Description
Delicious, fudgy chocolate brownies that are easy to make and perfect for any chocolate lover. These brownies feature a rich blend of melted dark chocolate and butter, combined with brown sugar and cocoa powder for extra depth of flavor. Baked to perfection, they offer a moist, fudge-like texture that can be customized to your preferred gooeyness.
Ingredients
Wet Ingredients
- 200g / 14 tbsp unsalted butter (1 3/4 US sticks)
- 1 1/4 cups dark chocolate chips or melts/discs (US: semi-sweet chocolate)
- 1 cup loosely packed brown sugar
- 3 large eggs, lightly beaten (fridge cold or room temp is fine)
- 1 tsp vanilla extract
Dry Ingredients
- 1/2 cup plain flour (all-purpose flour)
- 1/4 cup cocoa powder, sifted
- Pinch of salt
Optional
- 180g / 6oz (1 cup) dark chocolate chips, or block/bar chopped into chunks (US: semi-sweet chocolate)
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) or 160°C if using a fan-forced oven. Prepare a 20cm (8″) square baking tin by greasing it with butter or spraying with oil, then line it with baking paper or parchment paper with some overhang for easy removal.
- Melt Chocolate and Butter: In a heatproof bowl, combine the unsalted butter and dark chocolate chips. Microwave in 30-second bursts for about 1 minute 30 seconds total until fully melted. Stir the mixture until smooth and glossy.
- Add Sugar and Eggs: Stir the brown sugar and vanilla extract into the melted chocolate and butter mixture. Then add the lightly beaten eggs and mix thoroughly until the batter is smooth and molten in texture.
- Combine Dry Ingredients: Sift together the plain flour, cocoa powder, and a pinch of salt. Gradually add these dry ingredients into the wet mixture, stirring until completely smooth and homogenous.
- Incorporate Optional Chocolate Chunks: If using, fold in the chopped dark chocolate chunks or extra chocolate chips for pockets of melted chocolate in the brownies.
- Pour and Spread Batter: Transfer the batter to the prepared baking tin, evenly spreading it out to the edges.
- Bake: Place the pan in the oven and bake for 24 to 32 minutes depending on your preferred texture: 24 minutes for very gooey centers, 28 minutes for fudgy yet moist brownies (recommended), or 32 minutes for a moist fudge-cake consistency. A toothpick inserted should come out with moist crumbs but not wet batter.
- Cool: Remove the pan and let the brownies rest for 10 minutes to firm up before lifting them out using the parchment overhang. Allow to cool completely, ideally for at least 20 minutes before slicing to avoid crumbling.
- Optional Refrigeration: For clean, neat slices, refrigerate the cooled brownies for 30 minutes or even overnight. However, serve at room temperature for the perfect fudgy texture.
Notes
- Use good-quality dark or semi-sweet chocolate for the best flavor.
- Adjust baking time based on how gooey or cakey you prefer your brownies.
- Line the baking pan with parchment paper with extra overhang – this helps lift brownies out easily.
- If not using the optional chopped chocolate, brownies will still be rich and fudgy.
- Brownies are fragile when hot, so handle gently during removal from the pan.