The Best Chocolate Brownies

When I worked as a waitress before I embarked on my baking journey, I used to watch the restaurant's kitchen like a hawk. The head chef, Ian, always made this batch of brownies as one of the desserts on the menu which I could not get over and luckily, he shared the recipe with me.

To this day, I have made these brownies on repeat and every time someone knew tries them, they admit that they're the best brownies they've ever tasted. And so, here I am sharing the recipe with you. My biggest piece of advice when it comes to these brownies is to not cut short on teh chocolate you're using. Essentially, the better the chocolate, the better the brownies.

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

When I worked as a waitress before I embarked on my baking journey, I used to watch the restaurant's kitchen like a hawk. The head chef, Ian, always made this batch of brownies as one of the desserts on the menu which I could not get over and luckily, he shared the recipe with me.

To this day, I have made these brownies on repeat and every time someone knew tries them, they admit that they're the best brownies they've ever tasted. And so, here I am sharing the recipe with you. My biggest piece of advice when it comes to these brownies is to not cut short on teh chocolate you're using. Essentially, the better the chocolate, the better the brownies.

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

When I worked as a waitress before I embarked on my baking journey, I used to watch the restaurant's kitchen like a hawk. The head chef, Ian, always made this batch of brownies as one of the desserts on the menu which I could not get over and luckily, he shared the recipe with me.

To this day, I have made these brownies on repeat and every time someone knew tries them, they admit that they're the best brownies they've ever tasted. And so, here I am sharing the recipe with you. My biggest piece of advice when it comes to these brownies is to not cut short on teh chocolate you're using. Essentially, the better the chocolate, the better the brownies.

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

Can I double the recipe?
Yes! You can triple it too! I used to make these brownies in larger batches when I worked at a cafe ad used to make multiple trays at the same time
Can I bake the brownies in a different sized or shaped tin?
Yes you can, although just be aware that the baking times will vary. If you're using a smaller tin, the brownies will be thicker (yum) but will take longer to bake. If you're using a larger tin, the brownies will be thinner and will be cooked in a shorter time
I've baked the brownies for 25 minutes and the middle is still very soft
A soft centre in the secret to a gooey chewy brownie. The most important thing is to set the brownies in the fridge for a long time to ensure the soft centre sets, so it doesn't matter if the centre is still soft when taking them out the oven.

FAQs and Troubleshooting

Melting the chocolate and butter over a bain-marie (saucepan with simmering water) gives you more control than in a microwave. either method works but you're less likely to burn the chocolate over hot water
Heat up the knife under hot water before cutting into th brownie to achieve a neat cut and clean the knife between every slice for perfect pieces!
If adding chopped nuts to the recipe, leave some for the end and sprinkle some nuts over the top of the brownies before baking for extra decoration

Melting the chocolate and butter over a bain-marie (saucepan with simmering water) gives you more control than in a microwave. either method works but you're less likely to burn the chocolate over hot water
Heat up the knife under hot water before cutting into th brownie to achieve a neat cut and clean the knife between every slice for perfect pieces!
If adding chopped nuts to the recipe, leave some for the end and sprinkle some nuts over the top of the brownies before baking for extra decoration

Melting the chocolate and butter over a bain-marie (saucepan with simmering water) gives you more control than in a microwave. either method works but you're less likely to burn the chocolate over hot water
Heat up the knife under hot water before cutting into th brownie to achieve a neat cut and clean the knife between every slice for perfect pieces!
If adding chopped nuts to the recipe, leave some for the end and sprinkle some nuts over the top of the brownies before baking for extra decoration

