This chocolate brownies recipe makes rich, fudgy brownies that come out perfectly every time.
Chocolate brownies are meant to be firm, but deliciously gooey in the middle. We’ve tried and tested this recipe to guarantee these results every time. The trick is to stop baking them when they’re almost done, as they’ll continue to cook after you’ve taken them out of the oven. You’ll need a 15cm square brownie tin or baking tin for this recipe.
- 200g dark chocolate
- 100g unsalted butter, very soft
- 250g caster sugar
- 4 large free range eggs, beaten to mix
- 1tsp vanilla essence
- 60g plain flour
- 60g cocoa powder
Heat the oven to 180C, gas 4. Break up the dark chocolate. Put into a heatproof bowl and melt gently in a pan over simmering water, making sure the water doesn’t touch the base of the bowl. Remove the bowl from the heat and leave to cool until needed.
Put the butter and sugar into the bowl of a food mixer and beat until fluffy. Gradually beat in the eggs, beating well after each addition. Beat in the vanilla essence.
Spoon the cooled melted chocolate onto the mixture then mix it thoroughly. Sift the flour and cocoa powder onto the mixture and gently stir in.
When completely combined, spoon the mixture into a greased and lined tin and spread the mixture evenly.
Bake in the heated oven for about 20 mins until the chocolate brownies are firm to the touch but still a bit fudgy. The chocolate will continue to cook slightly for a few mins after coming out of the oven.
Remove the tin from the oven and set it on a wire cooling rack. Leave the chocolate brownies to cool completely before cutting them into pieces. Store the brownies in an airtight container and eat within 4 days.
Top tips for making chocolate brownies
These brownies are delicious eaten warm with ice cream. Give this recipe an easy twist by adding your favourite chocolates, flavours, or other ingredients to the mixture. Try squishing them into the top of the bake about five minutes before the brownies are finished cooking. Swirl with peanut butter or caramel, top with Creme Eggs for Easter or Maltesers as a weekend treat.
How do you make fudgy brownies?
If you’re looking for fudge-like brownies the trick is to make sure you have more fat in your recipe than flour. A higher fat to flour ratio means your brownies will be more dense and fudgy in texture too. The best way to achieve this is by using high-fat butter (so none of the low-calorie options) and high-fat rich chocolate.
How do you make moist brownies?
Moist brownies are much easier to achieve than you may think. It's all about timing and luckily our brownie recipe is spot on for times. Try not to over bake your brownies as over baking can lead to dry brownies. It’s also important to use large eggs as eggs act as a leavening agent for extra moisture.
How do you know when brownies are done?
Brownies are pretty tricky to check when done as you're looking for a sticky mixture to come out of the oven in order to have gooey brownies.
Poke a knife or a skewer through the middle of your brownie traybake, you’ll want a few crumbs and mixture clinging to the knife but if the mixture is still super wet, you’ll want to carry on cooking.
Cover in tin foil to stop your brownies catching on top and bake five minutes at a time checking with a knife or skewer each time so you don’t over bake them. Brownies will harden when cooled.