Best Easy Chocolaty Brownies Recipes

EASY CHOCOLATE BROWNIES

Easy Chocolate Brownies image

Recipe video above. These are my "go to" brownies, the one I have been making for years that's super easy and outrageously chocolatey. The best fudgey chocolatey brownies made without fuss, in one bowl in 10 minutes. These are not the cakey kind, they're soft fudgey kind. Super rich and moist!

Provided by Nagi | RecipeTin Eats

Categories Sweets

Time 35m

Number Of Ingredients 10

Ingredients

200g / 14 tbsp unsalted butter ((1 3/4 US sticks))
200 g / 1 1/4 cups dark chocolate chips ((7 oz) (Note 1))
1 cup (175g) brown sugar (, loosely packed )
3 eggs (, lightly beaten)
1 tsp vanilla extract
1/2 cup (75g) plain flour
1/4 cup (30g) cocoa powder
Pinch of salt
180g/6oz dark chocolate block/bar (optional)
1.5 cups roughly chopped walnuts (or other nuts)

Steps:

Preheat oven to 180°C/350°F (160°C fan forced).
Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.

Nutrition Facts : ServingSize 48 g, Calories 212 kcal, Carbohydrate 21 g, Protein 2.6 g, Fat 14.5 g, SaturatedFat 8.9 g, Cholesterol 58 mg, Sodium 98 mg, Fiber 0.5 g, Sugar 15.5 g

BEST HOMEMADE BROWNIES

Best Homemade Brownies image

The ultimate recipe for brownies! They're fudgy, moist, and super chocolaty, with perfect crispy edges. From Weeknight Baking by Michelle Lopez.

Provided by Michelle Lopez

Categories Dessert

Number Of Ingredients 10

Ingredients

1 1/2 cups granulated sugar*
3/4 cup all-purpose flour
2/3 cup cocoa powder (sifted if lumpy)
1/2 cup powdered sugar (sifted if lumpy)
1/2 cup dark chocolate chips
3/4 teaspoons sea salt
2 large eggs
1/2 cup canola oil or extra-virgin olive oil**
2 tablespoons water
1/2 teaspoon vanilla

Steps:

Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
Sprinkle the dry mix over the wet mix and stir until just combined.
Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!