Quick & Easy Pantry Cocoa Brownies

Quick and fudgy brownies made with common pantry staples, perfect for busy nights or last-minute guests.

Scale

125 g (1 cup) all-purpose flour
200 g (1 cup) granulated sugar
50 g (1/2 cup) unsweetened cocoa powder
3 g (1/2 tsp) baking powder
2 g (1/3 tsp) salt
1 large egg
120 ml (1/2 cup) neutral oil
5 ml (1 tsp) vanilla extract
75–100 g (1/2–3/4 cup) optional mix-ins (chopped walnuts, chocolate chips, or toasted hazelnuts)

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Preheat oven to 175°C (350°F). Line an 8×8 inch pan with parchment paper.
Whisk together the flour, sugar, cocoa powder, baking powder, and salt in a bowl.
Add the egg, oil, and vanilla extract, whisking until smooth.
Fold the dry ingredients into the wet until just combined.
Mix in any optional mix-ins, if desired.
Bake for 20–25 minutes, until edges are set and a toothpick comes out with a few moist crumbs.
Cool in the pan for at least 30 minutes before slicing into squares.

For a shiny crust, whisk the egg with sugar before adding oil. Brownie texture can vary based on baking time and ingredients used.