Easy Chocolate Brownies – What characteristics distinguishes an excellent brownie? Using cocoa AND melted chocolate, as well as butter instead of oil. What goes into making the BEST chocolate brownies in the world? Including a hearty helping of dark chocolate pieces. This recipe is very easy, prepared in one dish, and wonderfully forgiving! It’s fudgy, as gooey as you like, and very, very chocolaty! Follow the baking times and my “toothpick smearing” test to get them as gooey as you like them. Brownies may be refrigerated for up to 3 months, but nothing beats them when they’re fresh out of the oven and still slightly warm.. For this recipe, I wanted to produce a strong chocolate taste without generating a cakey or thick and fudgy texture. When you add additional cocoa powder, it might become too cakey.
Easy Chocolate Brownies Recipe:
Today I’m sharing a super-easy yet DELICIOUS fudgy brownie recipe with you. Brownies don’t get any fudgier or simpler to cook than this! These brownies are fudgy, dense, rich, and extremely chocolaty, and with only a few simple ingredients and 30 minutes of your time, you’ve got yourself an out-of-this-world batch of brownies! They’re so chocolatey and delicious that my only concern is that I’ll devour the entire batch right out of the oven…
Ingredients For Easy Chocolate Brownies:
- Granulated sugar
- All-purpose flour
- Cocoa powder
- Powdered sugar
- Dark chocolate chips
- Sea salt
- Canola oil or olive oil
How To Make Easy Chocolate Brownies?
- In two separate dishes, combine the dry and wet ingredients. In a medium mixing bowl, combine the sugar, flour, powdered sugar, cocoa powder, chocolate chips, and salt. Then, in a large mixing bowl, combine the eggs, olive oil, and water.
- Mix the wet and dry ingredients together. Fold the dry ingredients into the wet mixture until barely mixed. The batter will be very thick!
- Pour the batter into a parchment-lined 8-inch baking pan. Spread it evenly around all four edges of the pan and level the top with a rubber spatula. It’s okay if the mixture is quite thick.
- bake! Preheat the oven to 325°F and bake for 40 to 45 minutes, or until a toothpick inserted comes out with a few crumbs attached. Allow to cool fully before slicing and serving the brownies. Enjoy!
Tips And Tricks:
- The batter should not be overmixed. Overmixing the mixture allows air to become trapped in the batter, resulting in cakey brownies.
- Avoid overbaking the brownies. If you want fudgy brownies, take them out of the oven when the sides have started to shrink away from the sides of the pan but the middle is still gooey.
- Allow to cool before cutting. Resist the desire to cut the brownies immediately out of the oven, no matter how difficult it is. Instead, allow them to come to room temperature or leave them in the fridge for at least an hour before cutting into them. This extra step will result in professional-looking cuts.
What Type Of Pan Should I Use?
- The brownies are baked in an 8-inch square pan. Many people have inquired if it’s alright to use a bigger pan since I posted the recipe. You certainly can, but you’ll need to double the recipe.
- If you double the recipe, a 9-inch by 13-inch rectangle pan is ideal for the brownies, which will be somewhat thicker.
- Because light-colored or glossy metal baking pans cook more evenly, they are preferred. Dark pans may cause the bottoms of the brownies to cook faster. If you only have a dark pan, lower the oven temperature by 25 degrees F and keep an eye on the brownies while they bake.
Is It Necessary To Utilize Dutch-Process Cocoa powder?
I recommend Dutch-process cocoa powder since it has a smoother flavor and a larger fat content than unsweetened cocoa powder. This may result in richer, fudgier brownies! However, because there is no baking soda or baking powder in this recipe, you can use unsweetened if necessary.
How Do You Make Moist Brownies?
Be VERY CAREFUL while measuring your flour and cocoa powder. To guarantee accuracy, use the spoon and level method, or even better, weigh your ingredients. If you don’t, your brownies will most likely be dry.
How Do You Know When Your Brownies Are Done Baking?
Always err on the side of under baking brownies, in my opinion. Even after they’ve been removed from the oven, the residual heat will continue to cook them. And I prefer a little mushy brownie over a dry, overbaked one. Bake until a tester inserted into the center comes out with moist crumbs still attached. The interior temperature should be around 195°F if you use a digital kitchen thermometer.
