Chocolate Brownies

Rich chocolate brownies made with cocoa powder, semi-sweet and milk chocolate chunks. This easy brownie recipe delivers a dense, fudgy texture with a crackly top, perfect for baking at home. Ideal for dessert lovers looking for the best homemade chocolate brownie recipe with simple ingredients.

Rich, fudgy brownies made with a blend of cocoa powder and two types of chocolate chunks for the perfect balance of texture and flavor. These brownies come together quickly with pantry staples and deliver a dense, chocolatey bite every time.

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Ingredients

• 1 ¾ sticks (200 g) unsalted butter
• 1 ½ cups white sugar (caster sugar in the UK)
• 3 large eggs
• ½ cup unsweetened cocoa powder
• ¾ cup all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup semi-sweet chocolate chunks
• 1 cup milk chocolate chunks

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Instructions

1. Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper or lightly grease it.
2. Whisk the eggs and sugar in a large mixing bowl until thick and pale, resembling a custard-like consistency.
3. Melt the butter in the microwave and pour it into the egg mixture. Whisk again to fully incorporate.
4. In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
5. Fold the dry ingredients into the wet mixture until just combined—avoid overmixing.
6. Stir in the vanilla extract and vegetable oil.
7. Add the semi-sweet and milk chocolate chunks and gently stir through the batter.
8. Pour the batter into the prepared baking pan and smooth the surface with a spatula.
9. Bake for 20 minutes, or until the top appears dull and a skewer inserted comes out with a few moist crumbs (not wet batter).
10. Let cool completely in the pan before slicing into squares.

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Tips

• For clean cuts, chill the brownies before slicing and use a warm, sharp knife.
• Slightly underbake for extra fudgy texture—check at 18 minutes.
• Use room temperature eggs for better emulsification.
• Line the baking pan with parchment paper for easy removal.

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Variations and Substitutions

• Chocolate chunks: Replace with chocolate chips, chopped dark chocolate, or white chocolate.
• Add-ins: Try chopped walnuts, pecans, or swirls of peanut butter or Nutella.
• Flour: Use a 1:1 gluten-free flour blend for a gluten-free version.
• Oil: Substitute vegetable oil with melted coconut oil or neutral oil of your choice.

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FAQs

Can I make these brownies ahead of time?
Yes, they store well at room temperature for 3–4 days or can be frozen for up to 3 months.

Can I use only one type of chocolate?
Absolutely. Just use 2 cups of your preferred chocolate variety.

Why are my brownies cakey?
Overbaking or overmixing can lead to a cakier texture. For fudgier brownies, bake slightly less and do not overmix the batter.

Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch pan. Adjust baking time to 30–35 minutes.

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Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Dust with powdered sugar or cocoa powder before serving.
• Drizzle with melted chocolate or caramel sauce for extra richness.
• Add a sprinkle of flaky sea salt on top before baking for contrast.

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Why You’ll Love This Recipe

• Simple, no-fuss recipe using common ingredients.
• Fudgy center with gooey pockets of melted chocolate.
• Versatile and easy to customize.
• Perfect for bake sales, potlucks, or weekend cravings.