A good Chocolate Brownies recipe is essential for any baker, they are such a satisfying and easy go-to traybake. If I'm ever in doubt of what to make, I make brownies. Everyone loves them, they are so easy to customise with chocolate chips, nuts or other additions, and they're quick and simple to make. These brownies are super fudgey, yet light, and can be made in a variety of tin sizes.

Welcome to my Baking Basics series!
In this series I will be sharing recipes for basic baked goods, think perfect scones for afternoon tea, a classic Victoria sponge cake , and a brilliant white bread loaf! So basic in name, but definitely not basic in taste and enjoyment. This series is mainly for beginner bakers who want to learn the secrets behind baking, because getting the basics right is the best place to start. More experienced bakers will really enjoy it too, as there are so many delicious recipes to try out!
For the full recipe with measurements, head to the recipe card at the end of this post. This post is full of helpful tips and commonly asked questions when making brownies, so I do recommend reading through it all first.
How do you like your brownies?
I always knew that writing a brownie guide would be tricky as everyone seems to have a different opinion on how they like their brownies. Fudgey seems to be the most popular response I've come across (and how I myself would answer) but I've also heard chewy, cakey, firm, gooey, soft... and one brownie recipe cannot be all those things at once! I personally don't like cakey brownies, I don't think they are what brownies should be. Did you know that brownies were created by dramatically reducing the amount of flour in a chocolate cookie recipe? Less flour, and more of everything else, is what brownies should be in my eyes. And to get a cakey brownie... well you need more flour! As far as I'm concerned, brownies should be fudgey, soft and gooey. With plenty of rich chocolate flavour, a crackled top and ever so slightly crunchy edges. So if you're a fudgey and gooey brownie fan, then this is the recipe for you!
What baking tin do you need for brownies?
You can make this brownie recipe in either a square tin (8" or 9"), or in a rectangular traybake tin (9" x 12"). The difference will be in the baking time and the thickness of the brownies (see photo above). In the past I have always made my brownies in a rectangular traybake tin (mostly because you get more brownies!) but after doing a poll on my instagram, more of you said you preferred square tins. So I did some testing and I found that for plain chocolate brownies, I actually preferred the square tin, they're super thick and therefore way more fudgey! However, I still think traybake style brownies are awesome and I prefer them for adding toppings (mostly because you get more toppings!) It's best to use metal tins for baking brownies, rather than a glass dish, silicone tin or ceramic dish. Metal tins distribute heat evenly, ensuring an even bake. Ceramic dishes will work, but they distribute heat slower. While glass dishes absorb heat, which can cause burnt or overly crispy edges to your brownies. Silicone does not conduct heat at all, so it can take longer to bake the brownies, especially if the silicone tin is a darker colour.
Recommended equipment & ingredients:
- 8" Square tin
- 9" Square tin
- Traybake tin
- Electric hand mixer
- Stand mixer
- Mixing bowls
- Dark chocolate
- Cooling rack
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How do you line a brownie tin?
The best way to line the tin before making brownies, is to both grease it and then line it with baking paper. I like to grease the tin first with a little butter as it helps the baking paper to stick flat to the sides of the tin. Put your tin on top of a piece of baking paper that is larger than it, and cut slits in it at each corner. Then press the baking paper into the tin, with the cut sections at the corners, and the paper will fold neatly around the corners. You can also cut two strips of baking paper and layer them over each other if you prefer. Either way, make sure you leave an over hang of at least 1 inch to assist you in removing the brownies from the tin.
How to make Chocolate Brownies
The ingredients
To make these chocolate brownies you need five basic ingredients: butter, light brown sugar, eggs, dark chocolate and plain flour. There is also the option of swapping out some of the flour for cocoa powder, and adding vanilla extract if you like (which I always do!)
For the full recipe with measurements, head to the recipe card at the end of this post. This post is full of helpful tips and commonly asked questions when making brownies, so I do recommend reading through it all first.
Can you use oil instead of butter for brownies?
