Simple, fudgy, gooey: our best-ever classic chocolate brownies recipe is the ultimate sweet traybake treat. It’s ideal for celebrating Valentine’s Day or special occasion but is simple enough to whip up whenever a chocolate craving strikes.
- Easy, freezable and customisable: this simple recipe is extremely versatile and can be modified easily (see Tips); jazz it up by scattering chopped Maltesers, Reese’s Peanut Butter Cups or your favourite chocs or biscuits over the mixture before baking. Unlike with most baking recipes you can freeze the mixture and cook from frozen (see Make Ahead), too.
- Tried and tested proportions: that sink-into texture is what separates brownies from chocolate cake. For the full fudge factor you need a relatively high proportion of eggs and butter, and a low proportion of flour. We’ve tested the ratios to make sure they’re spot on.
- Timing matters: you also need to take the brownies out of the oven at the right time. We think the ideal texture is reached after 45 minutes in the oven, when the squidgy interior contrasts perfectly with the crusty edges. At 40 minutes the inside will still be wobbly but will firm up a little as it cools; by 55 minutes it will have set firmer but still have a little squidge. Cook them according to the texture you prefer, bearing in mind that ovens do vary.
Mastered brownies? Learn how to make blondies next.
Ingredients
- 250g unsalted butter (we like Président)
- 300g dark chocolate (70 per cent cocoa solids), broken into pieces
- 400g caster sugar
- ½ tsp sea salt flakes
- 5 large free-range eggs
- 100g plain flour
- 100g ground almonds
You’ll also need…
- 20cm square cake tin or baking tin, fully lined with foil
Method
- Heat the oven to 170°C/150°C fan/gas 3½.
- Put the butter and chocolate in a heavy-based pan, then set over a low heat, stirring now and then, until the mixture is melted, smooth and combined.
- Remove from the heat then, using a balloon whisk, stir in the sugar and salt. Add the eggs, one at a time, whisking after each addition. If the mixture splits at this stage, don’t worry – keep adding the eggs and whisking and it will come back together. Whisk in the flour and ground almonds until just combined and smooth, then pour into the tin.
- Bake the brownies for 40-45 minutes until the top is craggy and cracked, and the underneath is just set but still has give and squidge. Cool in the tin, then chill for at least 4 hours before turning out and cutting into 24 squares. If you don’t chill them, they’ll be too soft to slice cleanly.
- If you like a cakier (drier) texture, bake for 10-15 minutes more. Cooked for 50-55 minutes, the brownies will be firmer; cool in the tin for 10 minutes, turn out and cool completely on a wire rack, then cut into squares.
FAQs
The key ingredients in a chocolate brownie are butter, sugar, flour, eggs and chocolate. We recommend using chocolate, not cocoa powder, for the best flavour and texture. We also suggest adding ground almonds, as they add to the moist texture.
The secret to gooey, sink-your-teeth in brownies is firstly not to over-bake the mixture; we’ve tested the recipe down to the minute for the best results. Secondly, the brownies should be chilled before slicing. Fresh out of the oven, the middle of the mixture should still have some give to it, but this will firm up in the fridge for the perfect squidgy-in-the-centre brownie.
Don’t be tempted to use chocolate with less than 70 per cent cocoa solids or to replace this with cocoa powder or hot chocolate mix. The recipe relies on real chocolate for its depth of flavour and for the texture too.
Use plain flour rather than self-raising for brownies to prevent the mixture becoming too cake-like. Unlike a sponge, brownie mixture does not need a significant rise, so a raising agent isn’t needed.
The mixture may be under-baked or not have had sufficient time to firm up in the fridge. On removing from the oven, check that the top of the brownie is set; the underneath should be just-set too, but with a little movement. This is what will deliver a fudgy texture when refrigerated.
Nutrition
- 270kcals Calories
- 15.8g (8.1g saturated) Fat
- 4g Protein
- 27.8g (24.4g sugars) Carbs
- 0.6g Fibre
- 0.2g Salt
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Reviews
I have made this recipes so many times that its my go to brownie mixture. I use duck eggs that make it super rich, such an easy recipe to follow and remember definately a 5 stars
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