I always treasure a tray of homemade brownies—rich, chewy, and indulgently satisfying. This recipe ticks every box and more, delivering that irresistible chocolate flavor with minimal effort.

Rich and Decadent Easy Chocolate Brownies

Why You’ll Love This Recipe

I love how effortlessly these brownies come together—just a handful of pantry staples, a single bowl, and no complex techniques. The results are reliably fudgy centers with that signature shiny, crackled top. Plus, I can easily tweak the flavors to suit my mood—whether it’s adding a pinch of sea salt, swirling in extra chocolate chunks, or playing with spices.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dark chocolate (eating quality, not baking chocolate)
Cocoa powder (sifted)
Butter (salted or unsalted)
Plain flour (sifted)
Large eggs (room temperature)
Caster or granulated sugar

Directions

Preheat the oven to 160 °C (325 °F). Line a 23 cm (9″) square metal pan with parchment paper.
Melt the dark chocolate and butter together gently in the microwave or over a bain-marie, stirring regularly.
In a separate bowl, whisk the eggs and sugar until light, fluffy, and able to hold ribbons—this usually takes around 5 minutes.
Slowly fold the melted chocolate mixture into the eggs.
Sift in the cocoa powder and flour, folding gently until just combined.
Pour the batter into the prepared pan and spread evenly into the corners.
Bake for about 30 minutes, until the top is glossy and crackly and a toothpick inserted in the center comes out with moist crumbs.
Let cool completely before slicing for clean, neat squares.

Servings and Timing

This recipe makes 16 brownies.

Prep time: 15 minutes
Bake time: 30 minutes
Cooling time: 60 minutes

Variations

Sea salt: A light sprinkle over the top before baking enhances the chocolate flavor beautifully.
Triple chocolate: I love folding in white or milk chocolate chunks for melty surprises in every bite.
Warm spice: A pinch of cinnamon or chili flakes adds depth and a subtle kick.
Nutty twist: Add chopped pecans or walnuts for crunch and richness.
Mocha brownies: A teaspoon of espresso powder deepens the chocolate taste.

Storage / Reheating

Store brownies at room temperature in an airtight container for up to 3 days.
In the fridge, they’ll stay fresh for up to a week.
For longer storage, wrap individually and freeze for up to 3 months.
Reheat in the microwave for 10–15 seconds or warm in the oven at 150 °C for 5–10 minutes.

FAQs

How do I get that shiny, crackly top?

I make sure to beat the eggs and sugar thoroughly before adding the chocolate. This helps create that gorgeous sheen once baked.

Why are my brownies dry?

They might have been baked too long or the batter overmixed. I always stop mixing as soon as the flour is incorporated and keep an eye on the baking time.

Can I use milk chocolate instead?

Yes, though the brownies will be sweeter and less intense. I sometimes reduce the sugar slightly or add a pinch of salt to balance it.

What type of pan works best?

I prefer a metal pan because it conducts heat evenly, giving me those crisp edges and a moist center. Glass or ceramic pans tend to overbake the edges.

How do I know when they’re done?

I look for a set top with a toothpick that comes out with a few moist crumbs. I never wait for it to come out completely clean—that usually means they’re overbaked.

Conclusion

These brownies are everything I want in a chocolate dessert: rich, chewy, easy to make, and endlessly customizable. Whether I’m baking for a crowd or just for myself, they’re always a hit. Once cooled and sliced, they disappear in no time. It’s the kind of recipe I reach for over and over—simple, reliable, and absolutely delicious.