I stand by my outrageous claim that this is the best brownie recipe. Ever. It’s moist, rich and fudgy and delicious hot or cold and satisfyingly chocolatey. It’s easy to make too. There’s no double-baking and not even a pinch of cocoa or coffee granules involved. This recipe wins out over all others because it’s made with excessive amounts of real chocolate.
The skill for this recipe is knowing when to take it out of the oven. To get the finest, silky texture you need to keep a close eye on the oven. Pull the brownie out as the top starts to crack, and just as it begins to pull away at the sides. As you leave it in the pan to cool, the residual heat will continue to cook the inside which needs to be slightly under-done to be properly enjoyed.
Chocolate Brownie Recipe
30 g butter
250 g dark chocolate (I only use Cadbury Bourneville)
80g butter, extra
2 tsp vanilla
1 cup brown sugar, firmly packed
1/2 cup flour
1/3 cup sour cream
1/2 cup roasted walnuts (optional)
125g dark chocolate
Oven at 180C
Grease and line a 20cm-ish square pan.
Melt chocolate broken into squares and 30g butter, stir and put aside.
Beat butter (80g), vanilla and brown sugar until smooth and creamy.
Beat eggs in one at a time.
Stir in chocolate mixture, nuts and sour cream and then add the flour last.
Pour mixture into pan and bake for about 45 minutes or until the surface starts to crack and the edges pull away from the sides of the pan.
Let cool in pan.
Ice when cool.
ICING: Melt butter (60g) and 125g chocolate, stir to combine and then spread on top of brownie.
18 thoughts on “The Only Chocolate Brownie Recipe You’ll Ever Need”
Hey sister woman,
I made my first ever brownie the other day for the ladies at work (I prefer to cook and then watch the people around me put on weight from the 2 blocks of chocolate, butter and full fat sour cream ) but it turned out AMAZING!!!
I’ll admit it was a bit rich maybe a little dense but I took an idea from my friend Nigella and poked holes in the top with a skewer and then poured the icing over. Not sure if this added to the moistness but needless to say it was DELICIOUS so maybe peeps could try the hole poking if they’re making it??
Good recipe though 2 thumbs up and super easy
i’m trying this one, lara!
I love sour cream in baked goods. I bet this would be no exception. Looks like the perfect brownie.
Me too…I hope you have success with this recipe. I have tried many brownie recipes and this one stands out amongst the others. I make it all the time. Let me know how you go!!
like i said the other day, i made it for my work colleagues and they loved it.
i used whole walnuts and didn’t even toast them. i also used milk chocolate for the icing glaze because i didn’t have anymore dark one left. it was great and made a nice colour difference, being slightly lighter than the brownie itself!
good work, cuz!
I love the improvising! It’s what separates the wheat from the chaff!
OMG im making this tomorrow! Ill keep you posted how it goes!
you go girl! please do let me know how it goes and then post me a piece.
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Taste good with whipped cream. Easy to cook and easy to bake. I agree with its title, best ever chocolate brownie. I don’t think I have ever tasted anything better. If you like chocolate this is the recipe for you. Good for a snack or dessert 10 out of 10!!!!!!!!!
Great looking brownies. Just what I have been searching for!
Do you have the US equivalents. Or a conversion chart?
You could try using the Sticks and Stones box at the top right of my page or use an online conversion tool and write the recipe up in ounces in your recipe book. It’ll be worth the effort – this recipe is a keeper.
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