Best 7 Very Chocolaty Chocolate Brownies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the ultimate chocolate experience with our collection of the most delectable chocolate brownie recipes. From classic fudgy brownies to unique variations like mint and white chocolate swirled brownies, our recipes promise a symphony of flavors and textures to satisfy every chocolate craving. Each recipe is carefully crafted to ensure a rich, decadent brownie that's sure to impress. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow instructions and detailed ingredient lists guarantee the perfect batch of brownies every time. Get ready to embark on a culinary journey that celebrates the timeless allure of chocolate in its most irresistible form.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CHOCOLATE BROWNIES



Easy Chocolate Brownies image

Recipe video above. These are my "go to" brownies, the one I have been making for years that's super easy and outrageously chocolatey. The best fudgey chocolatey brownies made without fuss, in one bowl in 10 minutes. These are not the cakey kind, they're soft fudgey kind. Super rich and moist!

Provided by Nagi | RecipeTin Eats

Categories     Sweets

Time 35m

Number Of Ingredients 10

200g / 14 tbsp unsalted butter ((1 3/4 US sticks))
200 g / 1 1/4 cups dark chocolate chips ((7 oz) (Note 1))
1 cup (175g) brown sugar (, loosely packed )
3 eggs (, lightly beaten)
1 tsp vanilla extract
1/2 cup (75g) plain flour
1/4 cup (30g) cocoa powder
Pinch of salt
180g/6oz dark chocolate block/bar (optional)
1.5 cups roughly chopped walnuts (or other nuts)

Steps:

  • Preheat oven to 180°C/350°F (160°C fan forced).
  • Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
  • Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
  • Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
  • Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
  • Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
  • If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
  • Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.

Nutrition Facts : ServingSize 48 g, Calories 212 kcal, Carbohydrate 21 g, Protein 2.6 g, Fat 14.5 g, SaturatedFat 8.9 g, Cholesterol 58 mg, Sodium 98 mg, Fiber 0.5 g, Sugar 15.5 g

VERY CHOCOLATY CHOCOLATE BROWNIES



Very Chocolaty Chocolate Brownies image

Chocolate lover alert! These vegan brownies are sensational: very chocolaty, moist, and delectable.

Provided by Myra Goodman

Categories     Coffee     Chocolate     Dessert     Bake     Vegan     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Soy Free

Yield Makes 16 servings

Number Of Ingredients 10

8 oz/225 g high-quality semisweet chocolate
1/2/120 ml cup melted coconut oil (see notes below)
3 tbsp ground chia seeds
3/4 cup/180 ml espresso or strong black coffee (regular or decaffeinated), at room temperature
1 1/4 cups/250 g packed light brown sugar
1 tsp pure vanilla extract
3/4 cup/105 g whole-wheat pastry flour
1/2 tsp salt
1/4 tsp baking soda
2/3 cup/75 g chopped walnuts

Steps:

  • Position a rack in the lower third of the oven and preheat it to 350°F/180°C/gas 4. Grease an 8-by-8-in/20-by-20-cm baking pan with coconut oil. Cover the bottom of the pan with a piece of parchment paper, and then grease the top of the parchment paper.
  • Chop 3 oz/85 g of the chocolate into pieces no larger than chocolate chips. Set them aside. Break the remaining 5 oz/140 g of the chocolate into pieces about 1/2 in/12 mm wide and put them in the top of a double boiler or in a bowl suspended over a pan of barely simmering water. Stir frequently, until the chocolate is melted and smooth. Remove it from the heat and transfer the chocolate to a large mixing bowl. Stir in the coconut oil, and let cool for 10 to 15 minutes.
  • Put the chia seeds in a small mixing bowl and whisk in the coffee. Let sit 5 to 10 minutes until it thickens (this is our egg substitute). Whisk again to make sure there are no lumps.
  • Whisk the sugar into the chocolate mixture. Add the vanilla and the chia mixture and whisk vigorously until blended.
  • In a medium mixing bowl, whisk together the flour, salt, and baking soda. Stir the flour mixture into the chocolate mixture, then fold in the reserved chopped chocolate and the walnuts. Do not overmix. Transfer the batter to the prepared pan and bake for 40 to 50 minutes, until the top feels dry and the brownies feel firm when a toothpick is inserted in the center. Watch them closely during the final minutes of baking to make sure the edges don't burn.
  • Transfer the pan to a wire rack to cool. These brownies are best when they cool overnight or are refrigerated for 2 hours after they come to room temperature. When they are ready to serve, cut into 16 squares. The brownies will stay fresh at room temperature for about 5 days in an airtight container, and they also freeze well.

VERY CHOCOLATE CHIP BROWNIES



Very Chocolate Chip Brownies image

Chocolate chips and melted chocolate make these doubly delicious. They're a treat I love to bake and share. - Jan Mock, Dillon, Montana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 10

1-1/2 cups sugar
2/3 cup butter, cubed
1/4 cup water
4 cups semisweet chocolate chips, divided
4 large eggs, room temperature
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Confectioners' sugar

Steps:

  • In a large heavy saucepan, combine the sugar, butter and water; bring to a boil, stirring constantly. Remove from the heat; stir in 2 cups chocolate chips until melted. Cool slightly. , In a large bowl, beat eggs and vanilla; stir in chocolate mixture. In another bowl, mix the flour, baking soda and salt; gradually add to chocolate mixture, mixing well. Stir in remaining chocolate chips. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Sprinkle with confectioners' sugar. Cut into bars. Store in an airtight container.

