This easy chocolate brownies recipe makes 24 brownies that are only 159 calories per piece.
You can enjoy these brownies as an afternoon treat, package them up for your lunch box, or serve them with ice cream for a stress-free dessert. The recipe makes 24 brownies but it’s easy to scale up if you want a bigger batch. We have used a 15cm square tin as it makes it easier to cut into portions but you could use a round tin and cut the brownie into thin wedges if you prefer.
Ingredients
- 200g dark chocolate, we like at least 85%
- 100g unsalted butter, very soft
- 250g caster sugar
- 4 large free range eggs, beaten to mix
- 1tsp vanilla essence
- 60g plain flour
- 60g cocoa powder
WEIGHT CONVERTER
Method
- Heat the oven to 180C (160C fan, Gas 4). Break up the dark chocolate into chunks and put into a heatproof bowl. Put the bowl on top of a saucepan filled with a quarter or less of water. Make sure the water doesn't touch the base of the bowl. Turn the heat up on the hob at a low temperature and simmer the water. This will melt the chocolate in the bowl. Continue to stir until all the chocolate has melted. Do not have the heat up too high otherwise, it will burn the chocolate. Alternatively, you can melt chocolate in the microwave.
- Leave to cool until needed but don't let the chocolate set as you need it to be melted to add to the brownie mix.
- Put the butter and sugar into the bowl of a food mixer and beat until fluffy.
- Gradually beat in the eggs, one at a time and ensure you beat well after each addition. Beat in the vanilla essence.
- Spoon the cooled melted chocolate into the mixture then mix it thoroughly. Sift in the flour and cocoa powder and gently fold together.
- When completely combined, spoon the mixture into a greased and lined 15cm square tin and spread the mixture evenly with the back of a spoon or spatula.
- Bake in the oven for about 20 minutes until the chocolate brownies are firm to the touch but still a bit fudgy.
- Remove the tin from the oven and set it on a wire cooling rack. Leave the chocolate brownies to cool completely before cutting them into pieces. Store the brownies in an airtight container and eat within 4 days.
Watch how to make our easy chocolate brownies recipe
Top tips for making this easy chocolate brownies recipe
As the brownies cool in the tin, they will continue to cook a little from the residual heat. They will firm up once completely cooled but for the easiest cutting experience, we recommend chilling in the fridge for an hour or two before slicing.
How do you make fudgy brownies?
If you’re looking for fudge-like brownies the trick is to make sure you have more fat in your recipe than flour. A higher fat-to-flour ratio means your brownies will be more dense and fudgy in texture too.
The best way to achieve this is by using high-fat butter (so none of the low-calorie options) and high-fat chocolate. Try not to overbake your brownies as over-baking can lead to dry brownies. It’s also important to use large eggs as eggs act as a leavening agent for extra moisture.
Why do you fold brownie batter?
The technique of folding is to get as much air into the mixture as possible. The best way to achieve this is by using a big spoon or spatula and mixing the brownie batter in slow motion and big stirs moving around the bowl gently.
How do you know when brownies are done?
Brownies are pretty tricky to check when done as you're looking for a sticky mixture to come out of the oven in order to have gooey brownies. Poke a knife or a skewer through the middle of your brownie traybake, you’ll want a few crumbs and mixture clinging to the knife but if the mixture is still super wet, you’ll want to carry on cooking.
Cover in tin foil to stop your brownies from catching on top and bake five minutes at a time checking with a knife or skewer each time so you don’t overbake them. Brownies will harden when cooled.
What is the difference between blondies and brownies?
Blondies and brownies are similar in texture and cooking methods, however, blondies are made with white chocolate, and brownies are made with milk or dark. Blondies are infused with rich vanilla and have a hint of chocolate. Brownies are much heavier in chocolate thanks to the cocoa powder and dark chocolate combo.
How can I improve my brownies?
A simple and effective way to make your brownies look and taste more impressive is to press your favourite treats into the batter. You could chop up a couple of your favourite chocolate bars and press on top or use a handful of biscuits instead.
If you don’t want the treats to bake completely into the brownies, simply press them into the top of the brownie around 5-8 minutes before the cooking time is finished. You could also add the zest of an orange or lemon if you like those flavour combinations or add a handful of roughly chopped nuts to the batter instead.
When melting chocolate, whether in the microwave or over a pan of simmering water, we like to use a glass bowl such as this one from Pyrex.
Try our vegan brownies next if you’re looking for some plant-based baking inspiration. You might also like our gluten free brownies or these tasty peanut butter brownies instead.
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