Best ever chocolate brownies – a quick and easy chocolate brownie recipe that is delicious and perfect warm as a chocolate dessert or with a sprinkle of icing sugar.

Best Ever Chocolate Brownies

Best Ever Chocolate Brownies

Calling these the best ever chocolate brownies is big but my Grandma named them the first time I made them for her a few years ago.

She had the biggest sweet tooth ever so trust me when I say she was qualified to award them the title.

Best Ever Chocolate Brownie via www.clairekcreations.com

Since then they lurked in the blog archives gathering dust on their less-than-appealing photos.

Today I’m bringing brownies back… woo (yes sing that to the tune of Justin Timberlake’s ‘Sexy Back’) and yes they are super seductively sexy.

I could say I made them because I wanted to share them again and that would be true.

In the interests of full disclosure though, when I remembered how good they are, I just had to have them right-that-second.

You might also like white chocolate and raspberry blondies

We also just finished making a batch for class Christmas presents.

They are rich & fudgey, make with melted chocolate instead of cocoa.

Best Ever Chocolate Brownie via www.clairekcreations.com

The best way to enjoy brownies

When it comes to brownies, in my book there are two ways to eat them.

The first is at room temperature with a sprinkling of icing sugar.

The second – warmed and coated with vanilla (must be vanilla) ice-cream and berries.

I couldn’t decide which way I like them better.

There’s actually a third way – top them with either buttercream or Royal icing.

Oh the dilemma.

Best Ever Chocolate Brownie via www.clairekcreations.com

They were just so amazingly delicious both ways.

I packaged these the day after baking and gifted them to get them out of the house.

They were disappearing way too quickly and I was the only one who was eating them.

Everyone I gifted them to agreed that they were something very special.

You’ve been warned – you might also find the rich (but not too rich), fudgey, sweet, nutty goodness difficult to resist.

For a quick hostess gift these work perfectly cut into shapes with cookie cutters.

There’s the added bonus that you get to eat the offcuts.

Thank me later.

Tips to perfect brownies

The toothpick to the rescue!

Whether you like gooey brownies or prefer them more cake-like you can have your perfect texture with the toothpick trick.

Stick a toothpick in the centre of the brownie, hold it for 2 seconds, then take it out.

  • super gooey – if the toothpick comes out well-coated (about 20 mins)
  • fudgey – if the toothpick has a little coating but it’s not sticky (22 minutes)
  • cakey – the toothpick will come out clean (25 minutes).

When using a cookie cutter, it’s better to bake them a little thinner. I split the batter between two tins for this.

How to tell when brownies are done

Stick a toothpick in the centre of the brownie, hold it for 2 seconds, then take it out.

  • super gooey – if there is a lot of smear on it (24 minutes bake time)
  • moist and fudgy (my favourite) – if the toothpick gets a brown strain and has some smear on it (28 minutes)
  • cakey (but still fudgy mouthfeel) – toothpick is clean with just a few crumbs (32 minutes). But still really moist (because this recipe only has 1/2 cup of flour in it, impossible not to be moist!).

Reduce cook time by 2 minutes if you opt not to use the extra chocolate stir ins.

How to keep chocolate brownies fresh

Store fresh brownies (once cooled) in an airtight container at room temperature for up to 3 days or in the fridge for a week.

Brownies can also be frozen.

I cut them then put on a tray, freeze, then once frozen pop them into a ziplock bag.


What about you?

Do you prefer brownies on their own or warm with ice-cream?

Note: this recipe makes a LOT of brownies.

I usually halve it.

Like this recipe?

Make sure you try my chocolate mud cake recipe.

Best Ever Chocolate Brownie via www.clairekcreations.com

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Best ever chocolate brownies

Best ever chocolate brownies

Yield: 48
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes


  • 375g (13oz) soft unsalted butter
  • 375g (13oz) best quality dark chocolate
  • 6 large free-range eggs
  • 1 tbsp vanilla extract
  • 500g (18oz) raw sugar
  • 225g (8oz) plain (or wholemeal) flour
  • 1 tsp salt
  • 300g (110z) chopped walnuts
  • icing sugar for dusting


  1. Preheat the oven to 180°C (360F).
  2. Grease and line an approximatley 33 x 23 x 5 1/2cm brownie pan with baking paper.
  3. Melt the butter and chocolate together in a large saucepan stirring frequently.
  4. In a bowl beat the eggs with the sugar and vanilla.
  5. Measure the flour into another bowl and add the salt.
  6. When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour. This can all be done in the saucepan so make sure you use a big one.
  7. Beat to combine and then scrape out of the saucepan into the lined brownie pan.
  8. Bake for about 25 minutes. Mine always take about 15-20 minutes longer than this. I think 25 minutes is for very gooey brownies.
  9. When it's ready, the top should be dried to a paler brown, but the middle still dark and dense and gooey.
  10. Keep checking the brownies as they cook; remember that they will continue to cook as they cool.
  11. When cool cut them up and serve dusted with icing sugar.


    Nutrition Information

    Amount Per Serving Calories 214

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