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side close up shot of chocolate brownie stacked in a platter
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5 from 2 votes

Chocolate Brownie Recipe

This chocolate brownie recipe will give you perfectly moist, fudgy, cafe-style brownies. Learn how to make the best brownie from scratch.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 9 pieces
Calories: 346kcal
Author: Hina Gujral

Equipment

Ingredients

1 teaspoon = 5 ml

  • 125 gram unsalted butter, melted
  • 125 gram powdered white sugar or caster sugar
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla essence
  • 125 gram dark chocolate, melted
  • 60 gram all-purpose flour (maida)
  • 11 gram unsweetened cocoa powder
  • ¼ teaspoon salt
  • 30 gram coarsely chopped walnuts (optional)
  • 60 gram chocolate chips or chocolate chunks

Instructions

  • To make a chocolate brownie, preheat the oven at 170° C. Line 7 inch square tin with parchment paper and grease it with little butter.
  • Melt butter and chocolate separately in a microwave or double boiler. The chocolate takes 40 - 50 seconds at High heat to melt in a microwave.
  • Once melted butter becomes lukewarm, add powdered sugar and whisk for 20 - 30 seconds to evenly combine. Add egg and vanilla. Whisk again for 1 minute to incorporate air in the batter.
  • Add lukewarm or room temperature melted chocolate to the batter. Whisk for 1 minute to evenly combine in the batter.
  • Add sifted flour, cocoa powder, salt to the batter. Gently cut and fold them into a smooth, lump-free batter. Add chopped walnuts, chocolate chips, and mix the batter one last time.
  • Pour the brownie batter into the greased tin. Bake for 20 - 25 minutes in the middle rack of the oven. Insert a toothpick and if it comes with fewer crumbs, the brownie is ready.
  • Bring brownie out of the oven. Let brownie sit in the tin for 5 minutes. Then transfer to a wire rack and let it cool down or till they become lukewarm. Cut into squares.
  • Serve Chocolate Brownie with vanilla ice cream and chocolate sauce.

Video

Notes

  • Do not expose butter and chocolate to very high heat.
  • Use only powdered sugar or caster sugar for this brownie recipe. 
  • Before adding eggs make sure melted butter and chocolate liquid are not piping hot.
  • The chocolate brownie batter is of dropping consistency. If it seems too thick, add 1 – 2 tablespoons of room temperature milk.
  • Do not over-mix the batter. Once combined well, STOP mixing. 
  • If you like brownies with melted centers, extra gooey then bake only for 20 minutes. If you like cake-like brownies then bake for full 25 minutes. 
  • Allow brownies to cool down completely or at least lukewarm before cutting into squares.
  • You can store chocolate brownies at room temperature for 2 - 3 days. Store them in the refrigerator for a week. 

Nutrition

Calories: 346kcal | Carbohydrates: 30g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 102mg | Potassium: 185mg | Fiber: 3g | Sugar: 19g | Vitamin A: 486IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 3mg