12 Easy Brownie Recipes

You're about to embark on a chocolate-filled journey that'll transform your baking game forever. These 12 foolproof brownie recipes range from classic fudgy indulgences to creative twists like Nutella swirl and espresso-infused variations. You'll find detailed instructions for achieving the perfect texture, whether you prefer them dense and rich or light and cakey. As you explore these recipes, you'll discover why each variation deserves a special place in your recipe collection – and which one might become your new signature dessert.

Classic Fudgy Brownies

Making these brownies requires minimal effort but delivers maximum results. The key to achieving the perfect fudgy consistency lies in not overmixing the batter and carefully monitoring the baking time to ensure the center remains slightly gooey while the edges become perfectly set.

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 8 ounces semi-sweet chocolate, chopped
• 1/2 cup chocolate chips (optional)

Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a double boiler or microwave, melt the butter and chopped chocolate together, stirring until smooth. Once melted, whisk in the sugar and allow the mixture to cool slightly. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, sift together the cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. If using, fold in the chocolate chips. Pour the batter into the prepared pan, spreading it evenly, and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

For the best results, allow the brownies to cool completely before cutting – this typically takes about 2 hours at room temperature. Using a sharp knife dipped in hot water and wiped clean between cuts will give you the cleanest slices. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Chewy Dark Chocolate Brownies

Chewy Dark Chocolate Brownies are the perfect balance of rich, fudgy texture and intense chocolate flavor. These brownies feature a crackly top and a dense, moist interior that satisfies even the most demanding chocolate cravings.

Made with high-quality dark chocolate and cocoa powder, these brownies develop deep, complex flavors during baking. The careful ratio of ingredients ensures the final product remains chewy for days, though they rarely last that long.

Ingredients:

• 8 oz dark chocolate (70% cocoa)
• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon espresso powder (optional)

Preheat the oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper. In a double boiler or microwave, melt the dark chocolate and butter together until smooth. Let the mixture cool slightly, then whisk in the sugar. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, sift together the flour, cocoa powder, salt, and espresso powder if using. Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

For the best texture, allow the brownies to cool completely before cutting. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. To maintain the perfect chewy texture, avoid overbaking – it's better to slightly underbake these brownies as they'll continue to set while cooling.

Nutella Swirl Brownies

Nutella Swirl Brownies combine the rich, fudgy texture of classic brownies with the irresistible hazelnut-chocolate flavor of Nutella. This decadent dessert creates a beautiful marbled effect when the Nutella is swirled through the brownie batter, making it as visually appealing as it's delicious.

These brownies strike the perfect balance between a cake-like and fudgy texture, while the Nutella adds an extra layer of richness and complexity to the chocolate flavor profile. The recipe is straightforward enough for beginners but yields impressive results that will satisfy even the most discerning dessert lovers.

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup Nutella
• 1/4 teaspoon baking powder

Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. Melt the butter in a microwave-safe bowl, then mix in the sugar until well combined. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Pour the brownie batter into the prepared pan, spreading it evenly. Heat the Nutella in the microwave for 20-30 seconds until slightly warm and more fluid. Drop spoonfuls of Nutella over the brownie batter, then use a knife or skewer to create swirl patterns throughout the mixture. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

For best results, allow the brownies to cool completely before cutting, as this helps achieve clean, sharp edges. The brownies can be stored in an airtight container at room temperature for up to 5 days, though they're unlikely to last that long. For a fudgier texture, store them in the refrigerator, and warm slightly before serving if desired.

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies combine two of the most beloved flavors in dessert history – rich chocolate and creamy peanut butter. This decadent treat transforms the classic brownie into an extraordinary dessert experience by incorporating chunks of peanut butter cups and a smooth peanut butter swirl throughout the batter.

These brownies strike the perfect balance between fudgy and cakey textures, while the peanut butter adds a nutty dimension that complements the chocolate perfectly. The recipe is straightforward enough for beginners but yields results that look and taste professionally made.

