Description
These Rich and Decadent Easy Chocolate Brownies deliver a perfect balance of deep chocolate flavor and fudgy texture, baked to glossy perfection. Made with simple ingredients like dark chocolate, cocoa powder, butter, eggs, sugar, and flour, this recipe creates an indulgent treat ideal for sharing or special occasions.
Ingredients
Scale
Chocolate and Butter Mixture
- 200g dark chocolate (eating quality)
- 175g butter (salted or unsalted)
Dry Ingredients
- 30g cocoa powder (sifted)
- 100g plain flour (sifted)
Wet Ingredients
- 3 large eggs (room temperature)
- 250g caster or granulated sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 160°C (325°F). Line a 23 cm (9 inch) square metal baking pan with parchment paper to prevent sticking and allow for easy removal of the brownies.
- Melt Chocolate and Butter: Gently melt the dark chocolate and butter together, either in the microwave at short intervals while stirring regularly or over a bain-marie (double boiler) until smooth and combined.
- Whisk Eggs and Sugar: In a separate large bowl, whisk the eggs and sugar vigorously for about 5 minutes until the mixture becomes light, fluffy, and forms ribbons when lifted with the whisk, indicating sufficient aeration.
- Combine Chocolate with Egg Mixture: Slowly fold the melted chocolate and butter mixture into the whisked eggs and sugar, ensuring it is incorporated evenly but gently to maintain the airy texture.
- Fold in Dry Ingredients: Sift the cocoa powder and plain flour into the batter and gently fold them in until just combined, taking care not to overmix as this can toughen the brownies.
- Pour and Spread Batter: Pour the prepared batter into the lined baking pan and spread it evenly with a spatula to ensure uniform thickness for even baking.
- Bake: Place the pan in the preheated oven and bake for approximately 30 minutes. The brownies are done when the top is glossy and a toothpick inserted into the center comes out with moist crumbs — not completely clean, so the brownies remain fudgy.
- Cool and Slice: Remove the brownies from the oven and allow them to cool completely in the pan before lifting out via the parchment paper. Once cooled, slice into 16 squares for serving.
Notes
- For best results, use room temperature eggs to ensure proper aeration when whisked.
- Do not overbake to keep the brownies fudgy rather than cake-like.
- You can substitute plain flour with gluten-free flour if desired, but texture may differ slightly.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- Using high-quality dark chocolate significantly improves the depth of flavor and richness.
