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The Best Chocolate Brownies Recipe

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4.1 from 15 reviews

Delight in these rich, fudgy chocolate brownies featuring a perfect blend of dark chocolate, cocoa powder, and brown sugar. Baked to moist, indulgent perfection with options for gooey or fudge-cake-like textures, this classic recipe is easy to make and ideal for chocolate lovers seeking a decadent treat.

Ingredients

Chocolate and Butter

  • 200g / 14 tbsp unsalted butter (1 3/4 US sticks)
  • 1 1/4 cups dark chocolate chips or melts/discs (US: semi-sweet chocolate)
  • 180g / 6oz dark chocolate chips, or block/bar chopped into chunks (optional)

Other Ingredients

  • 1 cup loosely packed brown sugar
  • 3 large eggs, lightly beaten (fridge cold or room temperature)
  • 1 tsp vanilla extract
  • 1/2 cup plain flour (all-purpose flour)
  • 1/4 cup cocoa powder, sifted
  • Pinch of salt

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 180°C/350°F (160°C fan-forced). Spray a 20cm/8″ square baking tin with oil or grease it with butter, then line it with baking paper or parchment paper with an overhang for easy removal.
  2. Melt Chocolate and Butter: Place the butter and chocolate chips in a heatproof bowl and microwave in 30-second bursts, stirring frequently, until fully melted and smooth. This usually takes about 1 minute and 30 seconds.
  3. Add Sugar and Eggs: Stir the brown sugar and vanilla extract into the melted chocolate mixture, then add the lightly beaten eggs and mix thoroughly until the batter is smooth and molten.
  4. Mix Dry Ingredients: Add the sifted plain flour, cocoa powder, and a pinch of salt to the wet mixture. Stir gently until the batter is smooth and combined.
  5. Optional Chocolate Chunks: Fold in the chopped dark chocolate chunks if using, distributing them evenly throughout the batter.
  6. Bake the Brownies: Pour the batter into the prepared pan. Bake for 24 minutes for a really gooey center, 28 minutes for fudgey but moist brownies (recommended), or 32 minutes for a moist fudge-cake-like texture.
  7. Cool and Slice: Rest the brownies in the pan for 10 minutes before lifting them out carefully using the paper overhang. Let cool for at least 20 minutes before cutting.
  8. Optional Chill for Neat Slices: For cleaner brownie slices, refrigerate the brownies for 30 minutes or overnight. Allow them to come to room temperature before serving for fudgy perfection.

Notes

  • Use semi-sweet dark chocolate for the rich chocolate flavor.
  • Sifting cocoa powder ensures a smooth batter without lumps.
  • Lining the baking tin with parchment paper makes removing the brownies easier and reduces sticking.
  • Adjust bake time for desired texture—shorter for gooey, longer for more cake-like.
  • Refrigerating brownies helps in cutting precise slices but always serve at room temperature for best texture.

Find it online: https://lauracooks.com/the-best-chocolate-brownies-recipe/