Description
This ultimate homemade chocolate brownie recipe yields soft yet not cakey, moist and gooey brownies with a shiny, crackly top. The fudgy center balances perfectly with a mild chocolate sweetness, making it a favorite treat for friends and family. Optional toasted walnuts add a delightful crunch without overpowering the chocolate flavor.
Ingredients
Main Ingredients
- 150 g dark chocolate (50–60% cocoa)
- 120 g unsalted butter
- 160 g white sugar
- 75 g brown sugar
- 3 large eggs, room temperature (use 2 eggs for fudgier brownies)
- 1½ tsp vanilla extract
- 90 g all-purpose flour
- 30 g unsweetened cocoa powder
- 1 tsp salt
Optional
- 50 g toasted walnuts, chopped (up to 80 g if you prefer extra nuts)
Instructions
- Preheat Oven: Preheat your oven to 170°C (340°F) if using a conventional oven, or 160°C (320°F) with fan. Line an 8×8 inch baking pan with parchment paper, lightly greasing the pan first to help the paper stick.
- Melt Chocolate and Butter: Chop dark chocolate and butter into pieces and place in a heatproof bowl. Melt either using a double boiler by placing over simmering water and stirring until smooth, or microwave in short intervals (30 seconds, then 5–10 seconds) stirring frequently until smooth. Keep warm but not hot.
- Whip Eggs and Sugars: In a large bowl, use an electric hand mixer to beat eggs with white and brown sugars for about 5 minutes until the mixture is pale, thick, and increased in volume—this step ensures the signature shiny, crackly brownie top.
- Combine Chocolate Mixture: Gently fold the warm melted chocolate-butter and vanilla extract into the egg mixture using a spatula, pouring while folding to avoid cooking the eggs.
- Add Dry Ingredients: Sift together the flour, unsweetened cocoa powder, and salt, then fold gently into the wet ingredients until the batter is uniform with no dry streaks. Avoid overmixing.
- Fold in Walnuts (Optional): Gently fold chopped toasted walnuts into the batter if using, distributing them evenly.
- Pour and Bake: Pour batter evenly into prepared pan and bake on the middle rack. Bake for 30 minutes or until a toothpick comes out with moist crumbs. For gooier brownies, bake for 25 minutes; for more set brownies, bake 35–40 minutes. Avoid baking longer to prevent drying.
- Cool Completely: Let the brownies cool for at least 2 hours, preferably on a wire rack out of the pan. For clean slices, wipe the knife between cuts or warm the knife with hot water or a kitchen torch.
Notes
- Using 2 eggs instead of 3 will yield fudgier brownies.
- Toasted walnuts add texture without overpowering the chocolate; adjust quantity based on preference.
- Do not overmix the batter once dry ingredients are added to avoid dense, tough brownies.
- Use an oven thermometer to ensure the correct baking temperature.
- For shiny crackly tops, whipping the eggs and sugars well is crucial.
- Allow brownies to cool fully before slicing to maintain clean edges.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
