Homemade Chocolate Brownies
Rich, moist, and decadent these chocolate brownies are going to be your next favorite treat. So delicious you are going to make them over and over.
When you see a delicious-looking brownie recipe, it’s hard to resist buying the ingredients to make them yourself. But sometimes homemade brownies don’t live up to their inspiration—they become hard, dry, or rubbery when they’re prepared. Try this recipe and I promise you will be making them over and over again.
Serve on its own at room temperature or serve warm with a dollop of ice cream. The recipe is surprisingly simple and easy with most ingredients that are mostly pastry staples.
Ingredients and substitutes
- Chocolate – use real chocolate bars or good quality chocolate chips. You can use dark, milk, semi-sweet or bitter-sweet chocolate. The quality of this chocolate is what influences the quality of the chocolate.
- Butter – use unsalted butter but if butter with salt is all you have then omit salt in the recipe.
- Sugar – White sugar gives the brownies those crispy edges but the brown sugar is what gives them that fudgy texture.
- Flour – I love using all-purpose flour (maida) but you can also use gluten-free flour for these brownies
Tips for Success
The secret to making moist and decadent brownies.
- The more you whip the eggs with sugar the more crispy the top of the brownies will be
- Do not overmix the batter especially after adding the flour. This activates the gluten in the flour making them chewy.
- Do not over baking brownies. This is not a cake so it is supposed to be moist and slightly wet in the center. The brownies will dry as they sit outside the oven which means the chocolate will get set again. That is why you need to take them out early rather than late.
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Equipment /Tools
- 9 x 9 square baking pan
Ingredients
- 200 grams (1 cups) Chocolate 60% fat
- 200 grams (1 cups) Butter
- 50 grams (0.25 cups) Sugar
- 4 large Eggs
- 1 tsp Vanilla extract
- 125 grams (1 cups) All-purpose flour plain, maida
- 4 tbsp (¼ cups) Cocoa powder
- 1 tsp Instant coffee powder
- ½ cup Nuts chopped walnuts or pecans (optional)
- ½ cup Chocolate chips optional
Instructions
- Preheat the oven to 350°F/ 177°C/ Gas Mark 4
- Grease and line with parchment paper a 9 x 13-inch baking pan or similar
- Melt chcooalte Double boiler – In a saucepan add 2 cups of water. Place another stainless steel bowl big enough to sit over the saucepan. In the top stainless steel bowl – add chocolate and butter – place it over the saucepan with simmering water. Stir until the chocolate is completely melted. Microwave – Alternatively, you can also melt chocolate in a microwave-safe bowl – at 50% power.200 grams Chocolate, 200 grams Butter
- Whip – In the bowl of a sand mixer with the whisk attachment whip the eggs with sugar until light and fluffy. Add the vanilla extract and salt.50 grams Sugar, 4 large Eggs, 1 tsp Vanilla extract
- Combine – Then, add the cooled melted chocolate and butter mixture and combine well. Finally, add the flour, instant coffee, and cocoa powder. Combine well but do not overmix.125 grams All-purpose flour, 4 tbsp Cocoa powder, 1 tsp Instant coffee powder
- Optional – Add in the nuts and chocolate chips if you are using them- combine well.½ cup Nuts, ½ cup Chocolate chips
- Pan – Pour the prepared batter into the prepared baking pan. Top with more nuts and chocolate chips (optional)
- Bake – Bake in the preheated oven for about 30 minutes – until the top is set. Cool in the pan for 10 minutes before cutting.
- Cut – When cooled cut into squares
Recipe Notes
- The more you whip the eggs with sugar the more crispy the top of the brownies will be
- Do not overmix the batter especially after adding the flour. This activates the gluten in the flour making them chewy.
- Do not over baking brownies. This is not a cake so it is supposed to be moist and slightly wet in the center. The brownies will dry as they sit outside the oven which means the chocolate will get set again. That is why you need to take them out early rather than late.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
