chocolate brownies

An easy chocolate brownie recipe using real chocolate and rich cocoa powder. Moist and fudgy with just the right gooey centre and a beautiful flakey crust. 

Easy Chocolate Brownies

250 g (8 oz) dark chocolate (bittersweet chocolate, 68%

300 g (1 1/3 cup) caster sugar (superfine sugar)

250 g (2 sticks plus 2 tablespoons) butter, softened

60 g (1/3 cup plus 2 tablespoons) plain flour (all-purpose flour)

cocoa powder

baking powder

salt

eggs

Preheat the oven to 180°C (350°F) (without fan).

Line a 23 cm (9 inch) square baking tin with baking paper.

Melt 200 g (7 oz) of the chocolate in a bain-marie and set aside to cool slightly.

Chop the remaining chocolate into small chunks.

Beat the sugar and butter together until it is pale and fluffy. I like to do this with an electric stand mixer.

Sift the flour, cocoa powder, baking powder and salt into a medium bowl.

Add the eggs one at a time, together with a tablespoon of the dry ingredients.

Fold in the remaining dry ingredients and the chopped chocolate pieces.

Pour the mixture into the baking tin and smooth out the batter with an off-set spatula.

Bake for about 30 to 35 minutes. A skewer inserted in the middle of the cake should come out sticky but not with raw cake mixture attached to it. The cake will also continue to cook as it cools.

Leave the cake to cool on a wire rack before slicing.

Great recipe. Absolutely love this method.  Looks so good. I want to try it.

I made these brownies to take to work and they disappeared in seconds! Next time I will make two batches. I used Lindt 70% dark chocolate which was not cheap but the brownies were rich and moist, just perfect. Thanks for the recipe.

These homemade fudgy brownies without cocoa powder are delicious and so easy to make.  It takes only 10 minutes to prepare these from scratch, soft and moist brownies with the crackly top!

Fudgy Brownies without Cocoa Powder

(6 oz) semisweet chocolate, roughly chopped into small pieces

(2/3 cup) unsalted butter

(3/4 cup and 1 tablespoon) granulated sugar

vanilla extract

(3/4 cup) all-purpose flour, (dip and sweep)

(4,6 oz) semisweet chocolate, roughly chopped

Preheat the oven to 350°F(177C°).  Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.

Put the flour and salt if using in a small bowl and mix.Set aside.

Melt the butter in a small pan over medium heat until it is halfway melted. Take it from the heat and stir until it is all melted.  The butter shouldn’t be hot but warm.  Add the roughly chopped chocolate (with small pieces-170 grams-6 ounce) into the butter and stir with a spatula.  It may take 20-30 seconds until all the chocolate melts. Set aside.

Place the sugar and eggs into a large bowl and stir until it is just combined for almost a minute. Don’t over mix so the brownies will be fudgy instead of cakey. Mix in the vanilla.

Pour the butter-chocolate mixture into the sugar mixture and mix until combined, do not overmix.  

Add the flour and gently stir with a spatula until just totally combined.

Fold in the large chocolate chunks into the mixture.

Place the batter into the dish and bake for 35 minutes or until the toothpick has wet crumbs when inserted. When there are some crinkles on top, and the top of the brownies set, it is a sign that it is almost done.  The middle of the brownie may look puffy after baked but it will come back to normal as it cools. Check your oven after 30 minutes as baking time may change from oven to oven.

Let it cool in the pan at least 1 hour but preferably longer to cut neat slices. Cut into 12-16 slices.

Easy recipe for a classic chocolate brownies. Whatever your preferences, these brownies combine best of both: soft and gooey centres with chewy edges. Perfect treat for any occasion!

Easy Homemade Brownies

unsalted butter (room temperature)

300 g sugar (caster

tsp salt

tsp baking powder

flour

chocolate chocolate (dark or milk

Preheat the oven to 175 C (160 C fan). Butter the bottom and the sides of your 8&quot; square baking tin and line it with baking paper, with plenty of overhang.

In a medium saucepan, combine the butter and 100g of sugar and heat over a medium heat, stirring slowly until the sugar has dissolved and the butter has melted completely, about 1-2 minutes. Set aside and allow to cool slightly.

In a large bowl, whisk together the eggs and the remaining 200g of sugar until light, smooth and fluffy. Pour the cooled sugar and butter mixture into the sugar and egg mixture and whisk to combine.

