Description
Deliciously rich and fudgy homemade chocolate brownies that are easy to make and perfect for any chocolate lover. These brownies feature melting dark chocolate and a hint of vanilla, with optional chopped walnuts for a delightful crunch. Bake them to your preferred level of gooeyness or fudgey texture using simple steps and common ingredients.
Ingredients
Scale
Main Ingredients
- 200g (1 3/4 US sticks) unsalted butter
- 200g (7 oz / 1 1/4 cups) dark chocolate chips
- 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
- 180g (6 oz) dark chocolate block/bar (optional)
- 1.5 cups roughly chopped walnuts or other nuts
Instructions
- Preheat Oven: Set your oven to 180°C/350°F (160°C fan forced) to prepare for baking the brownies.
- Prepare Baking Tin: Spray an 8-inch (20cm) square baking tin with oil and line it with baking parchment or paper, ensuring there is some overhang to easily lift out the brownies later.
- Melt Butter and Chocolate: In a heatproof bowl, combine the unsalted butter and dark chocolate chips. Microwave in 30-second intervals, stirring between bursts, until fully melted and smooth (about 1 minute 30 seconds total).
- Add Sugar, Vanilla, and Eggs: Stir in the brown sugar and vanilla extract into the melted chocolate mixture. Then add the beaten eggs and mix thoroughly until the batter is smooth and molten.
- Incorporate Dry Ingredients: Add the plain flour, cocoa powder, and a pinch of salt to the wet mixture. Stir until fully combined and smooth. Fold in the roughly chopped chocolate bar if using.
- Pour Batter and Bake: Pour the batter evenly into the prepared pan. Bake for 24 minutes for a very gooey center, 28 minutes for a fudgey yet moist texture (recommended), or 32 minutes for a moist, fudge-cake-like brownie.
- Adjust Baking Time if Needed: If you do not stir in the extra chopped chocolate, reduce the baking time by 2 minutes to avoid overcooking.
- Rest and Cool: Let the brownies rest in the pan for 10 minutes before lifting out using the parchment overhang. Allow them to cool completely for at least 20 minutes before cutting into squares.
- Storage: Store brownies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Notes
- Using baking parchment with overhang makes it easy to remove the brownies from the tin without breaking.
- Microwaving butter and chocolate in short bursts prevents scorching and ensures a smooth melt.
- Adjust bake time to your preferred brownie texture: less time for gooey, more time for cakey.
- Walnuts can be substituted or omitted according to preference.
- Brownies keep well and can be frozen; thaw before serving for best texture.