Ingredients:

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 12 peanut butter cups, chopped
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar

Preheat the oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper. Melt the butter in a large microwave-safe bowl, then whisk in the sugar until well combined. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

In a separate bowl, sift together cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Pour two-thirds of the batter into the prepared pan. Sprinkle half of the chopped peanut butter cups over the batter. Mix the peanut butter with powdered sugar until smooth, then drop spoonfuls over the batter. Add the remaining brownie batter on top, then sprinkle with the remaining peanut butter cups. Using a knife, swirl the peanut butter mixture through the batter to create a marbled effect. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

For best results, allow the brownies to cool completely before cutting them into squares. This can take up to 2 hours at room temperature, but you can speed up the process by refrigerating them for about 30 minutes. Store the brownies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months. When using peanut butter cups, freezing them for 15 minutes before chopping will make them easier to cut and prevent them from becoming too messy.

Mint Chocolate Chip Brownies

The key to achieving the perfect mint chocolate chip brownie lies in the balance between the mint flavor and chocolate. Too much mint extract can overwhelm the chocolate, while too little might leave you wanting more. This recipe strikes the perfect balance, creating a harmonious blend that will satisfy both mint and chocolate lovers alike.

Ingredients:

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 4 large eggs
• 1 cup butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup mint chocolate chips
• 1/4 teaspoon baking powder

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a large bowl, whisk together the flour, cocoa powder, salt, and baking powder.

In a separate bowl, combine the melted butter, sugar, eggs, vanilla extract, and peppermint extract until smooth. Gradually fold the wet ingredients into the dry ingredients until well combined, being careful not to overmix. Fold in both types of chocolate chips, reserving a small handful for topping. Pour the batter into the prepared pan, smooth the top with a spatula, and sprinkle the remaining chips over the surface.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely before cutting into squares.

For best results, store these brownies in an airtight container at room temperature for up to 5 days. To enhance the mint flavor, add a drop of green food coloring to the batter if desired. When measuring the peppermint extract, be precise as even a small amount extra can make the brownies taste too strong. For a more intense chocolate flavor, use dark cocoa powder instead of regular unsweetened cocoa powder.

Triple Chocolate Brownies

Triple chocolate brownies are the ultimate indulgence for any chocolate lover, combining three different types of chocolate to create a rich, fudgy, and utterly decadent dessert. This recipe takes the classic brownie to new heights by incorporating dark chocolate, milk chocolate, and white chocolate, each adding its own distinct flavor and texture to the final product.

These brownies strike the perfect balance between cake-like and fudgy textures, with a crackly top and a moist, dense center. The combination of melted chocolate in the batter and chocolate chips throughout ensures that every bite delivers an intense chocolate experience, while the different types of chocolate create layers of flavor that will satisfy even the most discerning chocolate connoisseur.

Ingredients:

• 8 oz dark chocolate, chopped
• 1 cup unsalted butter
• 4 large eggs
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup milk chocolate chips
• 1/2 cup white chocolate chips
• 1/4 cup cocoa powder

Preheat the oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper. In a double boiler or microwave, carefully melt the dark chocolate and butter together, stirring until smooth. Let the mixture cool slightly. In a large bowl, whisk together eggs, sugar, and vanilla until light and fluffy. Gradually fold in the melted chocolate mixture. In a separate bowl, sift together flour, cocoa powder, and salt, then fold into the wet ingredients until just combined. Gently stir in the milk chocolate and white chocolate chips.

Pour the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as this will result in dry brownies. Allow to cool completely in the pan before cutting into squares.

For best results, store these brownies in an airtight container at room temperature for up to 5 days. The brownies can also be frozen for up to 3 months. For the cleanest cuts, refrigerate the brownies for an hour before slicing with a sharp knife that has been run under hot water and dried between cuts. This will help prevent the chocolate chips from dragging through the brownies and creating messy edges.

Salted Caramel Brownies

Salted caramel brownies combine the rich, fudgy texture of classic brownies with the indulgent sweetness of caramel and a hint of sea salt. This delectable dessert creates the perfect balance between sweet and salty flavors, making it an irresistible treat for any occasion.

