• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fun FOOD Frolic logo
  • Recipe Index
  • Cookbook
  • About Hina
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Cookbook
  • About Hina
  • Subscribe
×

Home » Baking Recipes » Chocolate Brownie Recipe

Published: Feb 9, 2022 | Modified: Feb 9, 2022 by Hina Gujral

Chocolate Brownie Recipe

Share with your friends!
5.1k
SHARES
TwitterFacebook5.1kPinterestTelegramWhatsAppYummly
Jump to Recipe Jump to Video Print Recipe

This chocolate brownie recipe will give you perfectly moist, cakey cafe-style brownies at home. A warm chocolate brownie with a scoop of vanilla ice cream is my idea of a perfect dessert. Be sure to watch the video!

aerial shot of chocolate brownies on a platterPin

Chocolate Brownies are without a doubt 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 to perfection. The fudgy, gooey, dark chocolate brownies are the end result.

side close up shot of chocolate browniesPin

Ingredients Required

For this easy brownie recipe, you need a few basic ingredients.

Butter: The unsalted butter gives a rich texture and taste to the brownies. 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: Try to 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 flavor to the brownies.

Flour: 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 caramel pieces. They make each bite of brownie so delicious!

side close up shot of chocolate browniesPin

Brownie Making Process

It is a simple process like any other baking recipe but I highly recommend following the exact ingredient measurements for this chocolate brownie recipe.

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 weight (gram) measurement of the ingredients.

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 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 chocolate 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.

Chocolate BrowniePin

More Chocolate Recipes

5 Minute Microwave Chocolate Cake

Eggless Chocolate Mousse

Eggless Chocolate Scones

Eggless Chocolate Cake

Date Nut Bread

For more such fun recipes in your life subscribe to our weekly newsletter or follow us on Instagram and Youtube for video recipes.

If you try this recipe and love it, please leave a comment and a Star Rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe. 

side close up shot of chocolate brownie stacked in a platterPin

Chocolate Brownie Recipe

This chocolate brownie recipe will give you the perfectly moist, fudgy, gooey brownies that you can make at home. Learn how to make the best brownie from scratch.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 9 pieces
Calories: 346kcal
Author: Hina Gujral
  • Mixing Bowl
  • Oven
  • Baking Dish
Prevent your screen from going dark

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.

Recipe 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
For Behind The Scene updatesSubscribe to our newsletter!

You might also like:

Chicken Pad Thai Recipe
Fresh Mango Salsa Recipe
40+ Fun Potluck Recipes
Medu Vada Recipe

Get an exclusive newsletter about Behind The Scene Story.

We follow a strict NO SPAM Policy

Share with your friends!
5.1k
SHARES
TwitterFacebook5.1kPinterestTelegramWhatsAppYummly
« Lunch Box Menu Plan For Week 2
Eggless Chocolate Mousse Recipe »

Reader Interactions

Comments

  1. Dimple says

    January 13, 2013 at 4:30 pm

    any options to replace eggs with ?

    Reply
  2. Tara Nair says

    December 17, 2015 at 12:59 pm

    Hi Hina! This one is again super tempting. I am still finding options on the dessert like these, without the use of baking… cuz of obvious reasons. Please let me know if there’s any method on achieving perfection for cake and brownie without baking.

    Reply
  3. Vishakha says

    October 01, 2019 at 12:34 am

    Hie hina Di how can i replace eggs with in this browine recipe.

    Reply
    • Hina Gujral says

      October 04, 2019 at 7:35 pm

      You can try my Eggless Chocolate Brownie Recipe https://www.funfoodfrolic.com/eggless-chocolate-brownies/

      Reply
  4. Vishakha says

    October 01, 2019 at 12:35 am

    How can i replace eggs in this browine recipe

    Reply
  5. shruthi says

    February 15, 2021 at 11:43 am

    Hey, we totally loved this recipe! thanks a ton, it was super delicious 🙂

    Reply
    • Hina Gujral says

      February 15, 2021 at 11:56 am

      I am so glad you like it!

      Reply
  6. Sharanpreet Kaur says

    February 15, 2021 at 1:10 pm

    I love this chocolate brownie recipe. I made it yesterday, it was so yum.

    Reply
    • Hina Gujral says

      February 15, 2021 at 4:54 pm

      thanks a million for your sweet feedback!

      Reply
  7. Varsha Ghosh says

    February 17, 2021 at 8:14 pm

    Hey Hina, can you please give the measurements in spoons and cups too?

    Reply
    • Hina Gujral says

      February 18, 2021 at 11:18 am

      I would not suggest that reason – different countries have different sizes of measuring cups and spoons. I might have 1 Cup of 250 ml capacity. But another person might have 1 Cup of 200 ml capacity. It creates confusion at times. Hence, weight measurement gives precise quantity. You can convert the ingredients into cups using a conversion chart or tool available online. Thanks!

      Reply
  8. Jay says

    September 06, 2021 at 6:32 pm

    Great stuff, Hina. I loved to taste it. We also experimenting with recipes based on diabetic-friendly cakes & chocolates. If someone looks for sugar-free yummy cake. Here is the recipe for Diabetic Chocolate Cake with Frosting
    https://www.beatoapp.com/blog/diabetic-chocolate-cake-with-frosting

    Reply

Leave Your Rating & Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Follow Me

  • portrait shot of Hina Gujral in her kitchen.

Hello, I’m Hina Gujral.

Banker to Blogger. Married to a like-minded food lover. Mother of a food critique pug – MOMO.

More about me →


Reader Favourites

  • Eggless Atta Cake Recipe
  • Eggless Rava Cake Recipe
  • 30 Everyday Indian Meals
  • Eggless Orange Cake Recipe
  • Corn Salsa Recipe
  • Instant Khaman Recipe

Footer

↑ back to top

Newsletter | Privacy Policy| About

© Copyright Fun Food Frolic 2021