I’ve been loyal to this brownie recipe for decades and have no intention of changing it! It’s super easy, super chocolatey and super fudgy. I firmly believe the best brownies must be made with both cocoa and melted chocolate, and butter instead of oil. Bonus: it’s a simple one-bowl, hand mixed recipe!
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 and fudgy in the middle? 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! (This is optional though, and I don’t add the extra chocolate for everyday brownies 🙂 ).
How to make 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 extra chocolate chunks if you’re using it. 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!).
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)
- 1 1/4 cups dark chocolate chips or melts/discs (US: semi-sweet chocolate) (Note 1)
- 1 cup loosely packed brown sugar
- 3 large eggs , lightly beaten (fridge cold or room temp is fine)
- 1 tsp vanilla extract
- 1/2 cup plain flour (all-purpose flour)
- 1/4 cup cocoa powder , sifted
- Pinch of salt
OPTIONAL EXTRA CHOCOLATE ADD-INS
- 180g / 6oz (1 cup) dark chocolate chips, or block/bar chopped into chunks (OPTIONAL!) (US: semi-sweet chocolate) (Note 2)
Instructions
ABBREVIATED RECIPE
- Melt choc and butter, mix in sugar and vanilla, then eggs. Stir in flour, cocoa and salt, bake in lined 20cm/8" pan at 180°C/350°F (160°C fan) for 28 minutes. Cool before slicing.
FULL RECIPE
- Preheat oven to 180°C/350°F (160°C fan-forced). Spray a 20cm/8" square tin with oil or grease with butter. Line with baking paper/parchment paper with overhang (Note 3).
- Melt chocolate and butter – Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
- Sugar and eggs – Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
- Dry ingredients – 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).
- Rest for 10 minutes before lifting out of the pan (they are fragile when hot). Allow to cool for at least 20 minutes before cutting. For really neat slices, refrigerate for 30 minutes, or even overnight, but always eat at room temp for fudgy perfection!
Recipe Notes:
Nutrition Information:
Originally published August 2016. Updated with new photos and brand new video in 2020.
All things Brownies
And more irresistible bars and slices
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’ve tried so many brownie recipes, and this one is by far the best!
The only slight change I made was to use baking chocolate chips instead of a bar for a mix-in because that’s what I had. Otherwise, I followed the instructions as is.
The baking times were different for me. But this is probably because of my oven. I was aiming for the middle option (fudgy but moist), but after about 30 minutes, I got impatient and ended up with the first option (gooey center). I’m not complaining, & they were still a huge hit! But a few of the center-pieces did fall apart. I wonder if I would have let them cool a little longer if they would have been easier to transfer… but I was short on time.
Either way, I’ve added this recipe as my go-to for brownies & will definitely try again!! Thank you!
I want these Brownies to be gooey. So I will bake them for 24 mins. But when they are cool, if I want to serve them warm with ice-cream. And still have them gooey. How long would I need to heat them for? Warm rather than hot. I don’t want to loose the gooey texture.
Oh Nagi……..Absolutely Sensational!!!!
My daughter couldn’t have been any happier with her birthday brownies!
You are just fabulous!! 😊
Can we make these brownies eggless
These are the best brownies instead of using dark chocolate for the mixture i used a mix of white, milk and dark chocolate
2nd time ive used this recipe excellent results, i cooked them for 28minutes really yummy would recommend
These are the fudgiest brownies I’ve ever had. 29 -30 minutes and still gooey in the middle. As easy to make as a mix and so much better.
These brownies are decadently sweet and have deep chocolatey flavor that hits several notes at once because of the three sources of chocolate.
I used half dark and half milk chocolate chunks. Added a bit of espresso powder with the vanilla. These will be my go-to brownies from now on. Want to try them with walnuts added next time.
How to make this as eggless
Best brownies I have ever baked before: 10/10
Made these in Terry’s chocolate orange version, mini eggs, cream egg but by far my favourite version has to be Ferrero Roche added 6 into the mix then some on top 😋
I have made this recipe numerous times and absolutely love it. Do you think it would affect the outcome if I added fresh raspberries to the mix?
Delicious! Cooked recipe in a waffle maker for individual portions. Worked beautifully with each bite having that awesome crispy/chewy texture that I love.
Easy Chocolate Brownies – best ever, super fudgy!
more like Easy Chocolate Brownies – best ever, super fuggy!
made me spew 7 times in the period of 2 hours i hate this.
love me
I LOVE these brownies. Baked for over 50 years and find this is my go to.
I wonder if this could be made gluten free successfully? Sub flour for almond flour, or coconut flour or other??? Would like to make this for Passover!
Thank you in advance.
stop being sus be fr sister
Amazing!! Made these after a busy day to treat the family and everyone was blown away. We used general purpose gluten free flour and they worked perfectly!!
H what changes to make the brownies gluten free?
love this browies
Best, no fail brownie recipes!
This was amazing!! They were sooo rich and moist but i do recommend putting them in for 28 mins for best results:) have now made these 4 timessss.!
My nunu popped and its black now 🙁
Made these twice now, not many left after 1 hour, really morish great warm with fresh cream,
Thank you! I made it and it was delicious, I baked it for 24 minutes and it was fudgy and creamy.
First time making brownies without any help and these were a hit! You can basically melt anything you want in them not just chocolate chunks. HIGHLY RECCOMEND