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Classic Chocolate Brownie: Easy Gooey Center
Foolproof brownie recipe: rich chocolate, gooey center, simple steps, and great texture every time.
Why this recipe works
This classic chocolate brownie is a straightforward, dependable bake for chocolate lovers. It suits beginners and experienced bakers alike who want a rich, fudgy slice without fuss.
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Key takeaways
Melt butter and chocolate gently for smooth batter
Avoid overmixing after adding flour and cocoa
Bake until edges are set and center is gooey
Recipe guide
This classic chocolate brownie is a straightforward, dependable bake for chocolate lovers. It suits beginners and experienced bakers alike who want a rich, fudgy slice without fuss.
A reliable, no-fuss brownie that stays fudgy.
- Melt butter and chocolate gently for smooth batter
- Avoid overmixing after adding flour and cocoa
- Bake until edges are set and center is gooey
Overview and yield
This recipe makes a dense, fudgy brownie with a glossy crust. Perfect for family baking or bake sales; yields about 16 squares from a 20 cm tin.
Key tips for consistency
Melt chocolate and butter gently to avoid seizing. Do not overmix after adding flour and cocoa. Bake until the center is just set for a gooey middle and a firm edge.
Make-ahead and storage
Cool completely, then store in an airtight tin for up to 4 days. Freeze baked brownies for up to 3 months; thaw at room temperature before cutting.
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 use different chocolate?
Yes, mix dark and milk chocolate to adjust sweetness and flavor; maintain total chocolate weight for texture.
Why is the center gooey?
Short bake time keeps the interior moist; test with a skewer—center should come out with a few moist crumbs.
Can I make this dairy-free?
Substitute butter with dairy-free margarine or coconut oil and use dairy-free chocolate; ensure total fat content is similar.