Description
Deliciously rich and fudgy chocolate brownies made with dark chocolate and cocoa powder, perfect for satisfying your sweet tooth with a gooey, melt-in-your-mouth texture. Features options for added texture with chocolate chunks or nuts, baked to your preferred level of gooeyness.
Ingredients
Scale
Main Ingredients
- 200g unsalted butter (1 3/4 US sticks)
- 200g dark chocolate chips (1 1/4 cups/7 oz)
- 1 cup brown sugar (175g), loosely packed
- 3 eggs, lightly beaten
- 1 tsp vanilla extract
- 1/2 cup plain flour (75g)
- 1/4 cup cocoa powder (30g)
- Pinch of salt
Optional Add-ins
- 180g dark chocolate block/bar, chopped into chunks (bittersweet or semi-sweet, cooking chocolate)
- 1.5 cups roughly chopped walnuts (or other nuts)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F), or 160°C if using a fan-forced oven.
- Prepare Pan: Spray a 20cm (8-inch) square baking tin with oil and line it with baking or parchment paper, making sure there is an overhang to easily lift out the brownies later.
- Melt Butter and Chocolate: Place the butter and chocolate chips in a heatproof bowl and microwave in 30-second bursts, for about 1 minute 30 seconds total, stirring until completely smooth.
- Add Sugar and Vanilla: Stir in the brown sugar and vanilla extract into the melted chocolate mixture.
- Incorporate Eggs: Add the lightly beaten eggs to the mixture and mix well until smooth and molten.
- Add Dry Ingredients: Stir in the plain flour, cocoa powder, and a pinch of salt until combined and smooth.
- Mix in Chocolate Chunks or Nuts: If using, fold in the chopped chocolate chunks or nuts now to add extra texture.
- Pour Batter: Pour the batter evenly into the prepared pan, smoothing the top.
- Bake: Bake for 28 minutes for a fudgy but moist center (best results) in the preheated oven. For gooey brownies, bake 24 minutes; for a moist fudge-cake texture, bake 32 minutes. If you didn’t add extra chocolate chunks, reduce the baking time by 2 minutes.
- Cool and Serve: Let the brownies rest in the pan for 10 minutes to set, then lift out using the parchment overhangs. Allow to cool completely for at least 20 minutes before cutting into squares.
- Storage: Store brownies in an airtight container for up to 4 days at room temperature (refrigerate if very hot) or freeze for up to 3 months.
Notes
- Use cooking chocolate chips specifically from the baking section, as eating chocolate may not melt as smoothly.
- Chocolate bars used as chunks should be cooking chocolate or bittersweet/semi-sweet for best melt and flavor.
- Use parchment paper with overhang so you can easily lift the brownies out without breaking.
- Measurement conversions vary between countries; use weight measures if available for accuracy, especially in Japan.
- Brownies keep best in an airtight container; refrigerate only if ambient temperature is very warm.
- Adjust baking time depending on your desired brownie texture: gooey, fudgy, or cake-like.
