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My Perfect Chocolate Brownie Recipe

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★★★★★

4.5 from 123 reviews

This rich and fudgy chocolate brownie recipe combines the deep flavors of dark chocolate and cocoa powder with a perfect balance of sugars and butter. Enhanced with toasted walnuts for added texture and nutty depth, these brownies boast a chewy edge and moist center, making them the ultimate indulgent treat.

Ingredients

Scale

Chocolate and Butter

  • 150 g dark chocolate (50-60% cocoa)
  • 120 g butter

Sugars

  • 160 g white sugar
  • 75 g brown sugar

Eggs and Flavoring

  • 3 large eggs (room temperature; use 2 eggs for fudgier brownies)
  • 1.5 tsp vanilla extract

Dry Ingredients

  • 90 g all-purpose flour
  • 30 g cocoa powder
  • 1 tsp salt

Add-Ins

  • 50 g walnuts, toasted (optional, can increase up to 80 g for nuttier brownies)

Instructions

  1. Melt Chocolate and Butter: Gently melt the dark chocolate and butter together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth and combined. Set aside to cool slightly.
  2. Mix Sugars and Eggs: In a separate large bowl, whisk together the white sugar, brown sugar, and eggs until the mixture is pale and slightly thickened. This helps to create a fudgy texture and incorporates air for a lighter bite.
  3. Add Vanilla and Chocolate Mixture: Stir the vanilla extract into the egg and sugar mixture, then gradually fold in the melted chocolate and butter mixture, ensuring everything is well combined.
  4. Sift and Combine Dry Ingredients: Sift the flour, cocoa powder, and salt into the wet ingredients to avoid lumps. Gently fold the dry ingredients into the mixture until just combined, taking care not to overmix to maintain a tender crumb.
  5. Add Toasted Walnuts: Fold in the toasted walnuts evenly throughout the batter to add crunch and flavor. If preferred, walnuts can be omitted or increased up to 80 g for a nuttier brownie.
  6. Prepare Baking Pan and Bake: Preheat your oven to 175°C (350°F). Line a square baking pan (approximately 20×20 cm) with parchment paper or grease it lightly. Pour the batter into the pan, spreading it evenly, then bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached for a perfect fudgy texture.
  7. Cool and Serve: Let the brownies cool completely in the pan on a wire rack before slicing. Cooling helps them set and makes cutting easier, ensuring clean squares.

Notes

  • Using large eggs at room temperature ensures better mixing and texture. For fudgier brownies, reduce to 2 eggs.
  • Toast walnuts by spreading them on a baking sheet and roasting at 175°C for about 8-10 minutes until fragrant.
  • You can adjust the amount of walnuts up to 80 g if you prefer more crunch and nuttiness.
  • For a different flavor profile, try adding a pinch of espresso powder to intensify the chocolate taste.

Keywords: chocolate brownie, fudgy brownies, walnut brownies, homemade brownies, dessert, chocolate dessert

Find it online: https://busyrecipe.com/my-perfect-chocolate-brownie-recipe/