If you like your Chocolate Brownie with a chewy exterior and still fudgy on the inside then this is the Brownie for you. It’s also not too rich so is great for adults and children alike. Delicious on its own or served with a dollop of cream or ice cream!
Brownies are always a crowd favourite and they are quick and easy to make. They never last long in my house!
About The Ingredients
Using the best quality ingredients you can find will give the best results…
- Butter – no margarine please! I’ve stated ‘salted’ butter as I love a hint of salt in these brownies (the salt cuts through the sweetness just a little). If you only have unsalted butter, then just add a pinch of salt to your dry ingredients.
- Chocolate – couverture chocolate is best. No compound chocolate please. I like to use Callebaut 54% dark chocolate for these ones but for a darker chocolate you can use up to 70%. I often use Cadbury Old Gold Original too. I love to use a combination of chocolate and cocoa in my brownies.
- Sugar – I’ve stated Caster sugar but if you only have White Sugar, that’s fine. You can also use a mix of white and brown sugars – I’d suggest 3/4 cup white or caster sugar and 1/4 cup brown sugar.
Method / Tips
You can melt the butter and chocolate together in short bursts in your microwave if that’s how you prefer to do it.
Beat the eggs and sugar together well. You want it to be creamy, lighter in colour and thick enough that when you lift your whisk, you can make a little visible trail on the surface when the mixture drips onto it.
Re: Bake times. All ovens are different so please check your bakes before the stated cooking time in a recipe. My oven runs hot, so I often find that my bakes are ready before the stated time. Check your bakes 5-10 mins before. Some ovens may even need a little longer than the stated time.
If you like your brownies a little more ‘gooey’ in the centre, you might want to under bake them by a few minutes. If you prefer them a little more fudgy, then you can bake them closer to, or just over the 30 minute bake time.
Prep Ahead: As it’s such a quick and easy recipe anyway, there’s not much that can be done beforehand other than sift the flour and cocoa together.
Another practice I always follow with any bake (and it does save time and leaves less room for mistakes) is to put all the ingredients you require on your bench and weigh them
To Serve / Suggestions
You can dust your brownies with icing sugar (optional)
For clean cut slices – refrigerate your brownie before slicing (a few hours or overnight), then use a clean sharp knife which you need to wipe clean after each cut.
You can add 100 g chopped walnuts or raspberries to these. Just add to the brownie batter and fold through just before pouring mixture into the baking tin.
Storage: Store cooled brownies in an airtight container in the fridge. Remove 10 minutes before eating. They can also be frozen. Freeze cooled brownies in a single layer on a baking tray until frozen, then place them into an airtight container with baking paper between any layers, and freeze for up to 3 months.
If you loved this brownie, check out my other chocolate recipes – Chewy Chocolate Coconut Slice (very popular) or my Torta Caprese (a beautiful moist cake).
Or you might like these delicious bakes – Pistachio Blueberry Friands (a favourite) , Gingernut Biscuits (a family favourite) or Anzac Biscuits (great for Ice-cream sandwiches)!
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!
- Baking paper
- 20cm cake tin
- small saucepan
- hand held mixer
- 125 g butter salted
- 125 g dark chocolate
- 2 eggs
- 1 cup caster sugar
- 1 tbsp cocoa dutch
- 100 g flour plain
- Preheat oven to 180º C. Grease a 20cm square cake tin and line bottom with baking paper.
- Cut butter into small cubes and break chocolate into small pieces. Put the butter and chocolate into a saucepan over low heat, stirring until melted, glossy and smooth. Remove from heat and set aside to cool for 10 minutes.
- Beat eggs and caster sugar in a large bowl until thick and pale. Stir in cooled melted chocolate mix, flour and cocoa until combined. If using raspberries and walnuts (see notes), add them at this stage too. Pour mixture into the lined cake tin and bake for 30 minutes (If you prefer your brownie more gooey, remove it from the oven a few minutes sooner and if you prefer your brownie more cakey, leave it in a few minutes longer).
- Remove from oven and allow to cool in the tin for 5-10 minutes. Transfer brownie to a wire rack and cool completely. Cut into 16 squares.
Tania JakinsMay 19, 2020 at 6:19 pm
Such a great recipe and so yummy! Really easy to follow recipe and great for entertaining. Warning: Do not cook for one, too hard to stop.
KatrinaMay 23, 2020 at 2:32 pm
I’m so glad you enjoyed it Tarn! I saw on facebook you mentioned you served it with ice-cream and couli for dessert. We love it like this too as well as just eating it as. x
JulieMay 29, 2020 at 8:22 am
Love this brownie… Only problem is I find myself having more than one serving! Such a great recipe.
KatrinaMay 29, 2020 at 5:33 pm
Oh we have that problem too ?. Glad you loved it. ❤️
Sonya BethamJanuary 23, 2022 at 5:00 pm
Easy, yummy, doesn’t last long!! I love how it’s made with real chocolate. Sonny boy and I made three batches at once, two for his cousin’s birthday and an extra batch to keep the teenager at home happy with some for the freezer. Like I said, it doesn’t last long!
Bonus: The smaller baking dish yielded a thicker brownie, which meant more gooey goodness!
KatrinaFebruary 17, 2022 at 12:07 pm
Thanks Sonya! It never lasts long in my house either. Thanks so much for letting me know. Katrina x