Best brownie recipe
Preparation Time
20 mins
Cooking Time
25 mins
For that mid-afternoon slump, you can't beat an indulgent chocolate brownie, especially when you serve it to them with a scoop of vanilla or salted caramel ice cream on top. You can jazz up this brownie recipe with walnuts, pecans or raspberries if you like, or just keep it classic and simple. Whatever you choose, they'll be gooey-in-the-middle with a thin crust on the outside, just how we like them.
The Perfect Brownie Recipe?
There's simply no better recipe for perfect brownies and it's one you'll return to again and again. Soon, you'll be so good at making these that you'll be able to do it off by heart. At that point, it's time to check out the rest of our baking recipes.
Tip
Remember, higher quality chocolate means you'll make better brownies. For the best version of this chocolate brownie recipe, try to find a dark chocolate with at least 50% cocoa solids.
Ingredients
Serves 15
Ingredients
Method
Step 1
Preheat the oven to 180°C (gas mark 4). Grease a shallow 20x30cm (8x12in) baking tin and line with baking paper (leave a little overhanging on the two long sides to help remove the brownies from the tin).
Step 2
Melt the butter and chocolate in a bowl set over a pan of simmering water, stirring occasionally, until smooth (make sure the bowl doesn't touch the water). Allow to cool completely.
Step 3
Place the eggs, sugar and vanilla in an electric mixer and beat for about 4 minutes or until thick, pale and fluffy. Beat in the cooled chocolate mixture.
Step 4
Sift in the flour, cocoa, baking powder and salt and fold in using a large metal spoon, until smooth. Gently fold in the chocolate chips. Spoon the mixture into the tin with baking parchment and smooth the surface.
Step 5
Bake for 30-35 minutes or until the top has formed a crust. It should be firm to the touch but still a bit moist in the centre. Allow to cool in the tin, then remove and cut into squares. Store the brownies in an airtight container for up to 2 days.
