Want an easy, rich, fudgy in the middle and crunchy on the sides brownies? Look no further, here is the perfect and simple brownies recipe. You'll only need a few ingredients and 30 minutes on hand to bake these ooey gooey brownies that simply the best. If you are a chocolate lover like me try my Condensed Milk Brownies.
While I am aware of the fact that everyone seems to have their best brownie recipe that they will bet on and rightly so. I still wanted to share mine because I believe these are the easiest and yummiest brownies ever. Try it to trust my bold statement.
Are you a fan of chocolate like me? You should try Chocolate Pinwheel Cookies, Chocolate Sour Cream Pound Cake, Chocolate Mayonnaise Cake, Authentic Dark Chocolate Bundt Cake, Chocolate Covered Pecans, Chocolate Chip Muffins and Coca Cola Cake.
Table of Contents
why this recipe works?
- These easy chocolate brownies are as easy as it can get.
- They are overloaded with bursting chocolate flavor.
- They have a crinkle top with ooey gooey, dense and fudgy texture.
- You only need 30 minutes to put them together.
- This is a one-bowl recipe.
ingredients for chocolate brownies
Pro Tip # 1
Always use room temperature ingredients for baking (unless otherwise specified) as they incorporate better and give perfect baked treats.
- All-Purpose Flour: use a little amount for fudgy and dense texture.
- Unsweetened chocolate bar: adds the chocolate flavor in these brownies.
- Butter: adds loads of flavor to these brownies.
- Castor sugar + Light brown sugar: cuts the bitterness of the bitter taste of chocolate and adds sweetness to the batter.
- Eggs: binds the batter together.
- Vanilla extract: adds flavor to these brownies.
- Instant coffee: is our secret ingredient of these brownies, it enhances the chocolate flavor further.
- Coco powder: use Dutch-process cocoa powder for a rich flavor. You may use the regular cocoa powder but it will have a softer hue and flavor than Dutch-process cocoa powder.
- Salt: balances the sweetness and enhances the overall flavor.
- Pecans: adds the crunch to these brownies.
Pro Tip # 2
Always use a digital scale to measure all-purpose flour and other dry ingredients for perfect results. Scooping it out directly using cups may result in uneven amount of dry ingredients and dense bakes.
how to make chocolate brownies
- Step 1: Roast the Pecans: Heat one tablespoon of butter in a frying pan and roast the pecans for about 5 – 7 minutes at medium heat until they are fragrant. Set aside 12 pecan halves for decoration. Coarsely chop the rest of the pecans.
- Step 2: Sift together the all-purpose flour, cocoa powder, salt and espresso together. Set aside.
- Step 3: Heat the butter in a saucepan and add chocolate bars pieces to it and melt.
- Step 4: Whisk castor sugar and light brown sugar together and add eggs (one at a time) and vanilla. Add the melted butter and chocolate to it and stir until combined.
- Step 5: Add the dry ingredients to the wet ingredients and stir. Add in the roasted pecans and mix until combined.
- Step 6: Place the pan in the preheated oven (350 F) and bake for 25 minutes. Once done, the batter would be leaving the sides of the pan and the middle will be fudgy.
Do Not Overmix: The first pro tip for brownies is to never overmix the batter as more mixing will trap more air into the batter that will eventually give you cakey brownies.
Do not Overbake: To get the perfectly moist, gooey and fudgy brownies with a crinkly top keep an eye at the oven and remove the pan once the sides of the batter start to leave the pan walls. At this point the middle of the brownies will still be soft. Insert a wooden skewer and see if it comes out moistened with a little bit of batter on them. Mine are usually done in 25 minutes but every oven is different, so check out accordingly.
Cool the Brownies: Once out of the oven resist the urge to cut through the brownies right away. Let it cool for about an hour and then cut the slices of the brownies. If you cut the brownies while they are hot, they will crumble and you may end up with a mess.
When do I know these brownies are done?
These brownies are dense and have a fudgy center. So, when you insert a wooden skewer or toothpick into the center, it will not come out clean. The skewer will have moisture and a few crumbs, and it is fine. If the skewer comes out clean, then it means the brownies are over-baked.
Yes - you can. Just double the recipe and bake it in the 9'' x 13'' pan.
how to store
- The brownies will stay fresh for up to 3 days on the counter.
- The brownies can be stored for 5 – 7 days in the refrigerator.
- These brownies can be placed in the freezer for up to 3 months. First place the brownies on a baking tray with a gap of 1 - 2 inches, once they are frozen, take them out and wrap each brownies in a plastic wrap and add a layer of foil. Thaw the brownies in the fridge overnight and serve the next day. You may also reheat the brownies in the microwave.
related chocolate recipes
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Easy Chocolate Brownies
- 1 9-inch Square Pan
- 1 Mixing bowl.
- Digital Scale
- Measuring Cups and Spoons
- Rubber Spatula
- 1 cup pecan halves (125 g)
- 4 oz unsweetened chocolate bar (115 g)
- 1 ¼ cup butter (10 oz/ 290 g) plus 1 tablespoon
- 1 cup castor sugar (225 g)
- ¾ cup light brown sugar (150 g) packed
- 3 eggs (large)
- 2 teaspoon vanilla extract (10 ml)
- 1 teaspoon instant coffee (5 g)
- 1 cup all-purpose flour (120 g)
- ¼ cup dutch-process cocoa powder (25 g)
- ½ teaspoon salt
- Preheat the oven at 350 F. Spray an 8-inch square pan, add a parchment paper to the bottom and set aside.
- Heat one tablespoon of butter in a frying pan and roast the pecans for about 5 – 7 minutes at medium heat until they are fragrant. Set aside 12 pecan halves for decoration. Coarsely chop the rest of the pecans.
- Chop the chocolate bar into small pieces and set aside.
- Heat the 1 ¼ cup butter in a medium-sized saucepan and melt the butter and chocolate together at medium heat. Once melted, get it off the heat.
- In a bowl, whisk together castor sugar and light brown sugar together. Add eggs, one at a time and vanilla extract and mix. Add the melted butter and chocolate to it and stir again.
- Take another bowl and sift the all-purpose flour, cocoa powder, salt and espresso together.
- Add the dry ingredients to the wet ingredients and stir. Add in the roasted pecans and stir one more time until combined.
- Place in the middle rack and bake to 30 minutes.The mixture would be leaving the sides of the pan and the middle will be fudgy.
- Let the brownies cool in the pan for one hour at least before cutting them in pieces.