Best Ever Chocolate Brownie


I stand by my outrageous claim that this is indeed, the best brownie recipe ever. In the world. I have made it countless times and it never fails to impress. It’s moist, rich, delicious hot or cold, deeply chocolatey…ooh…that was a bit Nigella wasn’t it?  It’s easy to make, there’s no double baking or crazy methods involved and it’s made with excessive amounts of real chocolate which means the chocolate flavour is tangible and not that nebulous hint of chocolate that cocoa promises but never delivers.

This recipe fits my criteria for recipes to keep and post on this blog, which is outstanding results with minimal fuss and simple ingredients. It’s the recipe you will use again and again.

Chocolate Brownie Recipe
30 g butter
250 g dark chocolate (I always use Cadbury Bourneville)
80g butter, extra
2 tsp vanilla
1 cup brown sugar, firmly packed
2 eggs
1/2 cup flour
1/3 cup sour cream
1/2 cup roasted hazelnuts (optional)

60g butter
125g dark chocolate

Oven at 180C
Grease and line a 20cm-ish square pan.
Melt chocolate broken into squares and 30g butter, stir and put aside.
Beat butter (80g), vanilla and brown sugar until smooth and creamy.
Beat eggs in one at a time.
Stir in chocolate mixture, nuts and sour cream and then add the flour last.
Pour mixture into pan and bake for about 45 minutes or until the surface starts to crack and the edges pull away from the sides of the pan.
Let cool in pan.
Ice when cool.
ICING: Melt butter (60g) and chocolate, stir to combine and then spread on top of brownie.


Notes on the recipe

  • I melt my chocolate in the microwave. I use the lowest power setting and go minute at a time. If it starts to solidify you’ve overcooked it.
  • Don’t just leave this brownie cooking for 45 minutes….keep an eye on it. I find it generally takes less time to cook it perfectly…and this still means the sides are just a little over cooked, but otherwise the inside will be under cooked.
  • If you find the outside cooked to quickly, turn the oven right down and leave it in until cooked, you could even put some foil on the top.
  • The top will crack, but that’s ok. You know it’s cooked when the sides lift away from the pan. But you don’t want an over cooked brownie….if anything it’s better a little underdone.
  • You’ll need two packets of dark chocolate for this recipe. Use eating chocolate, not cooking chocolate.

14 thoughts on “Best Ever Chocolate Brownie

  1. Hey sister woman,

    I made my first ever brownie the other day for the ladies at work (I prefer to cook and then watch the people around me put on weight from the 2 blocks of chocolate, butter and full fat sour cream ) but it turned out AMAZING!!!

    I’ll admit it was a bit rich maybe a little dense but I took an idea from my friend Nigella and poked holes in the top with a skewer and then poured the icing over. Not sure if this added to the moistness but needless to say it was DELICIOUS so maybe peeps could try the hole poking if they’re making it??

    Good recipe though 2 thumbs up and super easy

  2. I love sour cream in baked goods. I bet this would be no exception. Looks like the perfect brownie.

    • Me too…I hope you have success with this recipe. I have tried many brownie recipes and this one stands out amongst the others. I make it all the time. Let me know how you go!!

  3. like i said the other day, i made it for my work colleagues and they loved it.
    i used whole walnuts and didn’t even toast them. i also used milk chocolate for the icing glaze because i didn’t have anymore dark one left. it was great and made a nice colour difference, being slightly lighter than the brownie itself!
    good work, cuz!

  4. Pingback: Vintage Feeding Time – Chocolate Brownie | Feeding Time Blog

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  8. Taste good with whipped cream. Easy to cook and easy to bake. I agree with its title, best ever chocolate brownie. I don’t think I have ever tasted anything better. If you like chocolate this is the recipe for you. Good for a snack or dessert 10 out of 10!!!!!!!!!

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