Description
This Perfect Chocolate Brownie recipe yields rich, fudgy brownies with a deep chocolate flavor and a slightly crispy crust. Made with quality dark chocolate, a mix of white and brown sugars for both sweetness and moisture, and optional toasted walnuts for a delightful crunch. The brownies are easy to prepare and bake, perfect for satisfying your chocolate cravings.
Ingredients
Scale
Chocolate and Butter
- 150 g dark chocolate (50-60% cocoa)
- 120 g butter
Sugars
- 160 g white sugar
- 75 g brown sugar
Eggs and Flavoring
- 3 large eggs (room temperature, reduce to 2 for fudgier brownies)
- 1.5 tsp vanilla extract
Dry Ingredients
- 90 g all-purpose flour
- 30 g cocoa powder
- 1 tsp salt
Add-ins (Optional)
- 50 g toasted walnuts (can be increased up to 80 g for nuttier taste)
Instructions
- Prepare Chocolate and Butter: Break the dark chocolate into small pieces and melt it together with the butter using a gentle heat method such as a double boiler or low heat on the stovetop to avoid burning. Stir regularly until smooth and well combined. Set aside to cool slightly.
- Mix Sugars and Eggs: In a large bowl, whisk together the white sugar, brown sugar, and eggs, ensuring the eggs are at room temperature to help achieve a smooth mixture. Beat until the mixture is pale and fluffy.
- Add Vanilla and Chocolate Mixture: Slowly incorporate the cooled melted chocolate and butter mixture into the sugar and egg mixture. Stir continuously until the batter is fully combined and smooth.
- Combine Dry Ingredients: Sift together the flour, cocoa powder, and salt. Gradually fold these dry ingredients into the wet mixture using a spatula, taking care not to overmix to maintain brownie tenderness.
- Add Toasted Walnuts: If using, fold the toasted walnuts gently into the batter, distributing them evenly.
- Prepare Baking Pan: Line a baking pan (approximately 8×8 inches) with parchment paper or grease it lightly. Pour the brownie batter into the pan and spread it into an even layer.
- Bake the Brownies: Preheat the oven to 175°C (350°F). Bake the brownies for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. For a fudgier result, reduce baking time slightly.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting into squares. This helps them set properly and makes slicing easier.
Notes
- Using large, room-temperature eggs is critical for the correct texture and structure of the brownies.
- The balance of white and brown sugar provides both sweetness and moisture; you can adjust based on preference.
- To toast walnuts, spread them in a dry pan over medium heat and stir frequently for 3-5 minutes until fragrant and lightly browned. Cool before adding to the batter.
- You can increase the amount of walnuts up to 80 g for a nuttier flavor or omit them entirely for nut-free brownies.
- For extra fudgy brownies, use 2 eggs instead of 3 and reduce baking time slightly.
Keywords: chocolate brownies, fudgy brownies, walnut brownies, easy chocolate dessert, homemade brownies