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.
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Need a chocolate fix urgently? These will be in the oven in 15 minutes flat (if not faster).
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Hate washing up? Just one bowl to deal with here.
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Like your brownies outrageously chocolatey, fudgy in the middle and the signature paper thin crackly top? This one delivers in spades.
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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.
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super gooey – if there is a lot of smear on it (24 minutes bake time)
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moist and fudgy (my favourite) – if the toothpick gets a brown strain and has some smear on it (28 minutes)
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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 180°C/350°F (160°C 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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Amazing brownies, had it with vanilla ice cream!
Literally the best brownies I have ever had in my life! Absolutely divine! I cooked to 28 minutes and they were perfect! Very easy to throw together too! I ate some straight out of the oven and it was to die for! Would be superb with ice cream when like that!
I love this chocolate brownies it taste so sweet. Keep on posting.
Hi Nagi! The brownies looks amazing! Will it be alright if I were to not use any cocoa powder at all?
Hi Nagi
I’m a big fan of your recipes. I make these brownies with gluten free flour and they are perfect every time. I get requests for them constantly. Best brownie recipe.
Thanks for that feedback Maddie! It’s good to know! N x
I had a hankering to eat a moist and crunchy edged home made chocolate brownie so I naturally went straight to recipe tin eats for the recipe and I wasn’t disappointed. My god, what a deliciously gooey, crunchy chocolate indulgence your brownie is! It’s exactly what I was looking for. I paired it up with sliced strawberries and vanilla icecream and a hot cup of tea and I was in heaven!! Thanks Nagi, you’ve done all the hours of trial and error to get to the best recipe for home made brownies. You’ve saved me the time and effort of going through countless recipes to find what I’m looking for. Thank you! That recipe’s a keeper for when I’m in the mood for delicious brownies. Shop bought brownies aren’t half as good. I also loved making your caramel slice. Your tips are the best! Thank you!!!
Thanks for writing in Michele!! That is one of the simplest and most tasty desserts on my website! N x
I didn’t realize that this was where I could rate the recipe with my initial post, so here’s my 5 star rating now!
Thank you so much for this recipe Nagi!!! I have made this so many times and everyone that had a piece loves it!!
That’s great Serena! I’m glad you all enjoy it! N x
Hi Nagi!
I’m thinking about substituting a fraction of the flour with hazelnut flour. I’m aware that there will be a textual difference, but I’m okay with that. So, two questions:
1. How much of the flour can I substitute with hazelnut flour without these becoming a #browniefail
2. Should I add more egg or baking powder when doing this
Thanks!
Hi Jenny – I really don’t know without testing it. I would start with subbing about 25 percent and see how you go. N x
Hi Nagi!
I’m thinking about substituting a fraction of the flour with hazelnut flour. I’m aware that there will be a textual difference, but I’m okay with that. So, two questions:
1. How much of the flour can I substitute with hazelnut flour without these becoming a #browniefail
2. Should I add more egg or baking powder when doing this
Thanks!
Just made these for Easter and substituted the chopped chocolate for a variety of chocolate eggs. Everyone loved them!
Cute idea Arranny – using up that Easter chocolate!! N x
Am I missing something? The video of how to make the brownies shows Nagi cutting separate pieces of baking paper for the bottom and sides of the pan. However at the end of the cooking the brownie is lifted out as if one whole piece of baking paper was used, not cut. Surely the brownie would have fallen if the paper was in pieces?
Hi Jen – I cut a long piece that hangs over the edges then I place another piece across that which hangs over the other two edges. This allows you to grab the overhanging paper from the top sheet and lift the entire block of brownies out at once. N x
I would like to make this recipe (Easy Chocolate Brownies) for Easter, but I need it to yield twice as many brownies. Can I double the recipe and cook it in a 9×13 inch pan? If yes, do any adjustments need to be made in order to make it turn out well? Thank you!
Yes Mindy, you can do that and follow the recipe as written. You might need 1-2 more minutes of bake time but otherwise it is the same! N x
I adore this recipe ever so much! I have been making these brownies for about 2 years now and I have memorised the whole recipe! I’m not a fan of dark chocolate so I added some more chocolate chips (coated in flour so that they don’t melt) at the end and it is always awesome. It is also a great recipe to freeze so the brownies keep longer.
Thanks for sharing this wonderful recipe, Nagi.
100% recommend!
Woo hoo!! I am so glad you enjoyed them Caitlin!! N x
You are a talented chef!