Andrew’s Perfect Chocolate Brownies

I’ve often been asked to share my brownie recipe and I noticed that I have never actually posted the basic recipe that I use now and it’s confusing sending links to other posts with a list of changes. So I thought it made sense to finally post my Perfect Chocolate Brownie recipe!

This is a slightly edited version of my original Double Chocolate Chunk Brownies recipe which I have continued to use and refer to and I thought it would be better to have both on the blog to be seen. The only modifications from the original recipe are the use of dark chocolate melted in the brownie batter which provides a deeper and stronger chocolate flavour, the eggs are changed to large eggs (which is what I use more for my baking nowadays), the quantity of plain flour is increased and the quantity of cocoa powder is decreased and the amount of chocolate added to the brownie is decreased.

I’ve used this brownie recipe for lots of different brownies and the recipe being so plain and simple allows for a lot of adaptations and versatility. You can add lots of different extra ingredients to the brownies to suit your tastes. Here are some suggestions from my Discord server:

  • Marshmallows (and digestive biscuits for Smores Brownies)
  • Salted Caramel
  • Biscoff
  • Creme Egg
  • Cookie Dough
  • Nutella
  • Peanut Butter
  • Oreos
  • Raspberry
  • Other chocolates (Chocolate Orange, Andes Mints, Toblerone)

Here are some photos of other brownies that I have made using this recipe and changing around the toppings and fillings:


And make sure to check out my other brownie recipes – my Peanut Butter Brownies and my Nutella Chocolate Brownies!

For the brownie batter:

  • 150g margarine or unsalted butter
  • 160g granulated sugar
  • 100g dark chocolate
  • 3 large eggs
  • 1 tsp vanilla extract
  • 90g plain flour
  • 25g cocoa powder
  • Pinch of salt
  • 150g chocolate, chopped into chunks (can be milk, dark or white)

Preheat the oven to 160ºC. Line a 20cm square tin with 2 strips of baking parchment that cover the entire length and width of the tin so the brownies can be easily lifted out.

In a large saucepan, melt the margarine, granulated sugar and dark chocolate over a medium low heat, stirring to prevent the chocolate from burning. Once melted, set aside to cool.

When the chocolate mixture has cooled down, beat in the vanilla extract and the eggs one at a time, adding the next one only once the previous one has been fully incorporated. After the final egg has been incorporated, beat the mixture for a good 45 seconds; this creates the great crackly crust.

Sift in the plain flour and cocoa powder and salt and fold using a rubber spatula until it has almost been fully incorporated. Add in the chopped chocolate (you can add any other fillings like chopped nuts, cacao nibs or Oreos) and fold through until the brownie batter is smooth and everything has been incorporated.

Pour the brownie batter into the prepared tin and use the spatula to level out the mixture in the tin. You can top the brownies with any topping you want – chopped nuts, Oreos, cacao nibs or even swirling peanut butter or Biscoff spread over the top of the brownie batter!

Bake the brownies for around 25 minutes until the brownies are set on top, cracked and slightly risen. When you insert a skewer into the centre, it will come out slightly moist and unclean, this is normal (you may have also hit a piece of chocolate that has melted)!

Leave the brownies to cool in the tin for 10 – 15 minutes before lifting out onto a wire rack to cool fully before slicing up into 16 squares.

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