18 Delicious Simple Chocolate Brownies Recipes Easy to Make

Got a sweet tooth that’s begging for something chocolatey? You’re in luck! Our roundup of 18 Delicious Simple Chocolate Brownies Recipes Easy to Make is here to satisfy those cravings with minimal fuss. Whether you’re a baking novice or a seasoned pro, these recipes promise rich, fudgy goodness that’s sure to impress. Dive in and discover your next favorite treat!

Classic Fudgy Chocolate Brownies

Baking these brownies fills your kitchen with an irresistible chocolate aroma. They’re rich, fudgy, and perfect for any occasion.

Ingredients

• 1 cup unsalted butter (I always use European-style for richer flavor)
• 2 cups granulated sugar (for that perfect sweetness)
• 4 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure extract makes a difference)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 3/4 cup cocoa powder (Dutch-processed for deeper chocolate taste)
• 1/2 tsp salt (balances the sweetness)
• 1/2 tsp baking powder (for a slight lift)
• 1 cup chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
2. Melt the butter in a medium saucepan over low heat. Stir in sugar until well combined.
3. Remove from heat. Beat in eggs one at a time, then stir in vanilla.
4. In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Tip: Overmixing leads to tough brownies.
6. Fold in chocolate chips. Pour batter into the prepared pan, smoothing the top.
7. Bake for 25-30 minutes, until a toothpick comes out with moist crumbs. Tip: Don’t overbake for fudgy texture.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack. Tip: They firm up as they cool.

Chewy edges and a dense, chocolatey center make these brownies unforgettable. Serve warm with a scoop of vanilla ice cream for an extra treat.

Chewy Chocolate Brownies with Walnuts

Sometimes, all you need is a classic chewy chocolate brownie to hit the spot. This version, packed with walnuts, is a no-fuss recipe that delivers every time.

Ingredients

• 1 cup unsalted butter (I always use European-style for richer flavor)
• 2 cups granulated sugar
• 4 large eggs (room temp eggs blend better)
• 1 tsp vanilla extract (pure vanilla makes a difference)
• 1 cup all-purpose flour
• 3/4 cup cocoa powder (Dutch-processed for deeper chocolate taste)
• 1/2 tsp salt
• 1 cup chopped walnuts (toasted walnuts add crunch)

Instructions

1. Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper.
2. Melt the butter in a medium saucepan over low heat. Tip: Stir constantly to prevent browning.
3. Remove from heat. Stir in sugar until well combined.
4. Add eggs one at a time, mixing well after each addition. Tip: This ensures a smooth batter.
5. Stir in vanilla extract.
6. In a separate bowl, whisk together flour, cocoa powder, and salt.
7. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing leads to tough brownies.
8. Fold in chopped walnuts.
9. Pour batter into the prepared pan, spreading evenly.
10. Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Out of the oven, these brownies are fudgy with a crackly top. Serve warm with a scoop of vanilla ice cream for an indulgent treat.

Gluten-Free Chocolate Brownies

Kick off your gluten-free baking with these decadent chocolate brownies. Perfect for any occasion, they’re rich, fudgy, and utterly irresistible.

Ingredients

• 1 cup almond flour – my favorite for a nutty, dense texture.
• 1/2 cup cocoa powder – go for the dark, unsweetened kind for depth.
• 1/2 cup coconut sugar – it caramelizes beautifully.
• 1/4 tsp salt – just a pinch to balance the sweetness.
• 1/2 cup melted coconut oil – extra virgin gives a subtle tropical hint.
• 2 large eggs – room temp eggs blend smoother.
• 1 tsp vanilla extract – pure extract makes all the difference.
• 1/2 cup dark chocolate chips – because more chocolate is always better.

Instructions

1. Preheat your oven to 350°F. Line an 8-inch square pan with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, coconut sugar, and salt.
3. Add melted coconut oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
4. Fold in dark chocolate chips. Tip: Reserve a few to sprinkle on top for extra texture.
5. Pour the batter into the prepared pan. Smooth the top with a spatula.
6. Bake for 20-25 minutes. Tip: A toothpick should come out with moist crumbs, not clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack. Tip: They firm up as they cool.

Heavenly when warm, these brownies boast a crackly top and gooey center. Serve with a scoop of vanilla ice cream for an indulgent twist.

