Ditch the box mix! These homemade fudgy brownies are irresistibly chewy, rich, and packed with chocolatey goodness. With their signature crackly tops and bold chocolate flavor, it’s easy to see why this is my ultimate brownie recipe.
INGREDIENTS
- 200 g (7 oz) dark or semi-sweet chocolate, roughly chopped
- 125 g (4.5 oz / ½ cup) unsalted butter, softened
- ½ cup (120 g) caster sugar / superfine sugar
- ½ cup (110 g) packed brown sugar
- 2 large eggs
- 1 tsp (5 g) vanilla extract
- ½ cup (50 g) unsweetened cocoa powder
- ½ cup (75 g) plain/all-purpose flour
- ½ tsp (3 g) salt
INSTRUCTIONS
- Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 20 cm (8-inch) square tin with baking paper, leaving a 3 cm (1-inch) overhang for easy removal.
- Melt the chocolate. Place the chopped chocolate in a heatproof bowl and microwave on high for 1 minute. Stir, then microwave for another 30 seconds and stir again until smooth. If needed, heat in 10-second intervals until fully melted. Set aside.
- Cream butter and sugars. In a large mixing bowl, whisk (or use an electric mixer) to combine the softened butter and sugars until smooth. Add eggs one at a time, whisking thoroughly between each addition, until the mixture is pale and creamy. Stir in vanilla extract.
- Combine the wet and dry ingredients. Whisk the melted chocolate into the butter mixture until well incorporated. Gently fold in the cocoa powder, flour, and salt until a thick batter forms.
- Bake. Pour the batter into the prepared tin, spreading it out evenly. Bake for 30–35 minutes, or until the brownie no longer wobbles when gently moved. Cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.
NOTES
Measurements
This recipe uses metric cups and spoons, which are slightly larger than US measurements. For the best results, use the provided weight (grams) measurements.
Storage
Store brownies in an airtight container at room temperature for up to 7 days.
Freezing
It’s best to freeze the brownie batter rather than the baked brownies. Transfer the prepared batter to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
SUBSTITUTIONS & TIPS
- Chocolate: Substitute 200 g of chopped dark chocolate with 1 heaped cup of high-quality dark chocolate chips (not compound chocolate). Avoid milk chocolate unless you prefer a much sweeter brownie.
- Sugar: Use all caster sugar or all brown sugar if needed. The texture may be slightly less fudgy but will still taste delicious.
RASPBERRY BROWNIE VARIATION
- Prepare the batter as usual.
- Spread half the batter into the lined tin.
- Evenly layer ½ cup of fresh or thawed raspberries (not frozen) over the batter.
- Spread the remaining batter on top, then add another ½ cup of raspberries.
- Bake as directed.
