These Brownies. Dear Lord. We need to talk about these super easy chocolate brownies! Only 6 ingredients. These are fudgy, dense, thick, and so. darn. chocolatey. We're using simple ingredients and ditching box mixes (we can do way waaaayyy better than that!). These brownies will be on repeat for the whole month of February. And long after, no doubt. And of course, as always... we're using all ingredients from Aldi UK.
Now, let's get up close and personal with these brownies. Okay. Let me set the tone for how this goes. Dense, soft fudgy interior with a slightly crisp exterior crust. Baked to perfectly gooey perfection. Also, only 6 ingredients stand between you and the best brownie of your life!
Easy Chocolate Brownies
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This brownie recipe is my top-secret recipe that I am now sharing with you. I've been making this brownie for years in all the commercial kitchens I used to work in. (You know I'm an actual chef, right?) We can chat more about that later. But for now, let's get these brownies into your oven and then into your face!
Ingredients Needed to Make Easy Chocolate Brownies
- Dark chocolate (please buy quality eating chocolate, not cooking chocolate. It doesn't behave the same way or taste as nice)
- Eggs
- Caster sugar
- Plain Flour
- Cocoa Powder
- Butter (salted or unsalted. both work)
How to make Easy Chocolate Brownies Step By Step
- Get yourself 3 bowls. Yes, I know this recipe said easy and it really is. Go with me here.
- In bowl 1 (a medium bowl that fits snugly over a pan) place the butter and chocolate.
- For bowl 2 (a small bowl) whisk the plain flour and cocoa powder
- Then, in bowl 3 (a large-ish bowl) place the eggs and sugar
- Place bowl 1 (the butter and chocolate over a pan of simmering water. Let the chocolate and butter melt together and whisk well so that they are fully incorporated.
- While the chocolate and butter are melting, use an electric hand whisk to whip the eggs and sugar. This will take a good few minutes. We want the eggs and sugar mixture to be almost as thick as mayonnaise. (See the above photo.)
- Once the eggs and sugar are whipped and the chocolate is melted, slowly pour the chocolate into the egg mixture and whisk (not an electric whisk a regular one) to blend together. Add the flour and cocoa to the bowl and whisk again.
- Pour the mixture (you may need to spoon it in. It'll be THICKKKK) into a 9x9 (23cm) square tin lined with baking paper. Bake in a 160ºC oven for about 30 minutes. The top should feel (and look set) but the brownies should still wobble slightly when you wiggle the pan.
- Let the brownies cool completely before slicing.
Another thing about these brownies (did I mention they will be the best you've ever had?). They sometimes like to have add-ins. You know... for all the people in your life who are a bit "meh?" about a plain brownie. Who are these people? But, apparently, they exist. So for them, we can add in some things...
Brownie Add-ins
- Walnuts
- White chocolate chunks
- Pecans
- Hazelnuts
- Dried fruit (if that's your thing)
Being that it is the month of chocolate and Valentine's day, yes, you may make this recipe enough times to memorise it. Oh. Just me? Okay. But whatever the case, please do the world and the people in your life a favour and make these easy brownies at least once this month. The ingredients are simple, the recipe is easy enough for you to follow, but will still make you feel like Nigella and the dense fudgy brownie you will be rewarded with is next level amazing.
PS. No one would be upset if you served these warm with a scoop of melty vanilla ice cream for dessert. NO ONE!
The Easiest Chocolate Brownies
Ingredients
- 3 eggs
- 225 g caster sugar
- 225 g butter
- 225 g dark chocolate
- 100 g plain flour
- 100 g cocoa powder
Instructions
- Preheat the oven to 160ºC and line a 23cm (9 inch) square baking pan with parchment paper.
- Get yourself 3 bowls. Yes, I know this recipe said easy and it really is. Go with me here.
- In bowl 1 (a medium bowl that fits snugly over a pan) place the butter and chocolate.
- For bowl 2 (a small bowl) whisk the plain flour and cocoa powder
- Then, in bowl 3 (a large-ish bowl) place the eggs and sugar
- Place bowl 1 (the butter and chocolate over a pan of simmering water. Let the chocolate and butter melt together and whisk well so that they are fully incorporated.
- While the chocolate and butter are melting, use an electric hand whisk to whip the eggs and sugar. This will take a good few minutes. We want the eggs and sugar mixture to be almost as thick as mayonnaise. (See the above photo.)
- Once the eggs and sugar are whipped and the chocolate is melted, slowly pour the chocolate into the egg mixture and whisk (not an electric whisk a regular one) to blend together. Add the flour and cocoa to the bowl and whisk again.
- Pour the mixture (you may need to spoon it in. It'll be THICKKKK) into a 9x9 (23cm) square tin lined with baking paper. Bake in a 160ºC oven for about 30 minutes. The top should feel (and look set) but the brownies should still wobble slightly when you wiggle the pan.
- Let the brownies cool completely before slicing.
Notes
- *160ºC may seem like a low temperature to bake the brownies at, but it's the low temperature that give the brownies their amazing fudgy texture.
- I cut these into 9 large brownies, but you can easlily make them smaller and cut into 12
Nutrition
*Include any text backlinks with image here*
THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!
Jo
160 on fan or reduce to 140? Please x
Deborah Thompson
Hi Jo. 160 on fan and you're good to go. Enjoy!