Vegan Chocolate Brownies

A vegan chocolate brownie that’s rich, fudgy, and surprisingly easy to make. Perfect for when you need a quick chocolate fix without the guilt.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup cocoa powder (the darker, the better for that intense chocolate flavor)
• 1 cup sugar (I find cane sugar works best here)
• 1/2 tsp baking powder (aluminum-free is my preference)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup coconut oil, melted (extra virgin gives a subtle tropical hint)
• 1/4 cup water (room temperature to help mix everything smoothly)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup vegan chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
3. Add the melted coconut oil, water, and vanilla extract to the dry ingredients. Mix until just combined; overmixing can make the brownies tough.
4. Fold in the vegan chocolate chips, saving a handful to sprinkle on top before baking.
5. Pour the batter into the prepared pan, spreading it evenly with a spatula. Sprinkle the reserved chocolate chips on top.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool, so don’t overbake.
7. Let the brownies cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely. Tip: For cleaner cuts, chill the brownies in the fridge for 30 minutes before slicing.

Keep these brownies in an airtight container for up to 5 days, if they last that long. The texture is perfectly chewy with a crackly top, and serving them slightly warmed with a scoop of vegan ice cream takes them to the next level.

Double Chocolate Brownies

A double chocolate brownie is the ultimate comfort dessert, rich, fudgy, and incredibly easy to make. Perfect for any occasion, these brownies are a crowd-pleaser.

Ingredients

• 1 cup unsalted butter (I like to use European-style for richer flavor)
• 2 cups granulated sugar
• 4 large eggs (room temp blends better)
• 1 tsp vanilla extract (pure, not imitation)
• 1 cup all-purpose flour (sifted for lightness)
• 1 cup cocoa powder (Dutch-processed gives a deeper chocolate taste)
• 1/2 tsp salt
• 1 cup dark chocolate chips (the higher the cocoa %, the better)

Instructions

1. Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper.
2. Melt the butter in a microwave-safe bowl, about 1 minute. Tip: Stir halfway to avoid hot spots.
3. Whisk sugar into the melted butter until fully combined. The mixture should look shiny.
4. Add eggs one at a time, whisking well after each addition. Tip: This ensures a smooth batter.
5. Stir in vanilla extract.
6. Sift together flour, cocoa powder, and salt. Gradually fold into the wet ingredients. Tip: Don’t overmix to keep them fudgy.
7. Fold in dark chocolate chips.
8. Pour batter into the prepared pan, spreading evenly.
9. Bake for 25-30 minutes. A toothpick should come out with moist crumbs, not clean.
10. Cool in the pan for 10 minutes, then transfer to a wire rack.

You’ll love the crackly top and gooey center of these brownies. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Peanut Butter Swirl Chocolate Brownies

Zesty and rich, these Peanut Butter Swirl Chocolate Brownies are a decadent treat that combines the best of both worlds. Perfect for any occasion, they’re sure to satisfy your sweet tooth.

Ingredients

• 1 cup unsalted butter (I always use Kerrygold for its rich flavor)
• 2 cups granulated sugar
• 4 large eggs (room temperature eggs blend better)
• 1 tsp vanilla extract (pure vanilla makes a difference)
• 1 cup all-purpose flour
• 3/4 cup cocoa powder (Dutch-processed for a deeper chocolate flavor)
• 1/2 tsp salt
• 1/2 cup creamy peanut butter (Jif is my go-to for smoothness)

Instructions

1. Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Melt the butter in a microwave-safe bowl in 30-second bursts until fully melted. Stir in sugar until combined.
3. Add eggs one at a time, whisking well after each addition. Mix in vanilla extract.
4. Sift together flour, cocoa powder, and salt. Gradually fold into the wet ingredients until just combined. Tip: Overmixing leads to tough brownies.
5. Pour the batter into the prepared pan, spreading evenly.
6. Drop spoonfuls of peanut butter onto the batter. Use a knife to swirl the peanut butter into the batter. Tip: Don’t over-swirl or you’ll lose the marbled effect.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: Underbaking slightly ensures fudgy brownies.
8. Let cool in the pan for 10 minutes, then lift out using the parchment overhang to cool completely on a wire rack.

Soft and fudgy with a perfect peanut butter swirl, these brownies are a chocolate lover’s dream. Serve warm with a scoop of vanilla ice cream for an extra indulgent dessert.

Mint Chocolate Brownies

Perfect for those who love the refreshing kick of mint paired with rich chocolate, these brownies are a decadent treat.

