What makes a good brownie? Using both cocoa AND melted chocolate, and butter instead of oil. What makes the BEST chocolate brownies in the world? Adding in a generous amount of dark chocolate chunks. Fudgy, as gooey as you want, and very, very chocolatey, this homemade brownie recipe is incredibly easy, made in one bowl, and incredibly forgiving!
Choose how gooey you want them, just follow the bake times and my “toothpick smearing” test. Brownies can be frozen for up to 3 months, but nothing quite compares to when they’re freshly made, and still slightly warm….
Homemade Chocolate Brownies
These homemade brownies are every chocoholics dream come true.
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Need a chocolate fix urgently? These will be in the oven in 15 minutes flat (if not faster).
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Hate washing up? Just one bowl to deal with here.
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Like your brownies outrageously chocolatey, fudgy in the middle and the signature paper thin crackly top? This one delivers in spades.
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Not such a confident cook? This recipe is astonishingly forgiving. Even if you overcook them, they might look cakey, but they still have that rich, fudgy mouthfeel. There’s just not enough flour in these to make them dry and overcooked!
And look ↓↓↓ Super fudgy yet you can actually pick it up, rather than scooping up gloops of raw batter!
And that crinkly top we all know and love!
What makes a good brownie
The secret to a really great brownie is using both melted chocolate AND cocoa powder, plus butter instead of oil (because butter has way better flavour than oil). The combination of these plus minimal flour, just enough to make a barely-set batter, and brown sugar rather than white (for extra moisture and chewiness) is what will deliver that perfect rich, fudgy brownie you’ve been dreaming about.
And to make a killer brownie, stir through a generous amount of chocolate chunks. Not only will you get little pockets of gooey chocolate, it also makes the brownie extra fudgy because some of the chocolate melds in with the batter as it bakes!
Making homemade brownies
These dreamy brownies start by melting chocolate and butter together before whisking in eggs and vanilla. Then just mix in flour and coco powder, and lastly stir in the let’s-pretend-it’s-optional chocolate chunks. Scrape into lined pan and bake!
How to tell when brownies are done
Stick a toothpick in the centre of the brownie, hold it for 2 seconds, then take it out.
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super gooey – if there is a lot of smear on it (24 minutes bake time)
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moist and fudgy (my favourite) – if the toothpick gets a brown strain and has some smear on it (28 minutes)
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cakey (but still fudgy mouthfeel) – toothpick is clean with just a few crumbs (32 minutes). But still really moist (because this recipe only has 1/2 cup of flour in it, impossible not to be moist!).
Reduce cook time by 2 minutes if you opt not to use the extra chocolate stir ins.
Fudgy, gooey brownies
The brownies in the photos and video are what I call “fudgy moist”. As in – super fudgy but not just a gloop of uncooked batter. You can pick it up with your hands rather than eating it with a spoon.
I have more elaborate brownies in my repertoire – such as these Outrageous Nutella Brownies (which certainly live up to their name!) and these Salted Caramel Stuffed Brownies (the caramel filling is creamy and set, like a soft fudge).
But this classic Chocolate Brownies recipe is the one I make most of the time. It’s my go-to because it’s everything I want in a brownie made with minimal fuss. The essential ingredients to make it super chocolatey, lovely and moist, and no unnecessary extras.
The other thing is that my brownie is sweet, but not tooth-achingly sweet. There are some brownie recipes out there that use almost double the sugar I do and they are far too sweet for me. The sugar in this recipe is just the right amount of sweet for me. No one has ever complained about my brownies not being sweet enough, that’s for sure! – Nagi x
Watch how to make it
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![Stack of gooey chocolate brownies - the BEST brownies in the world!](https://www.recipetineats.com/wp-content/uploads/2020/03/Brownies_0-SQ.jpg?w=206&h=206&crop=1)
Easy Chocolate Brownies
Ingredients
- 200g / 14 tbsp unsalted butter (1 3/4 US sticks)
- 200 g / 1 1/4 cups dark chocolate chips (7 oz) (Note 1)
- 1 cup (175g) brown sugar , loosely packed
- 3 eggs , lightly beaten
- 1 tsp vanilla extract
- 1/2 cup (75g) plain flour
- 1/4 cup (30g) cocoa powder
- Pinch of salt
- 180g/6oz dark chocolate block/bar (optional) , chopped into chunks rather than shards, (bittersweet or semi-sweet, cooking chocolate) (Note 2)
Alternative stir in
- 1.5 cups roughly chopped walnuts (or other nuts)
Instructions
- Preheat oven to 180°C/350°F (160°C fan forced).
- Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
- Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
- Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
- Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
- Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
- If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
- Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.
Recipe Notes:
Nutrition Information:
Originally published August 2016. Updated with new photos and brand new video in 2020.
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Baked for 22mins and it was completely overcooked and dry!
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I made these in my pie maker – cooked fir 16 minutes
Absolutely lovely and easy to follow. This is my first time baking something and I’m definitely happy with how it comes out. Had to readjust the time of baking because I used a loaf tin instead of a wider one so it’s very runny in the middle. It’s not very sweet (I did put slightly lesser than a cup) but it’s definitely sweet and chocolate-y enough! Love it, thank you for this recipe <3
Oh my goodness! These were deeelightful! Did the 28 min ‘bake’ – so good and I’m not normally a huge fan of chocolate.
This recipe is AMAZING
one tiny question tho, can I make it with slightly salted butter???
Love your work!
xxxxxxxxxx Nina
WHAT ARE THESE, BOUNCIES!? not a brownie, more a weird cake.
p.s. batter looked like wobbly slime
Thèse are so good. Stick with the exact cooking time and perfect!
Very yummy and easy to make!!!!!!
Perfect brownies everytime. Love it &thank you sooo much❤️
Dear Nagi, this brownie has never failed the crowd! I have baked it many times, when I want to have something very chocolatey, quick, and easy to bake. This is a winner! Well done!
liar
this recipe is the best brownie recipe I have ever tried! It is just amazing.
it is just a 10/10 and the details help a lot . thanks for sharing this amazing recipe.
Addicted! So yum
These brownies are to die for! They are just perfect! Used L eggs!
Made this over and over, it’s so easy and it’s comes out perfect every time! If you’re looking for a good brownie recipe, this one is a keeper- you won’t regret making them!
Perfect as always. Step 8 the hardest by far 😂
My kids love making this, and it’s spot on every time. We’ve made it so many times we’ve tried all the different consistency. Fudgy moist is ultimate favourite.
1. If I double the recipe and make 18 (measurements come out even) should I use a 9 inch x 13 inch pan? 2. If I don’t have chocolate bar, can I substitute more chocolate chips?
I made this brownie this morning Oh My Goodness Nagi I had to stop myself from eating more than one piece of this fudgey delight. I made two single batches both turning out different but still perfect. ( not too sweet) This recipe is a definite keeper
Mine didn’t turn out well, it was cake-y. I followed the 28 minutes, I think it’s because of my oven, will re adjust the cooking time but it tasted fab. Will do it again! Thank you!