Decadent Chocolate Brownies Recipe

Ingredients

Main Ingredients

• 200g unsalted butter (1 3/4 US sticks)
• 200g dark chocolate chips (7 oz)
• 1 cup (175g) brown sugar, loosely packed
• 3 eggs, lightly beaten
• 1 tsp vanilla extract
• 1/2 cup (75g) plain flour
• 1/4 cup (30g) cocoa powder
• Pinch of salt

Optional Add-ins

• 180g dark chocolate block/bar, chopped into chunks (bittersweet or semi-sweet cooking chocolate)
• 1.5 cups roughly chopped walnuts or other nuts

Instructions

1. Preheat the oven to 180°C/350°F (160°C fan forced) to ensure it’s hot and ready for baking.
2. Spray a 20cm/8″ square tin with oil and line it with baking or parchment paper, allowing an overhang to lift the brownies out easily after baking.
3. Place the butter and chocolate chips in a heatproof bowl and microwave in 30-second bursts, approximately 1 minute 30 seconds total, stirring until completely melted and smooth.
4. Add brown sugar and vanilla extract to the melted mixture and mix well. Then add the lightly beaten eggs and continue mixing until the batter is smooth and molten.
5. Stir in the plain flour, cocoa powder, and a pinch of salt until the batter is smooth and well combined.
6. If using, gently fold in the chopped chocolate chunks or chopped walnuts to the batter evenly.
7. Pour the batter into the prepared baking tin and spread evenly. Bake for 28 minutes for a fudgy but moist center, which is the recommended time, or adjust cooking time to 24 minutes for gooey brownies or 32 minutes for a moist fudge-cake texture.
8. Allow the brownies to rest in the pan for 10 minutes before lifting them out using the parchment paper. Let them cool for at least 20 minutes before cutting into squares for serving.
9. Store brownies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months for best freshness.

Notes

• Use baking or cooking chocolate chips and bars specifically from the supermarket baking section for best melting and flavor results.
• Ensure the baking pan is lined with parchment paper and has enough overhang to lift the brownies out without breaking.
• Measurements in cups, tablespoons, and teaspoons may vary slightly between countries, but this recipe’s results are consistent regardless; use weight measures for precision especially in countries like Japan.
• Store brownies in an airtight container to maintain freshness; refrigerate only if in very hot conditions.
• Nutrition values assume 16 pieces per batch without the optional chocolate chunks mixed in.