Chocolate Brownie Recipes

  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large eggs
  • 275g golden caster sugar

Best Ever Chocolate Brownies Recipe

Afternoon tea , Dessert , Treat

Author: Orlando Murrin

A Foolproof Brownie Recipe For A Squidgy Chocolate Bake. Watch Our Recipe Video To Help You Get A Perfect Traybake Every Time.

Time: 1h

Yield: Cuts into 16 squares or 32 triangles

Number Of Ingredients: 8

  • Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
  • Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
  • Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
  • While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
  • Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
  • Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
  • Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
  • Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
  • Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
  • Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
  • Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
  • Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
  • Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. 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 tin. Take out of the oven.
  • Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
  • They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.
Nutrition Facts:

Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

  • 1 cup butter, melted
  • 3 cups white sugar
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1 ½ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 cup semisweet chocolate chips

Brooke's Best Bombshell Brownies

Desserts , Dessert , Cookies , Brownie Recipes , Chocolate Brownie Recipes

Author: Brooke

These Brownies Are The Bomb! I've Found The Perfect Combination Of Ingredients To Make The Fudgiest Brownies Yet... Enjoy!

Time: 50m

Yield: 24

Number Of Ingredients: 8

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
  • Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
  • Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
  • Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
Nutrition Facts:

Calories 248.2 calories, Carbohydrate 37.5 g, Cholesterol 51.3 mg, Fat 11.2 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 6.7 g, Sodium 164.8 mg, Sugar 29 g

  • ½ cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 3 tablespoons butter, softened
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar

Best Brownies

Desserts , Cookies , Brownie Recipes , Chocolate Brownie Recipes

Author: Angie

These Brownies Always Turn Out!

Yield: 16

Number Of Ingredients: 13

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
  • In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  • Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  • To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
Nutrition Facts:

Calories 182.7 calories, Carbohydrate 25.7 g, Cholesterol 44.2 mg, Fat 9 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 109.7 mg, Sugar 21.1 g

  • 1 cup butter
  • 4 (1 ounce) squares unsweetened chocolate
  • 2 cups white sugar
  • 4 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups chopped walnuts

Fudge Brownies I

Desserts , Cookies , Brownie Recipes , Chocolate Brownie Recipes

Author: K. Anderson

This Is A Great Recipe For Chocolate Brownies With Nuts!

Time: 1h

Yield: 12

Number Of Ingredients: 8

  • Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
  • In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
  • Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.
Nutrition Facts:

Calories 501.7 calories, Carbohydrate 46.9 g, Cholesterol 102.7 mg, Fat 34.7 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 14.5 g, Sodium 232.1 mg, Sugar 34.1 g

  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ⅓ cup vegetable oil
  • ½ cup boiling water
  • 2 cups white sugar
  • 2 eggs
  • ⅓ cup vegetable oil
  • 1 ⅓ cups all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Fudgy Brownies I

Desserts , Cookies , Brownie Recipes , Chocolate Brownie Recipes

Author: Trish

A Chewy, Fudgy, Brownie That Is Easy To Make. This Is Great Because It Uses Things That You May Already Have On Hand.

Time: 55m

Yield: 24

Number Of Ingredients: 10

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.
Nutrition Facts:

Calories 156.4 calories, Carbohydrate 23.5 g, Cholesterol 15.5 mg, Fat 7 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 57 mg, Sugar 16.8 g

  • 3/4 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 2/3 cup butter, melted,and divided
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 eggs
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 (12 ounce) bag semi-sweet chocolate chips
  • 1/2 cup coarsely chopped pecans

Ultimate Double Chocolate Brownies

Desserts , Bar Cookie

Author: Kelly Vaughn

Rich, Chocolately, Yummy Brownies! Not For The Faint Of Heart. The Best One I've Ever Made, And I Am A Devout Chocoholic. Mine Never Pull Away From The Sides Of The Pan Like The Recipe Says. Be Sure To Test It With A Toothpick In More Than One Place, Because You Might Run Into A Chocolate Chip That Would Make It Appear That The Brownies Aren't Done Yet.

