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Classic Chocolate Brownie: simple, gooey and reliable
A straightforward brownie guide: gooey center, crisp edges, with practical steps and tips.
Why this recipe works
This classic chocolate brownie is a straightforward bake for chocolate lovers. It’s suited to bakers who want a reliable, gooey-centered brownie with simple ingredients.
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Key takeaways
Gently melt chocolate and butter to avoid grainy texture.
Fold dry ingredients in just until combined to keep it tender.
Bake until edges set and center remains gooey for optimum fudginess.
Recipe guide
This classic chocolate brownie is a straightforward bake for chocolate lovers. It’s suited to bakers who want a reliable, gooey-centered brownie with simple ingredients.
This brownie comes together quickly and slices cleanly.
- Gently melt chocolate and butter to avoid grainy texture.
- Fold dry ingredients in just until combined to keep it tender.
- Bake until edges set and center remains gooey for optimum fudginess.
Ingredients and prep tips
Use 200 g of dark chocolate and 150 g butter per batch, plus 150 g sugar, 3 eggs, 100 g plain flour, 30 g cocoa, and vanilla. Line a 20 cm tin and preheat. Melt chocolate and butter gently, whip sugar with eggs until pale, then combine and fold in dry ingredients just until mixed.
Method essentials
Stir melted chocolate into the egg-sugar mix. Sift flour and cocoa, fold in until just combined. Pour into tin, smooth top, and bake 20–25 minutes until edges set and center is slightly gooey. Cool before slicing.
Serving and storage tips
Cut into squares when cool. Store in an airtight container for up to 3 days, or freeze for longer. For extra fudgy brownies, underbake by a few minutes.
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 milk chocolate instead of dark chocolate?
Yes, but the brownies will be less intense in flavor and darker in color.
How do I know when they’re done?
Edges should be set with a slightly gooey center; a skewer should come out with moist crumbs.
Can I mix in nuts or chocolate chips?
Yes, fold in up to 100 g of nuts or chips after the flour/cocoa is added.