Karen
Just made these, amazing. Followed the exact recipe, bar adding some chopped glace cherries (sucker for dark chocolate and cherry). Thank you for the wonderful recipe ... and result:)
Deborah Thompson
Ooohh! I love a chocolate cherry situation! Sounds amazing! Thanks for taking the time to leave a comment and a rating. It's much appreciated!
lorraine
Oh my gosh, best brownie recipe ever, although I did cut back 50 grams of sugar and used a mixture of soft dark brown and caster.
Deborah Thompson
Love hearing this! Thank you so much for taking the time to leave a comment and a review!
Geraldine
Just made this and used Terry’s Plain Chocolate Orange - delicious
Deborah Thompson
Oh! That sounds amazing. So happy you love the recipe!
Sally
Can you use cooking chocolate for this recipe or does it have to be eating chocolate xx
Deborah Thompson
Hi Sally. Yeah. Cooking chocolate works too. Just make sure that it's dark chocolate. Just had a look at the Aldi website and the dark cooking chocolate is 54% cocoa solids which is perfect. It'll work like a dream. Dark chocolate is really important here because it helps create the structure of the brownie. Enjoy!
Lisa
Fantastic recipe, very easy and made the best brownies. Thanks, will be looking at your other recipes now
Deborah Thompson
Amazing! Thanks so much for taking the time to leave a comment and a review!
Jackie
My family thought the brownies were awesome
Marie
I've just made this brownie with dairy free chocolate and gluten free flour, tastes devine!
Deborah Thompson
Thanks so much for taking the time to leave this comment. It's super helpful for anyone else looking to make the recipe allergen-free. Enjoy every last crumb!
Valerie Bolton
Hi there, do I use medium or large eggs.. Also what Icing do you use. Thank you.
Deborah Thompson
Hi Valerie. Medium or large will work here. The size difference isn't enough to make a difference in this recipe. And I've never frosted these brownies, but a simple frosting of butter, icing sugar and cocoa powder would be great here. Let me know how it goes! 🙂
Jean Cosier
Hi Deborah, can I put chopped walnuts into the mixture?
Thank you. Jean.
Deborah Thompson
Hi Jean. Absolutely you can! Mix them through right at the very end of making the batter. A quick couple of mixes with a wooden spoon are all you'll need, just so that the brownie batter doesn't get over mixed. Let me know how it goes! And Happy Easter!
Jacqueline
Me and my teenage son made this today better than other recipes I've tried. Yummy ?
Deborah Thompson
That means the absolute world to me! Thank you for taking the time to leave a comment and a rating! Enjoy every last bite of those brownies! 🙂
Samantha Hale
Love this recipe and so easy to make. We added chunks of Cadbury’s caramel bar and white chocolate….gooey and delicious. Making more at the weekend!
Deborah Thompson
Thanks so much, Sam!!! And thank you for taking the time to leave a comment. I love the sound of your additions and making more always means it's a hit! 🙂
Poppy
THE BEST
Deborah Thompson
Thanks so much!
GJ
Made these with my 8 year old grandson. He loves to bake. It was a really easy recipe and a little egg shell added crunch! A change of t-shirt, shower and he was good to go. Above all it was fun, easy to make and they taste delicious
Deborah Thompson
So happy that it was a fun baking project with your grandson! Thanks so much for taking the time to leave a comment and a rating!
Doris
Made these brownies on a typical rainy british day..but with rolos!! They taste amazing added an extra 5 minutes due to cooking in a microwave oven! They came out perfect! Thank you for this beautiful recipe! ?
Deborah Thompson
These brownies with rolos sound absolutely stunning! You may see this variation pop up on the website!
Mia
Absolutely stunning, I added some white chocolate chips too, honestly one of the best batches of brownies i’ve made. Thank you!! Will definitely be looking out for more delish recipes!
Deborah Thompson
I'm so happy that you love this recipe. Sounds amazing with the white chocolate too. Thank you so much for taking the time to leave a review and a rating. It's so appreciated!
Kath
What an inspirational website you have! Just made these, they’re tasty but a bit dry! What did I do wrong? After checking people’s comments and questions, you said 160 fan was fine, so I did that. Took them out after 25 mins. Am determined to get them as good as other people say they are......any advice? Thanks.
Deborah Rainford
Hi Kath! Thanks so much for taking the time to leave a comment. It sounds like maybe the brownies are just slightly overbaked. Maybe take them out after 20 minutes. Let them cool completely in the tin and slice them with a hot knife and wipe the knife between each cut. You could also pop them in the fridge for a few hours before baking them too. That way they'll be really dense and fudgy with the perfect amount of chewiness. These brownies are definitely better if you take them out of the oven about 5 minutes too soon rather than 1 minute too late! But they are so worth it! Keep me posted how you get on. 🙂
Susie
Hi is it 160C fan / 180C standard please? Thanks!
Deborah Rainford
Hi Susie! This recipe is really forgiving and it is 160c fan, but for conventional, I would go for 170c rather than 180c just so the brownies don't dry out.
T
Absolutely loved this recipe. The best brownies I have ever made. 10/10!
Deborah Rainford
So happy you loved them. 🙂
Karen
In the oven now, they look and smell amazing!! is the nutritional info per 100g? Thanks!
Deborah Rainford
I hope you love them! Just did a quick calculation and it's a guestimate but roughly 317 calories, 12.4g fat, 24g carbs. Hope that helps. Let me know how they turn out! 🙂
Gina
Oh my word! These are insanely good brownies! Thank you for another great recipe!
Deborah Rainford
These are one of my faves too! Happy you liked them. Thank you for taking the time to leave a comment and a rating. It's much appreciated! 🙂