In a medium bowl mix together cocoa powder, salt, baking powder and the flour. Add the dry ingredients to the bowl with sugar, egg and butter mix and whisk to combine. Do not overmix, few streaks of flour remaining are just fine. Add the chocolate or chocolate chips and fold them with spatula until they are evenly incorporated.  Pour the batter into the prepared baking tin and smooth the top with spatula. You can also reserve a small handful of chopped chocolate/ chocolate chips and scatter them over the top of brownie batter.

Bake the brownies for 28 minutes or until the top of the brownies is set, with few cracks in the surface. Toothpick inserted in the middle will not be clean and should have some crumb on it.

Allow the brownies to cool and set in the tin for at least 30 minutes or ideally, until completely cool. Use the overhang baking paper to lift the brownies from the tin, slice and enjoy!

https://embed.mediavine.com/videos/cdtozl4vfumbkhtwb6n1

Easy recipe for homemade brownies! These chocolate brownies combine the best of both, with soft and gooey middle and chewy edges, chunks of chocolate and that iconic, shiny top!

Our rich and dense chocolate brownies are so easy to make... and take just 5 minutes to prepare! This is the perfect recipe for delicious and classic brownies!

butter

275 g (1 1/4cups) caster sugar (see notes)

75 g (3/4 cup) cocoa powder

tsp vanilla extract

75 g (1/2 cup) plain flour

Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.

Place the butter into a microwave-safe bowl. Heat for 1 minute.

Add the caster sugar and sifted cocoa powder and stir.

Heat in the microwave on 30 second bursts (50% power) until melted and combined - stirring each time.

Allow to cool slightly.

Add the vanilla extract and the eggs and whisk until combined.

Sift the plain flour into the bowl and gently fold through.

Pour the brownie mixture into the prepared tin and bake for 25-30 minutes or until cooked through.

Leave in the tin to cool completely.

Conventional Method

Place the butter into the Thermomix bowl. Melt on 80 degrees, Speed 2, 3 minutes.

Add the caster sugar and cocoa powder and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds. Allow to cool slightly.

Add the vanilla extract and the eggs and mix on Reverse, Speed 4, 10 seconds. Scrape down the sides and repeat.

Add the plain flour and mix on Speed 4, 5 seconds. Scrape the sides of the bowl and repeat.

Pour the brownie mixture into the prepared tin and bake for 25-30 minutes or until cooked through. Leave in the tin to cool completely.

Thermomix Method

Start out by making a batch of my favorite one bowl brownies. Cut the brownies into nine squares, dip through chocolate, add a jumbo candy eye, and then decorate with some lines of frosting.&nbsp;Simple as that.

Hocus Pocus Spellbook Brownies

(1/2 cup) salted butter, melted

sugar

all-purpose flour

instant coffee granules

semi-sweet chocolate chips ((optional))

semi-sweet or milk chocolate, chopped

coconut oil

activated charcoal

eyes,

1. Preheat the oven to 350 degrees F. Line an 8x8 inch baking dish with parchment paper. 2. In a medium bowl, mix together the butter, sugar, vanilla, and eggs until combined. Add the cocoa powder, flour, and coffee and stir until just combined. Stir in the chocolate chips, if using. Spread the batter evenly into the prepared pan. Transfer to the oven and bake for 20-25 minutes or until the brownies are just set. Let cool and then cut into 9 bars. Freeze for 15 minutes. 3. Meanwhile, in a microwave safe bowl, combine the chocolate and coconut oil. Microwave on high for 30 second intervals, stirring after each interval until melted. Let cool 10 minutes. Dip each frozen brownie into the melted chocolate, using a fork to toss the brownie in the chocolate to coat. Remove and allow any excess chocolate to drip back into the bowl. Place on a parchment lined cookie sheet. Repeat with the remaining brownies. Freeze for 10 minutes. 4. In a small bowl, mix together the powdered sugar, black dye (or charcoal), and 1 tablespoon water until combined, adding water if needed to thin. Add the frosting to a ziplock bag and snip a small portion of the corner off the bag. Remove the brownies from the freezer. Add a dot of frosting to each brownie and attach a candy eye. Decorate the spell books as desired. Let the frosting dry and then serve, or keep in and airtight container in a cool place for up to 4 days.

These brownies are light, a little fudgy, extra chocolatey, perfectly sweet, with the most flakey, crinkly top ever. Oh my gosh, SO GOOD!