Ingredients

• 1 cup unsalted butter (I always use European-style for richer flavor)
• 2 cups granulated sugar
• 4 large eggs (room temp eggs blend smoother)
• 1 tsp pure vanilla extract
• 1/2 cup cocoa powder (Dutch-processed gives a deeper chocolate taste)
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/2 tsp peppermint extract (adjust to taste, but this is my sweet spot)
• 1 cup chocolate chips (I prefer a mix of dark and milk chocolate)

Instructions

1. Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper.
2. Melt butter in a microwave-safe bowl in 30-second bursts until fully melted.
3. Whisk sugar into the melted butter until well combined.
4. Add eggs one at a time, whisking after each addition. Tip: Don’t overmix to keep brownies fudgy.
5. Stir in vanilla and peppermint extracts.
6. Sift cocoa powder, flour, and salt directly into the wet ingredients. Fold gently until just combined.
7. Fold in chocolate chips. Tip: Reserve a handful to sprinkle on top before baking for extra texture.
8. Pour batter into the prepared pan, smoothing the top with a spatula.
9. Bake for 25-30 minutes. Tip: A toothpick should come out with moist crumbs, not clean, for perfect doneness.
10. Let cool in pan for 10 minutes, then transfer to a wire rack.

Unbelievably fudgy with a crisp top, these brownies are a mint chocolate lover’s dream. Serve slightly warm with a scoop of vanilla ice cream for an irresistible contrast.

Salted Caramel Chocolate Brownies

Kick off your baking session with these irresistible salted caramel chocolate brownies. They’re the perfect blend of sweet and salty, with a gooey center that’s hard to resist.

Ingredients

• 1 cup unsalted butter (I always use European-style for richer flavor)
• 2 cups granulated sugar
• 4 large eggs (room temp eggs blend better)
• 1 tsp vanilla extract (pure extract makes a difference)
• 1 cup all-purpose flour
• 1/2 cup cocoa powder (Dutch-processed for deeper chocolate taste)
• 1/4 tsp salt
• 1/2 cup salted caramel sauce (homemade or store-bought, but thick is key)
• 1/2 cup chocolate chips (I prefer semi-sweet for balance)

Instructions

1. Preheat your oven to 350°F. Line a 9×9 inch baking pan with parchment paper, leaving overhang for easy removal.
2. Melt butter in a medium saucepan over low heat. Stir in sugar until combined.
3. Remove from heat. Quickly whisk in eggs one at a time, then vanilla. Tip: Work fast to avoid cooking the eggs.
4. Sift in flour, cocoa powder, and salt. Fold gently until just combined. Overmixing leads to tough brownies.
5. Pour half the batter into the pan. Drizzle 1/4 cup caramel sauce over it, then top with remaining batter.
6. Swirl the remaining caramel on top with a knife. Sprinkle chocolate chips evenly. Tip: A toothpick helps create pretty swirls.
7. Bake for 25-30 minutes. The edges should pull away slightly, but the center will still be soft. Tip: A skewer should come out with moist crumbs, not clean.
8. Cool completely in the pan before slicing. This patience pays off with clean cuts.

These brownies boast a crackly top with a fudgy middle, each bite layered with caramel. Serve them slightly warm with a scoop of vanilla ice cream for an extra indulgent treat.

Espresso Chocolate Brownies

Let’s dive straight into making these rich, coffee-infused brownies that are a perfect pick-me-up.

Ingredients

• 1 cup unsalted butter (I like to use European-style for richer flavor)
• 2 cups granulated sugar
• 4 large eggs (room temp eggs blend better)
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder (Dutch-processed gives a deeper chocolate taste)
• 1/4 tsp salt
• 2 tbsp finely ground espresso (freshly ground beans make all the difference)
• 1/2 cup dark chocolate chips (for that extra chocolatey bite)

Instructions

1. Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper.
2. Melt the butter in a medium saucepan over low heat. Stir in sugar until combined.
3. Remove from heat. Beat in eggs one at a time, then stir in vanilla.
4. Sift together flour, cocoa powder, salt, and espresso directly into the wet ingredients. Fold gently to avoid overmixing.
5. Mix in chocolate chips. Pour batter into the prepared pan, smoothing the top.
6. Bake for 25-30 minutes. A toothpick should come out with moist crumbs, not clean.
7. Cool completely in the pan before cutting. This ensures clean slices.

Perfectly fudgy with a bold espresso kick, these brownies are a coffee lover’s dream. Serve warm with a scoop of vanilla ice cream for an indulgent treat.

White Chocolate Raspberry Brownies

Kick off your baking session with these decadent White Chocolate Raspberry Brownies. Perfect for any occasion, they blend rich flavors effortlessly.

