What makes a good brownie? Using both cocoa AND melted chocolate, and butter instead of oil. What makes the BEST chocolate brownies in the world? Adding in a generous amount of dark chocolate chunks. Fudgy, as gooey as you want, and very, very chocolatey, this homemade brownie recipe is incredibly easy, made in one bowl, and incredibly forgiving!
Choose how gooey you want them, just follow the bake times and my “toothpick smearing” test. Brownies can be frozen for up to 3 months, but nothing quite compares to when they’re freshly made, and still slightly warm….
Homemade Chocolate Brownies
These homemade brownies are every chocoholics dream come true.
Need a chocolate fix urgently? These will be in the oven in 15 minutes flat (if not faster).
Hate washing up? Just one bowl to deal with here.
Like your brownies outrageously chocolatey, fudgy in the middle and the signature paper thin crackly top? This one delivers in spades.
Not such a confident cook? This recipe is astonishingly forgiving. Even if you overcook them, they might look cakey, but they still have that rich, fudgy mouthfeel. There’s just not enough flour in these to make them dry and overcooked!
And look ↓↓↓ Super fudgy yet you can actually pick it up, rather than scooping up gloops of raw batter!
And that crinkly top we all know and love!
What makes a good brownie
The secret to a really great brownie is using both melted chocolate AND cocoa powder, plus butter instead of oil (because butter has way better flavour than oil). The combination of these plus minimal flour, just enough to make a barely-set batter, and brown sugar rather than white (for extra moisture and chewiness) is what will deliver that perfect rich, fudgy brownie you’ve been dreaming about.
And to make a killer brownie, stir through a generous amount of chocolate chunks. Not only will you get little pockets of gooey chocolate, it also makes the brownie extra fudgy because some of the chocolate melds in with the batter as it bakes!
Making homemade brownies
These dreamy brownies start by melting chocolate and butter together before whisking in eggs and vanilla. Then just mix in flour and coco powder, and lastly stir in the let’s-pretend-it’s-optional chocolate chunks. Scrape into lined pan and bake!
How to tell when brownies are done
Stick a toothpick in the centre of the brownie, hold it for 2 seconds, then take it out.
super gooey – if there is a lot of smear on it (24 minutes bake time)
moist and fudgy (my favourite) – if the toothpick gets a brown strain and has some smear on it (28 minutes)
cakey (but still fudgy mouthfeel) – toothpick is clean with just a few crumbs (32 minutes). But still really moist (because this recipe only has 1/2 cup of flour in it, impossible not to be moist!).
Reduce cook time by 2 minutes if you opt not to use the extra chocolate stir ins.
Fudgy, gooey brownies
The brownies in the photos and video are what I call “fudgy moist”. As in – super fudgy but not just a gloop of uncooked batter. You can pick it up with your hands rather than eating it with a spoon.
I have more elaborate brownies in my repertoire – such as these Outrageous Nutella Brownies (which certainly live up to their name!) and these Salted Caramel Stuffed Brownies (the caramel filling is creamy and set, like a soft fudge).
But this classic Chocolate Brownies recipe is the one I make most of the time. It’s my go-to because it’s everything I want in a brownie made with minimal fuss. The essential ingredients to make it super chocolatey, lovely and moist, and no unnecessary extras.
The other thing is that my brownie is sweet, but not tooth-achingly sweet. There are some brownie recipes out there that use almost double the sugar I do and they are far too sweet for me. The sugar in this recipe is just the right amount of sweet for me. No one has ever complained about my brownies not being sweet enough, that’s for sure! – Nagi x
Watch how to make it
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Easy Chocolate Brownies
Ingredients
- 200g / 14 tbsp unsalted butter (1 3/4 US sticks)
- 200 g / 1 1/4 cups dark chocolate chips (7 oz) (Note 1)
- 1 cup (175g) brown sugar , loosely packed
- 3 eggs , lightly beaten
- 1 tsp vanilla extract
- 1/2 cup (75g) plain flour
- 1/4 cup (30g) cocoa powder
- Pinch of salt
- 180g/6oz dark chocolate block/bar (optional) , chopped into chunks rather than shards, (bittersweet or semi-sweet, cooking chocolate) (Note 2)
Alternative stir in
- 1.5 cups roughly chopped walnuts (or other nuts)
Instructions
- Preheat oven to 180°C/350°F (160°C fan forced).
