Brownies – the best recipe you’ll ever try

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Most people I know like chocolate, but if you’re addicted to it like me, here is my favorite brownie recipe that will surely satisfy all of your cravings. You can eat them warm or after they’ve cooled down, and they pair really well with a scoop of vanilla ice cream on top.
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Although I know there are a lot of people who prefer cakey brownies, fudgy brownies are still very well-loved. They’re my favorite dessert of all time, and after trying countless recipes I came up with a perfect one on my own (although my starting point for it was this Buzzfeed Tasty recipe).



  • 200g of dark chocolate
  • 180g of butter
  • 220g of white sugar
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 100g of flour
  • 30g of cocoa powder
  • 1 teaspoon of baking powder
  • A pinch of salt
  • A shot of espresso (optional)


Preparing the brownies:

  1. Roughly chop the chocolate and save half of it. Add the other half to a bowl along with the butter (which you can cut into cubes to make it melt easier). Place the bowl in the microwave or over a double boiler until the chocolate and butter melt completely. If you’re using the microwave, take out the bowl every 20-30 seconds and give the mixture a stir to avoid burning it. If you’re using a double boiler, try to stir the mixture as often as you can, and make sure the bottom of the bowl isn’t touching the hot water underneath it.
  2. When the chocolate and butter are melted, whisk in the sugar until it dissolves almost completely. If you’re using espresso, now is the time to add it in as well. It won’t make your brownies taste like coffee, but it will enhance the flavor of the chocolate.
  3. Take the eggs and add them in one by one, making sure to incorporate the first egg very well before adding the second one. If you don’t do this, your batter might separate, or your eggs might turn into omelet if the mixture’s still hot.
  4. Mix the dry ingredients (flour, baking powder, cocoa powder, and salt) and then add them to the batter. Make sure to sift them first to get rid of any lumps.
  5. Finally, take the chopped chocolate you’d put aside earlier and add it into the batter, folding it in so that the chocolate chunks are evenly distributed.
  6. Take a 20 cm square baking tray (or any tray of roughly the same size) and line it with parchment paper before pouring the batter in.
  7. Bake it for about 20 minutes at 180⁰C in a preheated oven. You may need to leave them in a little longer, but make sure to check on them after about 15 minutes or so. Checking to see if the brownie is cooked by inserting a toothpick into the batter won’t work for this recipe, since the cake is supposed to remain creamy, so you’re supposed to have some bits of batter sticking to the toothpick. When the top of the brownie has firmed up and started to crack a little, it’s ready.
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