Easy Chocolate Brownies Recipe

This chocolate brownies recipe is probably my favourite baking recipe to make. It’s my go-to whenever I need a little pick-me-up especially if I’ve been having a tough week. The main reason being it’s an easy, quick, fool-proof recipe that’s also addictively delicious. No special baking skills needed and no fancy ingredients required. If you’re a beginner in baking, this would be an ideal basic recipe to start with as it couldn’t be any more straightforward to execute. And did I mention it’s a quick one to make as well? Honestly, it’s one that you could literally whip up in the spur of a moment or as a quick last-minute bake.

Personally, I like to slice these brownies up into bite sizes and store them in an air-tight tin. Most typically, I’d bring them into my office and munch them away throughout my day, especially for pairing with a fresh hot cup of tea or coffee. Alternatively, it’s also been a popular item to bring to last-minute gatherings with the tin always coming back empty.

Cakey vs Fudgy Brownies

For this chocolate brownies recipe, it’s more of a cakey one rather than fudgy.

I love both types of brownies just as much but perhaps just a tiny bit preference over the former as it’s generally lighter and airier in texture to taste. However, this doesn’t mean these brownies won’t be rich and gooey. In fact, you can totally achieve that with this recipe and I’ve got a few tips and notes below.

Chocolate Brownies

The Tips & Secrets to Making Gooey Chocolate Brownies

Using both brown sugar and white sugar

It’s a fairly similar theory with making Chewy Chocolate Chips Cookies where a combination of both sugars is recommended for the recipe. Essentially, brown sugar contains more moisture, which helps to attain a rich and moist texture for the brownies. Meanwhile, white sugar offers a crispier edge, which typically explains the crackly surface of most brownies.

Feel free to play around with the ratios to get the texture and consistency you like the most. The recipe shows the amounts of what I most commonly follow but sometimes I go as far as 50:50 for both sugars and it still works great.

Set a slightly lower oven temperature

Since this is a more cake-like type of brownies, I used self-raising flour and that means the brownies would rise a little during the baking process. That’s why I’ve set the temperature at 160C in order to help attain a more even height for the brownies. It is a little bit lower than most typical cake-baking temperatures but it allows the batter to rise more evenly under the heat. The same concept has been mentioned in the Mini Victoria Sponge Cake recipe as well.

How to make this Easy Chocolate Brownies Recipe

Ingredients:

  • Unsalted Butter
  • Dark Chocolate – the better the quality, the tastier the brownies.
  • Brown Sugar & White Sugar – using a blend of both to play with texture as mentioned above
  • Self-raising Flour – can be substituted with the equivalent amount of all-purpose flour + 1 tsp baking soda
  • Eggs
  • Vanilla Extract
  • Sea Salt – to help elevate the chocolate flavours
  • Icing sugar (optional) – to dust on top

Recipe notes:

  • Choose the correct size for your baking tin. This is important because it would affect the cooking time and final texture of the brownies. For instance, a larger tin would mean your batter would be spread more thinly, and hence requiring less time to cook through. Whereas a smaller tin means the batter would be packed into a taller height and would require a longer time to cook through.
  • Use a spatula to spread the batter evenly across your baking tin. We mentioned above about having the brownies bake evenly in the oven. Spreading the batter evenly would help to ensure that.
  • Do not overbake the brownies. I think it’s fairly straightforward to understand why that’s particularly important. If you overbake them, you’d be missing out on the gooey texture of the brownies. To test whether the brownies are ready, insert a toothpick and it should come out still sticky with a few moist crumbs.
  • Allow the brownies to cool down for at least 10 minutes before removing them from the tin and cutting them. If you touch them while they’re still super hot, you might find your brownies breaking apart into crumbly bits.
  • Lastly, purely optional, you can dust with icing sugar on top if you like!
Chocolate Brownie with Icing Sugar

Easy Chocolate Brownies Recipe

ET Food Voyage
An easy and fool-proof cakey chocolate brownies recipe, featuring light and airy texture but still rich and gooey
Prep Time 20 mins
Cook Time 25 mins
Resting Time 10 mins
Course Dessert, Snack
Cuisine Cake
Servings 12 small squares
Calories 212 kcal

Ingredients
  

  • 113 g Unsalted Butter
  • 100 g Dark Chocolate
  • 120 g Brown Sugar
  • 40 g White Sugar
  • 125 g Self-raising Flour
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • ½ tsp Sea Salt
  • Icing Sugar for dusting, optional

Instructions
 

  • Preheat oven to 160°C and line your cake tin.
  • Cut butter into small cubes and break up the chocolate into small pieces. Put together in a large bowl and melt in the microwave or over a hot water bath.
  • Once melted, fold in the sugar. Mix to combine.
  • Sieve flour into a separate large mixing bowl.
  • Pour in the melted chocolate mixture. Mix well.
  • Add in the eggs. Then, add the vanilla extract and salt. Mix to combine.
  • Pour mixture into the lined cake tin. Bake in the oven for 35 to 40 minutes.
  • Allow to rest for 10 minutes before dusting with icing sugar on top (if using) for serving.

Notes

  • Choose the correct size for your baking tin. A larger tin would mean your batter would be spread more thinly, and hence requiring less time to cook through. Whereas a smaller tin means the batter would be packed into a taller height and would require a longer time to cook through.
  • Use a spatula to spread the batter evenly across your baking tin. Spreading the batter evenly would help to ensure that the brownies would be baked evenly and rose to an even height.
  • Do not overbake the brownies. To test whether the brownies are ready, insert a toothpick and it should come out still sticky with a few moist crumbs. If you overbake them, you’d be missing out on the gooey texture of the brownies. 
  • Allow the brownies to cool down for at least 10 minutes before removing them from the tin and cutting them. If you touch them while they’re still super hot, you might find your brownies breaking apart into crumbly bits.
Keyword Brownies, Cake

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Easy Chocolate Brownie Recipe

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