This Easy Brownies recipe with cocoa and dark chocolate is rich, dark and intensely fudgy.
You will love how ridiculously easy this recipe is but it’s also ridiculously good! Even the kids will be able to make these brownies.
Do you like brownies cakey or fudgy?
Ok, right now I’m going to disappoint 50% of you because this easy brownies recipe is FUDGY! Squidgy and dense. Dark and intense. There is no rising agent in this recipe though the brownies do rise a little due to the eggs. Also with just a tiny bit of flour these brownies are more chocolate than cake but I don’t think that is a bad thing. With a crispy crackly top and dense in the middle, this brownie is a chocolate lover’s heaven.
Some tips for making this Easy Brownies recipe.
Firstly, this is a really easy recipe so there aren’t too many tips and it’s not that tricky.
I like to melt the butter in the microwave and then mix the ingredients right in there using the same bowl. Best part? Less cleaning up!
Into the just warm butter, mix in the sugar and the cocoa plus a splash of liqueur. My preferred liqueur is Strega, an Italian herbal liqueur which teams beautifully with chocolate. However a good substitute is dark rum. The alcohol is entirely optional. If you omit it, reduce the cooking time to 20 minutes
At this stage, the mixture should have cooled down. Use cold from-the-fridge eggs, break them into the chocolate/butter mix and whisk in until well combined. Finally fold in the flour and the chocolate bits. Finally, don’t over bake.
To ensure your brownies turn out perfectly be sure to:
- use a 20cm/8inch cake pan
- grease then line the pan with non stick paper
- allow the baked brownie to cool for 8-10 minutes before turning out
For extra indulgence add caramel/dulce de leche. I have written about that recipe here.
This Easy Brownies recipe makes 16 squares. Can the recipe be doubled?
Good question! Absolutely! These brownies disappear so quickly you are definitely going to want to make lots. I recommend that you use two 20cm/8in cake pan if you double the mixture to ensure even baking.
Do you want more easy chocolate recipes like this one to add to your dessert table? Try this delicious Chocolate Almond cake or these easy peasy Chocolate Chip Muffins.
Baci,
These brownies are so super easy even the kids can make them. Intense, dark and squidgy, team with vanilla ice cream for the perfect dessert!
- 5 oz unsalted butter (1 ¼ sticks)
- 1 cup castor sugar (superfine)
- 3/4 cup cocoa powder
- 1 tablespoon Strega liqueur (or dark rum, optional - see notes)
- 2 eggs cold
- 1/2 cup plain flour
- 1/4 teaspoon salt
- 1 ⅓ cups dark chocolate (chopped or sub choc chips)
Preheat oven to 320°F/160°C Grease and line with non stick paper a 8inch/ 20cm cake pan.
Place butter in a medium bowl. Microwave on high for 30 seconds - 1 minute to melt.
- Add sugar, cocoa and liqueur and mix well.
- The mixture should be quite cool by now. If not set aside for a few minutes otherwise the eggs will begin to cook.
- Whisk in cold eggs until well combined.
Fold in flour, salt and chocolate thoroughly but gently.
- Pour into prepared pan.
- Bake in preheated oven for 22-25 minutes until set and the top is firm to touch.
- Cool in pan for 8-10 minutes before turning onto a wire rack to cool.
Amazing eaten warm! But delicious eaten any time!
To ensure success, don't forget:
- use a 20cm/8inch cake pan
- if you wish to double the quantity - bake in two separate 20cm/8inch cake pans
- grease then line the pan with non stick paper
- allow the baked brownie to cool for 8-10 minutes before turning out
Alcohol is optional. Omit if making for children and reduce baking time to 20 minutes.
Marcellina carissima ! Made the brownies for the weekend ! Beautiful, rich, tasty keeper it is ! Grazie milla !
So glad you like them! Baci xx
That brownies looks insane Marcella! Love the ooey gooey little bits of dark chocolate 🙂
Gooey, warm brownies are the best, aren’t they?
wow! Firstly, I love cocoa in anything baked with chocolate, so I know I’ll love these. But to have those melty chunks???!!! Love it!!!
Thank you Mimi! xx
Love the addition of dark chocolate in these brownies. Also that brownie top looks so inviting!
I love dark chocolate too, Neha!
Another wonderful recipe Marcellina! So dark, mysterious and decadent… great photography. I have no preference, cakey or chewy, as I love all things chocolate (in moderation of course 🙂 ) Have pinned to try ♥
Absolutely, Maria, always in moderation 😉
At the first glance, before I even started to read, I fell in love with beautiful photo on the top of your post. Since I am still looking for “evergreen” brownie recipe, I shall definitely make this one.One thing looks promising to me: it’s dark rum. My family uses it quite often when making desserts and it brings beautiful flavours. Once I make it, will definitely let you know how it worked over here. 🙂 Thank you Marcellina. Thank you for the beauty !
Haha, I was looking for that perfect recipe too but this is it for me! Yes, the dark rum is sensational! Please do let me know how you like it.
Yum-these brownies look wonderful!
Thank you Nancy! They are truly delicious! Not too sweet and really dark!
Marcellina, These look amazing and I love this kind of gooey brownie, then I looked at the dulce de leche recipe and thought, brilliant. I have left over cooked caramel needing to be used up. Do you think these brownies would freeze? W hen I start cooking for Christmas these will be on the list. Thanks so much for a great recipe. Pauline
Yes, Pauline, these brownies freeze really well. I love to zap them in the microwave before eating – making them all gooey again!