The Best Chocolate Brownie Recipe

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This is the best chocolate brownie recipe, in our humble opinion - it's rich, full of real chocolate flavour, and most importantly, really easy to make. It hits the spot and is perfect for satisfying your sweet tooth.

Do you ever feel in the mood for something chocolatey and indulgent, but you don't want to bake a whole cake? That's where chocolate brownies come in - they are fudgy, rich and take less time to make than a cake. And what makes this the best chocolate brownie recipe? The fact that it is so easy - honestly. It is really difficult to mess up this recipe, and at the end, you will be rewarded with a delicious chocolatey treat!

Chocolate brownies are one of our favourite homemade treats. The double dose of chocolate (in the form of melted pieces of 70% cocoa chocolate and pure cocoa powder) in these brownies is another reason for this being the best chocolate brownie recipe. It is sure to please any chocolate lover!

Sometimes the simple things are the best things, which is certainly the case with these chocolate brownies - you get nothing but the chocolate with this recipe. Serve it with a scoop of your favourite vanilla ice cream on the side to bring a smile to everyone's face. I hope you'll also agree that this really is the best chocolate brownie recipe. ☺️

To make the best chocolate brownie recipe at home, you'll need:
(Click here to jump straight to the recipe)

185g unsalted butter, cut into chunks, plus extra for greasing
185 dark (70% cocoa) chocolate, broken into small pieces
85g plain flour
40g unsweetened cocoa powder
3 large eggs
200g light muscovado (or brown) sugar

And here's what you'll need to do:

• Fold a sheet of foil in half to make a 'sling' for the brownies, and lay this across the base and up the sides of a 20cm square baking tin.
• Line the base of the tin with parchment paper, and grease it and the sides of the pan with butter.
• Gather all your ingredients.

• Cut the butter into chunks, and place it into a bowl with the dark chocolate, broken into pieces.
• Rest the bowl on top of a saucepan with simmering water about 2cm deep. Keep the pan over low heat, and melt the butter and chocolate in the bowl, stirring occasionally until combined.

• Remove the bowl from the pan, and set is aside to cool slightly.
• Preheat the oven to 180C (355F) / 160C Fan.
• Break the eggs into a large mixing bowl, and add the sugar.
• Mix the eggs and sugar together on high speed until pale, thickened and double in volume. The mixture should run off the beaters and leave a trail on the surface when ready. Depending on the power of your mixer, this could take up to 10 minutes or longer.

• Pour the cooled chocolate mixture into the egg and sugar mixture, and gently fold together with a soft spatula. Slowly use an under and over motion in a 'figure of eight,' so you don't knock the the air out of the mixture.
• Sift the flour and cocoa into the bowl, and gently fold them in using the same under and over motion as before.
• Stop as soon as all the powder has been folded in, as you don't want to overdo the mixing.

• Pour the brownie mix into the prepared tin, and gently ease it into the sides and corners, smoothing the top with a spatula.
• Bake in the preheated over for about 25 minutes until the centre has set and a crust has formed on the top.
• Remove from the oven, and leave the brownies in the pan until completely cold.

• Cut into squares, and then into triangles, before serving.

The Best Chocolate Brownie Recipe

By Wendy | Serves 4

Look no further, this really is the best chocolate brownie recipe - rich, chocolatey and so easy to make!

Prep Time: 25 minutes
Cook time: 25 minutes
Yield: 18 pieces
Course: Snack, Dessert, Pudding, Treat
Cuisine: American
Tags: Homemade Treat, Home Baking

Ingredients

185g unsalted butter, cut into chunks, plus extra for greasing
185 dark (70% cocoa) chocolate, broken into small pieces
85g plain flour
40g unsweetened cocoa powder
3 large eggs
200g light muscovado (or brown) sugar

Method

1. Fold a sheet of foil in half to make a 'sling' for the brownies, and lay this across the base and up the sides of a 20cm square baking tin.
2. Line the base of the tin with parchment paper, and grease it and the sides of the pan with butter.
3. Gather all your ingredients.
4. Cut the butter into chunks, and place it into a bowl with the dark chocolate, broken into pieces.
5. Rest the bowl on top of a saucepan with simmering water about 2cm deep. Keep the pan over low heat, and melt the butter and chocolate in the bowl, stirring occasionally until combined.
6. Remove the bowl from the pan, and set is aside to cool slightly.
7. Preheat the oven to 180C (355F) / 160C Fan.
8. Break the eggs into a large mixing bowl, and add the sugar.
9. Mix the eggs and sugar together on high speed until pale, thickened and double in volume. The mixture should run off the beaters and leave a trail on the surface when ready. Depending on the power of your mixer, this could take up to 10 minutes or longer.
10. Pour the cooled chocolate mixture into the egg and sugar mixture, and gently fold together with a soft spatula. Slowly use an under and over motion in a 'figure of eight,' so you don't knock the the air out of the mixture.
11. Sift the flour and cocoa into the bowl, and gently fold them in using the same under and over motion as before.
12. Stop as soon as all the powder has been folded in, as you don't want to overdo the mixing.
13. Pour the brownie mix into the prepared tin, and gently ease it into the sides and corners, smoothing the top with a spatula.
14. Bake in the preheated over for about 25 minutes until the centre has set and a crust has formed on the top.
15. Remove from the oven, and leave the brownies in the pan until completely cold.
16. Cut into squares, and then into triangles, before serving.

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