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Jump to recipeThese fudgy brownies are the perfect canvas for add ins and customization. Nuts, chips, candies, frosting..the list is endless. And they’re SO easy!
I’ve made a million different kinds of brownies over the years. OK, not really a million…but at least 15. And I can honestly say that I don’t recall a brownie I didn’t like. I mean…chocolate.
For the last few years, though, this brownie recipe has been my one and only. It’s kind of a conglomeration of a few recipes I’ve made. It’s quick and easy, chewy and fudgy. All things I look for in a brownie.
And it is the perfect blank canvas.
Blank Canvas Brownies
Leftover holiday candy. Yes please.
Nuts. Yum.
Peanut butter or Nutella dotted on top. Sigh.
Topped with any variety of frosting. Beautiful.
A can of dulce de leche swirled in. I’m swooning.
Most of the time what this blank canvas is filled with at my house is whatever type of chips I have in the pantry. My most recent batch was filled with semisweet chocolate chunks and dark chocolate chips.
My favorite variety involves a mix of white, milk, and semisweet chips. We love the triple chip around here. Melty white gems dotting the deep dark background and pockets of sweet, rich chocolate. Perfection!
Easy to make brownies
Having chickens, we often have an abundance of eggs around here. This is a tasty way to use them up, as the recipe calls for 3 eggs. It’s also one of those recipes, like my Almond Bars, that uses staple ingredients that we always have in our pantry.
The method for making these is different than other brownies I’ve made over the years as well. It starts with whisking the eggs until they gain a little volume and lighten in color, then adding the sugars. After mixing in the dry ingredients and vanilla, you drizzle in the melted butter. I like to use a mix of regular cocoa powder and Hershey’s Special Dark cocoa.
So easy and so Mmmmm…
Have you also tried a million (or 15) brownie recipes over the years?
Are you willing to try one more?
It’s the only brownie recipe you need
Ingredients
- 3/4 cup butter - melted (1 1/2 sticks)
- 3 eggs
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 1/2 tsp. vanilla
- 1 tsp. salt
- 1/2 cup cocoa powder (a mix of regular cocoa and dark cocoa if you have it)
- 1 cup all-purpose flour
- Optional add-ins: 1-1 1/2 cups chips, nuts, candies
Instructions
- If using stand mixer, use whisk attachment.
- Whisk eggs until pale and frothy (at least one minute).
- Add sugars and vanilla and whisk until well incorporated.
- Add cocoa, flour, and salt. Mix until mostly combined.
- With mixer running on low speed, drizzle in melted butter until incorporated.
- Increase speed briefly to make sure it's all well combined.
- Stir in 1 cup of add-ins if desired.
- Spread batter in a greased 9 x 9" square pan. Sprinkle 1/2 cup of add-ins over top if desired.
- Bake in preheated 325 oven for 35-40 minutes.
- Edges should appear dry and center should be set (not too jiggly).
- Allow to cool completely before cutting.
I actually gasped when I read ” Most of the time this blank canvas is filled with at my house is whatever type of chips I have in the pantry.” CHIPS! WHAT?!…. ooooh chocolate chips. Here I was thinking this was a recipe that included potato chips.
Ha Ha! You know, lots of people like that sweet vs. salty…although I think you might encounter some sogginess. 🙂
Is that plain flour or self-rising?
It is regular, all-purpose flour. Good question–I’ll change the recipe to reflect that.