This recipe creates brownies with a perfectly crisp top and gooey center, while ribbons of salted caramel add depth and complexity to every bite. The addition of sea salt not only enhances the caramel flavor but also brings out the intensity of the chocolate, creating a sophisticated twist on traditional brownies.

Ingredients:

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup store-bought caramel sauce
• 1 tablespoon flaky sea salt

Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. Melt the butter in a microwave-safe bowl, then whisk in sugar until well combined. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

In a separate bowl, sift together cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, then stir in chocolate chips.

Pour half the brownie batter into the prepared pan. Drizzle half the caramel sauce over the batter and swirl with a knife. Add the remaining batter and repeat the caramel drizzle and swirl. Sprinkle sea salt over the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

For best results, allow the brownies to cool completely before cutting, as this helps the caramel set properly. The brownies can be stored in an airtight container at room temperature for up to 5 days, though they're unlikely to last that long. If the caramel sauce is too firm to drizzle, warm it slightly in the microwave. Avoid overbaking, as these brownies are best when slightly underbaked for that perfect fudgy texture.

Cream Cheese Marbled Brownies

Cream cheese marbled brownies combine the rich, fudgy texture of classic brownies with smooth, tangy swirls of cream cheese. This beloved variation adds an elegant touch to the traditional chocolate brownie, creating a stunning marbled effect that's as visually appealing as it's delicious.

While these brownies may look complicated, they're surprisingly simple to make. The key is creating two distinct batters – a chocolate brownie base and a cream cheese mixture – then combining them with a marbling technique that creates beautiful swirls throughout the finished product.

Ingredients:

• 1/2 cup unsalted butter
• 4 oz semi-sweet chocolate
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/4 teaspoon vanilla extract

Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper. For the brownie batter, melt butter and chocolate together in a double boiler or microwave, then stir in sugar until well combined. Add eggs one at a time, followed by vanilla extract, then fold in flour and salt until just mixed.

In a separate bowl, beat cream cheese until smooth, then mix in sugar, egg, and vanilla to create the cream cheese mixture. Pour about 2/3 of the brownie batter into the prepared pan, spreading it evenly. Drop spoonfuls of the cream cheese mixture on top, followed by the remaining brownie batter. Use a knife or skewer to create swirls by gently dragging it through the batters in a figure-eight pattern. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

For best results, allow the brownies to cool completely in the pan before cutting. The cream cheese mixture tends to be softer than the brownie batter, so refrigerating for at least 2 hours before cutting will result in cleaner slices. Store these brownies in an airtight container in the refrigerator for up to 5 days, and bring to room temperature before serving for the best texture and flavor.

Oreo Cookie Brownies

Oreo Cookie Brownies combine the rich, fudgy texture of classic brownies with the beloved taste of America's favorite sandwich cookie. The marriage of these two desserts creates an irresistible treat that satisfies both brownie and cookie lovers alike.

This recipe transforms ordinary brownies into a decadent dessert by incorporating crushed Oreos into the batter and arranging whole cookies throughout the mixture. The result is a multi-textured brownie experience with chunks of cookies in every bite, while the iconic cream filling adds an extra layer of sweetness.

Ingredients:

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 24 Oreo cookies (12 crushed, 12 whole)
• 1/2 teaspoon baking powder

Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. Melt butter in a microwave-safe bowl, then mix with sugar until well combined. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined. Gently stir in the crushed Oreos.

Pour half the batter into the prepared pan and arrange 6 whole Oreos evenly across the surface. Add the remaining batter and top with the remaining whole Oreos, pressing them slightly into the batter. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

For best results, allow the brownies to cool completely before cutting, typically 2-3 hours at room temperature. Store in an airtight container for up to 5 days. To achieve clean cuts, use a sharp knife dipped in hot water and wiped clean between each slice. The brownies can also be frozen for up to 3 months when properly wrapped.