Crinkle Top Brownies

(1 cup) salted butter

chocolate chips

eggs,

1. Preheat the oven to 350 degrees F. Line a 9x13 inch pan with parchment paper.2. In the microwave, melt together the butter and 1 1/2 cups chocolate chips (stir at 30 second intervals) until melted and smooth. Stir in the sugar, vanilla, and instant coffee.&nbsp;3. In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips.3. Evenly spread the mixture into the prepared baking pan. Bake for 28-30 minutes or until the brownies are just set. Let cool (or not) and dust with powdered sugar. Enjoy!&nbsp;

This is a great little recipe for easy, fail-safe, gloriously gooey chocolate brownies

Bloomin' brilliant brownies

dark chocolate (70%)

unsalted butter

g cherries

nuts

65 g plain flour

360 g caster sugar

For those of us who need to keep gluten-free, these brownies will satisfy the chocolate craving.

Chocolate brownies

unsalted butter, chopped

CADBURY Baking Dark Chocolate Melts

brown sugar

eggs, lightly beaten

gluten-free plain flour

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5422790569001&=domain=del

5348771529001-5422790569001

Cherry brownies

150 g dark chocolate (70% cocoa solids)

cherries

pecans

225 g caster sugar

75 g plain flour

milk chocolate

Beautiful, fudgy chocolate brownie studded with sweet and juicy cherries! This easy recipe produces perfect, rich and indulgent brownies every time!

Chocolate Cherry Brownies

chocolate (dark

In a large bowl, whisk together the eggs and the remaining 200g of sugar until light, smooth and fluffy, about 5 minutes. Pour the sugar and butter mixture into the sugar and egg mixture and whisk to combine.

In a medium bowl mix together flour, cocoa powder, baking powder and salt. Add the dry ingredients to the bowl with sugar, egg and butter mix and whisk to combine. Do not overmix, few streaks of flour remaining are just fine. Add the chocolate and cherries and fold them with spatula until they are evenly incorporated.  Pour the batter into the prepared baking tin and smooth the top with spatula. You can also reserve a small handful of chopped chocolate and scatter it over the top of brownie batter.

Bake the brownies for 35- 38 minutes or until the top of the brownies is set and shiny, with few cracks in the surface. Toothpick inserted in the middle will not be clean and should have crumb on it.

Allow the brownies to cool and set in the tin for at least 1 hour or ideally, until completely cool (I always transfer mine to the fridge to set overnight). Use the overhang baking paper to lift the brownies from the tin, slice into 16 square pieces and enjoy!

Using honey and soya yoghurt makes these blondies super sticky in the centre. Make them vegan by changing the honey to maple syrup

Gluten-free blondies

gluten-free flour

gluten-free baking powder

fine sea salt

200 g soya yogurt

vanilla pod

honey

chocolate

Biscoff adds another layer to these decadent chocolate brownies - literally. Need an ultimate chocolate brownie recipe? This is it. 

Biscoff Brownies

250 g biscoff biscuits

g cocoa powder

g brown sugar

150 g biscoff spread

https://streaming.hearstdigitalstudios.com/f272abab-ad69-43e8-bcbc-cf4fc7962879/video_rover_16x9_1080p_hd_1583833505_95841.mp4

Biscoff adds another layer to these decadent chocolate brownies - literally. Because hiding underneath that gooey brownie top is a layer of crushed biscoff biscuits, kinda like a cheesecake base.

Luscious, rich Double Chocolate Brownie Cookies loaded with chunks of creamy, milk chocolate and finished with a sprinkling of sea salt are served as a sandwich with cold, creamy vanilla ice cream. Has that got your attention?

Double Chocolate Brownie Cookie Ice Cream Sandwiches

2 Double Chocolate Brownie Cookies per person

vanilla ice cream

Collect together your equipment (see Recipe Notes below) and ingredients.

Make the Double Chocolate Brownie Cookies and when cool, find a pastry cutter the same size as the cookies. Allow 2 cookies per person.

Take the ice cream out of the freezer for around 5 – 10 minutes to warm up a little, until it becomes thick but spreadable.

Lay some baking parchment on a flat surface which will fit in the freezer. I use a chopping board. Place the pastry cutter on the parchment and spoon in some ice cream, making them as thick as you like. Mine were around 1½ cms thick.

Flatten the surface of the ice cream and remove the pastry cutter. Make as many as you need and place them in the freezer to harden.