Yes, you can replace the butter for 200ml vegetable oil (or another mild tasting oil like sunflower or canola oil) in this recipe. This is a great option if you want dairy free brownies. You won't need to heat the oil at all, just mix it into the batter as is. Unless you want to dramatically change the flavour of the brownies, do not use olive oil. It can make brownies taste slightly bitter, however this is a personal taste preference. If you want to try out olive oil in this recipe, choose a lighter coloured olive oil to start with as the flavour will be milder, and if you can, buy good quality olive oil.
What sugar is best to use for brownies?
You can use all caster sugar or all granulated sugar for brownies, as well as light and dark brown sugar. I like to use light brown sugar as it adds an extra fudgey element to the brownies.
What flour is best for brownies?
Plain flour, also known as all purpose flour, is best for brownies. You can use self raising flour, but you will end up with cakey brownies that are much less fudgey. If this happens you'll know you got your flours mixed up.
What cocoa powder is best for brownies?
As this recipe contains plenty of chocolate, unless you want to up the intensity of the chocolate flavour, cocoa powder is not necessary. If you want to add it, replace 20g of the plain flour with cocoa powder. As with the chocolate, quality makes the difference here. The better quality cocoa, the better the flavour you will get from it. In the UK, we just have one type of cocoa powder, however in the US there is natural cocoa powder and dutch processed cocoa powder. The vast majority of cocoa powder in the UK and Europe is dutch processed (also known as alkalised). So I would recommend dutch processed cocoa powder as this is all I have access to, and therefore all I have ever tested in this recipe.
Do you need to use baking powder for brownies?
If you want cakey brownies, then baking powder is a useful addition. If you want super fudgey brownies, then you can omit it completely. A small amount - ¼ or ½ a teaspoon - can be used if you don't have a mixer to whisk the eggs and sugar for 5 minutes as required in this recipe. However, it won't produce the exact same results.
What type of chocolate is best for brownies?
It's hard to give an exact answer, because it depends on personal preference, but most dark chocolates will work well. I would always say to use a dark chocolate that you like to eat. One of the main ingredients of this recipe is melted dark chocolate, so it contributes massively to the flavour of the brownies. If you prefer a very dark chocolate that's less sweet then use a higher cocoa bar, for example 70% cocoa and higher. If you prefer a milder dark chocolate, then a cocoa content around 40-50% will suit you better. I have tried this recipe with milk chocolate and I found it made the brownies overly greasy. The milk chocolate brownies also had less flavour. I would definitely recommend replacing some of the plain flour (20g) with cocoa powder if you want to use milk chocolate. My partner was quite happy to eat them, so if you have kids that are insistent on using milk chocolate then they are perfectly edible and tasty! One chocolate I would avoid using is cheap cooking or baking chocolate. You can get good quality baking chocolates (for example Lindt make one, and I have made amazing brownies with it) but any cheaper lower quality brands can taste very 'fake'.
The method
Start by melting the chocolate and butter in a pan on a low heat. Remember that chocolate and butter will melt in your hand so the heat does not need to be high. Once fully melted together, leave to cool for 10 minutes.
What is the best way to melt the chocolate for brownies?
Aside from the method described above, you can also melt the chocolate in a bain marie (also known as a double boiler). This is when you put the chocolate, along with the butter, in a glass bowl and place it over a pan of simmering water. The base of the bowl should not touch the water. Another way is to melt the butter and heat it till bubbling, then pour it over the chocolate, leave for a minute or so, then stir and the chocolate will melt into the butter.
Put the light brown sugar, eggs and (if using) the vanilla extract into a large mixing bowl, or the bowl of a stand mixer. Use an electric mixer to whisk them together for 5 minutes until pale and mousse like. Next, pour the cooled chocolate and butter mixture into the egg mixture. Do this slowly and whisk the mixtures together gently with a hand whisk as you pour.
Add the plain flour to the batter and whisk in gently with a hand whisk. If you are adding any chocolate chips or chopped nuts, mix them in now with a spatula. Pour the batter into your chosen tin and bake.
If you are using an 8" square tin, I recommend a baking time of 35-40 minutes. For a 9" square tin I recommend 25-30 minutes. And for a 9" x 12" traybake tin, 15-20 minutes.
