My ultimate chocolate brownie recipe. Super fudgy, gooey in the middle with a classic crinkled top.
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What Makes A Good Brownie?
In my opinion, a chocolate brownie needs to be super chocolatey, gooey and squidgy & should have that classic crinkly top. This recipe took many attempts & a lot of tweaking to get right but the brownie it makes fits all of the above criteria and I’m excited to share how to make it!
Perhaps the most important part of any brownie is the chocolate used. Although you can make brownies with just chocolate or just cocoa powder, for maximum chocolate flavour we’re using both! For an extra hit of chocolate & texture we’re also adding in some milk chocolate chunks into the batter before baking. This also helps achieve a crinkly top!
When it comes to what chocolate to use, a good quality dark chocolate, with at least 70% cocoa makes all the difference. I’d recommend going for one with 72% cocoa.
To make the richest brownies I use Dutch processed cocoa powder instead of natural. If you’re in the UK, Green & Black’s make a good one. In this recipe, you’ll notice that we whisk the cocoa powder into the melted chocolate. This is to “bloom” the cocoa. A process used in baking to enhance the chocolate flavour in cocoa powder.
The Crinkly Top
The secret to getting that sought after shiny, crinkly top comes down to how you dissolve the sugars & how much air you add into the eggs.
In this recipe, we’re dissolving the sugar in two ways.
The brown sugar gets melted into the chocolate & butter whereas the caster sugar get whisked with the eggs. The key to getting a good crust is making sure that both the sugars are dissolved enough before the batter is baked. This is why we are using two methods to dissolve the sugar!
Getting enough air into the air is vital when making these brownies, so make sure that they are super light & fluffy before adding the melted chocolate in. A good 5 minutes of whisking at a medium speed in a stand mixer tends to do the trick.
Baking The Brownie & Portioning
When you bake brownies, it’s important to undercook them slightly so they stay gooey & dense once cool. You’ll know when they’re ready because the brownie’s edges will be set whilst the centre will be soft & gooey still. We check this by eye. If you use a skewer it wouldn’t come out clean.
Once cooked, the brownies need to cool down completely then get refrigerated for a minimum of 2 hours (overnight is best!) before being sliced into portions. This gives the brownie chance to set fully, making portioning a lot easier.
To serve, I like to give a piece of brownie a 10 second blast the microwave to warm back up. Keep in mind that if you eat them cold, they won’t be soft & gooey.
How To Store Brownies
When you’ve portioned the brownies, I’d recommend storing them in an airtight container in the fridge. They will keep for several days when stored like this.
Toasted Milk & Espresso Powders
For an extra hit of flavour, this brownie recipe uses a small amount of toasted milk powder & espresso powder. These are completely optional but really help enhance the brownie’s chocolate flavour.
Both of the recipes for these can be found here.
Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.
More Baking Recipes
- How To Make Toasted Milk Powder
- How To Make Espresso Powder
- Brown Butter & Rye Chocolate Chip Cookies
- Salted Tahini & Vanilla Chocolate Chip Cookies
- Traditional Eccles Cakes
- Lemon & Almond Battenberg
If you have enjoyed this recipe, it would mean a lot if you could leave a review & rating!
- 8" Square Baking Tin
- Stand Mixer
- 250 g Dark Chocolate
- 250 g Unsalted Butter
- 100 g Dark Brown Sugar
- ½ tsp Fine Sea Salt
- 3 Eggs
- 1 Egg Yolk
- 200 g Caster Sugar
- 1 tsp Vanilla Essence
- 75 g Cocoa Powder Dutch Processed
- 75 g Plain Flour
- 1 tsp Espresso Powder
- 1 tsp Toasted Milk Powder
- 2 tbsp Vegetable Oil
- 100 g Milk Chocolate Finely Chopped
- Preheat an oven to 180°c.Grease & line a 20cm/8” square baking tin.
- Place the dark chocolate, butter, dark brown sugar & salt into a large heatproof bowl & set it over a pan of simmering water. Stirring occasionally until fully melted & the sugar has dissolved.
- Whilst the chocolate is melting, place the eggs, yolk, caster sugar & vanilla essence into the bowl of a stand mixer. Start whisking on a medium speed when the chocolate has almost melted.
- Once the chocolate has melted, sift in the cocoa powder & whisk until smooth. Set aside whilst the eggs finish whisking.
- When the egg mixture is light & fluffy (this will take at least 5 minutes of whisking on a medium speed), turn the mixer down to a slightly lower speed & slowly pour in the chocolate. Once all the chocolate has all been incorporated, remove the bowl from the stand mixer & sift in the flour, espresso & toasted milk powder. Fold this in with a spatula until just combined then stir in the veg oil followed by the milk chocolate.
- Transfer the brownie batter to the prepared tin then smooth the top over with a spatula/palette knife.Bake in the preheated oven for 15-20 minutes, until the edges have just set & the centre is still gooey.
- Leave to cool to room temperature then leave in the fridge to set for at least 2 hours.
- Once set, cut into portions & serve at room temperature.
Place the brownie in the baking oven on the bottom set of runners. Cook for 15 minutes. The sugar in this recipe is dissolved in two ways – The brown sugar is melted with the butter & chocolate and the caster sugar is whisked with the eggs. Dissolving the sugar well is the secret to getting a classic crinkled top so it is important to give enough time for it to dissolve in both the chocolate & eggs. A good dark chocolate makes all the difference in this recipe. It’s best to use a chocolate with at least 70% cocoa (72% is best…). Mixing finely chopped milk chocolate through the batter helps achieve the crinkled top. You could use white or dark chocolate instead but you might not get the same result. This recipe uses espresso powder & toasted milk powder to enhance the chocolate flavour. These are entirely optional & the brownie will still taste great without them. For the richest brownies, it’s best to use a Dutch processed cocoa powder. Green & Black’s is the one that I use. Make sure to chill the brownies in the tin for at least 2 hours before portioning. These are best served at room temperature or warmed in the microwave for 10 seconds. When portioning the brownie, rinse your knife off in hot water between cuts.