- Spray a 20cm/8″ square tin with oil and line with baking/parchment paper with overhang (Note 2).
- Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
- Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
- Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
- Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
- If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
- Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.
Recipe Notes:
Nutrition Information:
Originally published August 2016. Updated with new photos and brand new video in 2020.
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hiya! accientaly bought milk chocolocate instead, should i decrease the sugar amount?
Was wondering when you add nuts and if you leave or substitute anything for the nuts
Hi, Nagi! I am all out of brown sugar, and was wondering if this recipe could work with fine caster sugar or not at all? Thank you in advance!
Hi Bella, the brown sugar is key in this recipe, it keeps the brownies fudge and moist unfortunately! N x
Hi. Um can I skip the choc chips? Could I replace with other things? Or leave entirely? I suddenly NEED these. 😂
The best brownie recipe ever!!!!!!! Yesterday I added cinnamon and cloves to the mix and swirled cherry jam through it in the cake tin. Yummo!!
I look forward to make this but I can’t find the Lindt dessert premium dark block? And what cocoa powder do you use?
Hi El, it’s optional – any block of dark chocolate will work fine here. I also use regular cocoa powder, any brand will be fine. N x
The most amazing brownies I’ve EVER tasted. Taste like they’ve come from a cake shop!
It’s the BEST!This recipe is perfect for any dessert or chocolate lover.👍👌
You are an angel! You have the most amazing recipes and they come out perfect every time! I always come back to your website its pretty much the only one I use haha!
Keeping cooking amazing food, because i know my little family love it xx
P.S these brownies were mouth watering
I make these all the time and they’re my fav! Im making them
For an afternoon tea hen party and would like to double the recipe should I double everything exactly?
Hi Danielle, if you have two pans you can double the ingredients exactly and cook as per the recipe! N x
Hi Nagi. I have a 7×7 inch baking tray. Shall I reduce the recipe or bake longer or in 2 batches?
Hi Salma, that’s fine, they will be slightly thicker, but cook as per the recipe. N x
Hi Nagi, I love all your recipes. I made your chocolate brownie recipe tonight & my brownie came out with a layer of oil on top. The oil disappeared after a few second though. Do you know why that happened? Thanks,
I want to half the batch would I then use 1 or 2 eggs?
Hi Sophie, you would use 1.5 eggs, crack them into a dish and weigh them, then whisk and measure out 1 1/2 in grams. N x
Hi Nagi. I did make this, so yummy. My daughter loves it. Can I use this recipe for chocolate cupcakes? Thanks.
Hi Lana, they don’t rise enough for cupcakes unfortunately, try this recipe: https://salesdock.info/best-easy-chocolate-cupcakes/%3C/a%3E N x
Nagi, I love your recipes. I have tried Mango Cheese cake, Apple crumble, strawberry cheese cake, apple cake, apple muffins and now these brownies… you are amazing!!! ♥️ Lots of love and well wishes.
Wow, amazing recipe. Looking forward to make this tommorow.
Enjoy Abigail!! N x
Fab recipe so easy and delish. I’ve made a second batch two days later as my family loved them so much. Thanks Nagi! We love your recipes
My kids made these tonight, so yummy!
Yes! So good and easy to make. Highly recommend 🙂
Hi Nagi, your recipe and pics look amazing! Is this recipe suitable to be made in Australia? Thanks, Bianca
Hi Bianca, I’m in Australia! It’s suitable to be made ANYWHERE! N x
Awesome!! Thanks for your reply! Looking forward to giving them a go!! 🙂
I’m not a huge fan of dark chocolate. Can I swap with semi sweet?
It will be too sweet in this recipe sorry! N x