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A stack of delicious chocolate brownies with a fudgy center.

Proven way to grow Chocolate Brownies 5 ways. Chocolate Brownies.

This recipe provides a foundational guide to making classic chocolate brownies, with suggestions for five variations to customize your baking experience. It's a versatile recipe perfect for any occasion, offering both simplicity and room for creativity.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Classic Brownie Base
  • 170 g unsalted butter
  • 200 g granulated sugar
  • 100 g packed light brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 100 g all-purpose flour
  • 60 g unsweetened cocoa powder
  • 0.5 tsp salt
  • 150 g chocolate chips or chopped chocolate
Variations (Choose One)
  • 100 g walnuts or pecans for Nutty Brownies
  • 200 g cream cheese softened, for Cheesecake Swirl Brownies
  • 100 g peanut butter for Peanut Butter Swirl Brownies
  • 1 tsp espresso powder for Espresso Brownies
  • 0.5 cup caramel sauce for Salted Caramel Brownies
  • 0.25 tsp sea salt flakes for Salted Caramel Brownies

Equipment

  • 20x20 cm (8x8 inch) baking pan
  • Parchment paper
  • Saucepan or microwave-safe bowl
  • Mixing bowls
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 175°C (350°F) and line a 20x20 cm (8x8 inch) baking pan with parchment paper, leaving an overhang on the sides.
  2. Melt the butter in a microwave or saucepan, then stir in the granulated and brown sugars until combined.
  3. Whisk in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated.
Mixing and Baking
  1. In a separate bowl, whisk together the flour, cocoa powder, and salt, then gradually add the dry ingredients to the wet mixture, mixing until just combined.
  2. Fold in the chocolate chips, and if making a variation, now is the time to incorporate your chosen additions such as nuts, swirls, or espresso powder.
  3. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  4. Allow the brownies to cool completely in the pan before lifting out and cutting into squares for serving.

Notes

For the Cheesecake Swirl, mix 200g softened cream cheese with 2 tbsp sugar and 1 egg yolk, then dollop over the brownie batter and swirl with a knife. For Peanut Butter Swirl, warm 100g peanut butter slightly and swirl into the batter. For Espresso Brownies, add 1 tsp espresso powder to the dry ingredients. For Salted Caramel Brownies, swirl in 1/2 cup caramel sauce and sprinkle with 1/4 tsp sea salt flakes before baking.