I’ve been making these gooey chocolate brownies for years now and I find this is the best super easy recipe to follow. It is always a big hit when I make this for my guests and I love that these chocolate brownies fill my house with a dreamy chocolate scent.
This recipe originally came from the Green & Black’s book. Of course, they recommend using their chocolate. For me, I think it’s important to pick a really good quality chocolate. I like to choose a fairtrade chocolate having spent some time with cocoa farmers when I went on an expedition to the Dominican Republic with Green & Black’s.
In this recipe you will notice there is a LOT of butter, eggs and sugar. This might seem like it’s a tad excessive, but I promise this is what makes the chocolate brownies so gooey, decadent and moist.
Thankfully this chocolate brownies recipe is super simple to make. You simple melt together butter and chocolate, then you combine this with whisked together eggs, sugar and vanilla essence, and finally you stir through sifted flour and a touch of salt.
And that’s it!
It’s so simple, and the result is some of the most delicious chocolate brownies you’ve ever tasted.
The best chocolate brownies are extra chocolate-y, slight gooey, and sweet. I cut my brownies into 12 large slices but these portions are probably best for those with a sweet tooth. If you want more of a taster of the brownies maybe divide the baked brownies into smaller portions.
These are easy chocolate brownies to make. But they are sweet, you have been warned! I cannot be held responsible for sugar highs!
CHOCOLATE BROWNIES RECIPE
This brownie recipe makes 12 large servings or up to 24 regular servings. It takes around an hour to complete this recipe.
Ingredients
- 300g Unsalted Butter
- 300g Dark Chocolate (70% cocoa solids) broken into pieces
- 5 large Free-Range Eggs
- 450g Granulated Sugar
- 1 tbsp Vanilla Extract
- 200g Plain Flour
- 1 tsp Salt
Method
- Preheat oven 180C. Line a baking tin (I sometimes a 12 x 8in traybake tin or a 10 inch square) greaseproof paper or baking parchment.
- Melt the butter and chocolate using bain-marie technique, or melt together in a non-metallic bowl in the microwave for 2 minutes, stirring every 30 seconds. Set aside to cool.
- In a separate bowl beat the eggs, sugar and vanilla together until mixture is thick.
- Pour the chocolate-butter mix into the egg and sugar mixture. Stir until well combined.
- Sift the flour and salt into the mixture, and mix until smooth.
- Pour the chocolate brownie mixture into the baking tin and place in oven for 20-25 minutes or until the whole top has formed a light crust and cracked a little. It should not wobble but will be gooey on the inside.
- Leave to cool for 15-20 minutes, cut into portions.
Enjoy!
The Best Chocolate Brownies Recipe
The best chocolate brownies recipe. These gooey, delicious brownies were first made using the Green & Black's recipe from a book I had years ago. These are the ultimate brownies.
Ingredients
- 300g Unsalted Butter
- 300g Dark Chocolate (70% cocoa solids) broken into pieces
- 5 large Free-Range Eggs
- 450g Granulated Sugar
- 1 tbsp Vanilla Extract
- 200g Plain Flour
- 1 tsp Salt
Instructions
- Preheat oven 180C. Line a baking tin (I sometimes a 12 x 8in traybake tin or a 10 inch square) greaseproof paper or baking parchment.
- Melt the butter and chocolate using bain-marie technique, or melt together in a non-metallic bowl in the microwave for 2 minutes, stirring every 30 seconds. Set aside to cool.
- In a separate bowl beat the eggs, sugar and vanilla together until mixture is thick.
- Pour the chocolate-butter mix into the egg and sugar mixture. Stir until well combined.
- Sift the flour and salt into the mixture, and mix until smooth.Pour the chocolate brownie mixture into the baking tin and place in oven for 20-25 minutes or until the whole top has formed a light crust and cracked a little. It should not wobble but will be gooey on the inside. Leave to cool for 15-20 minutes, cut into portions.
Notes
Brownies are supposed to be slightly gooey and soft inside so you won't be able to use the skewer test like you would with a cake.
It's best to use good quality chocolate with a minimum of 70% cocoa solids.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 209Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 66mgSodium: 113mgCarbohydrates: 25gFiber: 0gSugar: 19gProtein: 2g
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(This post originally appeared on this blog in May 2011. It was updated in April 2019)
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