My Favorite Deeply Chocolate Brownie Recipe

These are my favorite deeply chocolate brownies. They’re rich, chewy and moist with a soft melt in your mouth texture. The secret to getting perfect brownies is using good quality ingredients and a method that makes them turn out perfect every singleZtime.

Hey team, Nick here! This is my base brownie recipe, The same one I use in my Chocolate brownie Mousse cake. It went through years of testing and I’m excited to finally share it. I’ve tried plenty of brownies, both store bought and homemade, and I’ve learned exactly what I think makes a good recipe!

• Rich chocolate flavor – I use 70% dark chocolate for a slightly bitter edge that balances sweetness.
• Perfect thickness – Rich enough that one piece is satisfying without feeling heavy.
• Shiny top – I’m not as obsessed with it, but the internet loves it, so here it is.

These brownies have a melt in your mouth texture that isn’t too fudgy or dense. You’ll get a little chew on the corner pieces, but overall they’re somewhere in between chewy and light.

Related – If you’re craving more brownie recipes, give my Fudgy Chocolate Brownie Pie a go. But definitely check out my Caramel Crunch Brownies.

Are these TOO chocolatey? Maybe. But also no.

I’m sorry, but some brownies taste like nothing. Not these! I wanted to take chocolate to the next level with my recipe.

In my testing, I wanted to see how far I could push the chocolate flavor so I tried using 90% dark chocolate. The result was too bitter and the texture wasn’t right. 70% ended up being the perfect balance. It gives these brownies a deep chocolate flavor while keeping the texture light.

I also discovered that if you add the cocoa powder into the melted chocolate and butter while it’s still hot, the cocoa powder melts and intensifies the chocolate flavor.

The secret to a shiny brownie top

I know, I know. People want that shiny top. It makes no difference to the end result, but we eat with our eyes right?

The glossy layer is actually a thin meringue that forms when the eggs and sugar are whisked until he sugar dissolves. As the brownies bake, it sets into that signature shiny finish that Instagram loves!

How to make easy brownies.

• Once you’ve melted the chocolate and butter over a double boiler, you add the cocoa powder in and whisk it until it’s well combined.
• Then you whisk the sugars, eggs and vanilla until it’s pale and thickened. About 4 minutes.

• Add the slightly cooled chocolate mixture and mix with a spatula to get rid of any large air bubbles. Add the dry ingredients, flour and salt and fold through.
• Pour it into the 22cm square baking tin and bake for 20-22 minutes. Once the brownies have baked. Let them cool at room temperature.

Tip – It’s important to bake with the fan off if you want a nice shiny top. You won’t get it if you bake with the fan on.

How to get perfect brownie slices.

Ok, so some will say to chill your brownies in the fridge before slicing. And that will certainly give you super clean slices. But I don’t like how smooth the cuts look. I want that moist cakey texture to shine through.

Here’s how I do it – Let them cool completely at room temperature, then use a ruler to measure out 5.5cm gaps along all side. Then use a large knife to cut the brownies out using the markers you made to get perfectly square pieces.

These brownies are awesome to eat frozen!

Just freeze them on a flat tray lined with baking paper then transfer to a zip lock bag or container for 2-3 months. They don’t freeze solid, they freeze chewy!

My Favorite Deeply Chocolate Brownie Recipe

Rich in chocolate flavor, chewy in texture and so easy to make, these are my go-to Chewy deeply Chocolate Brownies that come out perfect every time!

Serves 9

4.8 from 9 votes

Author: Nick Makrides

Print Recipe Pin Recipe

Prep: 10 minutes mins

Cook: 25 minutes mins

Cool: 2 hours hrs

Total: 2 hours hrs 40 minutes mins

Course: Dessert

Cuisine: American

Calories: 356kcal

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Ingredients

Chocolate Brownies

• ▢ 125 g unsalted butter, cubed
• ▢ 180 g dark cooking chocolate, I used 70% (see notes)
• ▢ 25 g Dutch process cocoa powder, sifted (see notes)
• ▢ 3 large eggs, room temperature (55g each)
• ▢ 160 g caster sugar, superfine
• ▢ 100 g brown sugar
• ▢ 1 tsp vanilla extract
• ▢ Pinch of salt
• ▢ 75 g all-purpose flour, plain flour

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Instructions

Chocolate Brownies

• Preheat your oven to 180C / 355F (fan off), 160C / 320F (fan on). Spray a 9-inch / 23cm square baking tin with cooking oil and line the bottom and sides with baking paper, leaving some overhang on the sides. I used bulldog clips to keep the paper in place. TIP: See notes for different baking tin sizes.
• Melt chocolate and butter – Fill a large pot a 3rd of the way with water and bring to a gentle boil. Place a heatproof glass or metal bowl on top (making sure the bottom of the bowl doesn’t touch the water). Add the chocolate and butter. Stir until melted and smooth. Alternatively, you can melt the chocolate in the microwave for 30 seconds at a time, stirring each time until smooth.
• Add cocoa powder – Turn the heat off and the sifted cocoa powder in. Use a whisk to combine until smooth. Set aside to cool to room temperature, about 10 minutes.
• Whisk eggs and sugar – To a large mixing bowl, add the eggs, both sugars, vanilla extract and salt. Use an electric hand mixer to whisk until pale, fluffy and doubled in volume, about 2-3 minutes.
• Add the chocolate mixture – Add 1/3 of the cooled chocolate mixture and whisk until well combined. Repeat with the next 1/3 until all of it has been added.
• Add dry ingredients – Add the sifted flour and fold using the spatula until no dry ingredients are showing.
• Bake – Pour the mixture into the baking tin. Bake for 20-22 minutes or until a toothpick inserted into the center comes out with moist crumbs. Take out of the oven and allow to cool at room temperature. Then transfer to the fridge to cool for 2 hours before using a large knife to slice up.

Notes

Chocolate – I used 70% dark cooking chocolate for this recipe for it’s slightly bitter chocolate flavor and because the brownies come out less sweet. Regular dark chocolate will also work, but the brownies come out sweeter.

Dutch processed cocoa powder – is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity that is naturally found in cocoa powder. It’s darker in color and strong in chocolate flavor.

Storage – Brownies can be stored in an airtight container for up to three days.

Nutrition – is an approximate only and is based on per brownie. Nutritional information is only an estimate.

A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.

Nutrition

Calories : 356kcal

Carbonhydrates: 32g

Protein: 5g

Fat: 21g

Saturated Fat: 12g

Polyunsaturated Fat: 1g

Monounsaturated Fat : 6g

Trans Fat : 0.5g

Cholesterol: 92mg

Sodium: 29mg

Potassium : 121mg

Fiber: 3g

Sugar : 19g

Vitamin A: 434IU

Calcium: 28mg

Iron: 1mg

Nutrition Disclosure

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