Indulge in the ultimate chocolate experience with The Best Chocolate Brownies, featuring a perfect balance of fudginess and rich chocolate flavour. These brownies are incredibly easy to make and are sure to be a hit at any gathering. Whether enjoyed warm from the oven or after they've cooled, they promise a decadent treat for chocolate lovers.
Now there's nothing wrong with digging into some classic brownies, however if you'd like a slightly healthier version that doesn't use any refined sugar, you'll love my No-Bake Brownies Recipe.
If you want something chocolate-ee but aren't in the mood for brownies, you'll also love my Nan's Chocolate Cake recipe!
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Why you need to make The Best Chocolate Brownies
Rich and Fudgy: The perfect texture with a deep chocolate flavour.
Simple Ingredients: Uses common pantry items, making it easy to whip up anytime.
Crowd-Pleaser: Ideal for parties, potlucks, or just a sweet treat for yourself.
Ingredients
- Caster Sugar: Ensures a smooth texture and sweetness.
- Brown Sugar: Adds moisture and a hint of caramel flavour.
- Eggs: Provide structure and richness.
- Butter (salted, melted): Adds moisture and a rich buttery flavour.
- Plain Flour: The base for the brownie batter.
- Cocoa Powder: Enhances the chocolate flavour.
- Dark Chocolate Block: Intensifies the chocolate experience.
- Sea Salt Flakes: Balances the sweetness and enhances the chocolate flavour.
- Vanilla Essence: Adds a depth of flavour and sweetness.
See recipe card for quantities.
Hint: Be careful not to overmix the batter to keep the brownies fudgy and dense.
Variations
Nutty Brownies: Add 1 cup of chopped walnuts or pecans for added crunch.
Mint Chocolate Brownies: Stir in 1 teaspoon of mint extract instead of vanilla essence.
Espresso Brownies: Add 1 tablespoon of instant coffee granules to enhance the chocolate flavour.
Storage
Store The Best Chocolate Brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To freeze, wrap each brownie individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw the brownies at room temperature before serving.
Top tip
Start checking the brownies at the 30-minute mark to avoid overbaking.
FAQ
Can I use milk chocolate instead of dark chocolate?
- Yes, but the brownies will be sweeter and less rich.
How should I store these brownies?
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze the brownies?
- Yes, wrap each brownie individually in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Related
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The Best Chocolate Brownies
Ingredients
- 215 g caster sugar
- 160 g brown sugar
- 2 eggs
- 200 g butter salted, melted
- 150 g plain flour
- 50 g cocoa powder
- 250 g dark chocolate block, broken up into squares
- 1 teaspoon sea salt flakes
- 1 tablespoon vanilla essence
Instructions
- Preheat oven to 170C and line a brownie tin (approx 33cm x 23cm in size)
- Add the caster sugar, brown sugar and melted butter to a bowl and whisk for 1 minute. Add the egg and vanilla and whisk for a further minute.
- Add the cocoa, plain flour and salt and mix with a spatula until 90% combined. Add the chocolate and mix again until everything is just combined. It's important not to over mix as it will add too much air to the brownies and stop them from being fudgey.
- Transfer the mixture to a brownie tin and flatten out with a spatula. Bake for 35 - 45 minutes or until a skewer comes out mostly clean.
- Allow to cool then slice into 12 squares and enjoy!
Notes
- Don't Overmix: Be careful not to overmix the batter to keep the brownies fudgy and dense.
- Check Doneness Early: Start checking the brownies at the 30-minute mark to avoid overbaking.
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