What makes a good brownie? Using both cocoa AND melted chocolate, and butter instead of oil. What makes the BEST chocolate brownies in the world? Adding in a generous amount of dark chocolate chunks. Fudgy, as gooey as you want, and very, very chocolatey, this homemade brownie recipe is incredibly easy, made in one bowl, and incredibly forgiving!
Choose how gooey you want them, just follow the bake times and my “toothpick smearing” test. Brownies can be frozen for up to 3 months, but nothing quite compares to when they’re freshly made, and still slightly warm….
Homemade Chocolate Brownies
These homemade brownies are every chocoholics dream come true.
- Need a chocolate fix urgently? These will be in the oven in 15 minutes flat (if not faster).
- Hate washing up? Just one bowl to deal with here.
- Like your brownies outrageously chocolatey, fudgy in the middle and the signature paper thin crackly top? This one delivers in spades.
- Not such a confident cook? This recipe is astonishingly forgiving. Even if you overcook them, they might look cakey, but they still have that rich, fudgy mouthfeel. There’s just not enough flour in these to make them dry and overcooked!
And look ↓↓↓ Super fudgy yet you can actually pick it up, rather than scooping up gloops of raw batter!
And that crinkly top we all know and love!
What makes a good brownie
The secret to a really great brownie is using both melted chocolate AND cocoa powder, plus butter instead of oil (because butter has way better flavour than oil). The combination of these plus minimal flour, just enough to make a barely-set batter, and brown sugar rather than white (for extra moisture and chewiness) is what will deliver that perfect rich, fudgy brownie you’ve been dreaming about.
And to make a killer brownie, stir through a generous amount of chocolate chunks. Not only will you get little pockets of gooey chocolate, it also makes the brownie extra fudgy because some of the chocolate melds in with the batter as it bakes!
Making homemade brownies
These dreamy brownies start by melting chocolate and butter together before whisking in eggs and vanilla. Then just mix in flour and coco powder, and lastly stir in the let’s-pretend-it’s-optional chocolate chunks. Scrape into lined pan and bake!
How to tell when brownies are done
Stick a toothpick in the centre of the brownie, hold it for 2 seconds, then take it out.
- super gooey – if there is a lot of smear on it (24 minutes bake time)
- moist and fudgy (my favourite) – if the toothpick gets a brown strain and has some smear on it (28 minutes)
- cakey (but still fudgy mouthfeel) – toothpick is clean with just a few crumbs (32 minutes). But still really moist (because this recipe only has 1/2 cup of flour in it, impossible not to be moist!).
Reduce cook time by 2 minutes if you opt not to use the extra chocolate stir ins.
Fudgy, gooey brownies
The brownies in the photos and video are what I call “fudgy moist”. As in – super fudgy but not just a gloop of uncooked batter. You can pick it up with your hands rather than eating it with a spoon.
I have more elaborate brownies in my repertoire – such as these Outrageous Nutella Brownies (which certainly live up to their name!) and these Salted Caramel Stuffed Brownies (the caramel filling is creamy and set, like a soft fudge).
But this classic Chocolate Brownies recipe is the one I make most of the time. It’s my go-to because it’s everything I want in a brownie made with minimal fuss. The essential ingredients to make it super chocolatey, lovely and moist, and no unnecessary extras.
The other thing is that my brownie is sweet, but not tooth-achingly sweet. There are some brownie recipes out there that use almost double the sugar I do and they are far too sweet for me. The sugar in this recipe is just the right amount of sweet for me. No one has ever complained about my brownies not being sweet enough, that’s for sure! – Nagi x
Watch how to make it
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Easy Chocolate Brownies
Ingredients
- 200g / 14 tbsp unsalted butter (1 3/4 US sticks)
- 200 g / 1 1/4 cups dark chocolate chips (7 oz) (Note 1)
- 1 cup (175g) brown sugar , loosely packed
- 3 eggs , lightly beaten
- 1 tsp vanilla extract
- 1/2 cup (75g) plain flour
- 1/4 cup (30g) cocoa powder
- Pinch of salt
- 180g/6oz dark chocolate block/bar (optional) , chopped into chunks rather than shards, (bittersweet or semi-sweet, cooking chocolate) (Note 2)
Alternative stir in
- 1.5 cups roughly chopped walnuts (or other nuts)
Instructions
- Preheat oven to 180C/320F (160C fan forced).
- Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
- Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
- Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
- Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
- Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
- If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
- Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.
Recipe Notes:
Nutrition Information:
Originally published August 2016. Updated with new photos and brand new video in 2020.
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Life of Dozer
Dozer hates being hugged. Don’t know why. I mean, what dog doesn’t like their face being squished like this in a chokehold grip?
I have tried at least 4 different brownie recipes, that included white sugar or milk, or coffee, or whatever else you can add in a cake bake. All of them failed. Too messy, too gooey, too moist, too dry. This recipe is the only brownie recipe that actually produced delicious fluffy, moist brownies. The absolute the BEST brownie recipe I’ve ever tried. And its so easy! Thankyou so much.
Not sure what I did wrong, followed the exact proportions. The butter started to ooze out from the sides and my Brownie looks really gloopy with no crinkly top.
Hi Shilpi! Unfortunately that’s what happens if the batter is not mixed together properly. You just need to give the batter a good mix until it’s molten and the butter is fully incorporated otherwise it does ooze out and separate as you describe. AND you also don’t get the crinkly top. Reason I know for sure is because it’s happened to me in the past ❤️
You nailed it AGAIN Nagi! Definitely the BEST chocolate brownie recipe in the WORLD! Devoured in a matter of no time and hubby wants me to bake them again for guests on Sunday! Thanks for the great recipes xx
Wahoo!!!!! Thanks Debbie!
Hi Nagi,
The ingredients call for vanilla extract however I couldn’t see where to add this in the instructions? Is it required? Thank you!
Thanks for that Jadey – I’ll fix it now!! N x
Hi Nagi,
Just wondering if I can use milk chocolate instead of dark chocolate
Hi Jasmine, I fine milk chocolate a little too sweet here unfortunately – N x
Ooooo I better try making this at home! I always had a question Nagi – I honestly can’t stand the taste of butter in most things and thinking of substituting butter with coconut oil in all recipes that call for butter. Would coconut oil work as a substitute in both baking and general cooking or do you have any other suggestions?
I hope you are doing ok during this pandemic! Stay safe and healthy with Dozer 🙂
LOVE this recipe! Have made these brownies so many times and they’re always a hit with everyone!
Great recipe – quick and easy to follow.
I used a reduced-fat alternative instead of butter, and also added a couple of dashes each of allspice and cinnamon (as I’ll be serving the brownies over Christmas).
Baked them for 28 minutes and they were delicious.
Thanks Nagi! 😊
Hi Nagi
Can I freeze the chocolate brownies?
My first time ever baking a brownie, and this recipe made one that I loved. Did it with a 3yo and we had a ball!
I LOVE hearing this Joycelyn!
Hi Nagi, I have a question about the salt, bc it can make such a difference in the overall taste. The recipe calls for a pinch. If I wanted to measure, would that be 1/8 teaspoon or 1/4 of salt? Hoping to make this for Thanksgiving, thanks!
Hi Renee, 1/8 tsp will be perfect – N x
Super easy to make and super tasty! i added some frozen raspberries and choc chips into the tray right before it went into the oven – took an extra 10-15 min to cook but stayed nice and gooey
Perfect Grace!
I made these yesterday for the 1st time!! So easy to make!! They were a hit.. But gave most of them away to family, Saves my waistline!!
You would have been the family favourite Ross!!