Yield: 16 squares
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
These fudgy brownies are the ultimate indulgence with perfect crackly tops, chewy centers, and a rich chocolate flavor. Simple ingredients and straightforward steps make these your new go-to brownie recipe—guaranteed to rival any box mix!
Rating: 4.5 stars (88 reviews)
Ingredients
- 200 g (7 oz) dark or semi-sweet chocolate, roughly chopped
- 125 g (4.5 oz / ½ cup) unsalted butter, softened
- ½ cup (120 g) caster sugar (superfine sugar)
- ½ cup (110 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon (5 g) vanilla extract
- ½ cup (50 g) unsweetened cocoa powder
- ½ cup (75 g) plain flour (all-purpose flour)
- ½ teaspoon (3 g) salt
Instructions
- Prepare the Tin:
Preheat your oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 20 cm (8-inch) square tin with baking paper, leaving a 3 cm (1 inch) overhang for easy removal. - Melt the Chocolate:
Place the chopped chocolate in a heatproof bowl. Microwave for 1 minute, then stir. Heat for another 30 seconds and stir until smooth. If needed, microwave in 10-second bursts until fully melted. Set aside. - Cream Butter and Sugars:
In a large mixing bowl, whisk the softened butter and sugars until combined. Add eggs one at a time, whisking well after each addition, until pale and creamy. Mix in the vanilla extract. - Combine the Wet and Dry Ingredients:
Stir the melted chocolate into the butter mixture until smooth. Add cocoa powder, flour, and salt, stirring until a thick batter forms. - Bake the Brownies:
Scrape the batter into the prepared tin, spreading it evenly. Bake for 30-35 minutes, or until the brownie no longer wobbles when moved. Allow to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.
Notes
- Measurements:
For best results, use weight (grams) measurements. If using US cups, slight variations may occur. - Storage:
Store brownies in an airtight container at room temperature for up to 7 days. - Freezing:
It’s best to freeze the brownie batter instead of baked brownies. Place batter in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and bake as usual. - Substitutions & Tips:
- Chocolate: Substitute the chopped chocolate with 1 heaped cup of high-quality dark chocolate chips. Avoid compound chocolate.
- Sugar: Use all brown sugar or all caster sugar if needed. This may slightly alter the texture.
- Raspberry Brownies: Spread half the batter into the tin, top with ½ cup fresh or thawed raspberries, then cover with remaining batter. Add another ½ cup raspberries on top and bake as directed.
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