Chocolate Brownies

Heylo! The most requested recipe is here (finally!). You all wanted me to put up this Chocolate Brownies recipe ever since I baked and posted a couple on my Instagram in August. First off, sorry for the extreme delay and secondly, I wanted to do this the right way. You know, with all the details and everything. Make sure you go through each and every step to achieve the brownie consistency that you desire. The same recipe can give you gooey-textured brownies as well as fudge-like brownies, depending how long you leave it in the oven.

If you’re wondering how to get that classic brownie crack on your brownies; it’s ABC simple: it depends on how well you beat the eggs and sugar to create a mixture that closely resembles a meringue mixture. During baking, the sugars and the eggs separate creating multiple layers; the topmost being a hard crust (like a meringue).

Without further ado, let’s get baking this chocolatey goodness!

Ingredient List:


  • Large eggs          3
  • White Flour          1/4 cup
  • Powdered Sugar          1 cup (slightly heaped)
  • Unsweetened Cocoa Powder          1/2 cup
  • Unsalted Butter          1/2 cup (melted and cooled)
  • Vanilla Essence          1/4 tsp
  • Salt          A pinch
  • Walnuts          2 tbsps. (chopped)

Tools Required:

  • A 6 inches brownie tin or any square tin
  • A Beater or Stand Mixer
  • A Rubber Spatula
  • Measuring Cups and Spoons
  • Parchment Paper or Butter Paper
  • A Sieve or Flour Sifter
  • A Large Bowl
  • Electric or Gas Oven


First and foremost step before baking anything is to preheat the oven. Preheat oven at 150ºC for 15 mins.





STEP 1: Sift all the dry ingredients (salt, flour and cocoa powder) in a separate bowl. Set aside.






STEP 2: Crack the eggs in a separate bowl and beat on medium to high speed for 3 minutes until the eggs turn pale and fluffy.



STEP 3: Add sugar and beat until sugar granules are dissolved and the mixture is almost thick and white in colour.



STEP 4: Add vanilla essence and melted butter. THE BUTTER NEEDS TO BE COOLED AFTER MELTING!!! Beat on low speed just until incorporated. Do not overmix from this step onwards. 






STEP 5: Add the dry mixture to the batter and gently fold with a rubber spatula. Beat one last time on low speed to avoid any flour lumps. REPEAT! DONOT OVERMIX.

OPTIONAL STEP: Fold walnuts, chocolate chips, crushed cookies or anything that you like. Reduce sugar by 1/4 cup if your adding something sweet. I chose walnuts this time.




STEP 6: Pour the batter in a baking tin, lined with parchment paper which is slightly greased with oil. Spread evenly and bake at 150 degrees Celsius for 15-20 minutes

For Gooey Texture: Bake for 15 mins. Poke a skewer and check that the mixture sticks to it.

For Fudgy Texture: Bake for 20 mins . Poke a skewer and check that little to no mixture is sticking.

Note: Timings may vary due to different oven types.




STEP 7: Take out the brownies and let them cool inside the tin for about an hour. Cut slices after they have cooled completely. 


Hope you like this recipe and that it turns out amazingly well for you as it does for me ❤

Servings and Time Taken:

Serving:   16 slices (about 2-inches square slices)

Prep Time:   15 mins

Bake Time:   20 mins


Click on the link below for a video demonstration of this recipe.

Chocolate Brownies

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