These Perfect Chocolate Brownies are so easy to make. Rich in chocolate they are great as a snack, whenever the fancy takes you. The perfect brownie needs to be nice and moist or slightly gooey inside. These are just like that.
They don’t take much effort to make either. Just a little time to bake and then to wait as they cool down. The type of chocolate you use can vary too, perhaps 70% dark chocolate, or maybe 51% dark chocolate. Even some milk chocolate will work well too. In fact, although I use a combination of different dark chocolate some milk chocolate chips will certainly add a great variation.
Ingredients
Not many ingredients are needed to make the most delicious brownies.
Chocolate – Usually dark chocolate with the level of cocoa solids you prefer. But milk chocolate will work too at some level. Chop it finely as it will melt more easily with the butter.
Sugar – I use light brown sugar as it has a lovely flavour profile. But caster sugar or granulated sugar will be fine too.
Butter – Unsalted is what I use. But if you use salted butter you can omit, or reduce, the salt included in the recipe.
Eggs – Medium eggs in the UK or large eggs in North America.
Chocolate Chips – of the type you prefer. Or you can omit them completely.
Flour – plain or all purpose.
Baking Powder – as a raising agent.
Vanilla Extract – for flavouring.
Process for Perfect Chocolate Brownies
Making the brownies is very easy. Simply melt the chocolate and butter together into a smooth sauce. This can be in a bain-marie(double boiler) or in a microwave if you prefer. The mix in the sugar and the salt as well as the vanilla extract. Add the eggs in too and mix until fully combined. Then stir in the flour and baking powder, which I like to mix together first, until fully combined. Stir in the chocolate chips if you are using them.
Pour the mixture into a greased and lined baking pan that is about 13 x 9 inches(33 x 23 cm) and bake in the oven, preheated to 180C/160C Fan/350F for between 40 and 50 minutes until the brownies have risen nicely and a crust has formed on the top.
Allow the brownies to cool before removing from the pan and cutting into about 24 pieces.
My Brownies
I baked my brownies for 45 minutes and then, when cool, cut half into 12 pieces. I sampled one which was lovely and moist with a slight crunch on the top. The flavour was so rich and chocolatey, just as brownies should be.
These are perfect for snacking and are suitable for variation too, adding different chocolate and even maybe some nuts.
Another great recipe is Easy Earl Grey Tea Cake
Perfect Chocolate Brownies
24
servings25
hours31
minutes50
minutesKeep the screen of your device on
Ingredients
360g(13 oz) dark chocolate, finely chopped
200g(1 cup) light brown sugar
227g(1 cup) unsalted butter, cubed
4 medium eggs(large in USA)
75g(1/2 cup, based on scooping packed flour into a 250ml cup) plain flour
4g(1 tsp) baking powder
3g(1/2 tsp) salt
5ml(1 tsp) vanilla extract
75g(6 tbsp) chocolate chips
Directions
- Preheat the oven to 180C/160C Fan/350F
- Grease and line a 13 x 9 inch(33 x 23 cm) baking pan.
- Place the chocolate and butter into a heatproof bowl and place it on a pan of simmering water, not allowing the water to touch the bottom of the bowl.
- Stir a little as the heat melts the chocolate and butter, until it is combined into a smooth sauce.
- Stir the baking powder into the flour and set aside.
- Mix the sugar into the melted chocolate and stir to combine.
- Add the salt and vanilla and stir again.
- Beat the eggs and then stir them into the mixture as well.
- Add the flour and baking powder and stir until fully combined.
- Mix the chocolate chips in as well.
- Pour the batter into the prepared pan and tip it to completely cover the bottom of the pan.
- Bake the brownies for 40 to 50 minutes, until nicely risen and crisping on the top.
- Allow the brownies to cool in the pan before removing and cutting into pieces.