Brownies

Updated on 5th May 2024

Timings

Prep Time - 15 minutes / overnight

Baking Time - Approx. 20 minutes

Cooling time - 20 mins / overnight

Total Time - Approx. 55 mins OR 2 nights and 35 minutes

Serves - 9 large slices or 16 small slices

* Timings are approximate

Trust me when I say that this is the best brownie recipe you will ever try! It has taken me a few years to finally come up with the perfect recipe and I’ve learnt a lot of tips through trial and error. I always found brownies to be either too cakey or too fudgey but this recipe gives you the perfect texture and taste. I’ve included all the tips and tricks below as well as detailed instructions to help you achieve the perfect brownie every single time. 

Tips to Help you Get the Perfect Brownie Everytime

Be sure to preheat your oven 15-20 minutes before baking - This recipes calls to store your brownie batter in the fridge overnight so once it comes to finally baking, it’s easy to forget to preheat your oven and you may even start to get impatient. But preheating your oven for at least 15-20 minutes before baking is crucial for achieving the perfect texture and ensuring even baking throughout as preheating allows the oven to reach the desired temperature. 

Baking your brownies on the bottom rack - I find that using the bottom rack as opposed to the middle and top allows the brownies to bake more evenly and prevents the edges from burning. Using the top/middle rack will make your brownies bake faster but from my experience, the edges tend to start burning slightly while the centre remains a little raw.

Use Quality Ingredients - Use good-quality cocoa powder, chocolate, butter and fresh eggs. The better the ingredients, the better your brownies will taste. I’ve listed all the brands I used below!

Using your own chopped Chocolate Chunks - Using chocolate chunks that you’ve chopped yourself is the best bit! I find that store bought chocolate chunks are too small, where as I like the irregularity of the different sizes of chocolate chunks throughout the brownie. This is will add a bite to your brownies as they don’t melt, whereas, chocolate chips do, resulting in a fudgier texture.

Using Melted Chocolate - The sugar in the melted chocolate forms a thin layer on the surface. This layer undergoes a process called sugar crystallisation during baking, especially as the brownies cool. The sugar crystals on the surface create a shiny and glossy crust.

Letting your brownie rest in the fridge overnight before and after baking - Storing your brownie batter in the fridge overnight not only helps with prep but it also gives a richer taste. I also like to let my brownies cool completely in the pan then refrigerate them overnight. This gives a richer taste and makes it’s easier to cut our slices.

Overmixing - Mix the batter until just combined. Overmixing can lead to dense and tough brownies. Stir until there are no visible streaks of flour, but do not overdo it.

Don’t Take Your Eyes Off Them - It can be difficult to tell when your brownies are done especially if they’re fudgy. Keep a timer on for 20 mins and once the timer is up do a toothpick test for every extra minute. My toothpick tends to come out completely clean but the brownies still remain perfect in texture. Unless your toothpick comes out with wet batter, they should be done - don’t forget they continue to “bake” whilst cooling off in the baking pan.

Remember all ovens work differently so please use these timings as a guide and keep an eye out whilst your brownies are baking especially if it’s your first time following my recipe!

Equipment

Food Checklist

Ingredients

To follow this recipe accurately and to achieve the perfect brownies, read the tips above beforehand *

* Read Notes below beforehand

* I have also included the brands that I use below

Brownies

  • 115g Milk Baking Chocolate (Callebaut Milk Chocolate Callets) *

  • 85g Roughly Chopped Milk Chocolate Bar (Dr. Oetker Milk Chocolate Bar)

  • 165g Butter (Any Organic Unsalted Butter)

  • 220g White sugar (Silver Spoon Granulated Sugar)

  • 2 Large Eggs

  • 1 Tbsp Vegetable oil

  • 1 Tsp Vanilla Extract (Dr.Oetker Madagascan Vanilla Extract)

  • 110g Plain Flour (Any Organic Plain Flour)

  • 30g Dutch Processed Cocoa Powder (Green & Black's Fairtrade Organic Cocoa) *

  • 1 Tsp (6g) Espresso Powder (Nescafe Gold Espresso Instant Coffee)

  • 1/2 Tsp Salt *

  • Maldon Sea Salt for sprinkling (optional)

Notes

Milk Chocolate - You can skip using two brands of chocolate and instead use a total of 200g of any milk chocolate baking bar. Just chop up all your chocolate, melt 115g and save the rest (85g) for the end.

Cocoa Powder - Dutch processed cocoa powder is darker in colour, compred to natural cocoa.

Salt - If you’re using salted butter I would only add 1/4 Tsp of Salt to the recipe.

Storage - These stay well in the fridge for up to 7 days after baking and 5 days outside.

Baking Time - I find that 20 minutes is the perfect amount of time for baking these brownies. Note that your brownies will continue to “bake” in the pan whilst cooling. I still like to do a toothpick test in the centre and I always find that the toothpick comes out clean - this does not mean your brownies are overbaked, they will still be fudgy!

Toothpick Test - Note that the toothpick test may show traces of chocolate. If the toothpick comes out with wet batter and not smears of crumbs then it still needs more time in the oven.

Storing Overnight - If you’re in a rush you can store the batter in the fridge for at least 20 minutes before baking and store in the freezer for 20 minutes before cutting.

Instructions

To follow this recipe accurately and to achieve the perfect brownies, read the tips and notes above beforehand *