Moist Chocolate Brownies RECIPE in 30 minutes, no mixer needed
Introduction
When you’re craving that decadent, fudgy chocolate experience but want to keep the process simple, look no further than this Moist Chocolate Brownies RECIPE in 30 minutes, no mixer needed. In just half an hour you can whisk together a handful of pantry staples, bake, and slice into nine rich squares that rival any bakery treat. This guide walks you through every step, shares pro tips for perfect texture, breaks down the nutrition, and answers the most common questions—so you can dive straight into chocolate bliss without the hassle of standing mixers or endless prep.
Ingredients
- ½ cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup (95 g) all‑purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup (90 g) semi‑sweet chocolate chips (optional)
- ½ teaspoon baking powder (optional, for extra lift)
Instructions
- Preheat your oven to 350 °F (175 °C) and line an 8×8‑inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a microwave‑safe bowl, melt the butter over medium heat, then stir in the granulated and brown sugars until the mixture is glossy and fully combined.
- Allow the sugar‑butter mixture to cool for 2‑3 minutes, then whisk in the eggs one at a time, followed by the vanilla extract, ensuring each addition is fully incorporated before adding the next.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder; gently fold the dry ingredients into the wet mixture until just combined—avoid over‑mixing to keep the brownies tender.
- Stir in the chocolate chips, if using, then spread the batter evenly into the prepared pan, smoothing the top with a spatula.
- Bake for 20‑25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs; remember, Moist Chocolate Brownies RECIPE in 30 minutes, no mixer needed relies on that perfect balance of fudgy interior and slight crust.
- Remove from the oven and let the brownies cool in the pan for 10 minutes before lifting them out using the parchment overhang; allow them to cool completely on a wire rack before cutting into nine even squares.
- Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dusting of powdered sugar for extra flair.
Pro Tips & Notes
- Use high‑quality cocoa powder for a deeper chocolate flavor and a richer color.
- For an extra fudgy texture, substitute half the all‑purpose flour with almond flour.
- If you prefer a chewier brownie, increase the brown sugar to ¾ cup and reduce the granulated sugar to ½ cup.
- To ensure even baking, place the pan in the center of the oven and avoid opening the door during the first 15 minutes.
- Store leftover brownies in an airtight container at room temperature for up to 3 days, or freeze individual squares for up to 2 months.
- For a gluten‑free version, swap the all‑purpose flour for a 1:1 gluten‑free blend and add an extra tablespoon of cocoa.
Nutrition Facts (per serving)
- Calories: 210 kcal
- Total Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 55 mg
- Sodium: 180 mg
- Total Carbohydrate: 24 g
- Dietary Fiber: 3 g
- Total Sugars: 18 g
- Protein: 3 g
Frequently Asked Questions
- Can I use a different type of chocolate? Yes—dark chocolate, milk chocolate, or even a mix of both work beautifully; just keep the chip quantity the same.
- Do I need to grease the pan if I use parchment? No, the parchment creates a non‑stick surface, but a light spray of cooking oil can add extra security.
- How can I make the brownies gluten‑free? Replace the all‑purpose flour with a gluten‑free blend and add a teaspoon of xanthan gum for structure.
- What’s the best way to re‑heat leftovers? Microwave a square for 15‑20 seconds or warm it in a preheated oven at 300 °F for 5 minutes to restore that fresh‑baked softness.
- Can I add nuts or other mix‑ins? Absolutely—chopped walnuts, pecans, or even toasted coconut add wonderful texture and flavor.
- Why is my brownie too dry? Over‑baking or over‑mixing the batter can dry it out; pull the brownies out as soon as a toothpick shows a few moist crumbs.
Enjoy these Moist Chocolate Brownies RECIPE in 30 minutes, no mixer needed as a satisfying finale to your chocolate cravings, and feel confident that you’ve mastered a dessert that’s quick, easy, and irresistibly moist.