Brownies are a popular dessert typically made from chocolate, sugar, flour, eggs, and butter. Recipes for chocolate brownies are in plenty. Learn about how to make the BEST EVER chocolate brownies here.
Table of Content
Chocolate brownies can seem difficult to make, but with the right recipe, a simple bowl, and a little time, you can make these rich, delicious treats for yourself and the ones you love.
These are a staple at bake sales and bakeshops all over the country. Most brownies are prepared as a baking mix that is then baked and cut. Some brownies are prepared from scratch, from start to finish, as we are going to do here.
These brownies are moist, dense, fudgy, and chocolaty. And, using both chocolate and cocoa powder adds a rich chocolate taste. Ideally, you need no excuse to make these, but take them with you for your next party invitation and everybody will beg you for the recipe. They are so good!
Why make these brownies
- And, a good brownie should have a little crisp crust on the top with a soft, sweet, fudgy almost, melt in your mouth center. And, that's what this one is.
- I have tried and tested this recipe for so many years. It's like a winning formula that works as a base for my other brownie recipes.
- All the ingredients in this recipe are easy to find or pantry staples.
- The process for mixing the brownies is as little as 10 minutes with baking for 30 minutes.
- You don't need any electric mixers or stand mixers. Just a large bowl and whisk works just fine.
- I am using the microwave to melt the butter and chocolate but you can also make a double boiler with a saucepan over a pot of simmering water.
- These do stay well so make a big batch (double batch) and save some for later. Leftovers can also befrozen in the freeze for up to a month.
Ingredients and substitutes
- Chocolate - You know how I feel about my chocolate. If you are going to bake with chocolate, use the best quality chocolate for the best chocolate flavor. Please do not use baking chocolate. Nothing is worse than to bake a beautiful recipe and realize you didn't take it to its ultimate luxury. You can also use dark chocolate chips,
- Sugar - The white sugar adds a bit of crisp skin to the top. You can replace half the sugar with brown sugar for a fudgy texture as it keeps it deliciously soft and moist with that distinct taste from the molasses.
- Eggs - Large eggs work as a leavening agent here. Notice we don't have any baking powder or baking soda in this recipe.
- Unsweetened cocoa powder - I use Dutch process cocoa powder. It's what gives the brownies that dense dark chocolate color and texture.
- Flour - Adds stability to the brownie. To make it gluten-free you can use almond or coconut flour too.
- Coffee - 1 teaspoon is not much. You can add more if you like. I prefer a subtle hint of coffee that does not take away from my distinct brownie taste.
Best Chocolate Brownies Recipe
- Preheat oven 350°F/ 177°C/ Gas Mark 4.
- Prep pans - Line a 13 x 9 baking with cooking spray, parchment paper, or aluminum foil. (I used a 9 x 9 square baking pan in the video)
Pro tip - make sure to leave an overhang of parchment paper along the edges so you can pick the baked brownie out for easy slicing.
- Dry ingredients - In a medium bowl combine the flour, cocoa, and salt. Use a whisk to ensure everything is well combined.
- In a large microwave-safe bowl add the butter and chocolate. Melt it on high at one-minute intervals until smooth.
Pro tip - Alternatively, you can melt the chocolate in a saucepan over low heat.
- Wet ingredients - Add sugar to the chocolate-butter mixture and stir until the mixture is almost cooled. Then, add the eggs one at a time making sure each one is well incorporated before adding the next. Then, add the vanilla extract and brewed coffee.
Pro tip - combine the sugar well so it cools the chocolate mixture otherwise it will curdle the eggs. - Combine dry to wet - Add the flour mixture and chocolate chips. Combine well until no dry flour is seen.
- Bake - Pour the brownie batter into the prepared pan and bake on the middle rack for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Pro tip - brownies are best undercooked rather than overcooked so make sure not to overcook the brownies.
- Cool - Place the baking pan on the wire rack for a few minutes. Then pick the whole slab of brownies out of the pan with the help of the parchment overhang and cool further. Then, cut into 16 squares.
Variations
- Dark Chocolate Brownies - use dark chocolate or dark chocolate chips. In fact, the dark the chocolate the less sweet the brownies will be.
- Pecan Brownies - You can also play with the choice of nuts. For example, I usually like pecans. In fact, try my Pecan Pie Brownies.
- Walnut brownies - And yet, walnuts also make a perfect match with chocolate, as I have in my Chocolate Walnut Brownies.
- Chocolate chip brownies - try white chips ot make a chocolate chip brownie.
- Fudge sauce - Make these brownies and top with the most delicoius fudge sauce made with condensed milk - try my Chocolate Fudge Brownies as well as my
- Strawberry chocolate brownies - bake the chocolate brownies half way then top with strawberry filling and bake further to make the most deliciously moist Strawberry Chocolate Brownies.
- Caramel brownies - generously drizzle caramel sauce over the brownie batter before and after baking.
- Chocolate brownie cake - additional flour with a little bit of sour cream makes a wonderful chocolate brownie cake with a soft crumb.
More chocolate recipes
- Chocolate Tartlets - Salted Chocolate Caramel Tartlets
- Chocolate Ganache Tart Recipe
- Recipe for Chocolate Babka
- Coffee Chocolate Cake, Simple Moist Chocolate Cake
- Flourless Chocolate Cake Recipe
- Death By Chocolate Cake, Devil's Food Chocolate Cake
- Chocolate Mousse Recipe
- See all chocolate recipes
Frequently asked questions
If stored properly, these dark chocolate brownies will last for about 3 to 4 days at room temperature. And, store in an airtight container to prevent them from drying out. You can even freeze them for over a month.