Ingredients

• 1 cup unsalted butter (I always use European-style for richer flavor)
• 2 cups white chocolate chips (save a handful for topping)
• 1 1/2 cups granulated sugar
• 4 large eggs (room temp eggs mix better)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 1/2 tsp salt
• 1 cup fresh raspberries (frozen works, but pat them dry)

Instructions

1. Preheat your oven to 350°F. Line a 9×13 inch pan with parchment paper.
2. Melt butter and 1 3/4 cups white chocolate chips in a double boiler. Stir until smooth.
3. Whisk sugar into the melted chocolate mixture. Add eggs one at a time, fully incorporating each.
4. Fold in flour and salt gently. Overmixing leads to tough brownies.
5. Pour half the batter into the pan. Scatter raspberries evenly, then cover with remaining batter.
6. Sprinkle reserved chocolate chips on top. Bake for 25-30 minutes until edges pull away.
7. Cool completely in pan before slicing. This prevents crumbling.

Best enjoyed slightly warm, these brownies offer a gooey center with a crisp edge. Try serving with a scoop of vanilla ice cream for contrast.

Red Velvet Chocolate Brownies

Kickstart your baking with these decadent Red Velvet Chocolate Brownies, a perfect blend of rich cocoa and vibrant color. They’re irresistibly fudgy with a slight crunch on top.

Ingredients

• 1 cup unsalted butter, melted (I find melted butter gives a richer texture)
• 2 cups granulated sugar (for that perfect sweetness)
• 4 large eggs, room temperature (they blend better when not cold)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/3 cup cocoa powder (Dutch-processed for a deeper flavor)
• 1 tbsp red food coloring (gel-based for vibrant color)
• 1 1/2 cups all-purpose flour (sifted to avoid lumps)
• 1/2 tsp salt (balances the sweetness)
• 1 cup semi-sweet chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together melted butter and sugar until well combined. Tip: Ensure the mixture is slightly cooled to avoid cooking the eggs.
3. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
4. Sift in cocoa powder, then add red food coloring. Mix until the color is uniform. Tip: Use a spatula to scrape the sides for an even mix.
5. Gently fold in sifted flour and salt until just combined. Avoid overmixing to keep the brownies tender.
6. Fold in chocolate chips, reserving a handful for topping.
7. Pour batter into the prepared pan, smoothing the top. Sprinkle reserved chocolate chips over the batter.
8. Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Tip: Don’t overbake; the brownies will set as they cool.
9. Let cool in the pan for 10 minutes, then lift out using the parchment overhang. Cool completely before slicing.

How these brownies turn out is pure magic—crispy on the outside, gooey inside, with a striking red hue. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Pumpkin Spice Chocolate Brownies

Warm up your kitchen with these Pumpkin Spice Chocolate Brownies, a perfect blend of seasonal flavors and rich chocolate. They’re easy to make and even easier to love.

Ingredients

– 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
– 1/2 cup cocoa powder (dark cocoa adds depth)
– 1 tsp pumpkin spice (homemade blend beats store-bought)
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1 cup sugar (granulated works best here)
– 1/2 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
– 2 large eggs (room temp eggs mix more evenly)
– 1 tsp vanilla extract (pure vanilla makes a difference)
– 1/2 cup pumpkin puree (not pie filling)
– 1/2 cup chocolate chips (I prefer dark chocolate for contrast)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, pumpkin spice, baking powder, and salt.
3. In a large bowl, mix the sugar and melted butter until smooth.
4. Add the eggs one at a time to the sugar mixture, then stir in the vanilla and pumpkin puree.
5. Gradually fold the dry ingredients into the wet until just combined; overmixing leads to tough brownies.
6. Gently stir in the chocolate chips.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tip: For fudgier brownies, underbake slightly. Tip: Letting them cool completely makes them easier to cut. Tip: A sprinkle of sea salt on top enhances the flavors.
Yieldingly moist and packed with flavor, these brownies are a hit at any gathering. Serve them warm with a scoop of vanilla ice cream for an extra treat.

Almond Flour Chocolate Brownies

Naturally, everyone loves a good brownie, but these almond flour chocolate brownies are a game-changer for those seeking a gluten-free option without sacrificing richness or texture.

