Loading Tasty Possibilities...

Counting Calories for You...

trolleymate mini logo trolleymate mini logo
Oct 17, 2023
by Shoul

The Perfect Chocolate Brownie Recipe for Every Occasion

Have you ever experienced a moment of complete, utter bliss? One where nothing else matters but the gooey chocolate delight that you’re devouring with pure pleasure? If you’ve never tasted a fresh, homemade chocolate brownie before, prepare to enter the Promised Land.

Ah yes, a good ol’ chocolate brownie - there’s nothing quite like it. Oozing with rich cocoa and sprinkled with crunchy nuts, it’s the ultimate comfort food. Making them from scratch requires patience and precision, but once perfected, you can join an exclusive club.

Whether you prefer your brownies cakey or fudgy, lightly dusted with powdered sugar or topped with mini marshmallows – there are countless ways to get creative in the kitchen. In this guide, we will teach you how to craft the ultimate chocolate brownie from start to finish! So let's start baking!


What Ingredients Are Needed for the Perfect Chocolate Brownie?:

Preparing Chocolate Brownie:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.
  12. 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.
  13. 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.
  14. 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.

2. Tips for Making a Perfectly Moist Brownie

  1. If you want your brownies to be perfectly moist, there are a few tips and tricks you should keep in mind while crafting your masterpiece. First and foremost, you'll want to make sure not to overbake them. The key here is to look for just the slightest sign of doneness—it's typically when the edges pull away from the pan and the center is no longer glossy and wet.

Use pure chocolate:

  1. 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.

Don't overmix:

  1. When adding in melted chocolate or other ingredients, it's important not to overmix as this can cause your brownies to become too heavy. Just mix until everything is combined; no more and no less!

Choose fats wisely:

  1. Using both butter and oil gives brownies an unbeatable texture; however, feel free to add different types of fats such as avocado or coconut oil for a delicious twist on classic brownie recipes.

3. How to Tell When Your Brownies Are Finished

  1. When you’re making brownies, it's important that you know when they’re finished. If you overcook them, they will be dry and crumbly instead of gooey, delicious and decadent.
  2. How do you know when they’re ready? Here are a few simple tips to help you tell when your chocolate brownies are finished:
  1. Check the color: The top of the brownie should look set when it's done, with a glossy finish if you added a topping. It should not be wet or jiggly in the center.
  2. Stick in a skewer: Stick a skewer into the center through about an inch of the batter—if it comes out with crumbs, your brownies are finished baking; if it comes out gooey and wet, bake them for another few minutes and test again.
  3. Use an oven thermometer: The internal temperature of your brownies should be between 215°F to 235°F (100°C to 115°C). If you have an oven thermometer that reads internal temps, use this instead of relying on cooking time alone – as oven temperatures vary greatly!
  4. Remember that perfect brownie-making requires practice and patience! Follow these tips to craft delicious and decadent chocolate brownies every time.