Ultimate Chocolate Brownie Recipe – Easy Step-by-Step Guide

Last Updated on 2 months by Neha Deshmukh

Ultimate Chocolate Brownie Recipe – Easy Step-By-Step Guide

Hey everyone! If you’re anything like me, a good brownie can really hit the spot. I mean, who can resist that fudgy, chocolatey goodness? I’ve been perfecting this recipe for years, and honestly, it’s become a family favourite. It’s rich, decadent, and surprisingly easy to make. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just any brownie recipe. It’s the kind that disappears in minutes, the kind that everyone asks for the recipe for, and the kind that just makes you feel good. It strikes the perfect balance between chewy and fudgy, and the deep chocolate flavour is simply irresistible. Plus, it’s a relatively straightforward bake – perfect for a weekend treat or when you need a little chocolate therapy!

Ingredients

Here’s what you’ll need to create these little squares of heaven:

• 1 cup flour (about 120g)
• ¾ cup cooking chocolate (about 170g)
• ½ cup butter (about 113g)
• 1 cup sugar (about 200g)
• 3 eggs
• 1 tablespoon cocoa powder (about 10g)
• A pinch of salt
• ½ teaspoon vanilla extract (about 2.5ml)

Ingredient Notes

Okay, let’s talk ingredients! A few little things can make a big difference.

• Cooking Chocolate: I prefer using a good quality cooking chocolate – the kind specifically designed for baking. It melts beautifully and gives a lovely, smooth texture. You can use a blend of dark and milk chocolate if you like!
• Cocoa Powder: Don’t skimp on the cocoa powder! A good quality cocoa powder (Dutch-processed is fantastic) will give your brownies a really intense chocolate flavour.
• Butter: I usually use salted butter, but unsalted works just as well – just add an extra pinch of salt to the batter. Make sure it’s softened, but not melted, for the best results.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we’re going to create a double boiler. Boil some water in a saucepan, then place a heatproof bowl on top – just make sure the bottom of the bowl doesn’t touch the water. Add the cooking chocolate and butter to the bowl and melt completely, stirring occasionally. Once melted, set it aside to cool slightly.
2. Now, mix the sugar into the cooled chocolate mixture. Then, add the eggs one at a time, mixing really thoroughly after each addition. You want everything nicely combined.
3. In a separate bowl, whisk together the cocoa powder and salt. Gradually add the flour in two batches, mixing until just smooth. Be careful not to overmix – that can make the brownies tough.
4. Pour the batter into a lined baking tray (an 8×8 inch square pan works perfectly). Spread it out evenly.
5. Bake in a preheated oven at 175°C (347°F) for 20-25 minutes, or until a crust forms on top. A toothpick inserted into the centre should come out with slightly moist crumbs.
6. Let the brownies cool completely before cutting into squares. This is the hardest part, I know!

Expert Tips

• Don’t Overbake: Seriously, this is the key to fudgy brownies. Slightly underbaked is better than overbaked.
• Cool Completely: I know it’s tempting, but letting the brownies cool completely makes them easier to cut and prevents them from crumbling.
• Lining the Tray: Lining the baking tray with parchment paper makes removing the brownies a breeze.

Variations

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

• Fudgy vs. Cakey Brownies: For extra fudgy brownies, use slightly less flour (about ¾ cup). For cakey brownies, use a little more (about 1 ¼ cups).
• Nut Additions: My friend, Priya, swears by adding chopped walnuts or pecans to the batter. About ½ cup is perfect.
• Vegan Adaptation: You can easily make these vegan by using a plant-based butter substitute and flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg).
• Gluten-Free Adaptation: Substitute the wheat flour with a gluten-free all-purpose flour blend.
• Spice Level – Chocolate Intensity: For a richer, darker flavour, use dark chocolate instead of cooking chocolate. You can also add a teaspoon of instant coffee powder to the chocolate mixture to enhance the chocolate flavour.

Serving Suggestions

These brownies are amazing on their own, but they’re even better with a little something extra!

• A scoop of vanilla ice cream is a classic pairing.
• A drizzle of chocolate sauce takes them to the next level.
• A sprinkle of sea salt adds a lovely contrast to the sweetness.

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. You can also freeze them for up to 2 months.

FAQs

1. Can I use dark chocolate instead of cooking chocolate?

Absolutely! Dark chocolate will give your brownies a more intense flavour.

2. How do I prevent my brownies from being too dry?

Don’t overbake them! And make sure you’re measuring your ingredients accurately.

3. Can I make these brownies ahead of time?

Yes, you can! They actually taste even better the next day. Store them in an airtight container.

4. What’s the best way to cut brownies neatly?

Use a warm, sharp knife. Run it under hot water and wipe it clean between each cut.

5. Can I add nuts or chocolate chips to this recipe?

Definitely! Feel free to add about ½ cup of your favourite nuts or chocolate chips to the batter.

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