Sweet Happy Life

Our Favorite Homemade Brownies

Our Favorite Homemade Brownies

Baking is one of those activities that is almost universally loved by kids. I mean, what’s better than all that measuring, mixing and pouring? Then, best of all, tasting the fruit of your labor after eagerly peering into the oven window every thirty seconds.

The munchkin and I have been baking together since he was a toddler, but lately I’ve noticed something. I’m not in charge anymore. While I still read the instructions and help him gather ingredients, he has his own way of measuring and mixing. When we made these brownies the other day I offered to help him pour vanilla extract into a teaspoon and he said: “Mommy, I need to concentrate on this. I will do it.” Whoa. Ok kid. You just keep on growing up too fast for me.

Our Favorite Homemade Brownies

I suppose I shouldn’t have been surprised. These are, after all, our favorite brownies and we’ve made them many, many times. The great thing about this recipe is that it doesn’t require many ingredients and assembly is easy enough for a three-year-old to do almost everything. (Except put the batter into the oven etc.) And the results are so…. perfect. These brownies have an irresistible, thin crust on top, then a fudgey center that makes it nearly impossible eat only one. As you can see, I had two with my coffee this afternoon!

Our Favorite Homemade Brownies
These brownies have an irresistible, thin crust on top, then a fudgey center that makes it nearly impossible eat only one.
  • ½ cup all purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • ½ cup butter, melted
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 350 degrees F. Grease an 8×8 inch baking pan with baking spray. (I used PAM.)
  2. In a medium bowl combine the flour, cocoa powder, salt and baking powder.
  3. In a large bowl combine the melted butter, sugar, eggs and vanilla. Mix well. Fold in the dry ingredients and mix until there are no dry clumps in the batter.
  4. Pour into the prepared pan and bake for 25-30 minutes.

15 CommentsLeave a comment

  • It’s always nice to have a quick go to recipe like this. I feel like I am a good cook in general because I got to bake and cook with my mom growing up. It’s a good skill to have and I wish learned growing up.

  • I enjoy a good basic brownie recipe, but my go to has melted chocolate for that extra riches that you cannot get from cocoa powder alone. Somtimes I’ll use both for great chocolate flavor!

    • It’s funny you mention that because I suggested adding some chocolate chips to the brownies when we made them this past time and the munchkin said it was a bad idea because he would eat them all before they made it into the batter. :)

      • Melted chocolate is wonderful in brownies, they become more fudgy and rich than brownies with cocoa powder alone because of the cocoa butter. Try it sometime!

  • I just made these brownies absolutely fabulous! I threw in the kitchen sink chips, peanut butter, fluff, apple sauce, coconut flakes. All our favorite little nibbles. Don’t ask me why it was just one of those days where I just needed to throw it all in. Thank goodness it was more than just edible.

    • Wow that’s awesome that you added so many goodies to the batter and the brownies still came out! I may have to add some coconut flakes to our next batch.

      • Although the taste was fabulous texture was a little more like a cake not so much a brownie. Of course it couldn’t possibly be all the extra stuff I put in there lol! Can’t wait to find some time to make the black bean enchiladas in the slow cooker.

  • me and my friend have made a success but, are very tiny, thin and dark… they are not what they were supposed to look like.. thank you :) taste wonderful though!