Best Brownies – no fuss

One of the reasons why I like this recipe is all stirring happens in a non-stick pan. It makes all utensils so easy to wash!

The brownie base is simple and you can always add whatever you like into the batch

 Best Brownies

Best Brownies

adapted from

  • 1/2 cup butter
  • 3/4 cup sugar (I’ve tried white and brown, both works for me)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 all purpose flour
  • 1/4 salt
  • 1/4 baking powder
  • Optional: Chocolate chips/Nuts (almond, pecan, hazelnuts, macadamia)/ Marshmallow/ Dried Fruits/ Cream Crackers

(actually anything dry and you think will work well in your brownies)


  1. Preheat the oven at 175 degrees C, grease an 8 inch square pan
  2. Melt the butter in a large saucepan, remove from heat once melted.
  3. Stir in sugar, vanilla and eggs
  4. Sift the cocoa powder, flour, baking soda and salt into the mixture and stir well
  5. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. DO NOT OVER-BAKE  (In order not to overcook it, I cover the pan with aluminum foil for the first 25 minutes, then remove the foil and bake for another 3-5 minutes)

It’s really important to make sure not to over bake the brownies, otherwise you will come up with a hard and dry crust with flaky middle. Although it will still be tasty, you’ll miss the chocolaty gooey goodness.