easy to make Chocolate Brownie (tested recipe)

Name: easy to make Chocolate Brownie (tested recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 120 grams unsweetened baking chocolate, coarsely chopped; 110 grams salted/unsalted butter, chopped; 1 tsp vanilla extract; 2 large eggs; 1/2 cup all purpose flour; 1/4 tsp baking powder; 2 pinch salt; 1 cup chopped nuts; 1 cup granulated white sugar; 3 oz milk chocolate, coarsly chopped; 1/3 cup heavy whipping cream (double cream); 1 oz salted/unsalted butter

Servings: persons

120 grams unsweetened baking chocolate, coarsely chopped
110 grams salted/unsalted butter, chopped
1 tsp vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 tsp baking powder
2 pinch salt
1 cup chopped nuts
1 cup granulated white sugar
3 oz milk chocolate, coarsly chopped
1/3 cup heavy whipping cream (double cream)
1 oz salted/unsalted butter

1
Chocolate Brownies: Preheat oven to 325F and place rack in center of oven.
2
Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan.
3
Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water.
4
Remove from heat and stir in the sugar.
5
Next, whisk in the vanilla extract, chopped nuts and eggs, one at a time, beating well after each addition.
6
Finally, stir in the flour, baking powder, salt and chopped.
7
Pour into the prepared pan and bake for about 25 minutes at 325F, or until a toothpick inserted in the center comes out with a few moist crumbs.
8
Remove from oven and let cool on a wire rack.
9
Chocolate Ganache: Melt the chopped chocolate, cream, and butter in a stainless stee bowl placed over a saucepan of simmering water.
10
Remove from heat and let cool to room temperature and then spread the ganache over the brownies.
11
I like to store these brownies in the refrigerator.
12
They can also be frozen Makes 16 brownies

917

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 120 grams unsweetened baking chocolate, coarsely chopped, 110 grams salted/unsalted butter, chopped, 1 tsp vanilla extract, 2 large eggs, and more.

Yes, easy to make Chocolate Brownie (tested recipe) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!