When you are ready for dessert, sandwich the ice cream with the cookies and serve. Heavenly!

Heavenly Chocolate Brownies

white sugar

cocoa

vanilla flavoring

walnut pieces

In a large bowl whisk together the flour, cocoa, sugar and salt.  Add the eggs, butter, and vanilla.

Mix well with a spoon.  Pour into a sprayed 8 x 8 inch baking dish and spread out evenly.

Sprinkle chocolate chips and walnuts over the top.  Bake in preheated 350 degree oven 35 - 40 minutes.

Makes 10 to 12 brownies depending on size you cut them

Recipe video above. These are my &quot;go to&quot; brownies, the one I have been making for years that&#039;s super easy and outrageously chocolatey. The best fudgey chocolatey brownies made without fuss, in one bowl in 10 minutes. These are not the cakey kind, they&#039;re soft fudgey kind. Super rich and moist!

/ 14 tbsp unsalted butter ((1 3/4 US sticks))

dark chocolate chips ((7 oz) (Note 1))

(175 grams) brown sugar (, loosely packed)

eggs (, lightly beaten)

(75 grams) plain flour

(30 grams) cocoa powder

walnuts (or other nuts)

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 &amp; photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).

If you didn&#039;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&#x27;t last that long!) or freeze for 3 months.

Easy Crinkle Top Brownies

(1 cup) caster sugar or granulated sugar

(1/2 cup or 1 stick) unsalted butter

(1 and 1/3 cup) dark chocolate (45-70%

(1/2 cup) plain flour flour

(1/4 cup) cocoa powder, sifted

(1/2 cup) chocolate chips

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square or round baking pan with baking or parchment paper.

In a large mixing bowl, add sugar and eggs. Whisk together by hand for 30 seconds or so, just until creamy and combined.

In a large microwave-safe bowl, add butter and dark chocolate. Heat in the microwave, stirring every 20 seconds, until melted and smooth.

Add melted chocolate and butter to egg mixture. Whisk by hand until smooth.

Add flour, cocoa powder and salt. Stir gently using a spatula until a thick, smooth brownie batter forms. Gently stir through chocolate chips.

Pour brownie batter into prepared pan and smooth out into one even layer. Bake for approximately 30-35 minutes or until shiny on top. Brownie should no longer wobble in the middle and a toothpick inserted into the centre should come out almost clean.

Leave brownie in pan to cool completely. Then cut into small squares to serve. You can store brownies at room temperature or in the fridge. They also freeze really well.

Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite.

Top 25 chocolate brownies recipes from across the web

The most viewed chocolate brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Chocolate Brownies

Fudgy Brownies without Cocoa Powder

Easy Homemade Brownies

Easy Chocolate Brownies

Hocus Pocus Spellbook Brownies

Crinkle Top Brownies

Bloomin' brilliant brownies

Chocolate brownies

Cherry brownies

Chocolate Cherry Brownies

Gluten-free blondies

Biscoff Brownies

Double Chocolate Brownie Cookie Ice...

Heavenly Chocolate Brownies

Easy Chocolate Brownies

Easy Crinkle Top Brownies

Salted caramel brownies

Raspberry Chocolate Brownies

Chocolate Peanut Butter Brownies

Beetroot brownies

Homemade Brownies Recipe

Chocolate Fudge Brownies

Hershey’s Cream Cheese Brownies Rec...

Courgette Brownies

Ina's Outrageous Brownies

Top 25 chocolate brownies recipes from across the web

The most viewed chocolate brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Chocolate Brownies

Fudgy Brownies without Cocoa Powder

Easy Homemade Brownies

Easy Chocolate Brownies

Hocus Pocus Spellbook Brownies

Crinkle Top Brownies

Bloomin' brilliant brownies

Chocolate brownies

Cherry brownies

Chocolate Cherry Brownies

Gluten-free blondies

Biscoff Brownies

Double Chocolate Brownie Cookie Ice...

Heavenly Chocolate Brownies

Easy Chocolate Brownies

Easy Crinkle Top Brownies

Salted caramel brownies

Raspberry Chocolate Brownies

Chocolate Peanut Butter Brownies

Beetroot brownies

Homemade Brownies Recipe

Chocolate Fudge Brownies

Hershey’s Cream Cheese Brownies Rec...

Courgette Brownies

Ina's Outrageous Brownies

The most viewed chocolate brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine