Chocolate Brownies Recipe

Nothing says comfort quite like homemade chocolate brownies. With their crisp edges, gooey centers, and deep chocolate flavor, these brownies strike the perfect balance between indulgence and simplicity. Whether you’re baking for a family gathering, a casual dessert, or just to satisfy a late-night craving, this recipe guarantees results that wow every single time.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – minimal prep with straightforward steps.
• Simple Ingredients – all pantry staples, nothing fancy required.
• Perfect for Any Occasion – birthdays, dinner parties, or weeknight treats.
• Unbelievably Delicious – fudgy, chocolate-rich centers with a hint of chew.
• Crowd-Pleasing – universally loved, impossible to resist.

Unlike store-bought versions, these brownies feature a balance of melted chocolate and cocoa for maximum richness, plus a touch of brown sugar for extra moisture. They’re the kind of dessert that feels both nostalgic and gourmet.

Ingredients Needed

For the batter:

• 200 g (about 14 tbsp / 1 ¾ US sticks) unsalted butter, cut into cubes
• 200 g (1 ¼ cups / 7 oz) dark chocolate chips – bittersweet for depth of flavor
• 175 g (1 cup, loosely packed) brown sugar – adds caramel notes
• 3 large eggs, lightly beaten, room temperature
• 1 tsp vanilla extract – pure if possible
• 75 g (½ cup) all-purpose flour – sifted for best texture
• 30 g (¼ cup) unsweetened cocoa powder
• Pinch of salt – enhances flavor

Optional Mix-Ins:

• 180 g (6 oz) dark chocolate bar, chopped into rustic chunks (for extra pockets of melted chocolate)
• OR 1 ½ cups chopped walnuts (or pecans, hazelnuts, or your favorite nuts) for crunch

How to Make Chocolate Brownies

• Prep the oven & pan
  Preheat oven to 180°C / 350°F (160°C fan). Grease a 20 cm / 8-inch square pan, then line with parchment paper, leaving a slight overhang so the brownies lift out easily.
• Melt butter & chocolate
  Place butter and chocolate chips in a heatproof bowl. Microwave in 30-second bursts, stirring between each, until smooth (about 1 ½ minutes total). Alternatively, melt over a pot of simmering water (double boiler method).

• Build the base mixture
  Stir in brown sugar and vanilla. The mixture will look thick and glossy. Whisk in the eggs until fully incorporated – this gives the brownies their rich, molten texture.
• Fold in dry ingredients
  Sift in flour, cocoa powder, and salt. Gently fold with a spatula until just combined – avoid over-mixing to keep the brownies fudgy.

• Add extra chocolate or nuts (optional)
  Fold in chopped dark chocolate chunks for gooey pockets, or nuts for crunch.
• Bake to your preferred texture
  Spread the batter evenly in the pan. Bake for:
  • 24 minutes – extra gooey center
  • 28 minutes – fudgy but set (recommended)
  • 32 minutes – moist, cake-like texture
    Use a toothpick: moist crumbs are perfect; if it comes out clean, they’re overbaked.
• Cool before slicing
  Let the brownies rest 10 minutes in the pan, then lift out using parchment. Cool for at least 20 minutes before slicing into squares.

Serving and Storage Tips

• Serve warm with a scoop of vanilla ice cream or a drizzle of salted caramel.
• Dust with powdered sugar for a classic touch, or top with fresh berries for a lighter contrast.
• Store brownies in an airtight container at room temperature for up to 4 days.
• To freeze, wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Helpful Notes

• For an extra shiny, crinkly top, whisk the sugar and eggs vigorously before adding the dry ingredients.
• Swap dark chocolate chips for milk or white chocolate if you prefer a sweeter bite.
• Always cool completely before slicing for neat, sharp edges.
• Add a sprinkle of sea salt flakes on top before baking for a gourmet twist.

Conclusion

These chocolate brownies are everything a brownie should be – rich, fudgy, and deeply satisfying. With simple ingredients and easy steps, you’ll have bakery-style brownies right from your kitchen. Perfect for sharing (though you may want to keep them all to yourself!), they never fail to impress.

If you try this recipe, let us know how it turned out! Leave a comment and star rating below, and don’t forget to share your delicious brownies on Pinterest or Facebook. What’s your favorite mix-in – extra chocolate or nuts?

Frequently Asked Questions (FAQ)

Can I use milk chocolate instead of dark chocolate?

Yes, but the brownies will be sweeter and less intense. For balance, consider mixing half milk and half dark chocolate.

How do I make this recipe gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free flour blend. Brownies are forgiving, so the texture remains fudgy.

Why don’t my brownies have a shiny top?

The shiny “crackle” comes from beating the sugar and eggs well before folding in the dry ingredients. Don’t skip this step.

Are these brownies freezer-friendly?

Absolutely. Wrap slices tightly in plastic wrap, then store in a freezer-safe bag for up to 3 months.

How do I know when brownies are done?

Insert a toothpick – if it comes out with moist crumbs, they’re perfect. Fully clean means they’re overbaked.