Rich and Fudgy Chocolate Brownies
How to Make Rich and Fudgy Chocolate Brownies from Scratch (No Mix Needed!)
Discover how to create intensely chocolatey and wonderfully moist brownies right in your own kitchen, without relying on any pre-made mixes. This recipe is perfect for satisfying your chocolate cravings with a delicious homemade treat!
Brownie Batter Ingredients
- 90g Dark Chocolate (chopped or chips)
- 30g Unsalted Butter
- 1 Large Egg (at room temperature)
- 30g Granulated Sugar
- 50g All-Purpose Flour
- 1 Tbsp Unsweetened Cocoa Powder (approx. 10g)
- 1/2 tsp Baking Powder (approx. 2g)
- 1 Pinch of Salt (approx. 1g)
- 50g Chocolate Chips (optional, for extra chocolatey goodness)
Cooking Instructions
Step 1
Prepare for melting the chocolate and butter using a double boiler method. Fill a saucepan with a small amount of water and bring it to a simmer. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl doesn’t touch the water. Add 90g of dark chocolate and 30g of unsalted butter to the bowl. Gently stir as the ingredients melt, which should happen easily due to the steam’s warmth, even if the water isn’t rapidly boiling. Continue stirring until you achieve a smooth, glossy mixture. Set this melted chocolate-butter mixture aside to cool slightly.
Step 2
In a separate bowl, crack 1 large egg and add 30g of granulated sugar. You don’t need an electric mixer for this step; a whisk will do perfectly. Whisk the egg and sugar together until the sugar is mostly dissolved and the mixture is smooth and lightly aerated. You should see fewer visible sugar crystals.
Step 3
Now, carefully pour the slightly cooled chocolate-butter mixture (from step 1) into the egg and sugar mixture (from step 2). Be mindful of the temperature; if the chocolate mixture is too hot, it could scramble the eggs. A gentle, slow pour while whisking is recommended.
Step 4
Using a spatula or whisk, gently combine the egg mixture with the chocolate-butter mixture until they are fully incorporated and form a uniform chocolate batter. Stir until there are no streaks of egg or chocolate, ensuring a homogenous consistency.
Step 5
It’s time to sift the dry ingredients into the batter. Place a sieve over the bowl containing the chocolate mixture. Add 50g of all-purpose flour, 1 tablespoon of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and a pinch of salt into the sieve. Sift these ingredients directly into the batter. This process prevents lumps, distributes the leavening agents evenly, and helps create a lighter texture.
Step 6
Once the dry ingredients are sifted in, use a spatula to gently fold them into the batter. Mix only until no dry flour streaks are visible. Overmixing can lead to tough brownies, so aim for just combined. This is key for a tender texture.
Step 7
Finally, gently fold in 50g of chocolate chips. Cover the bowl with plastic wrap or a lid and let the batter chill in the refrigerator for at least 30 minutes. This resting period allows the flavors to meld and the ingredients to hydrate, resulting in a chewier, richer brownie after baking.
Step 8
Remove the chilled batter from the refrigerator. Use an ice cream scoop or a large spoon to portion out the batter. Shape each portion into a cookie-like mound on your baking sheet. Using a scoop helps ensure uniform size, making baking easier, and slightly larger portions result in more substantial brownies.
Step 9
Line a baking sheet with parchment paper. Place the shaped brownie portions onto the prepared baking sheet, leaving adequate space between them, as they will spread while baking. Bake in a preheated oven at 180°C (350°F) for approximately 10-12 minutes. You’re looking for edges that are set but the center should still be slightly moist and fudgy.
Step 10
While the brownies are baking, take the opportunity to clean up your baking tools and wash any dishes. Once baked, carefully remove the brownies from the oven and immediately transfer them to a wire cooling rack. Allow them to cool completely before enjoying to achieve the perfect chewy texture.
