Perfect Chocolate Brownie Recipe

| February 11, 2012 | 9 Comments
Perfect Chocolate Brownie Recipe

Perfect Chocolate Brownies

The Perfect Chocolate Brownies

Chocolate brownies are the ultimate indulgence – and while debate rages over whether a chocolate brownie is a cake or a slice, nothing should distract you from the rich chocolatey goodness of the perfect chocolate brownie. The perfect chocolate brownie should be fudgy and have the right chocolate flavour without being too rich. It should be; moist in the middle, crunchy on the outside and slightly chewy.  Try this delicious recipe to satisfy the chocolate craving today.

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Makes: Approximately 15 brownies


250g butter
430g (2 cups) caster sugar
4 eggs
225g (1 1/2 cups) plain flour
80g (3/4 cup) cocoa powder
1 tsp vanilla essence
⅓ cup (35g) cocoa powder, sifted (optional to lightly dust your brownies)


1. Preheat oven to 180ºC. Line a 20 x 30cm slab pan with non-stick baking paper.

2. Melt the butter in a saucepan over medium heat. Remove saucepan from heat and stir in the sugar. Add the eggs, 1 at a time, and stir until mixture is thick and glossy texture.

3. Sift the flour and cocoa powder over the egg mixture and stir until well combined. Add in one tsp of vanilla essence. Spread over the base of the prepared pan.

4. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely this should take around 5 minutes. Cut into pieces and serve.

Recipe Notes

For gluten-free brownies substitute the plain flour with gluten-free flour. Try adding double chocolate, chocolate chip, chilli chocolate or walnuts to put your own spin on this classic recipe.

Tell us your tips and secret ingredients for a perfect chocolate brownie recipe in the comments section below.

Category: Food + Drink, Recipes

Comments (9)

Trackback URL | Comments RSS Feed

  1. My favourite brownie recipe and always a winner. I made them for work today and they were declared “lush” and “the best brownies I’ve ever tasted”.


  2. Alex says:

    I love making brownies so I’ll put this recipe on my to-do list (in excess of 20 brownie recipes to try!). Without chocolate in it, this is a good storecupboard recipe.

  3. Berni says:

    I’m curious, what is the second addition of cocoa powder? (the 1/3 cup a the end).

    • WA Scene says:

      Thanks Berni, The 1/3 cup of sifted cocoa powder can be used to lightly dust your chocolate brownies. This is an optional step depending on your personal taste.

  4. Berni says:

    Oh, BTW, these are Hands Down the BEST gluten free brownies ever! After two decades I have the classic recipe my husband loves. YAY.

  5. Liz C says:

    Yummm will definately be trying these… gorgeous with some hot milk in the miserable weather we’ve been having 😛

  6. Valerie says:

    These brownies look deep, dark, and rich…perfect! Thanks for sharing the recipe. 😀

  7. Sandra Coy says:

    Great recipe. Thanks

  8. Becky says:

    The brownies above appear to have a chocolate frosting or ganache on top and not the dusted cocoa powder. Is this correct? Looks delicious and fudgy!

Leave a Reply