Best Homemade Chocolate Brownies!

Recipe: Best Homemade Chocolate Brownies Recipe »

For the best chocolate homemade brownies all you will need is one bowl and one spatula! These chocolate brownies are a wonderful mixture of cakey and fudgey brownie with lots of chocolate chips in each bite. These brownies are also easy to mix up, no heavy duty equipment needed! This is a pushy recipe Dear Reader!

I've been working on these brownies for a few weeks now. I wanted to make a brownie recipe that was a both fudgey and cakey at the same time. Usually brownies are one or the other but I think these are the perfect balance between the two types of brownie! There's lots of chocolate and cocoa in these to make them dense and fudgey but they're also a bit cakey too.

Tips For Making Chocolate Brownies

1 - You don't want your brownies too thin or too thick so make sure to use the correct sized tin.

2 - If you like your brownies a bit sweeter then use milk chocolate in your brownies; if you want them more intense then use dark or bittersweet chocolate in the batter.

3 - I like using milk chocolate chips as the mix ins as they show up in the brownie against the dark chocolate batter.

4 - You can use also nuts as a mix in -try walnuts or pecans too. Just toast them first in a 180C/350F oven for 7-8 minutes.

5 - To melt the chocolate and butter together, I put them in the microwave for 1.5 minutes at 70% power but check on yours after a minute as microwave's settings differ.

6 - These brownies are best once cooled. When warm they can be quite delicate but once they cool they are easier to handle.

7 - Brownies can last 3–4 days at room temperature in an airtight container. They can last 1 week in the fridge or 3 months in the freezer (wrapped up well).

• Other Chocolate Brownie Recipes You Might Like:
• The Original {& Best!} Brownie Recipe From 1893
• Gluten Free Chestnut Brownies
• Snickers Brownies
• Paleo Keto Brownies
• Easter Egg Brownies

I ended up with so many brownies while testing this recipe that I've given them out to almost everyone I know. I handed them to friends that I was catching up with. I handed some to a friend when we were driving to a restaurant and she opened them up and tasted them. Everyone has remarked about how gorgeously rich and delicious they are and how they are right between cakey and fudgey brownies.

Everyone that has gotten into my car with me also remarks on two things:

I drive barefoot. I picked that up from Mr NQN. I don't go anywhere barefoot, even in the house but I have to drive barefoot (and it's legal btw!).

Also my music taste is a mystery to those that love me. And it is even more lately too. More recently I added a whole bunch of songs to my playlist and they even had Mr NQN scratching his head. I got this latest batch of songs from Tiktok where they were all trending audio songs. They range from movie soundtrack songs to sentimental songs to Rage Against the Machine. One second it will be Killing In The Name Of and then it's a slowed down version of Scott Street by Phoebe Bridgers. It is truly musical whiplash!

So tell me Dear Reader, what would people say about your musical taste? And do you prefer cakey or fudgey brownies or a combo of the two?

Best Homemade Chocolate Brownies

An Original Recipe by Lorraine Elliott

Preparation time: 8 minutes

Cooking time: 35 minutes

Makes 9-12 brownies

• 250g/8.8ozs dark or milk chocolate bits
• 140g/4.9ozs butter, cubed
• 180g/6ozs caster or superfine sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 125g/4ozs cake flour
• 60g/2ozs cocoa powder
• 1.5 teaspoons baking powder
• 180g/6ozs milk or dark chocolate chips

Step 1 - Preheat oven to 180C/250F or 160C/320F fan forced. Line a 20x20x5cms or 8x8x2inch square baking tin with parchment on the base and sides. In a large glass bowl melt the chocolate and butter together in the microwave or over a double boiler. Mix with a spatula until smooth. Add in the sugar and mix in well again and then add the vanilla and eggs, one at a time until combined. The batter will be slightly grainy but smooth.

Step 2 -Sift in the cake flour, cocoa powder and baking powder into the wet mixture and then mix everything together and then mix vigorously until the batter turns shiny. Usually with cakes you don't want to overmix but with these brownies just keep mixing with the spatula until the batter turns shiny. Then stir in the chocolate chips. Scoop into the prepared tin and smooth down the top with an angled spatula. Bake for 30-35 minutes until set. Cool completely. Dust with cocoa and cut into squares.

Brownies can last 3–4 days at room temperature in an airtight container. They can last 1 week in the fridge or 3 months in the freezer (wrapped up well).