Chocolate Brownies
Satisfy your chocolate cravings with these rich and indulgent chocolate brownies. They feature a perfectly fudgy center and a crackly top that most chocolate lovers will find hard to resist.
Hey there, and welcome back, friends.
You are in for a sweet treat!
These brownies are a sinful treat. Be aware you can’t stop at one! The fudgy center and crackly top get me every time.
Let’s talk about this chocolatey goodness. You need to know a few things about making the best brownies. That crackly top isn’t caused by mistake. You need to whisk the eggs and sugar until they are double in size. That’s the secret!
The oh-so-good fudgy center uses more fat than flour, so it turns fudgy instead of cake-like. Nothing wrong with a cakey brownie but I prefer a fudgy one, maybe you do too?
It would be best if you were careful seeking comfort in these brownies. They’re a little bit too good! They disappear fast in my home. But who can resist a crackly top and fudgy center?
One thing I love about brownies is they are a great dessert for any occasion. If you need to bring a dessert to a party, make some brownies, and people will go crazy over them.
Ingredients
- unsalted butter
- semisweet chocolate (use good chocolate)
- all-purpose flour
- cocoa powder
- kosher salt
- a few eggs
- granulated sugar
- light brown sugar
- pure vanilla extract
How to Make Chocolate Brownies
Preheat the oven and spray a baking pan with baking spray. Line the pan with two lengths of parchment paper, one cut to fit lengthways and the other widthways. Allow enough to overhang the sides.
Mix the chocolate and butter in a bowl over a pan of simmering water. Stir occasionally until melted, then remove from the heat and set aside.
Sift together the flour, cocoa, and salt in a separate bowl. Whisk to ensure the ingredients are evenly distributed.
Whisk together the eggs and sugars in another bowl for a few minutes or until the mixture has doubled in size using a stand or hand mixer.
Add the melted chocolate mixture and vanilla extract and mix until combined. Stir in the flour mixture until just combined.
Do not overmix.
Transfer the batter to the prepared baking pan and smooth the top.
Bake in the oven for 35-45 minutes. Check for doneness around 35 minutes. Test the center with a toothpick. It is ready if it comes out with a few moist crumbs attached. If the mixture is still wet, bake for 5 minutes, then test again.
Remove from the oven and allow to cool completely in the pan. Once the brownie is at room temperature, lift it carefully from the pan onto a chopping board using the overhanging parchment.
Cut the brownie into 24. Wipe the knife with a damp cloth between each cut for clean slices.
How to Store
Store homemade brownies in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. Brownies can also be frozen for up to 3 months. Unthaw brownies on a plate at room temperature.
More Bar Recipes
- Grasshopper Brownies
- Red Velvet Cheesecake Brownies
- Raspberry Blondies
- Cheesecake Brownies
- Chocolate Bar Cookie Bars
What do you think of this fudgy brownie recipe? What would you serve with these brownies? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Chocolate Brownie Recipe
Chocolate Brownies
Satisfy your chocolate cravings with these rich and indulgent chocolate brownies. They feature a perfectly fudgy center and a crackly top that most chocolate lovers will find hard to resist.
Ingredients
- 1 1/2 cups (340g) unsalted butter, diced
- 2 cups (340g) semisweet chocolate, chopped (use good quality chocolate)
- 1 1/3 cups (160g) all-purpose flour
- 2/3 cup (70g) cocoa powder
- 1 teaspoon kosher salt
- 5 large eggs, at room temperature
- 1 1/2 cups (300g) granulated sugar
- 1 cup (213g) light brown sugar
- 1 tablespoon pure vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a 9 x 13 baking pan with baking spray. Line the pan with two lengths of parchment paper, one cut to fit lengthways and the other widthways. Allow enough to overhang the sides. This will help to remove the brownie from the pan.
- Mix the chocolate and butter in a bowl over a pan of simmering water. Stir occasionally until melted, then remove from the heat and set aside.
- Sift together the flour, cocoa, and salt in a separate bowl. Whisk to ensure the ingredients are evenly distributed.
- Whisk together the eggs and sugars in another bowl for 3-4 minutes or until the mixture has doubled in size using a stand or hand mixer. Tip: this helps to create the crackly tops.
- Add the melted chocolate mixture and vanilla extract and mix until combined.
- Stir in the flour mixture until just combined. Do not overmix.
- Transfer the batter to the prepared baking pan and smooth the top.
- Bake in the oven for 35-45 minutes or until a toothpick inserted in the center comes out with a few crumbs. Check for doneness around 35 minutes. Test the center with a toothpick. It is ready if it comes out with a few moist crumbs attached. If the mixture is still wet, bake for 5 minutes, then test again.
- Remove from the oven and allow to cool completely in the pan.
- Once the brownie is at room temperature, lift it carefully from the pan onto a chopping board using the overhanging parchment. Cut the brownie into 24. Wipe the knife with a damp cloth between each cut for clean slices.
Notes
For an 8 x 8-inch baking pan, half the recipe (used 3 eggs) and bake for about 25-35 minutes.
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