These Easy Chocolate Brownies are my “go to” brownies recipe. No fuss, made from scratch, requires just one bowl, a wooden spoon and 5 minutes. It’s fudgey, moist, tender and very chocolatey.
Choose how gooey you want them, just follow the bake times and my “toothpick smearing” test. And trust me – this recipe is extremely forgiving, it is very hard to go wrong!
Brownie making is serious business. There are some outrageous brownies out there. Fully loaded fancy versions. Recipes that demand only the best chocolate. And that’s just scratching the surface. Cakey, fudgey, gooey, chewy? Dense or tender? How sweet is too sweet? Make it the old school way with just cocoa powder, or use chocolate too?
Fact is, there is no such thing as the perfect brownie. Because we all have different tastes!
Broadly speaking, there are 4 different types of brownies. Cakey – the ones with a bit of lift in them so they are a bit like a sponge cake. Super gooey – the ones that you cut into and warm goo comes oozing out. I know there are some hardcore devotees to this kind of brownie! Then there are chewy ones and fudgey ones – both are extremely moist.
My Easy Chocolate Brownies are the fudgey kind that can be made gooey, if you so wish. 🙂 It is not a dense fudgey brownie, it is a tender fudgey brownie. Hopefully you can see in this close up how moist this brownie is!
Here is how to tell how cooked your brownie is. Stick a toothpick in the centre of the brownie, hold it for 2 seconds, then take it out. If there is a lot of smear on it, then it is super gooey (20 minutes bake time). If the toothpick gets a brown strain and has some smear on it, it is fudgey and moist – my favourite (23 minutes). If the toothpick is clean with just a few crumbs, then it’s slightly more cake like (26 minutes). But still really moist (because this recipe only has 1/2 cup of flour in it, impossible not to be moist!).
I’ve made more elaborate brownies in my time, but I keep coming back to this one 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 nothing more.
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.
No one has ever complained about my brownies not being sweet enough, that’s for sure! And I know some people who will probably make this but cut back on the sugar a bit. 🙂
So…..how do you like your brownie? Super fudgey? Chewy, cakey, fully loaded? Are walnuts and/or chocolate chips a “must” for you? 🙂 – Nagi x
- 200 g / 1 3/4 US sticks (14 tbsp) unsalted butter , cut into cubes
- 200 g / 1 1/4 cups / 7 oz dark chocolate chips (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
Preheat oven to 180C/350F (fan forced / convection) (Note 2).
Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (Note 3).
Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. stir to combine.
Add sugar, mix, then add eggs, mix, then add remaining ingredients. It's fine to be lumpy.
Pour into pan. Bake for 20 minutes for really gooey in the centre, 23 minutes for fudgey but still wet, 26 - 28 minutes for moist fudge-cake-like. See photos in post for comparison and the toothpick test.
Rest for 10 minutes before lifting out of the pan. Allow to cool before cutting. Store in an airtight container for 4 days (bet they don't last that long!)
1. Use cooking chocolate chips from the baking section of the supermarket, not eating chocolate.
2. If you have a standard oven (i.e. no fan inside), increase to 200C/390F.
3. Have overhang so you can lift the brownies out of the tin.
4. Cups, tbsp and tsp measures differ slightly in size between countries. For most recipes on my blog, the difference is not enough to make a difference, or the difference is relative and consistent across all ingredients in a recipe. Where the difference DOES matter, I specify the measurements for different countries, like I do for my Chewy Oatmeal Raisin cookies. For this recipe, it DOES NOT matter so you can use cups or weights per the recipe, no matter which country you are in. The only exception is Japan, please use the weight measures, not cups.
5. Nutrition per brownie, assuming 16 pieces.
Save these Easy Chocolate Brownies to your “Chocolate” Pinterest Board!
And let’s be friends on Pinterest so you can see all the delicious recipes I’m pinning!
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?
A food blog dedicated to Japanese recipes
Oooh, I’ve been looking forward to this day for months….The launch of my mother’s blog, RecipeTin Japan! It’s a food blog dedicated solely to Japanese recipes – all the favorites that you know and love, and some traditional recipes you may not have heard of but will surely love!
I want to be able to tell you a heartwarming story, that my mother was so inspired by my enthusiasm for RecipeTin Eats that she too decided to start a food blog….
But that would just be a lie.
The truth of the matter is, my brother, sister and I guilted her into starting a food blog.
We didn’t coax her gently, telling her how fulfilling it would be and how fantastic that people from all over the world could enjoy her Japanese recipes.
Basically, we told her that if she croaked before she wrote down all our favourite Japanese recipes, we’d be really cranky.
And thus RecipeTin Japan was born. 😉
Pop on over to say konnichiwa (“hello” in Japanese) to my mother at RecipeTin JAPAN! I think you’ll love the latest recipe she just shared – the real deal Teriyaki chicken, made the proper Japanese way just like you get a real Japanese restaurants all over the world. You’re going to be gob smacked how ridiculously easy it actually is to make!