Ingredients

• 1 cup almond flour (I find the fine-ground variety works best for a smoother texture)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that deep chocolate flavor)
• 1/2 cup melted coconut oil (extra virgin gives a subtle, nice aroma)
• 3/4 cup maple syrup (pure, for the best natural sweetness)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1 tsp vanilla extract (always pure, never imitation)
• 1/2 tsp baking soda (to give it just the right lift)
• 1/4 tsp salt (a pinch enhances all the flavors)

Instructions

1. Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper for easy removal.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until no lumps remain.
3. Add the melted coconut oil, maple syrup, eggs, and vanilla extract to the dry ingredients. Mix until just combined; overmixing can make the brownies tough.
4. Pour the batter into the prepared pan, smoothing the top with a spatula. Tip: For extra decadence, sprinkle chocolate chips on top before baking.
5. Bake for 20-25 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs. Tip: Don’t overbake; they’ll continue to set as they cool.
6. Let the brownies cool in the pan for at least 10 minutes before transferring to a wire rack. Tip: For clean cuts, use a sharp knife and wipe it between slices.

Serve these brownies slightly warm with a scoop of vanilla ice cream for a classic combo, or enjoy them as is for a fudgy, chocolatey treat that’s surprisingly wholesome.

Coconut Chocolate Brownies

Deliciously rich and fudgy, these coconut chocolate brownies are a tropical twist on the classic. Perfect for when you crave something sweet with a bit of texture.

Ingredients

• 1 cup unsalted butter (I always use European-style for richer flavor)
• 2 cups granulated sugar
• 4 large eggs (room temp eggs blend better)
• 1 tsp vanilla extract (pure extract makes a difference)
• 1 cup all-purpose flour
• 1/2 cup cocoa powder (Dutch-processed for deeper chocolate taste)
• 1/4 tsp salt
• 1 cup shredded coconut (toasted for extra crunch)
• 1/2 cup chocolate chips (I prefer dark chocolate for balance)

Instructions

1. Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper.
2. Melt butter in a saucepan over low heat. Stir in sugar until combined.
3. Remove from heat. Beat in eggs one at a time, then vanilla. Tip: Don’t overmix to keep them fudgy.
4. Sift flour, cocoa powder, and salt directly into the wet ingredients. Fold gently.
5. Fold in shredded coconut and chocolate chips. Tip: Reserve some coconut for topping.
6. Spread batter evenly in the prepared pan. Sprinkle reserved coconut on top.
7. Bake for 25-30 minutes, until a toothpick comes out with moist crumbs. Tip: Underbake slightly for gooey centers.

These brownies are dense with a chewy edge and fluffy middle. Serve warm with a scoop of vanilla ice cream for contrast.

Banana Chocolate Brownies

Got a bunch of overripe bananas and a chocolate craving? These banana chocolate brownies are your fix. They’re moist, rich, and ridiculously easy to make.

Ingredients

• 3 overripe bananas (the spottier, the better for sweetness)
• 1/2 cup unsalted butter, melted (I like to brown it for a nutty flavor)
• 1 cup granulated sugar (adjust if your bananas are super sweet)
• 2 large eggs, room temp (they blend better)
• 1 tsp vanilla extract (the real deal, please)
• 1/2 cup all-purpose flour (spooned and leveled)
• 1/2 cup cocoa powder (Dutch-processed for depth)
• 1/4 tsp salt (balances the sweetness)
• 1/2 cup chocolate chips (plus more for topping)

Instructions

1. Preheat your oven to 350°F. Line an 8×8 inch pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, mash the bananas until smooth. A few lumps are okay.
3. Whisk in the melted butter, sugar, eggs, and vanilla until well combined.
4. Sift in the flour, cocoa powder, and salt. Fold gently to avoid overmixing.
5. Stir in the chocolate chips. Pour the batter into the prepared pan, smoothing the top.
6. Sprinkle extra chocolate chips on top for a melty finish.
7. Bake for 25-30 minutes, until a toothpick comes out with moist crumbs, not wet batter.
8. Cool in the pan for 10 minutes, then lift out using the parchment to cool completely.

Mmm, these brownies are fudgy with a crackly top. Serve warm with a scoop of vanilla ice cream for the ultimate treat.

Zucchini Chocolate Brownies

Whip up these zucchini chocolate brownies for a moist, decadent treat that sneaks in a veggie. Perfect for using up that summer zucchini bounty.