How do you know when the brownies are baked?
The best way to check is with the toothpick test, it should come out with a few moist crumbs on it, but not be wet. It's better to underbake them than overbake them, especially for fudgey brownies.
What is the best way to slice the brownies?
For lovely neat squares, wait for the brownies to full cool before slicing them. I've seen that most people will cut an 8" square batch of brownies into 16 squares, however I think that makes the pieces way too small. I like to cut an 8" square batch of brownies into 9 slices. For a 9" square batch, they cut the most neatly into 16 slices, however the pieces are smaller than I would prefer. For a 9" x 12" traybake style batch of brownies, I cut them into 12. They are bigger slices but also thinner too so it evens out.
How long do brownies last and how can they be stored?
Brownies should be stored in an airtight container at room temperature. They will last up to 4 days. You can store them in the fridge, but this will make them dry out and go stale faster. Some people swear by putting them in the fridge, but I am not a fan personally. To freeze the brownies, wrap them well and freeze for up to 3 months. You can pop them on the kitchen counter to defrost and the time it takes will depend on the temperature of your kitchen, or put them in the oven for around 15 minutes, or in the microwave for around 45-60 seconds.
Who are brownies suitable for?
These brownies are suitable for vegetarians. They are nut free, however please check the labels of all the products you use if you have a severe allergy. These brownies are not gluten free, however you can make them gluten free by using a gluten free flour blend. They are not dairy free, however you can make them dairy free by using vegetable oil instead of butter. The brownies are not vegan. If you would like a vegan brownie recipe, check out my Vegan Oreo Brownies (you don't have to use the Oreos if you prefer).
Mix ins, add in and variations
One of my favourite things about brownies is how versatile they are. The most popular things to add to brownies are chocolate chips and nuts. If you are using chocolate chips, make sure they are bake stable ones. I like to use white or milk chocolate ones for delicious contrast. Pretty much any chopped nuts can be added: pecans, walnuts, hazelnuts, almonds... you get the idea! I would recommend adding 150-200g chocolate chips or nuts to this recipe, depending on how much you want in there. 100g milk choc chips plus 100g white chocolate chips would make them into amazing triple chocolate brownies! Other popular, and very delicious, add ins are things like Nutella, caramel sauce, Biscoff spread, cheesecake mix, peanut butter... you can really get creative! I have a large selection of brownie recipes on my website which you can browse for some ideas!
More Baking Basics recipes…
Chocolate Brownies
Ingredients
For the brownies
- 350 g Dark chocolate
- 250 g Butter
- 250 g Light brown sugar
- 3 Eggs large
- 1 tsp Vanilla extract optional
- 120 g Plain flour
Optional add ins
- 150-200 g Nuts or chocolate chips
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line your chosen tin
- Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 10 minutes
- In a mixing bowl use an electric mixer to whisk together the eggs, light brown sugar and vanilla extract for 5 minutes until thicker and paler in colour
- Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in
- Add the plain flour and whisk in gently with a hand whisk until you can't see any more flour
- Pour the batter into your lined tin. Bake for 15-20 minutes if using a 9" x 12" traybake tin, 25-30 minutes if using a 9" square tin, or 35-40 minutes if using a 8" square tin
- Let the brownies cool completely in the tin before removing and slicing up
- Store in an airtight container in a cool place and eat within 3 days
Video
Nutrition
If you like this, check out more of my Brownie recipes!
I'm linking this up with Cook Blog Share.
Amy
Best brownies I’ve ever made! So clear and easy to follow!
thebakingexplorer
Aww thank you so much Amy!!
