This foolproof recipe for Easy Chocolate Brownies makes a dark chocolate fudge brownie that’s dense, gooey, and decadent.
Serve these brownies with Homemade Vanilla Ice Cream for an added indulgence!
Perfect Homemade Brownies
These are a triple chocolate treat that’s made with dark chocolate, cocoa powder and chocolate chips, making them one indulgent dessert!
Why This Recipe Works
- The smaller amounts of flour and no leavening agents give these brownies their extra fudgy texture.
- The addition of brown sugar instead of all white sugar cuts down the sweetness and adds to the rich chocolate taste.
- Melting the butter rather than creaming it with the sugar creates a denser, softer brownie.
- The addition of egg yolks, as well as whole eggs, give the extra gooey consistency.
- The combination of melted dark chocolate and cocoa powder rounds out the flavor and texture for a satisfyingly chewy result.
These Chocolate Fudge Brownies are ultra-thick, with the perfect balance of fudgy, chewy, and chocolaty goodness. Oh, and that iconic crinkly crust on top – what’s a brownie without it?
This recipe is mixed up in one pot (yes, I make them in a pot) so they are super easy with very little mess!
Perfecting This Recipe For A Global Audience
Baking ingredients vary greatly from country to country. I found that out the hard way when I moved back home to America after 15 years in England. Overnight, a ton of my recipes needed to be reworked using American ingredients!
I tested this recipe 15 different times using US products until I got it perfect for my American and Canadian audience! It was already perfect using non-American ingredients so rest assured if you’re somewhere else!
There are now two different recipes in the recipe card. See the recipe notes to find the right recipe for wherever you are in the world! Happy Baking!
How to Make Brownies
Cut the butter into even sized cubes and add them to a large saucepan.
Melt the and butter over medium heat, stirring until melted. Add the chocolate to the warm butter.
Stir until the chocolate is melted and smooth. Add the sugar.
Followed by the brown sugar.
Mix to combine. Add vanilla, salt, three eggs, and two egg yolks.
Stir until smooth. Sift in the cocoa powder. Followed by the flour. Stir until just combined (being careful not to over mix). A few lumps are fine. Fold in the chocolate chips.
Mix to combine and spread evenly into the pan. Bake for 25 -30 minutes.
Allow to set before slicing (try anyway).
Serve and enjoy.
This recipe makes a big pan of 24 generously sized brownies. To make 12 brownies cut the recipe in half and use an 8-inch square pan.
How to Tell if Brownies Are Cooked
Due to their fudgy consistency, you can’t use a cake tester for brownies. Here’s how to test them:
- After Baking, 25 minutes gently shake the pan. If the brownies wobble in the middle, they’re not quite done.
- Bake for five more minutes, and test again until.
- Repeat until they don’t wobble, the top has a shiny, papery crust and the sides are just beginning to come away from the pan.
Love Brownies?
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Tips for Perfect Brownies
- Use premium ingredients. Using quality ingredients in a recipe is vital if you want great results. It makes a massive difference in taste.
- Take care in measuring. Measure carefully and accurately. It’s key to getting the best results from a recipe.
- Use room temperature eggs. Eggs combine easier when mixing at room temperature and mix more evenly into the batter. Your brownies will have a lighter texture and cook more evenly.
- To quickly warm your eggs: Just set them in a bowl of warm water for 10 – 15 minutes. This will allow them to warm all the way through.
- Follow the instructions on mixing. Under and over-mixing at different stages can cause greasy or cake-like brownies. Follow the instructions and you’ll have perfect brownies every time!
- Mix by hand. For fudgy brownies, always mix by hand. You can use a whisk until adding the cocoa powder and flour and then switch to a wooden spoon.
- Don’t over mix. When mixing in the flour only mix until combined. A few lumps are fine. Over mixing creates a cake-like brownie.
Storing Instructions
Store brownies in an airtight container for up to 4 days.
Better yet, I use this pan which comes with a lid for easy storage. (As an Amazon Associate, a small commission is made from qualifying purchases).
Freezing Instructions
To freeze brownies, cool them completely, but do not slice. Wrap the brownies tightly with plastic wrap, then wrap them again with foil. Freeze them for up to 3 months.
When ready to serve, thaw the brownies at room temperature before cutting into individual slices.
Did you make this?
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Let’s Make Easy Chocolate Brownies
Ingredients
- 2 cups butter cut into pieces
- 8 ounces dark chocolate chopped (I use 54% Cocoa solids)
- 1 cup granulated sugar
- 2 cup light brown sugar packed
- 6 large eggs room temperature
- 2 large egg yolks
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 cups all-purpose flour sifted
- ½ cup cocoa powder sifted
- 1 cup semi-sweet chocolate chips optional
Instructions
- Preheat the oven to 350ºF/180ºC and grease 13×9 inch baking pan
- Melt the and butter and chocolate in a large saucepan over low heat, stirring until melted. Remove from heat.
