Classic Chocolate Brownies
Rich, fudgy chocolate brownies with a crackly top and gooey center. A perfect beginner recipe — minimum ingredients and maximum chocolate pleasure.
Instructions
Preparation
- 1
Preheat oven to 175°C (350°F). Line a 20×20 cm (8×8 inch) square pan with parchment paper, leaving overhangs on the sides for easy removal.
Melt Chocolate and Butter
- 2
Place chopped chocolate and butter in a heatproof bowl. Melt over a double boiler, stirring until completely smooth. Remove from heat and let cool for 5 minutes.
Add Sugar and Eggs
- 3
Add sugar to the chocolate mixture and whisk to combine.
- 4
Add eggs one at a time, whisking well after each addition. Add vanilla extract.
- 5
Whisk the mixture vigorously for 2–3 minutes — this creates that crackly top crust.
Add Dry Ingredients
- 6
Sift flour, cocoa, and salt into the bowl with the chocolate mixture.
- 7
Gently fold with a spatula until dry streaks disappear. Don't overmix!
- 8
Optionally fold in roughly chopped walnuts.
Baking
- 9
Pour batter into the prepared pan and smooth the top.
- 10
Bake for 22–25 minutes. Brownies are done when a skewer comes out with moist crumbs (not clean!).
- 11
Cool completely in the pan before cutting — at least 1 hour.
Chef's Notes
For fudgier brownies, reduce baking time by 2–3 minutes. For more cake-like, add 20g more flour. Store in an airtight container for up to 5 days or freeze for 3 months.