December 3, 2021

Easy Brownies

Who doesn't love a good brownie recipe?

They are a staple dessert, and everyone should have a staple brownie recipe in their back pocket.

Look no further, because this is the recipe you've been looking for!

This is my favorite brownie recipe, and my mom has made these so many times that I have lost count! The original recipe she used didn't add the swirls of chocolate ganache- that was my own genius idea. It is as good as you think it is. By adding ganache, you get some fudge ripples through the brownies, so you get an extra bit of chocolate goodness!

Making the ganache is a lot easier than you may think.

You are going to take your heavy cream and bring it to a boil on the stove. Make sure you keep an eye on it. Anything dairy will quickly boil up and over your pot if you aren't paying attention. You also want to make sure you stir it once in a while. We don't want to end up with burnt cream.

You can also heat up the cream in the microwave. Again, keep a close eye on it so it doesn't end up boiling over.

Once the cream reaches a boil, pour it over your chocolate. Let it sit there for a minute. The cream will start to melt the chocolate. Then you want to start stirring it. Start in the middle, with small circles as you are stirring. Once it comes together in the middle, then widen your circle until all the chocolate is melted, and you are left with a smooth ganache. Set it aside for now.

Now to work on the brownie batter. It's really easy.

Throw everything into a bowl. Mix it up until it is smooth.

See? Not difficult at all!

I used a 10x10 square cake pan, and lined the pan with parchment paper. You can also use a 9x13 rectangle cake pan.

If you don't want to line the pan with parchment paper, make sure you spray it with cooking spray, so the brownies don't stick to the pan.

Pour about half of the brownie batter into the pan, and spread it around the pan with a spatula. Then take your ganache and pour about half of it on top of the brownie batter. Take a spatula to spread it around.

Pour the rest of the brownie batter on top and again spread it out. Take a butter knife and swirl it around in the batter. This will help marble the ganache into the batter.

You can sprinkle chocolate chips, nuts, or both on top!

The brownies should bake for around an hour to an hour and 15 minutes.

Watch for the edge of the brownies to pull away from the pan. You can also insert a toothpick into the center of the brownies (try to avoid a ganache ripple), and if the toothpick comes out clean, the brownies are done.

Pour yourself a glass of milk, and enjoy your brownies!

Easy Brownies

These brownies are soft and fluffy, and full of chocolate! The brownies only take one bowl, and they are layered with a chocolate ganache. It doesn't get any easier than this!


Sydney Delong











  • 2 cups sugar
  • 1 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 4 eggs
  • 1 cup vegetable oil
  • 1/4 cup water
  • 1 tsp vanilla
  • 4 oz chocolate chips OR Bakers chocolate bar
  • 1/2 cup heavy cream
  • OPTIONAL: chocolate chips, nuts


  1. Preheat the oven to 350 F. Line your pan with either parchment paper, or spray it heavily with cooking spray. If you don't have the 10x10 square pan, you can use a 9x13 rectangle pan.
  2. Heat the heavy cream over the stove until it boils. Pour over the chocolate. Let it sit for a minute, then stir until smooth. This is your ganache, set it aside for now.
  3. Combine everything except the optional chocolate chips and nuts.
  4. Layer the ganache and brownie batter in the pan. You can use a knife to swirl the two together as well.
  5. If you want to add nuts or chocolate chips, sprinkle them on top.
  6. Bake for 1 hour-1 hour 15 minutes, or until the edge of the brownie has pulled away from the pan, and you can insert a toothpick into the center and it comes out clean.
  7. Cool, cut, and enjoy!
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe