Easy Chocolate Brownies
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
9 - 16
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Calories
212 kcal
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Course
Dessert
Easy Chocolate Brownies
Description
Easy Chocolate Brownies start by melting butter and chocolate chips together to create a rich base. Brown sugar, eggs, and vanilla are incorporated to add sweetness and moisture. Dry ingredients like flour, cocoa powder, and salt are folded in to balance the texture and enhance the chocolate flavor. Stirring in chunks of chocolate creates pockets of melted chocolate throughout the baked brownies.
The brownies are baked in a lined 8-inch square pan, and baking times can be adjusted to achieve the desired consistency. A 24-minute bake yields a very gooey center, 28 minutes results in a moist, fudge-like texture, and 32 minutes produces a more cake-like but still tender brownie.
After baking, the brownies are rested before cutting to allow set-up. These brownies store well in an airtight container for several days or can be frozen for longer storage. They present well as a snack, dessert, or for sharing at gatherings.
Using baking chocolate from the baking aisle rather than eating chocolate is recommended for the best melting results. When lining the pan, ensure the parchment paper has an overhang to easily lift brownies out after baking.
Ingredients
- 200g / 14 tbsp butter 1 3/4 US sticks, unsalted
- 200 g / 1 1/4 cups dark chocolate chips (7 oz) (Note 1)
- 1 cup (175g) brown sugar , loosely packed
- 3 egg 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 chopped into chunks rather than shards, (bittersweet or semi-sweet, cooking chocolate) (Note 2, block or bar, optional
Alternative stir in
- 1.5 cups walnut roughly chopped, 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.
Notes
- Use baking chocolate chips and bars for melting to achieve proper texture and flavor.
- Line the pan with parchment paper having an overhang to lift the brownies easily after baking.
- Measurements vary by region; for this recipe, either weight or volume measures will work except in Japan where weight is recommended.
- Store brownies in an airtight container at room temperature for up to 4 days, refrigerate only in hot climates, or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9- 16
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 48g | |
| Calories | 212cal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 2.6g | 5% |
| Fat | 14.5g | 22% |
| Saturated Fat | 8.9g | 45% |
| Cholesterol | 58mg | 19% |
| Sodium | 98mg | 4% |
| Potassium | 64mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 15.5g | 31% |
| Vitamin A | 350IU | 7% |
| Calcium | 20mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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