Last Updated on 5 months ago by Neha Deshmukh

Dark Chocolate Brownie Recipe – Easy 30-Minute Bake

Hey everyone! If you’re anything like me, sometimes you just need chocolate. And not just any chocolate – a rich, fudgy, intensely chocolatey brownie. This recipe is my go-to when that craving hits. It’s incredibly easy, takes just 30 minutes in the oven, and always disappears quickly! I first made these for a friend’s birthday, and they were a huge hit – I’ve been perfecting them ever since.

Why You’ll Love This Recipe

Let’s be real, who doesn’t love a good brownie? This recipe is special because it’s so straightforward. No complicated techniques, no fancy ingredients, just pure chocolate bliss. It’s perfect for beginner bakers, or when you want a quick and satisfying treat without spending hours in the kitchen. Plus, it’s easily adaptable – I’ll share some fun variations later!

Ingredients

Here’s what you’ll need to make these delicious brownies:

• 250 gms Dark chocolate
• 125 gms Unsalted butter
• 2/3 cup Castor sugar
• 2/3 cup Self-raising flour
• 4 Eggs

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Dark Chocolate – Choosing the Right Percentage

I prefer using 70% dark chocolate for a really intense flavour. But feel free to adjust the percentage to your liking! Something between 50-85% works well. The higher the percentage, the darker and more bitter the brownie will be.

Unsalted Butter – The Role of Fat in Brownies

Using unsalted butter gives you control over the overall saltiness. Fat is key in brownies, contributing to that lovely fudgy texture. Make sure it’s softened, but not melted, before you start.

Castor Sugar – Why It’s Preferred for Texture

Castor sugar (also known as superfine sugar) dissolves beautifully, creating a smoother batter and a more tender crumb. If you don’t have castor sugar, you can pulse regular granulated sugar in a food processor for a few seconds to make it finer.

Self-Raising Flour – Understanding the Leavening Agent

Self-raising flour already contains baking powder, which gives the brownies a little lift. If you only have plain flour, you can add 1 ½ teaspoons of baking powder per cup of flour.

Eggs – Quality and Temperature Considerations

Using good quality eggs makes a difference! Room temperature eggs incorporate more easily into the batter, resulting in a smoother, more even texture.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). Grease and line a 7-8 inch square baking tin with parchment paper. This is so important for easy removal later!
2. Melt the dark chocolate and butter together using a double boiler (or a heatproof bowl set over a simmering pot of water). Stir until smooth and glossy. Once melted, let the mixture cool completely. Patience is key here – you don’t want to cook the eggs!
3. In a separate bowl, combine the cooled chocolate-butter mixture, castor sugar, self-raising flour, and eggs.
4. Beat on low speed with an electric mixer until everything is just combined. Then, increase the speed to medium and beat for 3 minutes until the batter is smooth and lighter in colour. It should look beautifully glossy.
5. Pour the batter into the prepared tin and spread it evenly.
6. Bake for 30 minutes, or until a cracked crust forms on top – just like a classic brownie!

Expert Tips

Want to take your brownies to the next level? Here are a few of my favourite tricks:

Achieving the Perfect Fudgy Texture

Don’t overbake! Slightly underbaked brownies are much fudgier.

Preventing a Dry Brownie

Make sure you don’t overmix the batter. Overmixing develops the gluten in the flour, leading to a tougher brownie.

Checking for Doneness

A toothpick inserted into the centre should come out with moist crumbs attached. It shouldn’t be completely clean.

Cooling and Cutting for Clean Slices

Let the cake cool completely in the tin before cutting. This prevents it from crumbling. I often chill them in the fridge for an hour for super clean slices.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Vegan Brownies – Ingredient Substitutions

Swap the butter for a vegan butter alternative and the eggs for flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).

Gluten-Free Brownies – Flour Alternatives

Use a gluten-free all-purpose flour blend.

Spice Level – Adding a Hint of Chili

My friend loves adding a pinch of cayenne pepper to the batter for a subtle kick!

Festival Adaptations – Diwali or Christmas Brownies

Add a sprinkle of cardamom for a Diwali twist, or some orange zest and cranberries for a festive Christmas treat.

Nutty Brownies – Adding Walnuts or Pecans

Fold in ½ cup of chopped walnuts or pecans into the batter before baking. My family always requests these!

Serving Suggestions

These brownies are delicious on their own, but even better with a scoop of vanilla ice cream or a dollop of whipped cream. A dusting of icing sugar looks pretty, or you can drizzle them with chocolate sauce.

Storage Instructions

Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

FAQs

Let’s answer some common questions:

What type of dark chocolate is best for brownies?

I recommend 70% dark chocolate, but anything between 50-85% will work.

Can I use regular flour instead of self-raising flour?

Yes, but add 1 ½ teaspoons of baking powder per cup of flour.

How do I know when the brownies are done?

A toothpick inserted into the centre should come out with moist crumbs attached.

Can brownies be made ahead of time?

Yes! They actually taste even better the next day.

What’s the best way to store leftover brownies?

In an airtight container at room temperature or in the fridge.

Can I freeze brownies?

Absolutely! Wrap them tightly in plastic wrap and then in foil. They’ll keep for up to 3 months.