Espresso Chocolate Brownies

Espresso Chocolate Brownies combine the rich intensity of dark chocolate with the bold flavor of espresso, creating an indulgent treat that satisfies both chocolate and coffee lovers. These brownies feature a perfectly fudgy center with a slightly crispy top, making them an ideal dessert for special occasions or an elevated coffee break companion.

The addition of espresso powder not only adds a sophisticated coffee flavor but also enhances the chocolate's depth, resulting in a more complex and satisfying taste profile. The brownies maintain their moisture for several days when properly stored, and the espresso kick provides a subtle energy boost that makes them perfect for afternoon gatherings.

Ingredients:

• 2 cups dark chocolate chips
• 1 cup unsalted butter
• 4 large eggs
• 2 cups granulated sugar
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 2 tablespoons instant espresso powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a double boiler or microwave-safe bowl, melt the chocolate and butter together until smooth, stirring frequently to prevent burning. Let the mixture cool slightly. In a large bowl, whisk together the eggs and sugar until light and fluffy, then gradually fold in the chocolate mixture. Sift together the flour, cocoa powder, espresso powder, and salt, then gently fold into the wet ingredients until just combined.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan before cutting into squares.

For best results, store these brownies in an airtight container at room temperature for up to 5 days. The espresso flavor actually intensifies slightly after the first day, so consider making them a day ahead if serving for a special occasion. If the espresso powder is unavailable, substitute with very finely ground coffee, though you may need to increase the amount slightly to achieve the same intensity of flavor.

Rocky Road Brownies

Rocky Road Brownies transform the classic chocolate brownie into an indulgent treat loaded with marshmallows, nuts, and additional chocolate. This decadent dessert combines the fudgy texture of traditional brownies with the rocky, chunky elements that give this variation its memorable name.

The beauty of Rocky Road Brownies lies in their versatility and the way the marshmallows create pockets of gooey sweetness throughout the brownie base. When baked, the marshmallows slightly melt and caramelize, while the nuts add a satisfying crunch that contrasts perfectly with the soft, rich chocolate base.

Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. Melt the butter in a large microwave-safe bowl, then whisk in sugar until well combined. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. In a separate bowl, combine cocoa powder, flour, and salt, then gradually fold into the wet ingredients until just combined.

Pour the batter into the prepared pan and bake for 25 minutes. Remove from oven and sprinkle marshmallows, nuts, and chocolate chips evenly over the top. Return to oven for an additional 5-7 minutes, or until marshmallows are lightly golden and puffy. Allow to cool completely before cutting into squares.

For best results, refrigerate the brownies for at least an hour before cutting to achieve clean slices. If marshmallows begin to brown too quickly, tent the pan with aluminum foil. Store brownies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups mini marshmallows
• 1 cup chopped walnuts or almonds
• 1 cup semi-sweet chocolate chips
• 1/4 cup chocolate chunks for topping

Butterscotch Blondie Brownies

Butterscotch Blondie Brownies are a delightful twist on traditional chocolate brownies, offering a rich, buttery flavor profile that showcases the warm, caramel notes of butterscotch. These golden-hued treats maintain the beloved chewy texture of classic brownies while introducing a unique taste that appeals to those who prefer alternatives to chocolate-based desserts.

These blondies get their distinctive flavor from a combination of brown sugar and butterscotch chips, creating a complex sweetness that's perfectly balanced. The addition of vanilla extract enhances the overall depth of flavor, while the proper ratio of flour to butter ensures the characteristic dense, fudgy texture that makes brownies so irresistible.

• 2¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, melted
• 2 cups light brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1½ cups butterscotch chips
• 1 cup chopped pecans (optional)

Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, combine the melted butter and brown sugar until smooth, then beat in the eggs and vanilla extract until well incorporated. Gradually stir the dry ingredients into the wet mixture until just combined, then fold in the butterscotch chips and nuts if using.

Pour the batter into the prepared pan, spreading it evenly to the corners. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the blondies to cool completely in the pan before lifting out and cutting into squares.

For best results, avoid overbaking these blondies as they'll continue to set as they cool. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. For extra richness, try browning the butter before adding it to the mixture, and always use room temperature eggs for better incorporation into the batter.