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Classic Chocolate Brownie: simple gooey center
Make fudgy classic chocolate brownies with a simple, reliable method and practical tips.
Why this recipe works
This classic chocolate brownie recipe delivers a fudgy center with a crisp edge. It suits home bakers who want reliable results with common pantry ingredients.
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Key takeaways
Use correct chocolate-to-butter ratio for fudgy texture.
Avoid overmixing to keep batter tender.
Bake until the center is just set for best gooeyness.
Recipe guide
This classic chocolate brownie recipe delivers a fudgy center with a crisp edge. It suits home bakers who want reliable results with common pantry ingredients.
A reliable brownie that stays fudgy from bake to bite.
- Use correct chocolate-to-butter ratio for fudgy texture.
- Avoid overmixing to keep batter tender.
- Bake until the center is just set for best gooeyness.
Ingredients overview
This recipe yields rich, fudgy brownies using balanced chocolate, butter, eggs, sugar, flour, and cocoa. Note repeated ingredients in the input; use 200 g dark chocolate, 150 g butter, 150 g caster sugar, 3 eggs, 100 g plain flour, 30 g cocoa powder, and 1 tsp vanilla extract.
Method essentials
Melt chocolate with butter. Whisk sugar and eggs until pale, then add vanilla. Fold in melted chocolate, then sifted flour and cocoa. Bake 20–25 minutes at 180°C (160°C fan) in a lined 20 cm tin. Cool before slicing.
Tips for success
Don’t overmix after adding dry ingredients. Check doneness with a skewer; center should be gooey. Use parchment to lift the brownie for easy cooling and slicing.
Ingredients
- 200 g dark chocolate (chopped)
- 150 g unsalted butter
- 150 g caster sugar
- 3 large eggs
- 100 g plain flour
- 30 g cocoa powder
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C (160°C fan) and line a 20cm square baking tin with parchment paper.
- Melt chocolate and butter together gently in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
- Whisk sugar and eggs in a bowl until pale and slightly thickened, then stir in the vanilla.
- Fold the melted chocolate mixture into the egg and sugar mixture until combined.
- Sift flour and cocoa powder together, then gently fold into the batter until just mixed—do not overmix.
- Pour batter into the prepared tin and smooth the top with a spatula.
- Bake for 20–25 minutes until the edges are set and the center is slightly gooey when tested with a skewer.
- Cool in the tin on a wire rack for at least 15 minutes, then lift out using the parchment and cool further before slicing into squares.
FAQs
Can I make this lighter or dairy-free?
Substitute dairy-free butter and dairy-free chocolate; ensure total fat and moisture balance remains similar.
Why is the center gooey?
Short bake time helps keep the center moist; avoid overbaking and use a toothpick test.
Can I freeze baked brownies?
Yes, wrap well and freeze; thaw at room temperature and re-crisp if needed.