Nutrition Facts : Calories 179 calories, Fat 10g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 94mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

VERY CHOCOLATE BROWNIES



Very Chocolate Brownies image

I've spent years trying different recipes in search of the perfect brownie...and this scrumptious version might be it. The fluffy melt-in-your-mouth top layer is absolutely heavenly. It's impossible to eat just one!-Arlene Butler, Ogden, Utah More Chocolate Brownie Recipes »

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 12

3/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
3 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup coarsely chopped walnuts
TOPPING:
1 cup semisweet chocolate chips
2 tablespoons butter
1/4 cup water
1 cup heavy whipping cream, whipped

Steps:

  • In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Gradually add flour to chocolate mixture. Stir in walnuts. , Line a 13x9-in. baking pan with foil and grease the foil. Pour batter into pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely. , For topping, melt chocolate chips and butter with water in a microwave; stir until smooth. Cool to room temperature. Fold in whipped cream. Spread over brownies. Chill before cutting. Store leftovers in the refrigerator.

Nutrition Facts : Calories 160 calories, Fat 10g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 52mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

NIGEL SLATER'S VERY GOOD CHOCOLATE BROWNIES



Nigel Slater's Very Good Chocolate Brownies image

These are so fudgy and definitely live up to their name -- pure heaven in a slice! The recipe was published in Delicious magazine, November 2005. I had to bake these a bit longer than indicated the first time I made them because I used a slightly smaller pan but since then I picked out a bigger one and they've come out perfectly. I have sometimes used chocolate chips instead of a chocolate bar.

Provided by Sackville

Categories     Bar Cookie

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

300 g sugar
250 g softened butter
250 g chocolate (70% cocoa solids)
3 large eggs, plus
1 egg yolk
60 g plain flour
60 g cocoa powder
1/2 teaspoon baking powder

Steps:

  • Preheat the oven to 180° C or 160° C in a fan oven.
  • Line a 23cm square baking tin with baking paper.
  • Put the sugar and butter into the bowl of a mixer and beat for a few minutes until white and fluffy.
  • Meanwhile break the chocolate into pieces. Set 50g of it aside and melt the rest in a bowl over a pan of simmering water.
  • Remove the chocolate from the heat.
  • Chop the rest into small pieces.
  • Lightly beat the eggs and extra yolk in a bowl.
  • Separately sift the flour, cocoa and baking powder with a bit of salt.
  • With the machine running slowly, add in the eggs a bit at a time.
  • Take the bowl from the mixer and add in the chocolate.
  • Lastly fold in the flour and cocoa powder mixture, gently but firmly, trying not to knock any air out.
  • Put the mixture in the tin and bake for 25-30 minutes.
  • It will rise slightly and be a bit softer in the middle.
  • A toothpick in the centre should come out a bit stick but not with raw batter on it.
  • If not, bake until the batter is set.
  • The brownies will solidify a bit on cooling so if they appear squishy be patient -- hard I know, but it's worth it!

Nutrition Facts : Calories 423.4, Fat 31.8, SaturatedFat 19.4, Cholesterol 113.1, Sodium 159.5, Carbohydrate 40, Fiber 5.9, Sugar 25.4, Protein 6.7

BEST EVER CHOCOLATE BROWNIES RECIPE



Best ever chocolate brownies recipe image

A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.

Provided by Orlando Murrin

Categories     Afternoon tea, Dessert, Treat

Time 1h

Yield Cuts into 16 squares or 32 triangles

Number Of Ingredients 8

185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar

Steps:

  • Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
  • Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
  • Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
  • While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
  • Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
  • Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
  • Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
  • Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
  • Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
  • Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
  • Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
  • Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
  • Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
  • Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
  • They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

VERY CHOCOLATE BROWNIES



Very Chocolate Brownies image

This rich, decadent brownie is a Grand Prize winner from Taste of Home magazine. Chocolate mousse topping takes it over the edge!!!

Provided by Christmas Carol

Categories     Dessert

Time 1h20m

Yield 3 dozen

Number Of Ingredients 11

4 ounces unsweetened chocolate
3/4 cup butter (no substitutes)
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
6 ounces semi-sweet chocolate chips
1/4 cup water
2 tablespoons butter (no substitutes)
1 teaspoon almond extract
1 cup whipping cream, whipped

Steps:

  • In a microwave or double boiler, melt chocolate and butter for brownies.
  • Cool 10 minutes.
  • Add sugar and mix well.
  • Stir in the eggs and vanilla.
  • Add flour and mix well.
  • Line a 13x9x2 inch baking pan with foil and grease the foil.
  • Pour batter into the pan.
  • Bake at 350F for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
  • Do not overbake.
  • Cool completely.
  • For topping, melt chocolate chips, water, butter, and almond extract in a microwave or double boiler.
  • Stir until smooth.
  • Cool to room temperature.
  • Fold in whipped cream.
  • Spread over brownies.
  • Chill before cutting.
  • Pour a big glass of ice cold milk and INDULGE!
  • Store leftover brownies (if there are any) in refrigerator.

Tips:

  • Use high-quality chocolate. This will make a big difference in the flavor of your brownies. Look for chocolate with a cocoa content of at least 70%.
  • Don't overmix the batter. Overmixing will make the brownies tough. Mix just until the ingredients are combined.
  • Bake the brownies in a preheated oven. This will help them rise evenly.
  • Don't overbake the brownies. Overbaked brownies will be dry and crumbly. The brownies are done when a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the brownies cool completely before cutting them. This will help them hold their shape.

Conclusion:

These very chocolatey chocolate brownies are the perfect dessert for any chocolate lover. They are rich, decadent, and easy to make. Follow the tips above to make sure your brownies turn out perfectly every time.

Related Topics