Chocolate BrownieChocolate Brownie
World Baking Day is just around the corner on May 17th, and what better way to celebrate than with a delicious homemade brownie recipe? These chocolate brownies are the perfect combination of fudgy, dark, and chocolatey, making them the ultimate indulgence for any chocolate lover. Best of all, this recipe is incredibly easy to make and requires just a handful of ingredients that are likely already in your pantry. Serve them warm with a scoop of vanilla ice cream and fresh strawberries for a truly heavenly experience. Get ready to satisfy your sweet tooth and impress your friends and family with this perfect chocolate brownie recipe.
This is my perfect chocolate brownie recipe. Everything you want in a brownie – fudgy, dark, and chocolatey.
These homemade brownies are not only delicious and sumptuous, but they are also super easy.
Almost all the ingredients would exist in your pantry.
I usually serve them with a scoop of vanilla ice cream and strawberries, and you’ll understand what happiness is.
- 200g dark chocolate chips
- 150g unsalted butter
- 150g brown sugar
- 25g cocoa powder
- 75g plain flour
- 3 eggs
- 1 tsp vanilla extract
- Pinch of salt
- Preheat oven to 150°C fan forced.
- Grease an 8-inch square tin with oil and then line it with baking paper, ensuring that there is an overhang on the sides for easy removal.
- In a heatproof bowl, combine the butter and chocolate chips and heat in the microwave for 30 seconds or until melted. Stir the mixture until it becomes smooth.
- Mix in the sugar and vanilla, then add the eggs and stir well until the mixture is smooth and homogeneous.
- Mix in the flour, cocoa, and salt until the mixture becomes smooth. Then, add the chopped chocolate and stir it in. Pour the batter into the pan.
- Bake it for around 20-22 minutes for moist fudge.
- Let it cool and rest for around 15-20 minutes.
- For a gooey center, bake for 24 minutes. If you prefer a fudgy texture that is still very moist (as shown in the video and photos), bake for 28 minutes. For a moist fudge-cake-like texture, bake for 32 minutes.
- If you haven’t added extra chocolate for stirring, you can reduce the cooking time by 2 minutes.
- Let the brownies rest for 10 minutes before removing them from the pan. After that, let them cool for at least 20 minutes before cutting. You can store them in an airtight container for up to 4 days (although they’re so delicious, they probably won’t last that long!) or freeze them for up to 3 months.
–Sudha Suresh based in Melbourne is a health-conscious food enthusiast and recreates cherished recipes from her grandmother’s kitchen