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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Kate says
I’m the most popular person at work today, having brought some of these in with me! I folded through about 3/4 punnet of fresh raspberries as well, which elevated these to the next level. Thanks Nagi!
Joel says
I rarely leave comments, but having used this recipe for a while now i feel compelled to proclaim them THE best brownie around!
Thank youuuuu 😁🙏
Sarah says
Do i double the recipe if I wanted to bake it in a 9×13 pan? Thank you.
Felicia S says
YUM! This is the curling gooooood. 8 dud use the extra chocolate. It made a great desert warmed with a scoop of icecream. Thanks Nagi.
Dahlene says
I have been looking for a brownie recipe like the brownies I once tasted at a market, and this was it! It’s so delicious and all my family love when I make this brownie. So easy to make, and I love that you give some helpful tips on how to get the fudge part just the way you like it! This is my go to recipe now.. thank you
Michelle Scott says
Apart from using melted block cooking chocolate instead of chocolate chips, I followed the recipe exactly. I found the consistency of the “batter” thicker than expected and when baked for 28 mins in a fan oven, shortly after releasing it from the tray, the middle collapsed in. Any suggestions as to where I am going wrong?
Nagi says
Hi Michelle – some ovens run slightly hot or cold. I suspect it needed to be baked a bit longer in your oven. I always jot down the exact time for my oven after trying a recipe a few times as it can vary from oven to oven. N x
Karen says
I’ve tried these twice now but despite how long o Cook them, the ones in the middle are just goo. The outside ones are amazing but I don’t know what I’m doing wrong?
Nagi says
It could be the temperature of your oven, Karen. I suggest you check that. Also if your oven runs a bit uneven then rotate them halfway through cooking and cook for 2-3 minutes more than called for. And please be sure to use the correct size pan! N x
Tory says
Someone told me that you shouldn’t cook chocolate about 160c because of the VOC’s which give it the chocolatety flavour? Anyway so I bake it at 160 for 32 minutes. Nice and fudgy, I also use 1/2 milk and 1/2 white chocolate chips instead of the 180g dark chunks. Even though we are in a cool climate here I cut it and keep it in the fridge. Keeps for a week and has a really nice mouth feel when cool. Thanks Naji for a great recipe!
Nicole says
These Brownies are so easy and taste great. I made them without the ‘optional’ chocolate chunks but I think the additional chocolate will blow them out of the water – next time!
I followed the recipe and they’re not overly sweet, just perfect. Thanks Nagi for making it so easy xx
Nagi says
My pleasure Nicole…you have been doing a LOT of cooking today! N x
Marie-Josée Couvrette says
Hi Nagi. I’m from Montreal, Canada and I’ve been making your recipies for over a year. You are always my go-to recipe website. Your recipes are always so nicely detailed. Making us ordinary people better cooks with all your tips and information. Thank you so much (merci!!)
Nagi says
You are welcome! N x
Rose says
Delicious brownies!! It’s my go to recipe and I’ve had nothing but great reviews
july tjhia says
the easiest and the tastiest!
i shared with my friends, everybody said, it’s so so delicious and feels like heaven!
Mihaela says
The best brownie recipe I have ever made! Thank you!
Nagi says
Wahoo, what a compliment. Thanks so much Michaela!! N x
Ana says
Thank you so much for the recipe, these brownies are wonderful! I didn’t have baking chocolate so just used the regular one – dark and milk chocolate for the dough and then added dark chocolate chunks. So fudgy and sweet, will try this one again soon!
Cwm says
Hie Nagi,thank you for the amazing recipe. If I want to add smarties,sprinkles or oreo biscuits on top what’s the ideal time to put them? I added mine right from the baking time and most of the smarties moved inside the batter.
Rose N says
Truly the PERFECT brownie recipe. Look no further! Moist, decadent, rich… Nagi’s oven timings are right on the money too. A cakey brownie is not my vibe at all…these are the FUDGIEST I’ve ever been able to make at home. Thanks Nagi for yet another amazing recipe! 😀
Collette Brown says
I have spent a long time trying out lots of different Brownie recipes looking for the perfect Brownie………..I have stopped looking!!!
Anita Heijkoop says
I love how you give tips and explain why you suggest a certain way to do things. I’ve tried your No Knead bread which is excellent and I was able to compare it with the one that has Adrian Richardson’s name on it.
About to try your ‘best brownies in the world’ recipe which I particularly like as it has less sugar. When there’s too much sugar in a sweet recipe it can be cloying. I think we’re going to be friends! 😀
Joanna says
Hi there! Just wondering what type of brown sugar you use for these? Demerara, or soft brown sugar?
Thanks so much!
Nagi says
Hi Joanna, soft brown sugar is used here. N x
Lea says
Which cocoa powder do you use?
Nagi says
Hi Lea, I use regular here but Dutch will also work too. N x