Louisa
I absolutely love these brownies! I've made them a couple of times now, and they are the only brownies I can consistently get to turn out well. The recipe is very clearly worded, so it really works. Thank you for the great recipe!
thebakingexplorer
Thank you so much Louisa! I'm so happy you like the recipe and you found it easy to follow 😀
Michelle Dewhurst
Do you use Salted or unsalted butter for this recipe please?
thebakingexplorer
Hi Michelle, I use unsalted butter for all of my recipes (unless otherwise specified) but some people like to use salted butter in baking so it's really up to you depending on what you prefer 🙂
Katie Coutts
Hi from Scotland. Trying recipe as we speak
Emily
How deep are the brownies from the 9”x12”? Thank you!
thebakingexplorer
There's a photo at the top of the post showing the different sizes together 🙂
Emily
I did see that, thank you. Do you know the actual depth measurement at all?
thebakingexplorer
Oh sorry about the mix up there! About 2cm 🙂
Emily
Thank you, I can't wait to try them!!
Cat | Curly's Cooking
Such an informative post and the brownies look absolutely perfect.
Clair
Awesome recipe! Exactly how I like my brownies, nice and fudgey! They tasted like they were from a bakery shop and released the inner baker in me 😍
Dinna
Could I make this with gluten free flour?
thebakingexplorer
Hi, yes this should be no problem. Sometimes gluten free four blends recommend adding extra liquid so check the pack for the one you use.
Tracy Jackson
Hi I only have a 10 inch square tin would I double the ingredients and how long would i cook them for
thanks
thebakingexplorer
Hi, you don't need to change the ingredient amounts, this recipe is designed to be made in various tin sizes, the brownie will just be less thick. I haven't made this recipe in a 10" tin, but I would recommend checking them after 20 minutes. Do the toothpick test as described above and decide from there. Let me know how you get on!
Eb Gargano | Easy Peasy Foodie
This is a really great guide! I am a HUGE fan of brownies... and yes, for me they have to be fudgy... no chocolate cake masquerading as brownies, thank you very much 😉
Sisley White
You really can't beat a proper chocolate brownie and I want to stuff my face with these!
Thank you for linking up to #CookBlogShare x
Emma
Is light brown soft sugar the same as light brown sugar ?!
thebakingexplorer
Hi, yes it is 🙂
Alouette Mills
Best brownies I've ever made! I've been looking for the perfect Brownie recipe for years but never really quite got it... however this recipe creates the most perfect, fudgy and rich brownies - thank you! I kept them in the oven for the minimum time and then let them cool fully in the fridge, I think this helped with the fudgy texture 🙂
thebakingexplorer
Thank you so much for this wonderful feedback! I've never liked brownies from the fridge myself but I know lots of people love them so it's great to know this worked well! 🙂
Julie Holloway
Hi Kat
I want to make these for my neices birthday and plan to use my new 9 x 9 square brownie tin. But I want the thickness shown in photo for 8 x 8 ....would increasing the ingredients by 25 per cent work ....thanks Kat, love your recipes.
thebakingexplorer
Hi Julie, yes that is what I would advise doing for the same thickness! Not sure on exact bake time, use the cocktail stick test method mentioned to check them 🙂
Becca C / BCookBakes
This has become my go-to chocolate brownie recipe - so simple, great instructions (particularly like the toothpick test photo!), minimal ingredients and they turned out great! Perfect level of gooey-ness! Thanks Kat 🙂 xx
thebakingexplorer
Thank you for your lovely feedback! I'm so pleased you enjoyed them!
Mia Dow
Both me and fiancé rate these brownies as the best ones we have ever had! Absolutely delishous and such a nice easy recipe to follow ☺
Saima
Your blog is an absolute dream!! Thank you for answering the frequently answered questions and also giving us images as a guide.
Lucy Bloor
Amazing recipe. Is the 608kcal for the whole thing?
thebakingexplorer
Thank you Lucy! It's for one piece if you cut the brownies into 9 pieces. I usually cut them into 12 so it's less. The calories are also calculated by an online tool so there will be variants between ingredients and brands.
Niki
Really great recipe
Worked really really welllllll
Made it with a less dark chocolate in the batter and it was perfecttttt!!
Looking forward to trying a few other recipes when I can 😃
Polly
These brownies are so delicious. They are exactly what a brownie should be. Great recipe !!!
thebakingexplorer
Thank you so much Polly!
