Brownies, a favorite treat for many, and I can understand why. Slightly crispy on the outside, fudgy on the inside, rich chocolate flavour. Irresistibly delicious! I am happy to share my recipe for the perfect brownies.
My go-to brownie recipe
My homemade brownies recipe is an ideal staple recipe. No fuss, just the way the perfect fudgy brownies should be: slightly crispy on the outside and moist on the inside. Sometimes this can make the brownie feel under cooked, but nothing could be further from the truth. When they cool down, they often become a little firmer and then you can start enjoying this oh-so-brilliant sweet treat.
Easy homemade brownies
This recipe for the perfect chocolate brownies is very easy. You don’t even need a food processor! Of course, you can if you find it easy, but you don’t have to. It’s not much more than melting the butter and chocolate au bain-marie (a.k.a. a double boiler), adding the dry ingredients and then finally, the eggs.
Aside from unsweetened cocoa powder, I also add in rich dark chocolate chips, which makes them incredibly rich in flavour. You can also add some espresso powder or cinnamon to enhance the flavors even more, if you want to. Either way, they really are delicious!
How to make the best brownies
To bake brownies, I like to use a 20×20 cm / 8 x 8 inch square baking tin. I start by greasing the tin with a little nonstick spray or butter (not necessary, but it makes them more likely to come out nicely) and then put a sheet of parchment paper over the bottom, hanging over the sides. This way you can easily ‘pop’ the brownies out when they are cool.
So how do you know when they are done? Simple, after 25 minutes, stick a toothpick or skewer into the center of the brownies and if it comes out almost clean, then they are done. If it comes out completely clean, you probably baked them a bit too long. If the toothpick is still wet, extend the baking time by 5 minutes.
Brownie variations
This is a basic brownie recipe that is delicious on its own. But of course you can vary it! I’ll give you a few tasty options:
- Add some nuts, like walnuts or pecans. Delicious!
- Add some extra chocolate, like white chocolate or flavoured chocolate like caramel sea salt.
- Speculoos, peanut butter, Nutella or any other spread goes great with brownies. Be creative!
- Coconut, Oreo, KitKat, you name it, you can basically put anything you want in a brownie.
Are you a true chocolate lover? Try my chocolate lava cake or this amazing chocolate pound cake, they are both equally amazing and easy to make!
Ingredients
- 300 gram unsalted butter
- 300 gram dark chocolate chips
- 250 gram brown sugar
- 100 gram unsweetened cocoa powder
- pinch of salt
- 9 gram vanilla sugar
- 4 eggs (L)
- 100 gram all-purpose flour
Equipment
- Parchment paper
- square 20×20 cm / 8 x 8 inch cake tin (or similar)
- double boiler
- sieve
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 180 Celsius / 356 Fahrenheit top and bottom heat. Grease the tin with nonstick cooking spray (or a little butter) and line the base with parchment paper, overlapping on the sides for easy removal.
- Keep a third of the chocolate chips aside, melt the rest of the chocolate in a double boiler with the butter. Stir regularly until the mixture is completely melted and smooth. Allow to cool slightly.
- In a large bowl, mix together the brown sugar, cocoa powder, salt and vanilla sugar.
- Pour the melted chocolate butter mixture into the dry ingredients and mix well.
- Add the eggs one at a time, whisking well after each addition.
- Sift the cake flour over the chocolate mixture and fold in gently until well blended. Add the extra chocolate chips and mix again.
- Pour the mixture into the tin and smooth down the top.
- Bake the brownies for about 25-30 minutes, until a toothpick / skewer inserted in the center comes out almost clean.
- Allow the brownies to cool completely in the tin before removing from the tin and cutting into squares. Enjoy!
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