Description
These Rich and Decadent Easy Chocolate Brownies deliver a perfectly fudgy texture with a shiny, crackly top. Made with high-quality dark chocolate and cocoa powder, these brownies are simple to prepare and bake to perfection in just 30 minutes, making them the ultimate indulgent treat for chocolate lovers.
Ingredients
Scale
Chocolate and Butter
- 200g dark chocolate (eating quality)
- 175g butter (salted or unsalted)
Dry Ingredients
- 30g cocoa powder (sifted)
- 100g plain flour (sifted)
Wet Ingredients
- 3 large eggs (room temperature)
- 250g caster or granulated sugar
Instructions
- Preheat and Prep Pan: Preheat your oven to 160 °C (325 °F). Line a 23 cm (9-inch) square metal baking pan with parchment paper to prevent the brownies from sticking and ensure easy removal.
- Melt Chocolate and Butter: Gently melt the dark chocolate and butter together either in the microwave in short bursts or over a bain-marie (double boiler), stirring often to create a smooth mixture without burning.
- Whisk Eggs and Sugar: In a separate large bowl, whisk the eggs and sugar together until the mixture is pale, light, and fluffy, thick enough to hold ribbons when the whisk is lifted. This should take about 5 minutes.
- Combine Mixtures: Slowly fold the melted chocolate and butter mixture into the egg and sugar mixture, carefully incorporating without deflating the batter.
- Add Dry Ingredients: Sift the cocoa powder and flour over the batter, then fold gently until just combined to maintain a tender crumb.
- Pour and Spread Batter: Pour the brownie batter into the prepared pan and spread it evenly with a spatula to ensure uniform baking.
- Bake: Bake in the preheated oven for about 30 minutes. The brownies should have a glossy surface, and a toothpick inserted in the center should come out with moist crumbs—not wet batter.
- Cool and Slice: Allow the brownies to cool completely in the pan before lifting out using the parchment paper. Slice into 16 squares and serve.
Notes
- Use good quality dark chocolate for the best flavor and texture.
- Do not over-mix when folding in dry ingredients to keep brownies tender.
- Room temperature eggs help achieve better volume when whisked with sugar.
- You can substitute caster sugar with granulated sugar if needed.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
