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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Oh my goodness….these are absolutely gorgeous!!! Have you a recipe for Blondies too? I could eat all of them….thanks so much! X
These have become my staple brownie recipe bc of ease & deliciousness!! Making them again right now. Love your book too, Nagi!
I was so excited for these as a chocolate lover but after checking them at the 30 minute mark, I can confidently say they aren’t done & the crackly top is nowhere to be seen. I’d giving them a few extra minutes to compensate for using a glass pan – but very sad about that crackly top.
5/5 again – this will be my baked xmas gifts along with the caramel slice this year – made it in one large pyrex and used aldi chocolate(devine) –
Hi there,
I’ve got an unusual problem making these brownies. It looks like the butter has split, and it’s been getting worse every minute. Basically I’ve got a big lump of brownie dough sitting in a pool of butter. Where did I go wrong, I followed the recipe to the letter :/
Made this tonight with almond meal instead of flour ( that’s all we had) added caramilk chips and cooked for 28 minutes
Perfect!!
BEST BROWNIES EVER! Almost ate the whole batch to myself lol. Super gooey and fudgey. Absolutely amazing when still warm. So easy to make too. Didn’t last more than an hour in our household.
Needed a chocolate fix. Made this 3 times in as many weeks, deliciously fudgy and moist but I can’t get the “crinkly” top. Could it be because I melt my butter and chocolate in a double saucepan? Been sharing with my neighbours and they love it as do I?
So delicious! Made this today for our Mother’s Day lunch, served with berries and cream, so gooey and yummy 😀
I have been trying a variety of chocolate brownie recipes over the last few weeks, testing on my nieces & nephews. Finally – a hit, thumbs up all round and request to make these & Nutella version for family function this weekend. I’m trying a white version of frozen proteinella – they’re in the oven now. Will let know 😋
Omg!!! Made these for my husbands birthday! Followed the recipe and baked them for 28 minutes. They were literally just like the picture. They are a cross between fudge and a brownie. They are so good I had to freeze them so I couldn’t eat more than I should! I will be making these again!
Best brownie ever!!! Always with walnuts! 😋😋😋
Sensational! The texture!. The flavour!
Soooo good!
Just made following this recipe and it is a keeper for sure! Thanks for sharing it.
These brownies were perfect!
I used Gluten Free flour (1:1 substitute) and it worked perfectly, which is no easy feat!
Didn’t have to cook longer, and didn’t need to use more flour.
I did the 28 min version, and they were beautiful. They held together, but were just that fudgy moist texture you want.
My food tester (fiance) gave them a solid “OMG they’re so good!”.
Thanks Nagi!
Incredible! Sticking to the recipe, these brownies are the best we have ever made and eaten, thank you, Nagi. Luckily, I made a double batch last week as my 18 year old was having a group of uni mates to stay; they all ate a batch and agreed they were the best brownies they had ever eaten too! We have made so many brownie recipes over the years but this one blows the others out of the water and they will make part of the 19th birthday cake this week. Inspired to try many more of your recipes now! Thank you.
Nagi, HI! Am I able to use actual broken chocolate for this recipe?
Fantastic easy recipe. Super moist and delicious despite being super easy to make.
If you have never made brownies before like me, this is a fantastic recipe to start with. Like it says its EASY. Don’t overcook it, let that melted interior chocolate dissolve in your mouth. Enjoy!
Gold Standard of Brownies!
These are so delicious that I have to stop myself from eating the entire batch of brownies myself! I did share with my two teens and my hubs & they all love them!
My regular oven is broken at the moment so I baked them in my toaster oven. I had to make a few adjustments but the result was still amazing! Thanks for a wonderfully delicious recipe.