What Goes Into Making a Nice Brownie?
The trick to making a very good brownie is to use both melted chocolate and cocoa powder, as well as butter instead of oil (because butter has way better flavor than oil). The combination of them, as well as a small amount of flour, just enough to produce a barely-set batter, and brown sugar rather than white sugar (for additional moisture and chewiness), will result in the perfect rich, fudgy brownie you’ve been craving. Stir in a good amount of chocolate bits to produce a delicious brownie. Not only will you get small pockets of gooey chocolate, but it will also make the brownie extra fudgy as part of the chocolate melts into the batter as it bakes!
Why Did It Take So Long For My Brownies To Bake?
Years after we shared this brownie recipe, several readers discovered that they needed to bake their batch for 5 to 10 minutes longer than we suggested in the instructions. In our oven, they take 20 to 22 minutes, but ovens vary, which is why having visual clues for when something is done is so essential. If you discover that your brownies require more time, I recommend that you check the oven temperature. Some in-home ovens are uncalibrated, so even if you believe you’ve adjusted the temperature correctly, the oven might be 25 degrees wrong! Don’t worry, a simple oven thermometer placed on a rack inside your oven will reveal the truth.
Any leftovers can be kept in an airtight jar at room temperature for up to 3 days. They may also be frozen for up to a month. When I prepared them the first time, I doubled the recipe and kept the second batch in the freezer. It was great to have these on hand for a fast dessert or afternoon snack!
Instructions For Freezing:
Freeze the brownies for up to 2-3 months for extended storage. Thaw in the refrigerator overnight, then bring to room temperature before serving.
- If you want to cut back on the sugar, try 1 cup granulated sugar instead of 1 1/2 cups.
- I prefer to use olive oil since it’s what I have on hand, plus I like the combination of olive oil and chocolate. Keep in mind that you will be able to taste it here. Canola oil has a more neutral taste.
- These brownies will be very gooey in the center when they come out of the oven. Allow them to cool completely (approximately 2 hours) before slicing into them to allow them to firm up. They’ll continue to firm up as they sit out of the oven. If you like a harder brownie, place them in the refrigerator.
MORE DELICIOIUS RECIPES HERE:
- 14 tablespoons unsalted butter
- 1 1/4 cup dark chocolate chips
- 1 cup brown sugar
- 3 eggs gently beaten
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- a pinch of sea salt
- Optional: 6oz dark chocolate block/bar, cut into pieces rather than shards (bittersweet or semi-sweet, cooking chocolate)
- Stir In Another Way:
- 1.5 cup walnuts, coarsely chopped (or other nuts)
Preheat the oven to 180°C/350°F (fan forced 160°C).
Spray a 20cm/8" square tin with oil and line with baking/parchment paper, leaving an overhang on both sides.
In a heatproof dish, melt the butter and chocolate chips in 30 second bursts (it took me 1 minute 30 seconds). Stir until completely smooth.
Mix in the sugar and vanilla, then the eggs until smooth and melted.
Add flour, cocoa and salt and mix until smooth. Pour into pan after stirring in the chopped chocolate.
Bake for 24 minutes if you want it extremely gooey in the center, 28 minutes if you want it fudgy but still very moist (my favorite, as shown in the video and images), and 32 minutes if you want it moist and fudge-cake-like.
Reduce the cook time by 2 minutes if you did not use the additional chocolate for stirring in.
Allow for a 10-minute rest before removing from the pan. Allow at least 20 minutes to cool before slicing. Keep in an airtight container for 4 days (I'm sure they don't last that long!) or freeze for three months
To make EXTRA gooey brownies, use 1 tablespoon oil of choice with the butter in the mixture.
Doubling the recipe: This recipe doubles well in a 9x13 pan; add 5-7 minutes to the baking time. To twice the serving size, increase it to 32.
The sweetness: The recipe asks for 1 cup of sugar; however, you may add anywhere from 3/4 cup and 1 1/4 cup according on your particular taste!
Don't overcook. Bake these brownies for no more than 20-25 minutes. Overbaking the brownies will result in them becoming dry and cakey.
The serving amount is per brownie since we sliced the brownies into 16 little brownies. To make bigger brownies, cut the mixture into 9 large pieces.