These can be baked up to 3 to 4 days ahead of time. However, if you are making them for a bake sale or to give as gifts, it is best to make them no more than a day ahead, so people will also have some storage time.
Brownies are similar to cake and you test them with a toothpick or skewer inserted in the center. However, unlike cake, you do want brownies to still be moist and wet in the center. Hence, it's better to underbake rather than overbake brownies.
If too much air is incorporated in the mixture during mixing, the brownies batter the brownies can sink in the middle. Therefore, it's best to not over mix especially when adding the eggs.
Can you see that thin layer of crust? And look at how moist that center looks. The secret? Never overbake brownies. My mom's first rule to baking brownies - err on the side of under-baked rather than over-baked. Why? No one ever complains about moist brownies, and yet no one will forget if you give them dry chocolate brownies. Agree?
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Printable Recipe
Chocolate Brownie Recipe
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Ingredients
- 8 oz (226 g) Chocolate (dark, bittersweet chocolate chips, or semi-sweet chocolate)
- 8 oz (226 g) Unsalted butter (room temperature)
- 1 cup (220 g) Sugar
- 3 large Eggs
- ⅔ cup (80 g) All purpose flour (or gluten-free flour)
- ¼ teaspoon Salt
- 2 tablespoon (15 g) Cocoa powder
- 1 teaspoon Vanilla extract
- 4 oz (110 g) Chocolate chips
Optional
- ¼ cup (60 ml) Brewed coffee (or ½ teaspoon espresso powder )
Instructions
- Preheat oven 350°F/ 177°C/ Gas Mark 4.
- Prep pans - Line a 13 x 9 baking with cooking spray, parchment paper, or aluminum foil. (I used a 9 x 9 square baking pan in the video)Pro tip - make sure to leave an overhang of parchment paper along the edges so you can pick the baked brownie out for easy slicing.
- Dry ingredients - In a medium bowl combine the flour, cocoa, and salt. Use a whisk to ensure everything is well combined.
- In a large microwave-safe bowl add the butter and chocolate. Melt it on high at one-minute intervals until smooth. Pro tip - Alternatively, you can melt the chocolate in a saucepan over low heat.
- Wet ingredients - Add sugar to the chocolate-butter mixture and stir until the mixture is almost cooled. Then, add the eggs one at a time making sure each one is well incorporated before adding the next. Then, add the vanilla extract and brewed coffee. Pro tip - combine the sugar well so it cools the chocolate mixture otherwise it will curdle the eggs.
- Combine dry to wet - Add the flour mixture and chocolate chips. Combine well until no dry flour is seen.
- Bake - Pour the brownie batter into the prepared pan and bake on the middle rack for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Pro tip - brownies are best undercooked rather than overcooked so make sure not to overcook the brownies.
- Cool - Place the baking pan on the wire rack for a few minutes. Then pick the whole slab of brownies out of the pan with the help of the parchment overhang and cool further. Then, cut into 16 squares.
Recipe Notes
- Use good quality chocolate - Chocolate is the star of the show in brownies, so use good quality chocolate that you like to eat. No compound chocolate, baking chocolate, or imitations. I like to use between 60 to 70% Coverture chocolate (Callebaut, Laubeca, Ghiradelli, Godiva are my favorite brands).
- Make sure all ingredients are at room temperature. This will prevent overmixing, as well as the proper combining of all ingredients.
- Line your baking pan with parchment paper so the brownies won't stick. If possible leave an overhang so you can take the whole slab off the pan to cut into squares. It's always easier to cut when it is outside the tin as compared to inside the tin.
- Know your preference - If you like soft, fudgy brownies take them off when the batter is baked but still quite moist. If you like them dense, then let them bake until just set. Remember they will continue to bake as they cool.
- Timing is key - It's always best to underbake brownies rather than overbake, so keep a close eye at the end of baking time.
- Let the brownies cool - This is difficult but so necessary. If you let the brownies cool, you will be able to cut them into nice defined squares. If not, they are too soft so tend to fall apart.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Mariam
Hello i wanted to ask for the optional coffee brewed. You mean its optional to put coffee but i will have to put hot water or i can omit completely. Sorry if i sound stupid. Thank you!
Veena Azmanov
You can omit the coffee as well Mariam. Thanks
Bea
Just so I understand that too, I will omit the coffee & the 60.ml of water too. So it's no coffee or water? Thanks, will make these today so hopefully will hear back from you!
Veena Azmanov
Yes, Bea, You can omit the coffee and water too!
Nicoletta Mythillou
Ill be making 150 brownies for a christening and since its impossibke to bake all of them in one day can i freeze the batter so that i can make a cheese frosting on top before baking? If can be done do i bake straight from freeze or not? Thank you very much your recipe rocks !!!
Veena Azmanov
Hey Nicoletta.
Yes, baked brownies can be frozen for up to a month. Pack them well in freeze-safe bags.
Also, brownie batter has no leavening so it is one batter that can be chilled or frozen in freezer-safe bags.
Make sure to thaw in the fridge overnight and at least for 20 minutes before you serve.