The ultimate chocolate brownies have been my favorite brownie recipe for over six years. They’re incredibly chocolaty, super fudgy, and irresistibly tasty.
You only need about 10 minutes, a few ingredients, and very little equipment for the preparation. Chocolate and cocoa make the brownies extra chocolaty. By the way, the secret to the ideal consistency is the right baking time.
Three pieces of chocolate brownies lie on top of each other. The brownie is very juicy and chocolatey.
Table of Contents
Chocolate brownies in detail
Taste: chocolate! In a word, that’s exactly what the brownies taste like. Because dark chocolate and cocoa powder make the brownies incredibly chocolaty. A pinch of salt ensures a balanced aroma and makes the brownies even tastier.
Texture: The brownies are incredibly juicy and wonderfully sticky. “Fudgy” would be said in the English-speaking world. Because that’s exactly what they should be. The baking time is the essential factor for the perfect fudgy brownies because brownies baked too long tend to be cake-like and crumbly—Delicious too, but not my preferred texture, to be honest.
Simplicity: You don’t need more than two bowls, a water bath, and a baking pan * for the brownies. The preparation is straightforward.
Versatility: This brownie recipe is the ideal basis for getting creative. Refined with cream cheese and fresh fruit, delicious cheesecake brownies are created in no time at all. Nut butter is another delightful add-on to refine the brownies. Your imagination knows no boundaries.
How to make brownies?
Chocolate brownie cut into 12 pieces.
The chocolate brownies are super juicy and incredibly chocolaty. Still, they’re not too chocolaty. Compared to the Nutella brownies, they are a bit more chocolaty and have no hazelnut notes.
This can be easily conjured up in the brownie with one tablespoon of hazelnut butter. Even after six years of testing, I haven’t yet found a better brownie recipe.
Juicy chocolate brownies with lots of chocolate and wonderfully fudgy
I have baked this brownie recipe 50 times by now. It’s one of my favorite recipes on the website and my favorite brownie recipe. And in principle, it can’t be beaten in terms of simplicity.
But, as is often the case, it is often the simple, uncomplicated recipes where the devil is in the details. It is precisely the same with these chocolate brownies.
Eggs, butter, sugar, brown sugar, and chocolate are on the table.
You should pay attention to this with chocolate brownies
The sugar must stir in well. I like to stir here for several minutes so that the sugar has a chance to dissolve.
The eggs must be before the dough with a fork. For example, or a whisk one minute pitched airy be. This is how the particularly crispy. A little surface is created later.
Eggs and later also flour, cocoa, and salt have to work well. The more chance the sugar has to dissolve in the batter thoroughly, the better the result and the final consistency of the brownie.
Chocolate and butter are melted first, then white and brown sugar is added.
The eggs are stirred into a batter, followed by flour, cocoa powder, and salt.
The main ingredients for the brownies
Chocolate is probably the essential ingredient in chocolate. Here you should attach particular importance to quality. The chocolate * should also have a cocoa content of at least 70%. This is the only way to make the delicious and chocolatey.
Unfortunately, milk chocolate doesn’t work because the brownies would then be way too sweet, and the texture is no longer correct. I use Lindt chocolate with 70% cocoa *:
Quality is essential when it comes to ingredients. I like to use hay milk butter for baking. Even French butter tastes great. It usually has a slightly higher fat content than traditional butter, making it an even juicier, stickier brownie.
The dough pours into the prepared baking pan.
3. Cocoa powder
Cocoa powder makes the even more chocolatey. It would help if you didn’t use drinking chocolate here but baking cocoa. Drinking chocolate usually contains sugar and sometimes milk powder. That would do more harm than good to our. Accordingly, high-quality baking cocoa is the best choice *.
As is so often the case in life, it all comes down to the right balance. That’s why sweet things become even more aromatic when you add a pinch of salt to them, and savory dishes often benefit from a bit of sugar. We also need a pinch of salt for the chocolate brownies.
If you are skeptical, I recommend that you give it a try and then decide for yourself whether the salt in the brownie is a good idea or not. Spoiler Alert: It makes a considerable difference 😉
Chocolate brownies with a soft, chocolate core.
This gives the brownies a crispy top.
The perfect brownie is chocolaty and juicy on the inside and crispy and slightly flaky on the outside. This consistency is creat when you break the eggs until they are fluffy before adding them.
A fork or a small whisk are the tools of choice. The eggs should crack for about 1 minute and then stir directly into the batter. This is how you get the best result.
For the chocolate brownies. The eggs must first whip in a bowl until they are airy.
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