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Easy Chocolate Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 24 reviews
  • Author: Susan
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Deliciously easy-to-make chocolate brownies with a rich, fudgy texture. This recipe uses melted dark chocolate and butter, combined with brown sugar and eggs to create a molten batter that’s baked to perfection. Optional mix-ins like chopped dark chocolate chunks or walnuts add extra indulgence and texture. Perfect for satisfying your chocolate cravings with a simple homemade treat.

Ingredients

Units Scale

Main Ingredients

  • 200g unsalted butter (14 tbsp / 1 3/4 US sticks)
  • 200g dark chocolate chips (7 oz / 1 1/4 cups)
  • 1 cup brown sugar (175g), loosely packed
  • 3 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1/2 cup plain flour (75g)
  • 1/4 cup cocoa powder (30g)
  • Pinch of salt

Optional Stir-in Ingredients

  • 180g dark chocolate block/bar, chopped into chunks (bittersweet or semi-sweet, cooking chocolate)
  • 1.5 cups roughly chopped walnuts (or other nuts)

Instructions

  1. Preheat the oven: Set your oven to 180°C/350°F (160°C fan forced) and prepare a 20cm (8 inch) square baking tin by spraying it with oil and lining it with parchment or baking paper with an overhang for easy removal.
  2. Melt butter and chocolate chips: Place the butter and chocolate chips in a heatproof bowl and melt in the microwave in 30-second bursts, stirring in between until smooth and fully melted, which should take about 1 minute 30 seconds total.
  3. Add sugar, vanilla, and eggs: Stir the brown sugar and vanilla extract into the melted mixture, then mix in the lightly beaten eggs until the batter is smooth and molten.
  4. Incorporate dry ingredients: Add the plain flour, cocoa powder, and pinch of salt to the batter and stir gently until everything is combined smoothly.
  5. Mix in optional extras: Fold in the chopped dark chocolate chunks or walnuts if using, then pour the batter evenly into your prepared baking tin.
  6. Bake the brownies: Bake for 28 minutes for a fudge-like but moist texture, which is the recommended doneness. For gooey centers bake for 24 minutes or for a moist fudge-cake consistency bake for 32 minutes. If you do not add extra chocolate chunks, reduce bake time by 2 minutes.
  7. Rest and cool: Allow the brownies to rest in the pan for 10 minutes before lifting out using the parchment overhang. Let them cool completely for at least 20 minutes before slicing.
  8. Storage: Store brownies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Notes

  • Using parchment paper with an overhang makes it easy to lift out the brownies in one piece.
  • Microwave melting in short bursts avoids burning the chocolate and butter.
  • The toothpick test can help check doneness: a few moist crumbs on the toothpick indicate fudgy brownies.
  • Chopped nuts can be swapped for any preferred variety or omitted for nut-free brownies.
  • For a vegan version, substitute butter and eggs with plant-based alternatives.
  • Allow the brownies to cool fully before cutting to prevent crumbling.

Find it online: https://stoveandlove.com/easy-chocolate-brownies-recipe/