I am sure that you have made yourself or your family some brownies at some point but whether that’s the best ever chocolate brownie recipe? I am not too sure *flips hair*.
I know. It’s dead easy to make a tray of brownies these days. Just grab a packet of brownie mix from the supermarket shelf and crack some eggs into it before popping it into your oven.
But (always a ‘but’), no! You can only make the real brownies by making it from scratch, trust me. And luckily, it’s not that hard at the end of the day if you follow the below instructions.
And, chocoholics! A piece of chocolate cake is always great, but who says that’s the only chocolaty dessert option for you?
Being a human who does not quality a dessert unless it contains chocolate, I can totally relate and understand it. That’s why in my best ever chocolate brownie recipe, it’s all about the chocolaty taste!
Best ever chocolate brownie recipe – Ingredients
Here I have listed the ingredients you need in this best ever chocolate brownie recipe. As you might have already known, you may either make brownies by using cocoa powder or chocolate bars or both.
- 150g of unsalted butter
- 125g of white sugar
- 125g of brown sugar
- 65g of plain flour
- 75g of cocoa powder
- 80g of chocolate chips (semi-sweet)
- 100g of hazelnuts/almonds, roasted and chopped
- 2 large free-range eggs
- 1 tsp of vanilla extract
- A pinch of salt
Honestly, I do not have a specific preference over any of them – yep, I make brownies in both ways. The reason is, they derived from the same origin and this may surprise you but, the chocolate flavour in the brownies actually come from the cocoa powder, not your chocolate bar!
Best ever chocolate brownie recipe – The big secret about brownies revealed!
I think it’s the time to reveal the big secret behind this best ever chocolate brownie recipe. You want to make the tastiest chocolate brownies on earth? You’ve come to the right place – I am going to go through each ingredient and make it as easily digested as possible to let you know how each them contributes to our mighty chocolate brownies here (you’re welcome)!
Let’s start with the baking time.
I like to bake for 25 minutes because this is when my brownies are going to be perfectly gooey in the middle and nice and fudgy at the outer edges.
If you prefer brownies that are fudgy in the middle and fudgy-chewy around the edges, you may extend the baking time by about 3-5 minutes.
And, if brownies with a chewy texture in the middle and around the edges are what you are looking for, extend the baking time for another 3-5 minutes.
If you are using the chocolate bars in your recipe, this is what going on in your brownies – when melted, the cocoa butter and the sugar inside the chocolate bar gives the fudginess to your brownies.
But, as the cocoa butter is a solid at room temperature, this also means your brownies are going to be firmer.
Since we are using the cocoa powder here, the cocoa butter is replaced by our regular butter. As you can imagine, the regular butter is softer at the room temperature, so this makes the brownies fudgier.
Plus, the cocoa powder gives a richer and deeper chocolate flavour to your brownies. Aww, I can’t handle my watering mouth!
The most obvious use of sugar is to add sweetness to your baked goods. But, wait a minute, before you get surprised by the amount of sugar we are adding here, let me make a little explanation.
Compared with other recipes calling for chocolate bars, this best ever chocolate brownie recipe requires more sugar and the reason behind this is because we need to compensate the sugar in the chocolate bar and balance the bitterness of the cocoa powder. So, yeah, don’t reduce the amount of sugar in this recipe!
The amount of sugar also directly affect the tenderness of baked goods. For example, a normal cake with a higher sugar content will have a softer crumb when compared with the others with less sugar, provided that amount of every other ingredient stays the same.
Though, for our brownie recipe here, we are not really concerned about the tenderising effect of the sugar, as we are not chasing for a soft brownie.
The other aspect, however, worth more attention from us. In this recipe, I am using half white sugar and half brown sugar.
The brown sugar melts when placed in a heated environment and the molasses it contained helps in creating a moister batter that leads to a fudgier result.
On the other hand, the white sugar contains no molasses. So, when baked, it melts and gives a chewier taste.
No brownies are so-called brownies unless they’ve got a nice chocolaty and crackly surface.
This is why the eggs are so important in this recipe – beat sugar and eggs until you get a nice pale and thick mixture before adding any other ingredients. This is the crucial stage for you to produce the nice sexy crust!
The egg whites are the particular ingredients in giving the meringue-like beautiful crust while the yolks help in enhancing the fudginess of the brownies.
This is what I add for an extra fudginess!
This is totally optional though. You may use other ingredients such as other types of chocolate (white or milk chocolate), other nuts such as walnuts or even snacks such as crushed Oreos or chocolate-covered pretzels as alternatives!
Let’s create your unique brownie recipe!
- Preheat oven to 180°C. Grease and line a baking pan of 8-inch or 9-inch with parchment paper. Leave some extra parchment paper overhanging on each side for easy removal of finished brownies later.
- Melt the butter in a large, heat-proof bowl in the microwave. Melt in increments of 30 seconds until the butter is completely melted. Remember to stir after each time of heating.
- While the butter is warm, add the sugar and salt into it. Stir until the mixture is well-combined. Set aside to leave cool a bit – you don’t want a piping hot mixture here.
- While waiting for the mixture to be cooled, sieve cocoa powder and plain flour in the other mixing bowl.
- Once the butter and sugar mixture has considerably cooled down, incorporate the vanilla extract into the mixture. Add eggs into the mixture, one at a time and stir after the addition of each egg. You may whisk the mixture with your hand mixer on medium speed until the batter is thick and shiny (about 2-3 minutes).
- Fold in the cocoa powder and plain flour in two batches. Try not to overmix here.
- Fold the chocolate chips and chopped hazelnuts into the batter. You may save some chocolate chips to be sprinkled on the top later
- Spoon the batter into your prepared baking pan and smooth out the top. Sprinkle the rest of your chocolate chips on it.
- Bake for 25 minutes or until the skewer comes out with only a few crumbs. If you are looking for a chewier texture, bake for another 3-5 minutes, as I mentioned above.
- Leave the brownies cool completely before cutting into pieces. Clean the knife blade before each cut.
- Only use melted butter – using unmelted butter will result in cakey brownies.
- You can use either the natural or the Dutch-process cocoa powder in this recipe but I prefer using the Dutch process cocoa powder. This will give promise you a darker brownie with a pleasantly rich taste.
- You may use only white sugar if you are after a chewier brownie and use all brown sugar for a fudgier brownie. But, bear in mind that the baking times might need some adjustments too!
- Add an extra yolk for extra fudginess. Yes, only the yolk or your brownie is going to be cakey.
Merry brownie day!
The brownies taste best when fresh but if you managed to stop yourself from finishing it at once (sorry, I can’t), you may keep them in an airtight container and you may store them up to seven days.
If you can’t get enough of today’s brownie recipe, here’s more for you!
This 100% success rate no-bake Oreo cheesecake recipe makes sure that you finish your day with a happy-looking tin of cake.
For more chocolate desserts, here’s the perfect recipe for you! Look at these lovely chocolate cupcakes!
If you are a more advanced baker, you might be interested in this frosting tutorial!
I hope you enjoy this best ever chocolate brownie recipe! If you have any question or any ideas to share, please feel free to leave them in the comment section! 🙂