distribution)

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. Whisk together the melted butter and sugar in a large bowl until smooth.
3. Add both eggs and the peppermint extract, whisking vigorously for about 1 minute until the mixture lightens in color.
4. Sift the flour, cocoa powder, baking powder, and salt directly into the wet ingredients. Tip: Sifting prevents lumps in your brownie batter.
5. Use a spatula to fold the dry ingredients into the wet until just combined—don’t overmix.
6. Stir in the chocolate chips until evenly distributed throughout the batter.
7. Spread the batter evenly in your prepared pan, making sure it reaches all corners.
8. Bake at 350°F for 22-25 minutes. Tip: Check at 22 minutes—a toothpick should come out with moist crumbs, not clean.
9. Let the brownies cool completely in the pan on a wire rack before cutting. Tip: Chilling them for 30 minutes makes cleaner slices.

Unbelievably fudgy with that perfect crackly top, these brownies deliver a cool mint kick in every bite. Try serving them slightly warmed with a scoop of vanilla ice cream for the ultimate dessert experience. They also make fantastic holiday gifts when cut into squares and wrapped in festive boxes.

Salted Caramel Drizzle Brownies

Very few desserts hit that perfect sweet-salty balance like these brownies. You get that rich, fudgy chocolate base with that gorgeous salted caramel swirl on top. Honestly, they’re dangerously easy to eat straight from the pan.

Ingredients

– 1 cup (2 sticks) unsalted butter, melted (I find it blends smoother than softened)
– 2 cups granulated sugar
– 4 large eggs, at room temperature for better incorporation
– 1 tsp vanilla extract, the real stuff makes a difference
– 1 cup all-purpose flour
– ¾ cup unsweetened cocoa powder, Dutch-processed for deeper flavor
– ½ tsp salt
– 1 cup semi-sweet chocolate chips, my secret for extra pockets of melty chocolate
– ½ cup prepared salted caramel sauce, plus 2 tbsp extra for drizzling
– Flaky sea salt for sprinkling, Maldon is my favorite

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, whisk together the melted butter and granulated sugar until fully combined.
3. Add the room temperature eggs one at a time, whisking thoroughly after each addition.
4. Stir in the vanilla extract until just incorporated.
5. Sift the all-purpose flour, cocoa powder, and salt directly into the wet ingredients.
6. Gently fold the dry ingredients into the wet mixture until no flour streaks remain.
7. Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
8. Pour the brownie batter into your prepared baking pan and spread it into an even layer.
9. Drizzle the ½ cup of salted caramel sauce over the top of the brownie batter in a zigzag pattern.
10. Use a knife or toothpick to gently swirl the caramel into the batter, creating a marbled effect.
11. Bake at 350°F for 30-35 minutes, until the edges are set but the center still looks slightly underdone.
12. Remove the pan from the oven and immediately drizzle with the remaining 2 tablespoons of caramel sauce.
13. Sprinkle flaky sea salt generously over the warm brownies.
14. Let the brownies cool completely in the pan on a wire rack, about 2 hours, before slicing.

Seriously, these brownies are the ultimate fudgy-textured treat with that perfect crackly top. The salted caramel creates these beautiful sweet-salty pockets throughout every bite. They’re fantastic served slightly warm with a scoop of vanilla ice cream, or just grab a square and enjoy that gooey caramel goodness.

Gluten-Free Almond Flour Brownies

Mmm, who says gluten-free desserts have to be boring? You’re about to make the fudgiest, most decadent almond flour brownies that will have everyone begging for the recipe. Seriously, these are so good no one will even guess they’re gluten-free.

Ingredients

– 1 cup almond flour (I always use blanched for that smooth texture)
– ¾ cup granulated sugar (coconut sugar works great too if you prefer)
– ½ cup unsweetened cocoa powder (go for the good stuff – it makes all the difference)
– ½ cup melted coconut oil (measure after melting)
– 2 large eggs at room temperature (they blend so much better when not cold)
– 1 tsp vanilla extract (the real stuff, not imitation)
– ½ tsp baking powder
– ¼ tsp salt
– ½ cup chocolate chips (I like semi-sweet, but dark chocolate is amazing too)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides for easy removal.
2. In a large bowl, whisk together the almond flour, sugar, cocoa powder, baking powder, and salt until no lumps remain.
3. Add the melted coconut oil, room temperature eggs, and vanilla extract to the dry ingredients.
4. Mix everything together with a spatula until just combined – be careful not to overmix the batter.
5. Fold in the chocolate chips gently, saving a small handful to sprinkle on top.
6. Pour the batter into your prepared pan and spread it evenly into all corners.
7. Sprinkle the reserved chocolate chips across the top of the batter.
8. Bake for 20-25 minutes until the edges look set but the center still appears slightly soft.
9. Let the brownies cool completely in the pan on a wire rack before slicing – this is crucial for clean cuts.
10. Use the parchment paper overhang to lift the entire brownie block out of the pan.
11. Cut into 16 squares using a sharp knife, wiping it clean between cuts for neat edges.

Let’s be real – these brownies are pure chocolate heaven with that perfect crackly top and fudgy center. They’re amazing warm with a scoop of vanilla ice cream, or honestly, just grab one straight from the pan when no one’s looking.

Vegan Minimalist Brownies with Avocado

These vegan minimalist brownies with avocado are your new go-to when that chocolate craving hits but you want something a little healthier. They’re surprisingly fudgy and rich, with the avocado adding creaminess without any weird taste. You won’t believe how simple they are to whip up with just a few pantry staples.

Ingredients

• 1 large ripe avocado, mashed (about ¾ cup) – make sure it’s really soft for the creamiest texture
• ¾ cup maple syrup – I love the deep flavor this adds compared to other sweeteners
• ½ cup cocoa powder – go for the good stuff, it makes all the difference
• ½ cup all-purpose flour – I sometimes swap in oat flour for gluten-free friends
• 1 tsp vanilla extract – the real deal, not imitation
• ½ tsp baking soda – this gives them that perfect lift
• ¼ tsp salt – just a pinch to balance the sweetness
• ½ cup chocolate chips – I’m team dark chocolate, but use what you love

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Scoop the avocado flesh into a medium bowl and mash thoroughly with a fork until completely smooth.
3. Add maple syrup and vanilla extract to the mashed avocado, then whisk vigorously for about 2 minutes until fully combined and slightly creamy.
4. Sift cocoa powder, flour, baking soda, and salt directly into the wet ingredients to prevent lumps.
5. Gently fold the dry ingredients into the wet mixture using a spatula until just combined – don’t overmix.
6. Fold in chocolate chips, reserving a small handful for sprinkling on top later.
7. Spread the batter evenly into your prepared pan using the spatula to smooth the surface.
8. Sprinkle the reserved chocolate chips across the top of the batter for that bakery-style look.
9. Bake for 25-28 minutes until the edges are set but the center still appears slightly soft when you gently press it.
10. Let the brownies cool completely in the pan on a wire rack for at least 1 hour before slicing.

Outrageously fudgy with crackly tops, these brownies have that perfect chewy texture you crave. The avocado keeps them incredibly moist without any eggy taste, while the dark chocolate chips create little pockets of melty goodness. Try warming a square and topping it with coconut whipped cream for an extra special treat that’ll make you forget they’re vegan.

Conclusion

Masterful brownie baking just got simpler! These 19 recipes prove you can create incredible treats with minimal ingredients. Which will you try first? Share your favorite in the comments below and don’t forget to pin this collection to your dessert board for easy access to chocolatey inspiration!