Time: 50m

Yield: 16 serving(s)

Number Of Ingredients: 11

  • In a large bowl, combine cocoa and baking soda.
  • Blend in 1/3 cup melted butter.
  • Add boiling water, stir until well blended.
  • Stir in sugar, eggs, and remaining butter.
  • Add flour, vanilla, and salt.
  • Stir in pecans and chocolate chips.
  • Pour into a greased 13x9x2-inch pan and bake at 350 degrees F for 35-40 minutes, or until brownie starts to pull away from sides of pan.
  • Cool, cut into squares.
Nutrition Facts:

  • 1 stick unsalted butter, cut into pieces, plus more, softened, for pan
  • 3/4 cup unbleached all-purpose flour, sifted
  • 2 tablespoons Dutch-process cocoa powder
  • 3/4 teaspoon kosher salt (we use Diamond Crystal)
  • 8 ounces semisweet chocolate (61 to 66 percent), chopped (about 2 cups)
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract

Fudgy Double-chocolate Brownies

Food & Cooking , Dessert & Treats Recipes , Dessert , Chocolate , Brownie Recipes , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Small Plates

Author: Martha Stewart

A Double Dose Of Chocolate-bittersweet And Cocoa Powder-makes These Brownies The Most Satisfying Around. The Thin Crust Gives Way To A Rich, Fudgy Interior.

Time: 55m

Yield: Makes 16 squares

Number Of Ingredients: 8

  • Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
  • In a medium bowl, whisk together flour, cocoa, and salt. In a large heatproof bowl set over (but not in) a pot of simmering water, combine 1 1/2 cups chocolate (6 ounces) and butter; heat, stirring, until melted. Remove from heat. Immediately add sugar and whisk 10 seconds.
  • Add eggs, one at a time, then vanilla; whisk vigorously until glossy and smooth, 45 to 60 seconds. Using a rubber spatula, stir in flour mixture until just combined, then fold in remaining 1/2 cup chocolate (2 ounces). Transfer batter to prepared pan, smoothing top with spatula.
  • Bake until top is shiny and crackly and a tester comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Using parchment overhang, lift brownies from pan. Let cool completely on rack before cutting into squares. Store in an airtight container at room temperature up to 2 days.
Nutrition Facts:

  • 1 stick (8 tablespoons) unsalted butter, at room temperature, plus 1 1/2 teaspoons for buttering the baking dish
  • 6 ounces unsweetened chocolate, chopped
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 2 large eggs, plus 1 large egg yolk, at room temperature
  • 1/2 cup all-purpose flour
  • 3/4 cup semisweet chocolate chips

Double Chocolate Brownies


Author: Giada De Laurentiis

Time: 55m

Yield: 16 servings

Number Of Ingredients: 8

  • Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside.
  • Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
  • Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and semisweet chocolate chips with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 16 small pieces.
Nutrition Facts:

  • 6 tablespoons unsalted butter, plus more for pan
  • 6 ounces coarsely chopped good-quality semisweet chocolate
  • 1/4 cup unsweetened cocoa powder (not Dutch-process)
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Double-chocolate Brownies

Food & Cooking , Dessert & Treats Recipes , Brownie Recipes

Author: Martha Stewart

These Dark, Rich Fudge Brownies Are One Of Our All-time Reader Favorites. The Better The Quality Of Chocolate You Use, The Better The Results.

Yield: Makes 9 large or 16 small squares

Number Of Ingredients: 9

  • Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
  • Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
  • Whisk together flour, baking powder, and salt in a separate bowl; set aside.
  • Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
  • Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
Nutrition Facts:

  • 4 ounces unsweetened chocolate, coarsely chopped
  • 6 tablespoons unsalted butter
  • 2/3 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 5 ounces good-quality white chocolate (such as Lindt or Baker's), cut into 1/2-inch pieces
  • Fresh large strawberries

Dark Chocolate Brownies With White Chocolate Chunks

Dessert , Chocolate , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Bon Appétit , Christmas , Picnic , Potluck , Back to School

Yield: Makes 16 brownies

Number Of Ingredients: 10

  • Preheat oven to 325°F. Butter 8-inch square baking pan. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool to room temperature.
  • Combine 2/3 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in small bowl. Whisk 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes. Whisk in melted chocolate mixture, then flour mixture. Stir in white chocolate. Transfer to prepared pan.
  • Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes. Transfer brownies in pan to rack; cool completely. (Can be prepared 1 day ahead. Store airtight at room temperature.)
  • Cut brownies into 16 squares. Serve brownies with strawberries.
Nutrition Facts:

Listing 41 Results Chocolate Brownie Recipes

No result

5/5 - (14 votes)

Please leave your comments here: