This chocolate brownie recipe will give you perfectly moist, cakey cafe-style brownies at home. Be sure to watch the video!
Chocolate Brownies are undoubtedly the dessert that disappears most quickly at home. It’s only on rare occasions that a pan of brownies lasts more than 24 hours.
After trying and testing many brownie recipes, we finally zeroed down to this one.
This failproof simple brownie recipe always yields results near perfection. The fudgy, gooey, dark chocolate brownies are the result.
Butter: The unsalted butter gives the brownies a rich texture and taste. Make sure it’s melted and at room temperature.
Chocolate: Use Unsweetened or bittersweet, or semi-sweet DARK CHOCOLATE. Stay away from milk chocolate for making brownies.
Eggs: If you are looking for an egg-free brownie recipe, try my eggless brownies.
Cocoa Powder: Use unsweetened cocoa powder mainly used for baking (not drinking cocoa or chocolate). Here are my fudgy cocoa brownies.
Sugar: I always use powdered white sugar or caster sugar for making brownies. Do not use granulated sugar for this brownie recipe.
Vanilla Essence: It gives a sweet aroma and flavour to the brownies.
Flour: Use regular all-purpose flour and not cake flour.
Salt: A pinch of salt enhances the flavour of the chocolate.
Add-Ons: Few of my favourite add-ons for a chocolate brownie are – chopped walnuts, hazelnuts, pecan nuts, peanut butter chips, or caramel pieces. They make each bite of brownie so delicious!
Brownie Making Process
Chocolate: Melt chocolate in a microwave or double-boiler to a smooth liquid.
Liquid Ingredients: Combine melted butter, powdered sugar, eggs, chocolate, and vanilla. Whisk nicely to form a smooth, well-combined base for the batter.
Dry Ingredients: Add sifted flour, cocoa powder, and salt to the batter. Gently cut and fold to make a smooth, lump-free batter. Do not mix the chocolate brownie batter for too long in a food processor or using a hand mixer.
Add Ons: Once the batter is ready, add chopped walnuts, chocolate chips, or any other nut of your choice. Fold into the batter.
Bake Brownies: Bake for 20 – 25 minutes in a greased baking tin. Later, insert a toothpick and test for doneness.
Watch Brownie Video
My Tried & True Tips
Follow the exact ingredient measurements for this chocolate brownie recipe. The cup measurement may differ. Hence, it is best to stick to the ingredients’ weight (gram) measurement.
Do not expose chocolate to very high heat. Moderate heat using a double boiler or bowl full of hot water or microwave is fine. It should melt into a smooth, lump-free liquid.
Make sure melted butter and chocolate liquid are not piping hot as eggs might scramble.
Use only powdered sugar or caster sugar for this chocolate brownie recipe. The granulated sugar changes the texture of the brownies.
The chocolate brownie batter is of a dropping consistency. Add 1 – 2 tablespoons of room-temperature milk if it seems too thick.
Do not over-mix the batter. Once combined well, STOP mixing. Over-mixing will result in complex and tough brownies.
Overbaking a chocolate brownie is a sin. It is always best to check the brownies after 20 minutes if you want them gooey and moist. No one likes dry and over-baked brownies.
In my 52 liters OTG, I bake them in the middle rack for exactly 25 minutes.
Allow chocolate brownies to cool down completely or at least lukewarm before cutting them into squares. After a few minutes of cooling, the flavour of the chocolate enhances, and the top layer has a nice crust.
More Chocolate Recipes
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Chocolate Brownie Recipe
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
- 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.
- 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.