Chocoholic Brownie
The Brownie Recipe I’ll Never Stop Making.
Every home baker needs a good brownie recipe tucked away in their back pocket — that one you can rely on for any occasion. Whether it’s a quick dessert, treat for the office, or something sweet to unwind with after a long day, this is mine.
I’ve made these brownies more times than I can count, and they never fail to deliver that perfect balance, crisp edges, soft chewy centre, and a rich chocolate flavour that lingers just long enough to make you reach for another slice.
What makes this recipe truly special is the chocolate. I always use a good dark Whittaker’s block, it melts down beautifully and gives these brownies a depth of flavour that milk chocolate just can’t match. That dark, slightly bittersweet richness cuts through the sweetness, making every bite taste indulgent but not heavy.
They’re simple, classic, and comforting, the kind of recipe that reminds you baking doesn’t need to be complicated to be delicious. Just a few quality ingredients, a warm oven, and before long your kitchen will smell like pure chocolate heaven.
Serve them warm with a scoop of ice cream or dusted with icing sugar and shared over a cup of coffee. Either way, this is the brownie recipe you’ll come back to time and time again.
Ingredients
50 g butter
125 g dark chocolate
3 eggs
1½ cups caster sugar
1 teaspoon vanilla essence
1 cup plain flour
¼ cup cocoa powder
Icing sugar, to dust
Method
Preheat your oven to 180°C and grease a 20 cm square tin with a little butter or oil. Line the base with baking paper, letting it hang over two sides for easy lifting.
Melt the butter and dark chocolate together in a heatproof bowl set over simmering water. Stir until smooth, then remove from the heat and let it cool slightly.
Whisk the eggs, sugar, and vanilla in a large bowl until light and well combined. Pour in the melted chocolate mixture and stir gently.
Gently mix in the sifted flour and cocoa powder — just enough to combine (don’t overmix; that’s the secret to soft, fudgy brownies).
Pour into your prepared tin and bake for about 40 minutes, or until the top is just firm and the centre still has a little wobble.
Cool completely in the tin — the top will sink slightly as it sets, creating that classic crinkled brownie crust.
Dust with icing sugar before slicing into squares.