Aisha Ilyas
Delicious, rich and decadent brownies. They were perfectly fudgey and a huge hit for the family!! Would highly recommend this recipe to anyone who would like to make plain chocolate brownies, or to use as a base recipe for any type of brownie!
thebakingexplorer
Thank you so much for this lovely feedback Aisha!!
Guppy Gill
After many failed attempts at making brownies using a range of recipes (no clue how I managed this), I wanted to give brownies another chance. After finding this recipe, all I can say is wow !!!! The brownies were super moist and fudgy and tasted delicious. I cooked mine in an 8” tin at 160 C fan for 32 minutes and they were perfect!!! Thank you so much for sharing this recipe Kat. Can’t wait to try other flavour variations of this recipe in the future xxx
thebakingexplorer
I'm so pleased this recipe changed your brownie luck! Thank you for such wonderful feedback 😀
Sophie
Hello, would it be ok to use a mix of unsalted butter and stork for the butter/chocolate mix? I have a little bit of stork and a little bit of unsalted butter, so I wanted to use them up. Thank you!!
thebakingexplorer
Hi Sophie, yes you can use a combination of butter and baking spread instead of all butter/all baking spread. I hope you enjoy the brownies!
Lucy
Brilliant recipe! Really easy and they are the best brownies I have made! They taste even better the next day!
thebakingexplorer
Thank you Lucy! I'm glad you like them so much 😀
Jenny
This is the best brownie recipe I have come across. Easy to follow and makes faultless brownies every time!
Sonya
Great recipe. Easy to follow and the final bake was absolutely wonderful. Will definitely be making them again.
Rachel
Absolutely delicious brownies! The whole family loved them. Really easy recipe to use and very well explained. Really useful tin sizing cooking times too. Thank you!
Marie
Hi I would like to me these in a 9x13 tin but would like them a bit thicker but not as thick as the 8" ones, would you recommend increasing the recipe by another half?
Many thanks Marie.
thebakingexplorer
Hi Marie, I'm not sure exactly what the thickness would be if you do that as I've never done it myself, but I think it would be a good place to start! Let me know how you get on!
Jing
Hi If i have 7x7 pan , how many pan can i make
And would you recommend the time for baking
thebakingexplorer
I would either recommend reducing the recipe by one third, or using a larger pan. The smallest pan I've ever made it in is 8x8, and a 7x7 is around 25% smaller.
Elena
Perfect! First time doing a brownie😀
June Antoszkiw
After many failed attempts at chocolate brownies use Kats recipe that is amazing….success at last, family requests coming in 👍
Jenna
Made these this evening, they’re amazing. Husband says they’re the best things I’ve baked ever!
thebakingexplorer
Ah thank you so much for the lovely feedback!!
TMJ79
Best brownie recipe I've tried - no need to look elsewhere now!
Soraya
I can't wait to try this recipe for the chocolate could I use Lidl's brand of 50% cocoa chocolate If not what brand would you recommend? Also how long is the perfect time to leave the brownies in the tin will they still be warm when they have been cooled?
thebakingexplorer
Hi, yes I think that chocolate would be ok, I've never used it myself though. Once they are fully cool they will no longer be warm, you can take them out of the tin when they're warm but they will be less structurally sound and might fall apart/be very gooey, but still taste great!
Laura
Made these for the first time yesterday & they tasted amazing… the top looked absolutely awful though & was more aerated than shiny/crinkly ~ followed the recipe/method 100% for an 8x8 tin & cooked for 45 mins ~ any ideas what went wrong? Xx
thebakingexplorer
Is there any chance you used self raising flour instead of plain?
Sarah Fawcett
Hi Kat, I’m planning on making these this week, there’s only two of us and we’re trying to watch our weight - have you ever tried freezing them?
thebakingexplorer
Yes, you can absolutely freeze them, I've done it many times 🙂
Sarah Fawcett
Thanks so much for replying, when I read the whole post again, you did of course already mention that you can freeze them! I don't see where to add the choc chips but I'm going to throw them in at the end and hope for the best haha - making them as we speak!
Soraya
Also, are 50% good quality dark chocolate chips okay for me to use instead of a chocolate bar?
thebakingexplorer
Yes definitely!