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Brownies in a pile on a plate sprinkled with salt

Brownie Recipe without Baking Powder

These delicious brownies are fudgy, gooey and flavorful. This easy Brownie Recipe without Baking Powder comes together quickly and tastes like perfection!
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 12
Calories: 289kcal
Author: Alexandria Ulmer

Equipment

  • Electric Hand Mixer You can also mix these brownies by hand very easily
  • Microwave-Safe Bowl
  • Large Mixing Bowl
  • 8x8 Square Pan

Ingredients

  • 8 tbsp unsalted butter, melted
  • ¾ cup granulated sugar
  • ½ cup brown sugar, light or dark
  • 2 eggs
  • 1 tsp vanilla extract
  • 8 oz chocolate chips, about 1 cup chocolate chips, can also use a chocolate block
  • ¾ cup all purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ tsp salt

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.
  • Put 8 tbsp melted butter in a bowl with 3/4 cup granulated sugar and 1/2 cup brown sugar. Use an electric hand mixer to combine.
  • Add the 2 eggs and 1 tsp vanilla and mix to combine.
  • Put 8 oz chocolate chips in a microwave-safe bowl. Microwave in 20 second increments, mixing between each round. Microwave until fully melted, normally 3-4 rounds in total.
  • Add the melted chocolate into the butter/sugar combination. Use a rubber spatula to combine.
  • Sift in 3/4 cup flour, 1/4 cup cocoa powder, and 1/2 tsp salt. Use your rubber spatula to mix until combined.
  • Grease an 8x8 glass pan with nonstick spray.
  • Cook for about 45 minutes depending on desired doneness. Your brownies are done when a toothpick inserted in the middle comes out clean. I like my brownies slightly fudgy without hard edges, so I normally take them out when there's still a teeny amount of batter on the toothpick ;)

Notes

Recipe Copyright The Domestic Spoon. For educational or personal use only.
  • Unsalted Butter: I always recommend unsalted butter for baking so you can control how much salt you use. You want your butter completely melted for perfect brownies.
  • Brown Sugar: You can use light or dark brown sugar. Brown sugar not only adds great flavor but also makes brownies chewier than white sugar alone.
  • Chocolate Chips: You can use semi-sweet chocolate chips or dark chocolate chips. You can also use milk chocolate, but I think the depth of flavor in dark chocolate works better for brownies. These will be melted into the batter which provides a little extra moisture and flavor. Feel free to add extra that are not melted!
  • Vanilla Extract: A little vanilla really helps bring out the chocolate flavor.
  • Unsweetened Cocoa Powder: You can use either natural cocoa powder or Dutch processed. If you like dark chocolate, I recommend Hershey’s special dark chocolate cocoa powder.
  • Use good quality chocolate chips. They melt better and will result in better-tasting brownies. Don’t skip the chocolate chips either! The cocoa butter in chocolate chips is crucial to the texture of the brownies.
  • Be careful not to overmix once you add in your dry ingredients. Mix until fully combined and then stop. Over-mixing may add air to your batter and create a more cake-like texture.
  • Don’t over-bake your brownies. It will make them tough and dry. You want a toothpick inserted into the center to come out with a few crumbs on it. Brownies will continue to firm up as they cool so if you are nervous it’s better to err on the side of underbaked than overbaked. If your brownies come out too done after 45 minutes, adjust your bake time for next time.
  • For clean slices, let the brownies cool. I know the smell of fresh brownies is so irresistible but you truly get a better texture and overall eating experience when you let the brownies cool completely. You can hurry this process by placing the pan in the refrigerator for about a half hour. Cooled brownies will have so much more moisture and deeper flavor too.
  • Do not use softened butter for this recipe–you want it melted!
  • Melted butter is what makes for the perfect, crackly layer at the top of the brownies.

Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 41g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 29mg | Potassium: 118mg | Fiber: 1g | Sugar: 32g | Vitamin A: 273IU | Vitamin C: 0.01mg | Calcium: 31mg | Iron: 1mg
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