Description

With over 100 five star reviews, this is, to me, my forever brownie recipe. Made with both cocoa and chocolate, it has fudgy middles and that perfect crinkly top. This brownie recipe is quick and easy. Read this post for all my top tips on the perfect brownie!

Ingredients

Scale

200g dark chocolate (I used 72%), coarsely chopped
180g unsalted butter, cold from the fridge is fine
15g dutch process cocoa, or regular unsweetened cocoa, sifted
3 large eggs (about 150g not including shells), at room temperature
200g caster sugar
100g light or dark brown sugar
2g (1/2 tsp) kosher salt
½ tsp vanilla extract or vanilla bean paste
100g all-purpose flour, sifted

Instructions

Preheat the oven to 350°f / 180°c. Grease and line a 9” (23cm) square pan with parchment paper, making sure the parchment extends over the sides of the pan to form a ‘sling’. Clip down with binder clips if desired.
In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth. Alternatively you can do this step in the microwave - microwave for 30 second increments, stirring well after each until the mixture is smooth and combined.
Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined.
In a large bowl, combine the eggs, caster sugar, and brown sugar. Mix on medium to high speed with an electric handheld mixer for 2-3 minutes until the mixture has lightened and increased in volume. This step can also be done in a stand mixer using the whisk attachment.
Add the chocolate mixture and mix to combine. Add the salt and vanilla and mix until incorporated.
Add the flour and incorporate by hand until the mixture is smooth and does not have any lumps.
Transfer the batter to the prepared pan, and tap the pan on the counter a few times to ensure there are no air bubbles. Leave to sit for a minute or two then bang again to ensure there are no bubbles.
Bake the brownies for 25 to 28 minutes, checking after 20. You are looking for the edges and top of the brownie to be set, and when a skewer is inserted into the middle, it should come out with a few moist crumbs attached. You are best to lean toward under baking than over baking.
Remove the brownies from the oven and place the pan on a wire rack. Leave to cool in the pan then remove using the parchment paper sling. Slice into squares using a sharp knife.
Store leftovers in an airtight container at room temperature or in the fridge.

Notes

If you want the crinkly top on brownies it is very important to whip the eggs and sugar for a full 3-4 minutes until light and fluffy. If your granulated sugar is on the coarser side, using caster sugar will help (see blog post copy for notes on caster sugar)

To make brownie chunks for cookies: Bake in either in a lined 1/8th sheet pan or a large loaf pan (you want a thin brownie) Make 1/3 of the recipe as written, using the quantites as follows:

65g dark chocolate, chopped
60g butter
5g dutch process or regular cocoa
1 large egg (about 50g not including the shell)
65g caster sugar
35g light or dark brown sugar
1/4 tsp kosher salt (use less if you are using salted butter or table salt)
35g all-purpose flour, sifted
65g chocolate chips (optional, stir in with the flour)

Make recipe as written. Bake the brownies for 10-11 minutes, until only just set. They will look very underdone. Remove from the oven and allow to cool completely, then refrigerate or freeze until chilled. Can be made up to a few days ahead and stored in an airtight container in the fridge.

To make blondie chunk brownies: Make a batch of my brown butter blondies, and bake them for 16-17 minutes so they are only just baked. They will look underbaked when they come out of the oven. Leave to cool in the pan then transfer to the fridge to chill completely. Cut into chunks. Line a 9x13" pan with parchment paper (Not a 9" square pan as in the recipe). Make the brownie batter as directed in the recipe, then fold through the chunks of blondie - I didn't do this and had to mix them in the pan and it was very awkward. Transfer the mixture to the prepared pan and bake for 20-22 minutes, checking for doneness after 20. Remove from the oven and allow to cool before slicing - I like to chill mine before cutting into pieces with a sharp knife.