Chocolate brownies are a firm favourite with home bakers everywhere. Brownies come in all guises: with or without nuts and dried fruit, spiked with coffee, booze and other flavourings, swirled with peanut butter, cream cheese or caramel, or simply baked plain in a variety of ways.
What makes the perfect chocolate brownie is also hotly debated. Should they be gooey and fudge-like or crumbly and cakey? Served warm from the oven or allowed to cool?
Whatever your preference, one thing remains essential when baking brownies: chocolate… lots of good quality chocolate. The perfect chocolate brownie has deep, intense chocolate taste and a thin, crunchy top that hides a rich, soft interior.
For the perfect tea-time treat or indulgent dessert, try our classic chocolate brownie recipe.
1. Preheat the oven to 200°C /180°C fan/gas mark 6. Line a baking tin (approximately 22cm x 22cm x 5cm in size) with baking parchment.
2. Melt the chocolate and butter together in a large, heavy-based saucepan. Stir to combine, then allow to cool.
3. Beat the eggs with the sugar and vanilla, then add the mixture to the cooled chocolate.
4. Mix together the flour, salt, cocoa powder, then sift into the chocolate. Add the nuts and stir until everything is thoroughly combined. Then scrape the mixture into the lined baking tray.
5. Place in the middle of the oven and bake for about 30 minutes. Insert a skewer or toothpick into the middle to check if the brownies are done. The middle should still be a little gooey – the brownies will continue to cook as they cool.
You can easily vary this base recipe by changing or adding ingredients. For example, omit the walnuts or replace them with another type of nut such as pecans, brazil nuts or hazelnuts. Alternatively, halve the quantity of nuts and add 75g of dried cranberries or cherries for a delicious rich chocolate brownie.
Love all things chocolate? Then browse our collection of the best chocolate recipes.