Best ever chocolate brownies recipe (2024)

Table of Contents
Ingredients Method FAQs

Ingredients

  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large eggs
  • 275g golden caster sugar

Method

  • STEP 1

    Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.

  • STEP 2

    Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.

  • STEP 3

    Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

  • STEP 4

    While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.

  • STEP 5

    Using a shallow 20cm square tin, cut out a square of kitchen foil (or non-stick baking parchment) to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.

  • STEP 6

    Chop 50g white chocolate and 50g milk chocolate into chunks on a board.

  • STEP 7

    Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.

  • STEP 8

    Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.

  • STEP 9

    Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.

  • STEP 10

    Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.

  • STEP 11

    Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

  • STEP 12

    Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.

  • STEP 13

    Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

  • STEP 14

    Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil (or parchment). Cut into quarters, then cut each quarter into four squares and finally into triangles.

  • STEP 15

    They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Best ever chocolate brownies recipe (2024)

FAQs

What happens when you add an extra egg to brownie mix? ›

Want Fudgy Brownies? Add an Extra Egg Yolk! As you may know, eggs not only act as a binding agent in baked goods, but they also add structure, richness, and enhance texture.

What's the difference between chocolate brownies and cocoa brownies? ›

The difference between the two brownies comes down to the different types of fat used. For instance, cocoa brownie recipes traditionally use oil while chocolate brownies use butter. The texture and flavour of the brownie can also differ based on the use of cocoa over melted chocolate.

What if I use milk instead of water in brownie mix? ›

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

How do you keep brownies soft and chewy? ›

Brownies should be wrapped tightly in plastic wrap, and placed in an airtight container to help keep them from drying out and going stale. (You can also use a layer of aluminum foil around the layer of plastic wrap to help protect them from air exposure.)

What makes brownies fudgy instead of cakey? ›

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

Is butter or oil better for brownies? ›

Note that while some brownie recipes do call for melted butter instead of oil, the butter can aerate the batter, altering the texture of the brownies and making them cakey rather than fudgy. So, while you can substitute butter for oil and vice versa, remember that it might alter the texture.

Is it better to use cocoa powder or melted chocolate in brownies? ›

The secret to the fudgiest, most chocolaty brownies is cocoa powder—not melted chocolate. We borrowed chocolate expert Alice Medrich's technique, then added a cream cheese topping for tangy balance.

Can I use drinking chocolate instead of cocoa powder in brownies? ›

In short, you can use hot chocolate powder as a cocoa powder substitute in a pinch, but you may not experience the depth of flavour you want. Because most brands of hot chocolate powder include sugar or sweetener, you may wish to reduce the amount of sugar you add to your baking recipe.

What is the old version of brownies? ›

In the early days we heard girls' calls for new age groups and set up Brownies (originally called Rosebuds) for girls under 11. A Senior Guide group for older girls was established in 1916 – now called Rangers.

What is the best oil to make brownies with? ›

Traditionally, brownies are made with sugar, flour, eggs, cocoa powder, chocolate chips, and vegetable oil. However, most recipes call for butter or a neutral product like canola oil.

What does adding coffee to brownies do? ›

We already know that adding espresso and coffee flavor to chocolate desserts supercharges chocolate flavor, and the same principle applies here. Using coffee in your brownie mix will result in better, more chocolaty brownies.

How do you make brownies better? ›

Add a teaspoon of instant coffee or espresso powder. Throw in a handful of nuts—pecans, walnuts, macadamia, whatever you have on hand. Scoop in a palmful of dried or frozen fruit. Add an extra splash of the top-shelf vanilla extract, or a dab of vanilla paste, or a dash of vanilla powder, to the batter.

Should you refrigerate brownies after baking? ›

Do Brownies Need to Be Refrigerated? Brownies don't need to be refrigerated, but they'll hold up a few more days if they are. Unless your brownies include more perishable ingredients like fresh fruit or cream cheese frosting, they'll be fine at room temperature as long as they're stored in an airtight container.

What temperature do brownies cook at? ›

Most recipes call for baking brownies at 350°. If a fudgy inside and crackly top is your goal, stick with that temperature. Brownies baked at 325° will take longer to bake and will become chewier in texture.

What makes brownies come out hard? ›

If your brownies are turning out dry, it's for one of two reasons - either you've overcooked the brownies or there is too much flour in your recipe. Overcooked brownies?

How does an extra egg affect baking? ›

Too much yolk can overwhelm a dish with "eggy" flavor, and their tenderizing function weakens a cake's structure. Too much white, on the other hand, will create an awkward batter and a dry cake. Using the whole egg gives you the best of both worlds.

What does adding an extra egg to a box cake mix do? ›

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.

What happens if you use less eggs in brownies? ›

A classic brownie recipe is going to give you a somewhat fudgy brownie. That is your baseline. While you can use fewer eggs, this will make your brownies thinner and you will need to add more moisture, such as milk or applesauce, to get desirable results.

How to doctor up Betty Crocker brownie mix? ›

Six Sneaky Ways To Make Brownie Mix Taste Homemade
  1. Use melted butter instead of oil. ...
  2. Use milk, flavored creamers, or brewed coffee instead of water. ...
  3. Add extracts or flavorings. ...
  4. Add mix-ins like cookies and candies. ...
  5. Underbake, just slightly. ...
  6. Toppings.
Jan 19, 2021

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