Top Tips

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
Combine the chocolate and butter in a heatproof bowl and melt together either in the microwave or over a saucepan with simmering water
Leave the chocolate and butter to cool slightly place the eggs and sugar into the stand mixer bowl
Whisk on a high speed for about 5 minutes until the eggs and sugar have doubled in size and reaches ribbon stage consistency (when you can leave a trail of the mix looking sitting on the surface for a few seconds)
Turn the speed to medium and pour in the melted sugar and butter
Turn the speed back up high to fully mix in
In a separate bowl, sieve together the flour, cocoa powder and salt
Stop the mixer and add the flour, cocoa and salt to the mixer bowl
Mix on a slow speed until fully combines
Finally, add in the chocolate chips and nuts if using and mix together with a rubber spatula until the chocolate is evenly disperesed
Grease and line the baking tin with baking paper and pour the batter into the tin
Use the spatula to even out the mixture in the tin
Bake for 20-25 minutes until the outer edges have set and cracked slightly, but the centre still feels soft
Leave to cool in the tin completely
Place the whole tin in teh fridge for at least 4 hours (or overnight)
Once completely cooled and set, cut into even sized pieces
Store in an airtight container in the fridge for up to one week

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
Combine the chocolate and butter in a heatproof bowl and melt together either in the microwave or over a saucepan with simmering water
Leave the chocolate and butter to cool slightly place the eggs and sugar into the stand mixer bowl
Whisk on a high speed for about 5 minutes until the eggs and sugar have doubled in size and reaches ribbon stage consistency (when you can leave a trail of the mix looking sitting on the surface for a few seconds)
Turn the speed to medium and pour in the melted sugar and butter
Turn the speed back up high to fully mix in
In a separate bowl, sieve together the flour, cocoa powder and salt
Stop the mixer and add the flour, cocoa and salt to the mixer bowl
Mix on a slow speed until fully combines
Finally, add in the chocolate chips and nuts if using and mix together with a rubber spatula until the chocolate is evenly disperesed
Grease and line the baking tin with baking paper and pour the batter into the tin
Use the spatula to even out the mixture in the tin
Bake for 20-25 minutes until the outer edges have set and cracked slightly, but the centre still feels soft
Leave to cool in the tin completely
Place the whole tin in teh fridge for at least 4 hours (or overnight)
Once completely cooled and set, cut into even sized pieces
Store in an airtight container in the fridge for up to one week

Method

Stand mixer with whisk attachment
Saucepan
Heat proof bowl
Rubber spatula
Square baking tin
Baking paper

Stand mixer with whisk attachment
Saucepan
Heat proof bowl
Rubber spatula
Square baking tin
Baking paper

Equipment

185g unsalted butter
185g dark chocolate
150g (3 medium) eggs
275g caster or granulated sugar
85g plain flour
40g cocoa powder
1/2 tsp salt
50g white chocolate chips
50g dark chocolate chips

(optional to add 50g chopped nuts, for example pistachios or walnuts)

185g unsalted butter
185g dark chocolate
150g (3 medium) eggs
275g caster or granulated sugar
85g plain flour
40g cocoa powder
1/2 tsp salt
50g white chocolate chips
50g dark chocolate chips

(optional to add 50g chopped nuts, for example pistachios or walnuts)

Ingredients

Can I double the recipe?
Yes! You can triple it too! I used to make these brownies in larger batches when I worked at a cafe ad used to make multiple trays at the same time
Can I bake the brownies in a different sized or shaped tin?
Yes you can, although just be aware that the baking times will vary. If you're using a smaller tin, the brownies will be thicker (yum) but will take longer to bake. If you're using a larger tin, the brownies will be thinner and will be cooked in a shorter time
I've baked the brownies for 25 minutes and the middle is still very soft
A soft centre in the secret to a gooey chewy brownie. The most important thing is to set the brownies in the fridge for a long time to ensure the soft centre sets, so it doesn't matter if the centre is still soft when taking them out the oven.

This recipe is to fill a 18 cm/7 inch square tin

Can I double the recipe?
Yes! You can triple it too! I used to make these brownies in larger batches when I worked at a cafe ad used to make multiple trays at the same time
Can I bake the brownies in a different sized or shaped tin?
Yes you can, although just be aware that the baking times will vary. If you're using a smaller tin, the brownies will be thicker (yum) but will take longer to bake. If you're using a larger tin, the brownies will be thinner and will be cooked in a shorter time
I've baked the brownies for 25 minutes and the middle is still very soft
A soft centre in the secret to a gooey chewy brownie. The most important thing is to set the brownies in the fridge for a long time to ensure the soft centre sets, so it doesn't matter if the centre is still soft when taking them out the oven.