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.
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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?
I love the recipe
I made these in my pie maker – cooked fir 16 minutes
Love cooking.pls send me recipes every day.
Absolutely lovely and easy to follow. This is my first time baking something and I’m definitely happy with how it comes out. Had to readjust the time of baking because I used a loaf tin instead of a wider one so it’s very runny in the middle. It’s not very sweet (I did put slightly lesser than a cup) but it’s definitely sweet and chocolate-y enough! Love it, thank you for this recipe <3
I really like these. Easy to make, great texture, perfect sweetness. What I want is to find that perfect chocolate for them!
Oh my goodness! These were deeelightful! Did the 28 min ‘bake’ – so good and I’m not normally a huge fan of chocolate.
It came out so oily. I followed the recipe. 14 tablespoons of butter. Help!!
These are amazing! Can I make the batter ahead to bake later?
This recipe is AMAZING
one tiny question tho, can I make it with slightly salted butter???
Love your work!
xxxxxxxxxx Nina
WHAT ARE THESE, BOUNCIES!? not a brownie, more a weird cake.
p.s. batter looked like wobbly slime
Learn how to bake. Everyone else loves these.
my batter was very thick and unlike slime, you may have put the wrong ingredients/amount of ingredients in.
Thèse are so good. Stick with the exact cooking time and perfect!
Very yummy and easy to make!!!!!!
Perfect brownies everytime. Love it &thank you sooo much❤️
Dear Nagi, this brownie has never failed the crowd! I have baked it many times, when I want to have something very chocolatey, quick, and easy to bake. This is a winner! Well done!
liar
Your a idiot and a damn fool for saying that to nagi
this recipe is the best brownie recipe I have ever tried! It is just amazing.
it is just a 10/10 and the details help a lot . thanks for sharing this amazing recipe.
Addicted! So yum
These brownies are to die for! They are just perfect! Used L eggs!
Made this over and over, it’s so easy and it’s comes out perfect every time! If you’re looking for a good brownie recipe, this one is a keeper- you won’t regret making them!
Nagi, just wondering what size eggs you use for this recipe? L or XL? Thx! Xo
I made these brownies with my class. All the batches turned out so good. Such a quick, easy and delicious recipe.