Ultimate Chocolate Brownies Recipe – Easy Gooey Perfection

Last Updated on 2 months by Neha Deshmukh

Ultimate Chocolate Brownies Recipe – Easy Gooey Perfection

Hey everyone! If you’re anything like me, a good brownie can really hit the spot. I mean, is there anything more comforting than a warm, fudgy brownie with a glass of cold milk? I’ve been perfecting this recipe for years, and honestly, it’s become a family favourite. It’s seriously the easiest way to get that perfect gooey centre and a deliciously chocolatey flavour. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just another brownie recipe. It’s a foolproof guide to achieving brownie bliss. It’s simple enough for beginner bakers, but delivers results that will impress everyone. Plus, it’s totally adaptable – I’ll share some fun variations later on! You’ll love how incredibly moist and fudgy these brownies turn out every single time.

Ingredients

Here’s what you’ll need to create these chocolate masterpieces:

• 120 grams butter (about ¾ cup)
• 300 grams powdered sugar (about 2 ½ cups)
• 3 large eggs
• 70 grams cocoa powder (about ½ cup)
• 120 grams all-purpose flour (about 1 cup)
• 0.5 teaspoon salt
• 1 teaspoon baking powder
• 175 grams milk chocolate chips or dark chocolate chips (about ¾ cup)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Butter – Choosing the Right Kind

I always use regular salted butter for this recipe. It adds a lovely richness. If you’re using unsalted, just add a pinch more salt to the mix. Make sure it’s softened, but not melted – we want it just liquefied for easy mixing.

Powdered Sugar – For That Perfect Texture

Powdered sugar (also known as icing sugar) is key here. It creates a super tender crumb. Don’t substitute with granulated sugar, you won’t get the same result!

Cocoa Powder – Dutch-Processed vs. Natural

This is a question I get asked a lot! Both Dutch-processed and natural cocoa powder work, but they’ll give slightly different flavours. Dutch-processed cocoa is milder and darker, while natural cocoa has a more intense, slightly acidic flavour. I personally prefer Dutch-processed for a richer, smoother chocolate taste.

Chocolate Chips – Milk vs. Dark Chocolate & Quality

Go with whatever chocolate chips you love! Milk chocolate will give you a sweeter brownie, while dark chocolate adds a more sophisticated flavour. I like to use a good quality chocolate – it really shines through.

All-Purpose Flour – Measuring Tips

The biggest baking mistake I see? Incorrectly measured flour! Always spoon the flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag, or you’ll end up with too much flour, and dry brownies.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 180°C (350°F). Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides. This makes it so much easier to lift the brownies out later.
2. Melt the butter in the microwave or in a saucepan on the stovetop. You just want it liquefied, not browned. Let it cool slightly before moving on.
3. In a large bowl, whisk together the melted butter and powdered sugar until it’s nice and smooth. No lumps allowed!
4. Add the eggs, one at a time, whisking really well after each addition. Make sure each egg is fully incorporated before adding the next.
5. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. This helps to get rid of any lumps and ensures everything is evenly distributed. Gently whisk the dry ingredients into the wet ingredients until just combined. Don’t overmix!
6. Fold in the chocolate chips (or chopped chocolate) using a spatula. Be gentle – we want to keep the batter light and airy.
7. Pour the batter into the prepared pan and spread it out evenly with the spatula.
8. Bake for 35 minutes, or until the top is set but the centre is still slightly gooey. A toothpick inserted into the centre should come out with a few moist crumbs attached.
9. Let the brownies cool completely in the pan for at least 2 hours before slicing. For super clean cuts, pop them in the fridge for a little while first. Trust me, it’s worth the wait!

Expert Tips

• Don’t overbake! This is the key to fudgy brownies.
• Use room temperature ingredients. This helps everything blend together smoothly.
• A little salt enhances the chocolate flavour. Don’t skip it!
• For extra flavour, add a teaspoon of vanilla extract.

Variations

Want to switch things up? Here are a few ideas:

Vegan Chocolate Brownies

My friend Priya is vegan, and she swears by substituting the butter with vegan butter and the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).

Gluten-Free Chocolate Brownies

Simply swap the all-purpose flour for a gluten-free all-purpose blend. I’ve had great results with Bob’s Red Mill 1-to-1 Baking Flour.

Spice Level Adaptations (Chili Chocolate Brownies)

My brother loves a bit of heat! Add ½ – 1 teaspoon of chili powder to the dry ingredients for a spicy kick.

Festival Adaptations (Diwali Chocolate Brownie Bites)

Cut the cooled brownies into small squares and decorate with edible silver leaf for a festive Diwali treat!

Serving Suggestions

These brownies are amazing on their own, but even better with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of sea salt on top also takes them to the next level.

Storage Instructions

Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze really well – just wrap them tightly in plastic wrap and then in foil.

FAQs

What is the best temperature to bake brownies?

180°C (350°F) is ideal. Baking at a lower temperature can result in a cakey texture, while a higher temperature can dry them out.

Can I use different types of chocolate in this recipe?

Absolutely! Feel free to experiment with white chocolate, peanut butter chips, or even chopped-up chocolate bars.

How do I prevent my brownies from drying out?

Don’t overbake them! And make sure you’re measuring the flour correctly.

Can I make these brownies ahead of time?

Yes! You can bake them a day or two in advance and store them in an airtight container.

What’s the difference between Dutch-processed and natural cocoa powder for brownies?

Dutch-processed cocoa is milder and darker, while natural cocoa has a more intense, slightly acidic flavour. Both work, but they’ll give slightly different results.

Enjoy baking (and eating!) these delicious brownies. Let me know in the comments how they turn out for you!