These are the best Chocolate Brownies, and they are super simple to make. They are soft and gooey in the middle, with a lovely crinkle top, and full of chocolate flavour.
There is nothing quite like a rich and fudgy chocolate brownie – especially when it is fresh out of the oven and still warm. This recipe is so easy to prepare. The result is a delicious and decadent brownie that is perfect for any occasion.
If you need a super quick brownie recipe, check out my Chocolate Mug Cake and Vegan Mug Brownie, which both take 5 minutes to make.
Love chocolate brownies? I have an amazing recipe for Espresso Brownies and Peanut Butter Brownies.
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Why You'll Love This Recipe
- Sinful, indulgent, irresistible.
- They are made with pure dark chocolate (not cocoa powder).
- Freezable - who doesn't love a standby brownie?
Recipe Ingredients
Key Ingredients
- Unsalted butter - I always use unsalted butter when baking.
- Dark chocolate - also known as plain or semi-sweet chocolate. I like dark chocolate instead of milk chocolate, as the brownies get their sweetness from the sugar.
- Granulated sugar - in some recipes, a ratio of brown and white sugar is required. For simplicity, I stick to white sugar.
- Plain flour/all-purpose flour - for less cake-like brownies.
How to Make Easy Chocolate Brownies
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Line a 20 cm (8") square baking tin with baking/parchment paper.
- Heat the chocolate and butter in a small saucepan and stir until it has melted.
- In a large bowl, whisk the eggs and sugar together.
- Add the chocolate mixture, vanilla extract, flour, and salt until combined. Don't mix excessively; otherwise, air bubbles will form.
- Pour the batter into the tin and bake for 30-40 minutes. The cake is ready when the top is set.
- Leave the brownie in the tin for 10 minutes, then turn it onto a wire rack for 20 minutes to cool before slicing.
Top Tip
Resist the urge to dig in too soon! When the brownies leave the oven, they continue to cook and develop flavour.
Recipe Variations
I don't like to go overboard with additions; however, you could add the following to the batter before baking:-
- Chopped nuts - walnuts are typically used.
- Chunks of chocolate - do not use baking chips. Instead, use a bar of chocolate (not baking chocolate) and chop it into large chunks. It melts slowly and produces rich, ultra-chocolate brownies.
Storage
Store cut brownie squares in an airtight container at room temperature and consume within 2 to 3 days.
chocolate brownies can be frozen for up to 3 months. Ensure they are properly wrapped to reduce the risk of freezer burn.
Common Questions
Either a good quality plain chocolate/semi-sweet or bittersweet chocolate.
Some recipes call for cocoa powder instead of chocolate, but I find cocoa powder results in a drier cake like brownie.
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📖 Recipe
Easy Chocolate Brownies
Ingredients
- 200 g unsalted butter
- 200 g dark chocolate, also known as plain or semi-sweet chocolate
- 3 eggs, lightly beaten
- 250 g granulated sugar
- 1 teaspoon vanilla extract
- 125 g plain flour, sifted
- pinch of salt
Instructions
- Preheat the oven to 160°C fan / 180°C / 350°F. Line a 20cm (8") square baking tin with baking / parchment paper.
- Melt the chocolate and butter together in a small saucepan over low heat. Stir to combine, then set aside to cool for 5 minutes.
- In a large mixing bowl, gently whisk the eggs and sugar together. Add the chocolate-butter mixture and vanilla extract, and whisk to combine. Lastly, add the flour and pinch of salt and mix until just combined. Pour the batter into the baking tin and bake in the oven for 30-40 minutes until the top has set.
- Leave the brownie to cool in the tin for 10 minutes, then turn out onto a wire rack. Cool for a further 20 minutes before slicing. I like to slice mine into 16 squares, but you could also slice them into 12 portions.
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