- Whisk in the sugar and brown sugar into the pot with the chocolate mixture and mix well until there is no sign of melted butter left. The mixture should be completely combined.
- Whisk in the eggs & egg yolks one at a time, then the vanilla & salt. Mix well until completely incorporated.
- With a wooden spoon, stir in the sifted flour and cocoa powder just until it is incorporated. It's important not to over mix the batter at this point. Fold in the chocolate chips.
- Spread into the pan. place the pan in the oven and set your timer for 25 minutes.
- When the timer goes off, open the oven, pull the shelf out and gently shake the pan. If the brownie wobbles in the middle, it’s not quite done so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the pan.
- Remove from the oven and cool the brownies for at least an hour before removing from the pan and slicing.
Tips + Notes
If you live in US or Canada the ‘cups recipe’ was tested 15 different times using US ingredients until I got it perfect! TIPS:
- This recipe makes a big pan of 24 generously sized brownies. To make 12 brownies cut the recipe in half and use an 8-inch square pan.
- Take care in measuring. Measure carefully and accurately. It’s key to getting the best results from a recipe.
- Use room temperature eggs. Eggs combine easier when mixing at room temperature and mix more evenly into the batter. Your brownies will have a lighter texture and cook more evenly.
- To quickly warm your eggs: Just set them in a bowl of warm water for 10 – 15 minutes. This will allow them to warm all the way through.
- Follow the instructions on mixing. Under and over-mixing at different stages can cause greasy or cake-like brownies. Follow the instructions and you’ll have perfect brownies every time!
- Mix by hand. For fudgy brownies, always mix by hand. You can use a whisk until adding the cocoa powder and flour and then switch to a wooden spoon.
- Don’t over mix. When mixing in the flour only mix until combined. A few lumps are fine. Over mixing creates a cake-like brownie.
Nutrition Information:
Update Notes: This post was originally posted in 2015, but was rewritten and republished with new photos a video, step by step instructions and tips in February of 2019.
Want a great Healthy Option? Check out this Perfect Paleo Brownies recipe from 40 Aprons
ramadevi says
i loved this receipe.mouth watering receipes
Erren's Kitchen says
Thank you Ramadevi 🙂
Mrs A says
I have made these brownies a few times, and each time they are beautiful and super delicious. Our children really love them. I looked up and then changed the cup measurement to grams to make it easier as we live in England.
Perhaps you can put the equivalent grams or ounces measurement alongside your cup measurement.
Thank you Erren, for such a fabulous recipe.
Erren Hart says
Hi Mrs A. There is a button to switch from cups to metric above the ingredients.
Mrs A says
Thank you so much. I had the recipe written down about 2+ years ago, and I have just rediscovered your site. Looking at your metric measurements, I can see that my equivalent measurements were just right too!
You have a fantastic choice of recipes, and now that I have found you again, we will be trying many more. Your videos of the preparation are fabulous too, thank you 🙂
Ezgi says
I don’t understand this point : What should be followed? 1) Firstly 3 eggs added chocolate then stirred secondly 2 eggs yolk added chocolate then mixed or 2) 3 eggs and 2 eggs yolk added same time to chocolate mix?
Erren Hart says
As long as the eggs and egg yolks are separated in a bowl before adding them, you can add them at the same time.
Nicole says
thank you so much for this recipe! My husband and I absolutely loved every bit of it! They were as you say…can’t wait to make the next batch! Better brownie hands down!
Nicole says
Best*
Erren's Kitchen says
That is awesome to hear Nicole, Thank you!
Minne says
Hi Erren,
i love your recipes and i love this one most because I LOVE CHOCLATE
Erren's Kitchen says
Haha I loved reading this, thank you Minne!
Terry says
really cool
Erren's Kitchen says
Thanks, Terry!
Antoni says
sooooooo taste i loved the recipe and they look sooo cool with glitter on them
Erren's Kitchen says
Glitter is a cool idea, Thank you, Antoni, I’m glad you enjoyed them!
Brenda says
Subscribe?
Erren says
You can sign up for the subscription list just above the recipe.
Rach Serna says
When I added the sugar in the melted chocolate, it gets watery. Should I need to totally cool it down first before adding the sugar?
Erren Hart says
Hi Rach, Maybe you had the heat up too high. If that happens I would let it cool down or the eggs will scamble in the mixture.