Ingredients

• 1 cup grated zucchini (squeeze out excess moisture for the best texture)
• 1/2 cup unsalted butter, melted (I find it blends smoother when slightly cooled)
• 1 cup granulated sugar (for that classic brownie sweetness)
• 1 tsp vanilla extract (pure extract makes a difference here)
• 1/2 cup cocoa powder (I opt for Dutch-processed for a richer flavor)
• 3/4 cup all-purpose flour (spooned and leveled to avoid dense brownies)
• 1/4 tsp salt (just enough to balance the sweetness)
• 1/2 tsp baking soda (the secret to a slight rise)
• 1/2 cup chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan. Tip: Lining with parchment paper makes removal a breeze.
2. In a large bowl, mix melted butter, sugar, and vanilla until well combined. Tip: Whisk by hand to avoid overmixing.
3. Stir in the grated zucchini. Tip: Ensure zucchini is evenly distributed for moisture in every bite.
4. Sift together cocoa powder, flour, salt, and baking soda, then fold into the wet ingredients. Tip: Sifting prevents lumps for a smoother batter.
5. Fold in chocolate chips, reserving a handful for topping if desired.
6. Spread the batter into the prepared pan, smoothing the top. Sprinkle reserved chocolate chips on top.
7. Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs. Tip: Don’t overbake; brownies continue to set as they cool.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Moist and fudgy, these brownies boast a deep chocolate flavor with a hint of earthiness from the zucchini. Serve slightly warm with a scoop of vanilla ice cream for an irresistible contrast.

Avocado Chocolate Brownies

Kick off your baking session with these Avocado Chocolate Brownies, a guilt-free twist on the classic that doesn’t skimp on richness.

Ingredients

• 1 ripe avocado, mashed (the creamier, the better)
• 1/2 cup cocoa powder (I swear by Dutch-processed for a deeper flavor)
• 1/2 cup maple syrup (pure, for that unmistakable autumnal hint)
• 2 eggs (room temp, they blend smoother)
• 1 tsp vanilla extract (the real deal, no imitations)
• 1/2 cup almond flour (for a nutty, gluten-free base)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 tsp baking soda (the lift behind every bite)
• 1/2 cup dark chocolate chips (because more chocolate is always the answer)

Instructions

1. Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper for easy removal.
2. In a large bowl, mix the mashed avocado, cocoa powder, and maple syrup until smooth. Tip: A fork works wonders here to break down any avocado lumps.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Fold in the almond flour, salt, and baking soda until just combined. Overmixing can lead to dense brownies.
5. Gently stir in the chocolate chips, saving a handful to sprinkle on top before baking.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips over the batter.
7. Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs. Tip: They’ll continue to set as they cool, so don’t overbake.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Best enjoyed slightly warm, these brownies boast a fudgy center with a crackly top. Pair with a scoop of vanilla ice cream for an indulgent contrast.

Sweet Potato Chocolate Brownies

Sweet potato chocolate brownies are a game-changer for dessert lovers seeking a healthier twist. Surprisingly moist and rich, they’re perfect for sneaking in some veggies.

Ingredients

– 1 cup mashed sweet potato (I roast mine for extra sweetness) – 1/2 cup cocoa powder (dark cocoa adds depth) – 1/2 cup almond flour (for a gluten-free option) – 1/2 cup maple syrup (real stuff, not the imitation) – 2 eggs (room temp blends better) – 1/4 cup coconut oil (melted, but not hot) – 1 tsp vanilla extract (pure, always) – 1/2 tsp baking soda (fresh for best rise) – Pinch of salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F. Line an 8×8 baking pan with parchment paper. 2. In a large bowl, whisk together the mashed sweet potato, eggs, maple syrup, and vanilla extract until smooth. 3. Sift in the cocoa powder, almond flour, baking soda, and salt. Mix until just combined. 4. Gently fold in the melted coconut oil to keep the batter airy. 5. Pour the batter into the prepared pan, smoothing the top with a spatula. 6. Bake for 25 minutes, or until a toothpick comes out mostly clean. Cool in the pan before slicing. 7. For extra fudginess, chill the brownies before serving. 8. Dust with cocoa powder or top with a dollop of coconut cream for presentation. 9. Store leftovers in an airtight container to maintain moisture. You’ll love the dense, fudgy texture and the subtle sweetness from the sweet potato. Try serving them warm with a scoop of vanilla ice cream for a decadent treat.

Conclusion

Variety is the spice of life, and our roundup of 18 delicious, simple chocolate brownie recipes proves just that! Whether you’re a baking novice or a seasoned pro, there’s a recipe here to satisfy your sweet tooth. We’d love to hear which one becomes your favorite—drop us a comment below. And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy baking!