Description
This easy chocolate brownies recipe creates rich, fudgy brownies with a moist center and a deep chocolate flavor. Made with dark chocolate chips and cocoa powder, these brownies offer a perfect balance of gooey and cake-like texture, and are enhanced with optional chopped walnuts for added crunch.
Ingredients
Scale
Brownie Batter
- 200g (1 3/4 US sticks) unsalted butter
- 200g (7 oz) dark chocolate chips (1 1/4 cups)
- 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
Optional Additions
- 180g (6oz) dark chocolate block/bar, roughly chopped
- 1.5 cups roughly chopped walnuts (or other nuts)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) or 160°C fan forced. Spray a 20cm (8 inch) square baking tin with oil and line it with baking or parchment paper with overhang for easy lifting later.
- Melt Butter and Chocolate: Place the unsalted butter and dark chocolate chips in a heatproof bowl. Microwave in 30-second bursts, stirring between each, for about 1 minute 30 seconds total, until fully melted and smooth.
- Mix Sugar and Eggs: Add the brown sugar and vanilla extract to the melted chocolate mixture and stir until combined. Then add the lightly beaten eggs and mix well until the batter is smooth and molten.
- Add Dry Ingredients: Sift in the plain flour, cocoa powder, and add a pinch of salt. Stir gently to combine until smooth without overmixing.
- Incorporate Chocolate and Nuts: Stir in the optional chopped dark chocolate and walnuts, distributing evenly throughout the batter.
- Pour and Bake: Pour the batter into the prepared baking tin, smoothing the top. Bake for 24 minutes for a very gooey center, 28 minutes for a fudgy but moist texture (recommended), or 32 minutes for a moist fudge-cake-like consistency. Refer to toothpick test photos in the original post for doneness.
- Adjust Baking Time If No Added Chocolate: If you do not use the chopped chocolate mixed into the batter, reduce the baking time by 2 minutes to avoid overbaking.
- Cool and Store: Let the brownies rest for 10 minutes in the pan, then lift out using the parchment paper overhang. Allow cooling for at least 20 minutes before cutting into squares. Store brownies in an airtight container for up to 4 days or freeze for up to 3 months.
Notes
- Using dark chocolate chips and cocoa powder intensifies the chocolate flavor.
- Chopped walnuts add texture and a nutty taste, but can be substituted or omitted based on preference or dietary needs.
- Adjust baking time based on preferred texture—shorter for gooey, longer for cakey.
- Line the baking tin with parchment paper with an overhang to easily lift brownies out without sticking.
- Store brownies properly in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Easy chocolate brownies, fudgy brownies, baked brownies, chocolate dessert, walnut brownies
