chocolate brownie recipe

Chocolate Brownies - Best Baking Tips

Chocolate Brownie Basics

When I discovered this Chocolate Brownie Recipe I had been trying various ready-mix brownies (bought in the shop).

Oh yuck...never buying them again after trying these homemade brownies.

The secret is to make sure you don't overcook them - otherwise they will go hard all the way through. But then again you don't want to undercook them or you'll be spooning the gooey mix instead of cutting them.

No oven is the same so you'll need to watch them during the cooking time. Take the brownies out of the oven when they're a little bit gooey in the centre but firm around the edges. The chocolate should firm up once at room temperature.

If you like nuts in your chocolate brownies then crushed pecans, walnuts or even Brazil nuts can be added. Using a good quality chocolate really does make a difference.

Chocolate Brownie Recipe Ingredients

  • 250g (9oz) unsalted butter
  • 200g (7oz) good-quality dark chocolate (70% cocoa)
  • 80g (2 3/4oz) cocoa powder, sifted
  • 65g (2 1/4oz) plain flour, sifted
  • 1 teaspoon baking powder
  • 350g (12 1/2oz) castor sugar
  • 4 large eggs (free-range or organic are best)
  • optional: 150g (5 1/2oz) chopped nuts

How To Bake Chocolate Brownies

  1. Get your oven heated to 180 C (350 F/gas mark 4).

  2. Line a 30cm/12 inch square or rectangular baking tin with greaseproof paper.

  3. Get some water boiling in a double boiler or a pot that you can safely place a large bowl over. Break the chocolate into pieces and melt with the butter over the boiling water. Mix until smooth.

  4. Stir in the nuts, if you're using them.

  5. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the melted chocolate and nut mixture. Stir together well.

  6. Beat the eggs then add to the chocolate. Mix until you have a silky consistency.

  7. Pour your brownie mix into the baking tray, and bake in the oven for around 25 minutes. They are ready when the outside is kind of firm and springy but still gooey in the middle.

  8. Let them cool down, then either cut squares in the tin or place on a large chopping board and cut into squares.

  9. These make a decadent dessert served with a dollop of cream or ice-cream.

Another Nutty Chocolate Brownie Recipe

Top Of This Chocolate Brownie Recipe

Back to Chocolate Brownies Baking Tips

Back to Inspired Chocolates Homepage