Brownies {Gooey, Soft, Chocolatey Deliciousness}

Need a reliable and simple, yet melt-in-the-mouth delicious dessert? Maybe you need to whip up something for a bake sale, or to welcome your new neighbor? or something for those last-minute moments when you want to produce a home-baked dessert (perfect with a scoop of ice cream) but don’t have a lot of time or energy on your hands … Well, here you have a timeless classic that will never disappoint. I’ve seen a lot of recipes involving whipping the eggs and sugar before adding to the flour or adding nuts, peanut butter, layering. Sometimes less is more, as the saying goes. This recipe has been an old faithful for decades and has never failed to please. There is no need to sift the flour or beat anything into ribbons. It is easy to make and yields soft, moist, chewy, chocolatey brownies that will leave you wishing you had made more. Do read my notes on the ingredients I use.


Brownies - Line pan

Prepare your baking tin. Ideal size is 11″ x 7″ –  Line it with parchment or oil lightly


Brownies - Melt chocolate and butter

Gently melt the chocolate and butter together


Browines - Add sugar

Add the sugar (see notes on sugar)


Brownies - Whip eggs

Beat the eggs together


Brownies - Whip chocolate and sugar mixture

Take the chocolate mixture off the heat and beat to help dissolve the sugar (either with hand whisk or with a mixer paddle)


Brownies - Add flour

Add the flour and fold


Brownies - Add eggs and vanilla

Add the eggs and vanilla extract and mix together, then fold in the chocolate chips


Brownies - Ready for the oven

Transfer the batter to the baking tin and bake for 20 minutes at 340°F (see notes on baking)


Brownies - Baked

Remove from the oven, cool in the tin for 10 minutes and then transfer to a cooling rack


Browinies - A classic recipe

Slice and enjoy!


BROWNIES {Chewy and Moist}

  • Difficulty: Easy
  • Print

1 cup of all-purpose flour
1 cup of fine sugar (caster sugar in the UK) – See notes
2 sticks or 8 oz of unsalted butter
2 large eggs
1 tsp of vanilla extract
8 oz of semi-sweet chocolate – See notes
3/4 cup of milk chocolate chips

Preheat the oven to 340°F – See notes
Prepare the baking tin by lightly oiling it or by lining it with parchment paper
On a very low heat setting, melt the chocolate and the butter together, stirring continuously
Add the sugar and stir for two minutes on low heat
Transfer the chocolate mixture to a mixing bowl and continue to beat to both cool the mixture and to help dissolve the sugar crystals
Add the flour to the chocolate and fold in
Beat the eggs and add them with the vanilla extract into to the flour and chocolate mixture
Gently fold everything together until well combined
Stir in the chocolate chips
Transfer to the prepared baking tin and place into the middle shelf of the oven
Bake for 20 minutes

Many recipes call for baking the batter in a 350°F oven. I find this over cooks the edges and the top of the “cake”. I achieve more evenly baked brownies by cooking the batter for a little longer at a lower temperature.
My preferred cooking chocolate for this recipe is 2 bars of Green & Blacks milk chocolate (which is quite high in cocoa) or Ghirardelli semi-sweet chocolate. I’m not a fan of using cocoa powder as it dries up the batter too much.
The use of very fine sugar helps the crystals dissolve so you aren’t left with gritty brownies (as they don’t get cooked for long in the oven). But don’t use powdered sugar. I can usually find caster sugar in the US at The Fresh Market and Publix Greenwise.
Of course, if you prefer brownies that aren’t so gooey, cook them for longer.
The cooking temperature and times may need to be adjusted to your own oven. In all the houses I have lived in, I have had to adjust the cooking times slightly. Always under cook, and then you can increase by minutes at a time until you achieve a consistency you like.


© 2014-2015 Caroline’s Family Kitchen and

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