Best-Ever Chocolate Brownies

Rich dark chocolate and butter meld into a velvety mixture, blending with sugar, eggs, and a hint of vanilla.

- 200g (7 oz) unsalted butter - 200g (7 oz) good-quality dark chocolate (at least 70% cocoa solids), chopped - 250g (1 1/4 cups) granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 125g (1 cup) all-purpose flour - 25g (1/4 cup) cocoa powder - 1/4 teaspoon salt - Optional: 100g (about 3/4 cup) chopped nuts (walnuts, pecans), chocolate chips, or chunks


Preheat your oven to 180°C (350°F) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a medium-sized saucepan, melt the butter and chopped dark chocolate over low heat, stirring frequently. Once melted and well combined, remove from heat and let it cool slightly.

In a mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until the mixture is smooth and slightly lightened in color. Gradually pour the melted chocolate and butter mixture into the egg mixture while whisking continuously. Mix until well combined.

Sift the all-purpose flour, cocoa powder, and salt into the wet mixture. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. 6f using, fold in the chopped nuts, chocolate chips, or chunks into the batter.

Pour the batter into the prepared baking pan and spread it evenly using a spatula.

Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. The brownies should be set around the edges but slightly gooey in the middle.

Once done, remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cooled, lift the brownies out of the pan using the parchment paper overhang. Place them on a cutting board and cut into squares or rectangles.

 Enjoy your delicious homemade chocolate brownies! You can dust them with a bit of cocoa powder or icing sugar before serving, if desired.

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