Everyone has that one recipe.
The one you can make with your eyes closed, the one that you are famous for among your friends.
This is mine: the humble brownie…..
This recipe has been requested for multiple weddings as part of their dessert table, sells the most in the cafe than any other dessert – we make at least 4 batches everyday. These are the best brownies EVER!
- Eaten warm it’s more like a rich gooey pudding
- Cold, and it’s more fudge like
- Eaten straight from the freezer?? It’s a chewy delight, no defrosting required
It is a magical dessert.
Pure magic in a pan. But beware – as simple as they are to make, these brownies are rich, gooey and unbelievable addictive………..
What is a Brownie?
A brownie is a baked dessert, it is usually rich, chocolatey and often cut into squares. Although the brownie has become a world wide treat, it was actually created in the United States.
Key Features of a Brownie
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Rich chocolate flavor – a requirement for every brownie.
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Fudgy texture – dense and rich but very moist
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Shiny crackly top – that signature brownie look.
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Moist and dense – never dry like cake.
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Versatile add-ins – nuts, chips, swirls, or caramel.
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Easy to cut and share – baked in a pan, sliced into squares.
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Perfect pairing – delicious with coffee, milk, or a scoop of ice cream.
How is a Brownie Versatile?
Control the texture – Play with ratios of flour, butter, and sugar to make them fudgy, chewy, or cakey.
Flavour variations – Add espresso for a mocha flavour, swirl in almond butter, or brighten with orange zest.
Mix ins and Toppings – From nuts to chocolate chunks, berries, or rose petals, the options are endless.
Serving – Enjoy warm as pudding, chilled as fudge, layered in trifles, or cut into bite-sized bars.
Occasions – From lunchbox treats to wedding dessert tables, brownies fit every event.
Tools you May Need
11 x 8 in Brownie Pan Heat
proof bowl Mixing Bowl
Ingredients
Butter – richness and flavour
Caster Sugar – sweetness and texture
Baking Powder – a little lift without making it cakey
Besan Flour – gives a earthy flavour and adds protein (also known as chickpea flour)
Cocoa Flour – chocolate base Eggs – binding and richness
Flaked Almonds – for crunch and texture
Dark Chocolate – chopped pieces for mixing through the batter
Powdered Sugar – for dusting Baby Mint leaves – optional garnish. A fresh pretty touch. (ask your green grocery for them or try growing your own)
A full list of ingredients and measurements can be found in the recipe card.
How to Make
Firstly preheat your oven to 170C / 340F (fan forced). Line a 8 x 11 Brownie pan with baking parchment paper.
Butter and Sugar
Place the Butter and sugar in your heat proof bowl. Microwave for 1 1/2 minutes on high. Stir and place back into the microwave for a further 1 1/2 min or until the mixture is bubbling. Then stir the the mixture until the sugar and butter have combined.
Dry Ingredients
In a separate bowl combine the Besan Flour, Cocoa Flour and the baking powder and mix until fully combined.
Butter Mix and Dry Mix
Add the Sugar/butter mix to the dry mix and stir to combine fully. If the mix splits, don’t worry it will correct itself when the eggs are added.
Eggs
Add the eggs in to the mix and combine fully until the mixture is glossy and smooth.
Additions
It is now time to add in your additions. Roughly stir through your chocolate chunks or nuts.
Cook and Serve
Pour mixture into lined baking pan. Sprinkle with flaked almonds. Place in the preheated oven and bake for 23-30 minutes or until just cooked and is slightly soft in the middle. Once completely cooled cut and serve with your favourite accompaniment. Our favourite is a rich vanilla ice cream.
Storage & Serving Tips
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Store brownies in an airtight container for up to 5 days or in the freezer for up to 2 months.
- Dust with Powder Sugar and sprinkle with micro herbs.
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For the ultimate chewy texture, eat them straight from the freezer — no defrosting needed!
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Serve warm with vanilla ice cream or cold for a fudgy bite.
- Pairs perfectly with – fruit, compotes and vanilla cream
FAQ
Q. What makes brownies fudgy?
A. Fudgy Brownies are created by using a high fat ratio to flour. The higher the fat ratio the denser and fudgy your brownie will be.
Q. How do I make brownies gooey and fudgy?
A. Use a higher fat-to-flour ratio and don’t overbake. The center should look slightly underdone — it sets as it cools.
Q. Can I freeze brownies?
A. You sure can.
You can absolutely freeze your brownies. I store mine after they have been cut into squares in zip lock bags. The Fudgy brownies can then be defrosted to room temp or heated for a warm dessert. In our house they are eaten frozen. Straight from the freezer for an incredible chewy dense chocolate treat.
Q. What’s the difference between a brownie and a blondie?
A. Brownies are made with cocoa powder and milk or dark chocolate and caster sugar. Blondies are made with brown sugar, vanilla and white chocolate.
Q. Can I make these brownies gluten-free
A. Yes!
Besan (chickpea) flour naturally makes these gluten-free while adding a nutty, earthy flavor.
The Best Brownie Recipe Ever
Ingredients
- 250 grams Butter
- 1 1/2 cups Caster Sugar
- 1/4 tsp Baking Powder
- 6 dessert spoons Besan Flour (chickpea flour)
- 3/4 cup Cocoa Powder unsweetened
- 4 Eggs
- 1/4 cup Flaked Almonds optional
- 1/4 cup Dark Chocolate (bits or chopped) optional
Instructions
- Preheat oven to 170C (fan forced)
- Place butter and sugar into a microwave proof bowl and heat on high in microwave for 1 1/2 minutes, stir and heat for another 1 1/2 minutes. Remove from microwave and stir until sugar and butter come together.
- Meanwhile in another bowl combine besan flour, cocoa powder and baking powder and stir to combine.
- Add the butter mix to the cocoa mix and mix to combine. (if the butter is still a little too hot the mix will have a split appearance, don’t worry about it it will all come back together once the eggs are incorporated)
- Add all the eggs and mix until the incorporated.
- Add the chocolate and give a quick mix. (if using)
- Pour the batter into the lined brownie tin.
- Top with the almonds (if using)
- Bake for 25 -35 minutes (for a super fudgey brownie keep to the 25 minutes and for a bit more cakey, bake for 35 minutes. I personally head for the 25 minute mark.) The brownies will look slightly uncooked and wobble a bit in the middle but it will set when cooled.
Notes
- Besan flour is also called chickpea flour or chana flour, you can get it from some supermarkets, online or from health food shops or an indian grocers. It does taste slightly bitter when uncooked so the batter may taste a little weird if licked from the bowl (I do it anyway), but it does goes away when cooked. If you don’t have besan flour, just use your regular flour of choice.
- The nuts are very optional, if your allergic or don’t have any in the house just leave them out, if you don’t have flaked almonds, no problem, just add any chopped nuts you have when you add the chocolate (Hazelnut is particularly delicious as is macadamia). Please use any chocolate of choice. I just love dark chocolate, you actually don’t even need the chocolate in it really, I just add it to be super indulgent. This is a seriously forgiving recipe.
If you loved this Recipe Try These
Flourless Hazelnut, Rose and Dark Chocolate Brownie – Dense and delicate, with nutty floral notes
Chocolate Mousse Stack – Fudgy brownie base layer topped with a light creamy chocolate mousse.
Sweet Potato Brownies – Healthy easy and delicious
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @thekrookedspoon on Instagram and hashtag it #thekrookedspoon
