Easy Brownie Recipe
I call this easy brownie recipe my "emergency brownies" because they are a simple no-fail recipe you can whip up with stuff in the pantry when a baking emergency arises!
A million flavour options possible from this one base recipe. Don't like chocolate? Don't eat gluten? Don't worry this recipe is still for you as it's so fabulously flexible and forgiving!
Why this recipe works
This easy brownie recipe is wonderful in so many ways!
- It's a one-pot/one bowl brownie recipe, which means hardly any dishes!
- It's made from basic pantry ingredients, and if you are missing an ingredient no bother, you can substitute so many things!
- It's quick, within around 10 minutes you can have it baking in the oven,
- Need a pick me up?
- Need a birthday treat for your husband?
- Need a gift for a friend?
- Need to make something for a bake sale?
Emergency Brownies: The answer to so many first world problems!
The ingredients you will need
The great thing about this easy brownie recipe is that the ingredients are just pantry basics, and you can make so many substitutions but the recipe still works!
Recipe variations and substitutions
Alternatives
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This recipe is so flexible. Here are some ideas to change it up!
- Gluten-free: as this recipe has a relatively low amount of flour you can pretty much swap standard flour for any flour. Rice flour, GF Baking Flour all work brilliantly. Spelt flour also works. Please note spelt is not gluten-free. You can even swap the flour out for extra ground almonds, it just makes a heavier brownie.
- Nut-free: Swap out the almonds for desiccated coconut. Even if it is not for allergy reasons, the coconut version is equally as delicious
- Raspberries are optional: You can leave them out completely or swap to another berry
- Go Citrus: Ditch the cocoa and add 2 tablespoon lemon juice and 2 teaspoon lemon zest at step 5. (If you are going for a lemon inspired brownie you can stick with the almonds or try coconut as an alternative)
- Go Jaffa: Add 2 tablespoon Orange Juice and 2 teaspoon orange zest at step 5
- Go Nuts: Add extra whole nuts, almonds, walnuts, cashews, macadamia, whatever your heart desires. (add around ½ a Cup)
- Add MORE Chocolate: I sometimes stud the top with chocolate chunks. My Husband likes blueberries with white chocolate.
Recipe FAQs and tips
Overcooked brownie can become tough and dry. Look for these signs your brownie is done. The surface will be just firm, ie the brownie won't wobble when you shake it. A toothpick will come out clean when inserted into the center. The surface will have a few cracks and the edges will pull away from the pan
Cut into squares and store in an airtight container for 1-3 days. You can also freeze this recipe. I find it's best to allow the full tray to cool, then wrap in plastic wrap as one piece. Freeze for up to 3 months. Defrost at room temp and slice when needed
- Try some of the substitutions and flavour alternatives I suggest, this recipe is so flexible you will never get sick of it!
Related recipes
I am the first to say this is by no means a healthy recipe. It's healthy for the soul and should be enjoyed when you have it, but if you are after a healthier alternative my chickpea blondies are brilliant! If you are a brownie lover then the other very popular recipe on my site you should check out is my vegan mug brownie - ready in just 3 minutes!
Many people may have ended up on this easy recipe because they are making something for Mother's day. I have loads of easy baking and Mothers Day Brunch Recipes for you to try.
Easy Brownie Recipe
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Ingredients
- 125 g butter
- ¼ Cup cocoa
- 1 Cup sugar
- 2 Eggs
- ½ Cup ground almonds
- 1 teaspoon vanilla
- ½ Cup flour
- ½ teaspoon baking powder
- 1 Cup raspberries optional
Instructions
- Melt butter in a saucepan
- Add cocoa and 'cook' for 1-2 minutes while stirring. The cooking brings out the chocolately goodness in the flavour.
- Remove from heat, stir in sugar
- Beat in eggs one at a time. Beat well between each addition, the mixture should become nice and glossy
- Add almonds and vanilla, mix/beat well
- Add flour and baking powder (I don't even bother to sift them, I just sprinkle the baking powder over the flour), mix well
- Pour into a baking paper-lined loaf tin
- Add the frozen blueberries on top, gently pushing them into the surface of the mix
- Bake at 180 degrees celsius for 30-35 minutes. You want the surface to be just firm and to just start cracking, it will also just be pulling away from the edges of the pan. (be careful not to overcook them, if you overcook them they loose their gooey chewiness and can become a bit dry)
Notes
- Gluten-free: as this recipe has a relatively low amount of flour you can pretty much swap standard flour for any flour. Rice flour, GF Baking Flour all work brilliantly. Spelt flour also works but note spelt is not gluten-free. You can even swap the flour out for extra ground almonds, it just makes a heavier brownie.
- Nut-free: Swap out the almonds for desiccated coconut. Even if it is not for allergy reasons, the coconut version is equally as delicious
- Raspberries are optional: You can leave them out completely or swap to another berry
- Go Citrus: Ditch the cocoa and add 2 tablespoon lemon juice and 2 teaspoon lemon zest at step 5. (If you are going for a lemon inspired brownie you can stick with the almonds or try coconut as an alternative)
- Go Jaffa: Add 2 tablespoon Orange Juice and 2 teaspoon orange zest at step 5
- Go Nuts: Add extra whole nuts, almonds, walnuts, cashews, macadamia, whatever your heart desires. (add around ½ a Cup)
- Add MORE Chocolate: I sometimes stud the top with chocolate chunks. My Husband likes blueberries with white chocolate.
Nutrition
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Yummm! just made these with mini m&ms on top for a play date this arvo- not sure if they will last till then though ??
mmmm sounds delicious