This chocolate brownie recipe will give you the perfectly moist, fudgy, gooey brownies that you can make at home. A warm chocolate brownie straight out of the pan with a scoop of vanilla ice cream and hot chocolate sauce? That’s damn near perfection the way I see it.
Chocolate Brownies are without a doubt the dessert that disappears most quickly at home. It’s only on rare occasions that a pan of chocolate brownies lasts more than 24 hours.
After trying and testing many brownie recipes, we finally zeroed down to this one. This failproof chocolate brownie recipe always yields results near to perfection.
The fudgy, gooey, dark chocolate brownies are the end result.
For this easy brownie recipe you need few basic baking ingredients.
Butter: The unsalted butter gives a rich texture and taste to the brownies. Make sure it’s softened and at room temperature.
Chocolate: Use Unsweetened or bittersweet or semi-sweet DARK CHOCOLATE. Stay away from milk chocolate for making brownies.
Eggs: They give the moistness and structure to the brownies. If you are looking for an egg-free brownie recipe try my eggless brownies.
Cocoa Powder: Try to use a good quality unsweetened cocoa powder. Here are my fudgy cocoa brownies.
Powdered Sugar: I always use powdered white sugar for making brownies. It gives a certain thickness to the batter.
Vanilla Essence: It gives a sweet aroma and flavor to the brownies.
All-Purpose Flour: I use the regular all-purpose flour and not the cake flour.
Salt: A pinch of salt enhances the flavor of the chocolate.
Add-Ons: Few of my favorite add-ons for a chocolate brownie are – chopped walnuts, hazelnuts, pecan nuts, peanut butter chips, or the caramel pieces. They make each bite of brownie so delicious!
How To Make Chocolate Brownie
It is a simple process like any other baking recipe. Starting with:
Dry Ingredients: Sift flour, and cocoa powder together in a bowl. Set aside.
Butter & Chocolate: Melt butter and chocolate together to form a luscious, smooth liquid. You can follow a double boiler method for the purpose or heat them in a microwave for 3 – 5 minutes.
Prepare Batter: Once butter and chocolate are transformed into a thick liquid, add one egg at a time and whisk. Add powdered sugar, vanilla, and keep whisking the batter until combined well. It should be smooth.
Add sifted dry ingredients. Gently cut and fold to make a smooth, lump-free batter.
Add Ons: Once the batter is ready add chopped walnuts or any other nut of your choice. Fold into the batter.
Bake Brownies: Bake for 35 minutes in a greased baking tin. Later, insert a toothpick and test for doneness.
My Chocolate Brownie Recipe Video
My Tried & True Tips
Do not expose butter and chocolate to very high heat. Moderate heat using a double boiler or bowl full of hot water or microwave is fine.
Before adding eggs make sure melted butter and chocolate liquid is not piping hot as eggs might scramble.
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. Over-mixing will result in hard and tough brownies.
Over baking, 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 brownies to cool down completely or at least lukewarm before cutting into squares. After a few minutes of cooling, the flavor of the chocolate enhances and the top layer has a nice crust.
More Baking Recipes For You:
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Chocolate Brownie Recipe
- 125 gram (1/2 Cup) unsalted butter, softened
- 125 gram (1/2 Cup) chopped dark chocolate
- 3 eggs, at room temperature
- 1 teaspoon vanilla essence
- 125 gram (1/2 Cup powdered white sugar
- 60 gram (1/4 Cup) all-purpose flour (maida)
- 2 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 Cup coarsely chopped walnuts
- To make chocolate brownie, preheat oven at 170° C. Line 9 inch square tin with parchment paper and grease it with little butter.
- Sift flour, cocoa powder, salt together in a bowl. Keep aside until required.
- In a large ceramic/glass bowl add chopped chocolate and butter. Microwave them for 3 – 5 minutes. Bring out of the microwave and whisk until they turn into a smooth liquid.
- Once melted butter and chocolate become lukewarm, add one egg at a time and whisk for 10 – 20 seconds each time. Add powdered sugar and vanilla. Combine nicely.
- Add sifted dry ingredients. Gently cut and fold them into a smooth, lump-free batter. Add chopped walnuts and mix batter one last time.
- Pour the brownie batter into the prepared tin. Bake for 25 – 30 minutes. 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 10 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.
- 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.
- 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.