I’ve been loyal to this brownie recipe for decades and have no intention of changing it! It’s super easy, super chocolatey and super fudgy. I firmly believe the best brownies must be made with both cocoa and melted chocolate, and butter instead of oil. Bonus: it’s a simple one-bowl, hand mixed recipe!
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 and fudgy in the middle? 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! (This is optional though, and I don’t add the extra chocolate for everyday brownies 🙂 ).
How to make 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 extra chocolate chunks if you’re using it. 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!).
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)
- 1 1/4 cups dark chocolate chips or melts/discs (US: semi-sweet chocolate) (Note 1)
- 1 cup loosely packed brown sugar
- 3 large eggs , lightly beaten (fridge cold or room temp is fine)
- 1 tsp vanilla extract
- 1/2 cup plain flour (all-purpose flour)
- 1/4 cup cocoa powder , sifted
- Pinch of salt
OPTIONAL EXTRA CHOCOLATE ADD-INS
- 180g / 6oz (1 cup) dark chocolate chips, or block/bar chopped into chunks (OPTIONAL!) (US: semi-sweet chocolate) (Note 2)
Instructions
ABBREVIATED RECIPE
- Melt choc and butter, mix in sugar and vanilla, then eggs. Stir in flour, cocoa and salt, bake in lined 20cm/8" pan at 180°C/350°F (160°C fan) for 28 minutes. Cool before slicing.
FULL RECIPE
- Preheat oven to 180°C/350°F (160°C fan-forced). Spray a 20cm/8" square tin with oil or grease with butter. Line with baking paper/parchment paper with overhang (Note 3).
- Melt chocolate and butter – Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
- Sugar and eggs – Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
- Dry ingredients – 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).
- Rest for 10 minutes before lifting out of the pan (they are fragile when hot). Allow to cool for at least 20 minutes before cutting. For really neat slices, refrigerate for 30 minutes, or even overnight, but always eat at room temp for fudgy perfection!
Recipe Notes:
Nutrition Information:
Originally published August 2016. Updated with new photos and brand new video in 2020.
All things Brownies
And more irresistible bars and slices
Life of Dozer
Dozer hates being hugged. Don’t know why. I mean, what dog doesn’t like their face being squished like this in a chokehold grip?
The best easy fail proof dessert! Sometimes I make these brownies and sometimes I make your flourless brownies, and they are both divine, I cannot pick a fave!
I would love to know if I try substituting 200g dark chocolate with 200g white chocolate do I keep the rest of the measurements exactly the same? Has anyone else on here tried this?
I would love a white choc brownie fix. 🙂
175 g of sugar doesn’t equate to a cup
Go with the weight rather than vague measurements
I made these before and they were perfect. I made them today and there was a whole bunch of oil/grease when I pulled them out, so much I had to pour it off and they almost deep fried around the edges. They seem cake like on top. I’ll see what they are like when cooled, not sure what happened.
hi and thankyou so much me and my wife and 3 other couples are doing come dine with me ive never baked before so i chose to do brownies i hope i win ill let you know when the decision is made thanks again nagi all my friends love them
Recipe was easy to make. However there was way too much butter used. Would recommend 125g (similar to other recipes). When I made it, oil was literally leaking out! Love this website tho!
Wow and wow again! Amazing brownies, saved this recipe and will definitely be making it again.
Super easy to make and extremely yummy! 10/10
My cat feels exactly the same as Dozer does about hugs. She’s gotten more used to them over the years, and tolerates them better now, but after a few seconds, it’s “OK, Mom, enough!” and squirms away.
For someone that never had the confidence to bake, I’ve made this half dozen times and it IS super easy and beyond delicious. (Same goes for the easy lemon slice recipe). (Took me a while to master the art of paper lining the tin, then watched the vid and got it in a cinch!)
I have never really been a great baker but these brownies come out great everytime. I usually substitute half the butter for avocado oil but have done full butter as per the recipe and it works beautifully. Thanks Nagi!
I didn’t have enough brown sugar used some white sugar to make the correct amount same with dark chocolate used baking milk chocolate absolutely delicious thank you Nagi for the recipe
The only brownie recipe I have ever used! Love these so much and always comes out great. I go a little extra and also add white choc chips in addition to the other recommended add ins (shh) and never had any issues with batter consistency.
i made these and left them in the fridge over night when i woke up my brothers ate half of the brownies in the pan
Took me 1 hour not 10 mins
Liar. 🤥
I was late for my TikTok live audience
boo hoo
I followed the ingredients, and instructions step by step and somehow when i pulled it out of the oven it wasnt cooked, was cake texture and there was about a cup of oil/butter sitting on top of the brownie?? it didn’t cook and i do not recommend using this recipe
sooo good and moist i cooked for 35 minutes as i tried 24 and 30 but wasnt cooked enough for me
I have made many chocolate brownies recipes over the years but this one was delicious, I will be definitely using this recipe again.
verry goooooooooooooooooooooooooooood very gooey just how i like it.
I can only assume they’re bringing Nagi’s brownies – i have no intention of sharing mine
This is the worst brownies i have ever made, all the butter was boiling in the oven and the brownies were soft and full of butter when they came out. The whole house was full of a butter smell. Brownies were like rubber and were dripping with butter. Do not recommend to anyone.