Nothing compares to biting into a rich and slightly fudgy piece of chocolate perfection. This recipe is a classic and it makes the most decadent and delicious brownies you’ll ever taste.
This is my go-to chocolate desert that I like to share with friends and family when they come over. It’s also the one desert my husband loves and asks for all the time, even though he’s not into deserts. He WILL eat that brownie, he would eat the entire tray.
Fudgy vs Cakey Brownies
Depending on how you prefer this chocolate-y treat, there are two main categories of ingredients that play an important role in the consistency of your brownies. Fat and flour.
A fudgy brownie typically has a higher fat to flour ratio compared to a cakey brownie, meaning if you love that silky decadent texture of a fudgy brownie, you’ll need to cut the flour and add more fat.
And you can do that in different ways.
- Decrease the amount of cacao powder, and add more chocolate instead. A high quality chocolate bar is always made with cacao butter, which means that adding chocolate adds moisture to your batter, keeping your brownies rich and fudgy.
- Add more butter and decrease the amount of flour. This one is pretty simple and always works. Just like with the chocolate, make sure you use a high quality, high fat content type butter to get the right texture and consistency.
How to Make the Perfect Brownies
When it comes to consistency, my personal preference is a moist, fudgy interior and a slightly airy exterior. The best of both worlds. This recipe is really easy to make and takes about 15 mins to prep and 25 minutes in the oven. Make sure to read the notes below for tips and variations.
Classic Chocolate Brownies Recipe
Notes
This recipe makes a fudgy brownie. If you want a fluffier brownie, decrease the amount of chocolate and butter to 150 grams each (3/4 cups).
Depending on your oven, your brownies could take longer (or less time) to cook. I usually start the toothpick test around the 20 min mark. At this time, the toothpick should come out completely wet. Around the 24 min mark, the toothpick usually comes dry if testing the edges and slightly wet in the middle. If you want your brownies cooked through though, leave them in for about 2-3 more minutes.
Always use high quality chocolate and butter for best results.
Ingredients
- 6 oz dark chocolate (170 grams)
- 1/2 cup butter (170 grams)
- 3 medium sized eggs
- 1/2 cup brown sugar (100 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 cup flour (110 grams)
- 2.5 tbsp cacao powder (~33 grams)
- ½ tsp baking powder (2 grams)
- ½ tsp vanilla extract (2.5 ml)
- 2 pinches salt
Instructions
- In a saucepan, melt butter and chocolate together stirring frequently. When it all turns into a silky paste, set aside to cool.
- Preheat the oven to 350F degrees (175 degrees C). Grease a small 8 inch pan and tap it with flour.
- Mix dry ingredients together: flour, cacao powder, salt, baking powder.
- Lightly beat the eggs with sugar. Add vanilla extract.
- Fold the chocolate-butter mixture into the eggs mixture. Then gently fold the dry ingredients into the wet ingredients with a wooden spoon until combined.
- Pour the batter into the greased pan, smoothing the top evenly.
- Bake for 25 minutes or until the middle of the brownie has set but still slightly wet with the toothpick test.
