These Are The Ultimate Chocolate Brownies
For me, these are the best ever brownies. They’re chewy, fudgy, have an intense chocolate flavour and a crispy crackly top. I have tried so many different recipe’s over the years and with each one have encountered a different problem, whether it be too cakey in texture, no crispy top, too dry etc. So I spent a lot of time tweaking and experimenting to find the perfect combination of ingredients to make the perfect brownie, and finally found the perfect recipe to get the most indulgent, decadent, mouth-watering brownies you will ever try! They can be stored in an airtight container for up to 5 days. You can also freexe them for up to 3 months. You can also customize these brownies if you like. Add white chocolate chunks, swirls of salted caramel sauce, chopped raspberries or top with crushed cookie pieces. The options are endless! Why not give them a go?
I like to use light brown sugar in my brownies, which gives it more of a molasses flavour than using caster sugar. Of course, you can use whichever sugar you have and will still get a great brownie.
You should melt the butter in this recipe, as whisking it while solid into the rest of the ingredients will create more air in the mixture, resulting in lighter texture (which is great for cakes but not for brownies!) I also use unsalted butter so I can add in just the right amount myself instead.
Plain flour is best to use in this recipe to avoid any baking powder adding air into our brownies. Just use free from flour instead to make these brownies gluten free.
This recipe uses chocolate in three different ways for ultimate chocolateyness! Good quality cocoa powder and chocolate is important for brownies as this will be the overriding flavour in the end result. I like to use dark chocolate in this recipe for that intense flavour, however I use milk chocolate when making for my boyfriend as he prefers it and it still turns out great! Finally, a lot of recipes will call for chocolate chips, but I think chocolate chunks are the way to go. I always cut dark chocolate up roughly with a knife to get big chocolate pieces that give amazing texture!
It is fine to use eggs straight from the fridge when baking brownies as you only need to use room temperature eggs when trying to incorporate air into a recipe (such as meringue), but not for a dense chewy recipe like brownies!
I like to add a splash of vegetable oil (about 1 teaspoon) just to make them extra moist!
- Bake the brownies on the top shelf of your oven to get the best crispy top
- Don’t overmix the brownies! Over mixing can cause air to become trapped in the mixture, resulting in cakier, lighter brownies (which is not want we want here)
- If you don’t have baking paper, just grease some foil with butter and use that to line your baking tin instead
- If you can resist temptation, try storing your brownies overnight before tucking in as they are even better the next day!
Why not add white chocolate chunks to make triple chocolate brownies like these?
Love chocolate? Try my chocolate covered flapjacks recipe!
Here is a great video showing the same process I use to make these brownies, check it out!
Let me know what you think of my best ever chocolate brownies recipe in the comments below!