These are the ultimate fudgy brownies made completely from scratch! With perfectly crackly tops and chewy centers, they’ll rival your favorite boxed mix. Simple to make with just a few steps and basic ingredients, this will quickly become your go-to brownie recipe.
Ingredients:
- 200 g (7 oz) dark or semi-sweet chocolate, roughly chopped
- 125 g (4.5 oz / ½ cup) unsalted butter, softened
- ½ cup (120 g) caster sugar / superfine sugar
- ½ cup (110 g) packed brown sugar
- 2 large eggs
- 1 teaspoon (5 g) vanilla extract
- ½ cup (50 g) unsweetened cocoa powder
- ½ cup (75 g) all-purpose flour
- ½ teaspoon (3 g) salt
Instructions:
- Preheat the oven: Set your oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line an 8-inch (20 cm) square baking tin, leaving at least a 1-inch (3 cm) overhang for easy removal.
- Melt the chocolate: Place the chopped chocolate in a heatproof bowl and microwave for 1 minute. Stir, then microwave for another 30 seconds, stirring until smooth. If needed, continue microwaving in 10-second bursts until fully melted. Set aside.
- Cream butter and sugar: In a large bowl, whisk the softened butter, caster sugar, and brown sugar together until well combined. Add the eggs one at a time, whisking until the mixture is pale and creamy. Stir in the vanilla extract.
- Combine the ingredients: Pour the melted chocolate into the egg mixture and whisk well. Sift in the cocoa powder, flour, and salt, then fold everything together until the batter is thick and fully combined.
- Bake: Pour the batter into the prepared baking tin and spread evenly. Bake for 30-35 minutes, or until the brownies no longer wobble in the center. Let them cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.
Notes:
- Measurements: Use the provided weight (grams) for the most accurate results. US cups may slightly differ in size from metric ones.
- Storage: Brownies can be stored in an airtight container at room temperature for up to 7 days.
- Freezing: For best results, freeze the batter instead of the baked brownies. Store the batter in an airtight container in the freezer for up to 3 months, then defrost in the fridge overnight before baking.
Substitutions & Tips:
- Chocolate: Substitute 200 g of chopped dark chocolate with 1 heaped cup of high-quality dark chocolate chips. If using milk chocolate, expect a sweeter brownie.
- Sugar: You can use all caster or all brown sugar. The texture may change slightly, but the brownies will still taste great.
- Raspberry Brownies: To make raspberry brownies, spread half the batter into the tin, then evenly layer ½ cup of fresh or thawed raspberries on top before adding the remaining batter.
Yield: 16 squares
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes