This chocolate brownie recipe will give you perfectly moist, cakey cafe-style brownies at home. Be sure to watch the video!
Chocolate Brownies are undoubtedly the dessert that disappears most quickly at home. It’s only on rare occasions that a pan of brownies lasts more than 24 hours.
After trying and testing many brownie recipes, we finally zeroed down to this one.
This failproof simple brownie recipe always yields results near perfection. The fudgy, gooey, dark chocolate brownies are the result.
Ingredients Required
Butter: The unsalted butter gives the brownies a rich texture and taste. Make sure it’s melted and at room temperature.
Chocolate : Use Unsweetened or bittersweet, or semi-sweet DARK CHOCOLATE . Stay away from milk chocolate for making brownies.
Eggs: If you are looking for an egg-free brownie recipe, try my eggless brownies .
Cocoa Powder: Use unsweetened cocoa powder mainly used for baking (not drinking cocoa or chocolate). Here are my fudgy cocoa brownies .
Sugar: I always use powdered white sugar or caster sugar for making brownies. Do not use granulated sugar for this brownie recipe.
Vanilla Essence: It gives a sweet aroma and flavour to the brownies.
Flour: Use regular all-purpose flour and not cake flour.
Salt: A pinch of salt enhances the flavour of the chocolate.
Add-Ons : Few of my favourite add-ons for a chocolate brownie are – chopped walnuts, hazelnuts, pecan nuts, peanut butter chips, or caramel pieces. They make each bite of brownie so delicious!
Brownie Making Process
Chocolate: Melt chocolate in a microwave or double-boiler to a smooth liquid.
Liquid Ingredients: Combine melted butter, powdered sugar, eggs, chocolate, and vanilla. Whisk nicely to form a smooth, well-combined base for the batter.
Dry Ingredients: Add sifted flour, cocoa powder, and salt to the batter. Gently cut and fold to make a smooth, lump-free batter. Do not mix the chocolate brownie batter for too long in a food processor or using a hand mixer.
Add Ons: Once the batter is ready, add chopped walnuts, chocolate chips, or any other nut of your choice. Fold into the batter.
Bake Brownies: Bake for 20 – 25 minutes in a greased baking tin. Later, insert a toothpick and test for doneness.
Watch Brownie Video
My Tried & True Tips
Follow the exact ingredient measurements for this chocolate brownie recipe. The cup measurement may differ. Hence, it is best to stick to the ingredients’ weight (gram) measurement.
Do not expose chocolate to very high heat. Moderate heat using a double boiler or bowl full of hot water or microwave is fine. It should melt into a smooth, lump-free liquid.
Make sure melted butter and chocolate liquid are not piping hot as eggs might scramble.
Use only powdered sugar or caster sugar for this chocolate brownie recipe. The granulated sugar changes the texture of the brownies.
The chocolate brownie batter is of a dropping consistency. Add 1 – 2 tablespoons of room-temperature milk if it seems too thick.
Do not over-mix the batter . Once combined well, STOP mixing. Over-mixing will result in complex and tough brownies.
Overbaking a chocolate brownie is a sin . It is always best to check the brownies after 20 minutes if you want them gooey and moist. No one likes dry and over-baked brownies.
In my 52 liters OTG, I bake them in the middle rack for exactly 25 minutes.
Allow chocolate brownies to cool down completely or at least lukewarm before cutting them into squares. After a few minutes of cooling, the flavour of the chocolate enhances, and the top layer has a nice crust.
More Chocolate Recipes
Microwave Chocolate Cake
Eggless Chocolate Mousse
Eggless Chocolate Scones
Eggless Chocolate Cake
Date Nut Bread
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
1 teaspoon = 5 ml
- ▢ 125 gram unsalted butter, melted
- ▢ 125 gram powdered white sugar or caster sugar
- ▢ 3 eggs, at room temperature
- ▢ 1 teaspoon vanilla essence
- ▢ 125 gram dark chocolate, melted
- ▢ 60 gram all-purpose flour (maida)
- ▢ 11 gram unsweetened cocoa powder
- ▢ ¼ teaspoon salt
- ▢ 30 gram coarsely chopped walnuts (optional)
- ▢ 60 gram chocolate chips or chocolate chunks
Instructions
- To make a chocolate brownie, preheat the oven at 170° C. Line 7 inch square tin with parchment paper and grease it with little butter.
- Melt butter and chocolate separately in a microwave or double boiler. The chocolate takes 40 – 50 seconds at High heat to melt in a microwave.
- Once melted butter becomes lukewarm, add powdered sugar and whisk for 20 – 30 seconds to evenly combine. Add egg and vanilla. Whisk again for 1 minute to incorporate air in the batter.
- Add lukewarm or room temperature melted chocolate to the batter. Whisk for 1 minute to evenly combine in the batter.
- Add sifted flour, cocoa powder, salt to the batter. Gently cut and fold them into a smooth, lump-free batter. Add chopped walnuts, chocolate chips, and mix the batter one last time.
- Pour the brownie batter into the greased tin. Bake for 20 – 25 minutes in the middle rack of the oven. Insert a toothpick and if it comes with fewer crumbs, the brownie is ready.
- Bring brownie out of the oven. Let brownie sit in the tin for 5 minutes. Then transfer to a wire rack and let it cool down or till they become lukewarm. Cut into squares.
- Serve Chocolate Brownie with vanilla ice cream and chocolate sauce.
Recipe Notes:
- Do not expose butter and chocolate to very high heat.
- Use only powdered sugar or caster sugar for this brownie recipe.
- Before adding eggs make sure melted butter and chocolate liquid are not piping hot.
- The chocolate brownie batter is of dropping consistency. If it seems too thick, add 1 – 2 tablespoons of room temperature milk.
- Do not over-mix the batter. Once combined well, STOP mixing.
- If you like brownies with melted centers, extra gooey then bake only for 20 minutes. If you like cake-like brownies then bake for full 25 minutes.
- Allow brownies to cool down completely or at least lukewarm before cutting into squares.
- You can store chocolate brownies at room temperature for 2 – 3 days. Store them in the refrigerator for a week.
Nutrition
We follow a strict NO SPAM Policy
Chocolate Brownie Recipe
Equipment
- Mixing Bowl
- Oven
- Baking Dish
Ingredients
1 teaspoon = 5 ml
- 125 gram unsalted butter, melted
- 125 gram powdered white sugar or caster sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla essence
- 125 gram dark chocolate, melted
- 60 gram all-purpose flour (maida)
- 11 gram unsweetened cocoa powder
- ¼ teaspoon salt
- 30 gram coarsely chopped walnuts (optional)
- 60 gram chocolate chips or chocolate chunks
Instructions
- To make a chocolate brownie, preheat the oven at 170° C. Line 7 inch square tin with parchment paper and grease it with little butter.
- Melt butter and chocolate separately in a microwave or double boiler. The chocolate takes 40 - 50 seconds at High heat to melt in a microwave.
- Once melted butter becomes lukewarm, add powdered sugar and whisk for 20 - 30 seconds to evenly combine. Add egg and vanilla. Whisk again for 1 minute to incorporate air in the batter.
- Add lukewarm or room temperature melted chocolate to the batter. Whisk for 1 minute to evenly combine in the batter.
- Add sifted flour, cocoa powder, salt to the batter. Gently cut and fold them into a smooth, lump-free batter. Add chopped walnuts, chocolate chips, and mix the batter one last time.
- Pour the brownie batter into the greased tin. Bake for 20 - 25 minutes in the middle rack of the oven. Insert a toothpick and if it comes with fewer crumbs, the brownie is ready.
- Bring brownie out of the oven. Let brownie sit in the tin for 5 minutes. Then transfer to a wire rack and let it cool down or till they become lukewarm. Cut into squares.
- Serve Chocolate Brownie with vanilla ice cream and chocolate sauce.
Video
Notes
- Do not expose butter and chocolate to very high heat.
- Use only powdered sugar or caster sugar for this brownie recipe.
- Before adding eggs make sure melted butter and chocolate liquid are not piping hot.
- The chocolate brownie batter is of dropping consistency. If it seems too thick, add 1 – 2 tablespoons of room temperature milk.
- Do not over-mix the batter. Once combined well, STOP mixing.
- If you like brownies with melted centers, extra gooey then bake only for 20 minutes. If you like cake-like brownies then bake for full 25 minutes.
- Allow brownies to cool down completely or at least lukewarm before cutting into squares.
- You can store chocolate brownies at room temperature for 2 - 3 days. Store them in the refrigerator for a week.
Nutrition
This is a tropical-style pineapple salad recipe. The grilled pineapple and peppers combined with creamy avocado to create a bowl of colourful salad. I am in love with this gluten-free, vegan summer salad.
During the summer season, we survive on salads and smoothies. And probably, these two are the best ways to include tons of seasonal fruits in the summer diet.
I love fruits in my salad. The sweetness and juices of seasonal fruits such as mango, strawberry, and pineapple give any salad a refreshing punch. My creamy summer pasta salad with pineapple or the classic fruit salad are amazing recipes with fresh fruits.
More Reasons To LOVE Pineapple Salad
- easy to make
- vegan and nut free
- gluten and dairy free
- perfect for BBQ, picnic, or potluck
- does not require a complicated dressing
Salad vs Salsa
There is always a debate in my family about whether this is a pineapple salad or salsa. I call it pineapple salsa because I can scoop it with nachos. I find it very similar to mango salsa or tomato salsa .
My husband finds it closer to a salad. He says the diced fruits and vegetables are far from salsa and remind him of an excellent tropical salad.
Don’t forget to tell me in the comments section what you like to call it.
How To Grill Pineapple
There are a few straightforward ways to grill pineapple at home.
BBQ: Use electric or outdoor BBQ to grill pineapple slices and bell pepper for the salad.
Stovetop: You can roast pineapple on a cast iron skillet over the stovetop or on direct flame. I roast them on a direct stovetop flame. It gives a perfect smokey flavour and charred skin.
Air Fryer: You can grill pineapple in an air fryer, also. Spray the air fryer basket with oil. Arrange pineapple slices and bell pepper on the basket. Air Fryer at 180 degrees Celcius till charred.
Pineapple Salad Recipe Variations
You can customize this pineapple salad as per personal preference by adding the following ingredients:
- grilled shrimps
- sliced red onion
- fresh, diced mangoes
- stir-fry boneless chicken
- shredded salad leaves or herbs
Serving Suggestion
Serve pineapple salad in a bowl, or if you want to try something fancy, scoop out the pineapple pulp, and serve the salad on it.
You can serve it:
as a salsa for nachos or any other fried snacks
side-dish for grilled chicken or meats
tucked inside the tacos or tortilla wraps
More Salad Recipes
- Lentil Salad
- Chickpea Salad
- Mixed Beans Salad
- Herbed Potato Salad
- Crispy Noodle Salad
- Chicken Pasta Salad
- Mango Avocado Salad
- Smashed Cucumber Salad
Ingredients
- ▢ 2 Cup pineapple slices
- ▢ 1 bell pepper
- ▢ 1 Cup diced ripe avocado
- ▢ 1 Cup diced cucumber
- ▢ 1 mildly spicy green chilli or jalapeno pepper, finely chopped
- ▢ 2 tablespoon chopped cilantro or coriander
- ▢ 1 tablespoon extra virgin olive oil
- ▢ 2 tablespoon lemon juice
- ▢ 1 teaspoon honey or brown sugar or stevia
- ▢ 1 ¼ teaspoon Salt to taste
Instructions
- Wash the red bell pepper. Wipe it with a clean towel. Roast the bell pepper and pineapple slices over the direct gas flame/oven/grill till black charred marks appear on the skin of the pepper. Allow them to cool down a bit, and then dice them.
- Combine chopped pineapple, roasted bell pepper, cucumber, avocado, green chilli, and herbs in a salad bowl.
- Add olive oil, lemon juice, sugar, and salt. Toss the salad gently in the dressing. Keep in the refrigerator for 1 hour. Sprinkle fresh herbs.
- Tropical Pineapple Salad is ready to serve.
Recipe Notes:
- Use sweet and fully ripe pineapple to make the salad. You can use tinned or canned pineapple slices as well.
- If you use tinned pineapple, taste it and then add the honey to the salad.
- Discard the white seeds and pith of the green chilli before chopping it.
- Let the salad sit in the refrigerator for 1 hour before serving.
- Please remember that nutritional information is a rough estimate and can vary according to the ingredients used.
Nutrition
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