Why Make This Recipe
Chocolate brownies are a beloved treat that many people can’t resist. They are rich, fudgy, and perfect for dessert lovers. Making brownies from scratch is simpler than you might think, and nothing beats the taste of freshly baked goodies. This recipe gives you that perfect balance of a crisp top and a gooey center, making them a great choice for any occasion.
How to Make Chocolate Brownies
Ingredients:
- 150 g dark chocolate (50-60%)
- 120 g butter
- 160 g white sugar (see notes)
- 75 g brown sugar
- 3 large eggs (they should be at room temperature; use 2 eggs for a fudgier result)
- 1.5 tsp vanilla extract
- 90 g flour
- 30 g cocoa powder
- 1 tsp salt
- 50 g walnuts (optional)
Directions:
- Preheat your oven to 170°C (160°C with fan). Line the baking pan with parchment paper. To help the paper stick to the pan, you can spray it with non-stick spray, or rub it with oil or butter.
- Chop the chocolate and butter into small pieces and place them in a heatproof bowl.
- Melt the chocolate and butter together using a double boiler or microwave. If using the double boiler, set a saucepan with water on medium heat and place the bowl on top, making sure the bowl doesn’t touch the water. Stir until melted. If using a microwave, heat in 30-second intervals, stirring every 5-10 seconds until smooth. Remove from heat and let sit.
- In a medium-large bowl, beat the eggs with the white and brown sugar using an electric whisk. Beat for about 5 minutes, until the mixture lightens in color and thickens. This step is important for a nice texture.
- Gently fold the warm chocolate and butter mixture into the egg mixture, being careful not to cook the eggs.
- Sift the flour, cocoa powder, and salt into the bowl, and mix gently with a spatula until just combined. Avoid overmixing.
- If using, chop the walnuts and fold them into the batter carefully.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the middle of the oven for about 30 minutes. When done, a toothpick inserted should come out with a few moist crumbs but not wet batter. For a gooier texture, bake for 25 minutes. For a more solid brownie, aim for 35-40 minutes.
- Let the brownies cool for at least two hours before cutting. For cleaner cuts, wipe the knife between slices.
How to Serve Chocolate Brownies
Serve your chocolate brownies plain, or with a scoop of vanilla ice cream on the side. You can also dust them with powdered sugar or drizzle some chocolate sauce on top for added sweetness.
How to Store Chocolate Brownies
Once cooled, store your brownies in an airtight container at room temperature for up to 4 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
Tips to Make Chocolate Brownies
- Use good quality chocolate for the best flavor.
- Allow the eggs to come to room temperature for better mixing.
- Don’t overmix the batter once you add the flour to keep the brownies tender.
- If you like nuts, experiment with different types such as pecans or almonds.
Variation
You can add ingredients like mint chips, peanut butter swirls, or caramel for different flavor profiles. Adjust the nuts or chocolate chips based on your taste preferences.
FAQs
Can I use chocolate chips instead of dark chocolate?
Yes, you can use chocolate chips instead of chopped dark chocolate. Just ensure they’re good quality for the best taste.
Can I make these brownies gluten-free?
Yes! You can substitute regular flour with a gluten-free flour blend.
What should I do if my brownies turn out too dry?
If your brownies are too dry, it may be due to overbaking. Always check them a few minutes before the recommended baking time. You can also try adding a bit of additional butter next time for a fudgier texture.
Chocolate Brownies
Ingredients
For the Brownies
- 150 g dark chocolate (50-60%) Use good quality chocolate for best flavor.
- 120 g butter
- 160 g white sugar See notes.
- 75 g brown sugar
- 3 large eggs They should be at room temperature.
- 1.5 tsp vanilla extract
- 90 g flour Ensure not to overmix.
- 30 g cocoa powder
- 1 tsp salt
- 50 g walnuts Optional; chop and fold into batter if using.
Method
Preparation
- Preheat your oven to 170°C (160°C with fan) and line the baking pan with parchment paper, optionally using non-stick spray to help it stick.
- Chop the chocolate and butter into small pieces and place them in a heatproof bowl.
- Melt the chocolate and butter together using a double boiler or microwave, stirring until smooth. Let sit after melting.
- In a medium-large bowl, beat the eggs, white sugar, and brown sugar using an electric whisk for about 5 minutes until lightened in color and thickened.
- Gently fold the warm chocolate and butter mixture into the egg mixture, being careful not to cook the eggs.
- Sift the flour, cocoa powder, and salt into the bowl, and mix gently with a spatula until just combined.
- If using, chop the walnuts and fold them into the batter carefully.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
Baking
- Bake in the middle of the oven for about 30 minutes. Check with a toothpick for doneness.
- For a gooier texture, bake for 25 minutes. For more solid brownies, aim for 35-40 minutes.
- Let the brownies cool for at least two hours before cutting.