Easy Chocolate Brownies
These are my "go to" brownies, the one I have been making for years. The best fudgey chocolatey brownies made without fuss, in one bowl in 5 minutes. These are not the cakey kind, nor the chewy kind. These lie in between - the soft fudgey kind. This is a forgiving recipe even if your measurements are slightly out or if you bake too long, they will still work great! The measurements in this recipe work no matter which country you are in. (Note 4)
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 12 - 16
- 200 g / 1 3/4 US sticks (14 tbsp) unsalted butter
- 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/320F (standard) or 160C/320F (fan forced / convection).
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 to combine.
Add sugar, mix, then add eggs, mix, then add remaining ingredients. It's fine to be a bit lumpy.
Pour into pan. Bake for 22 minutes for really gooey in the centre, 25 minutes for fudgey but still wet, 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. Have overhang so you can lift the brownies out of the tin.
3. 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.
4. Nutrition per brownie, assuming 16 pieces.
Serving: 48g | Calories: 212kcal | Carbohydrates: 21g | Protein: 2.6g | Fat: 14.5g | Saturated Fat: 8.9g | Cholesterol: 58mg | Sodium: 98mg | Potassium: 64mg | Fiber: 0.5g | Sugar: 15.5g | Vitamin A: 350IU | Calcium: 20mg | Iron: 0.9mg