Bars and brownies Chocolate

My favorite brownies (or at least one of my favorites!)

“True love is when there are two brownies left, and he takes the smaller one”– Pinterest

I generally don’t eat much of what I bake (Or I’d be more bloated than I already am!) . Except.. when it comes to brownies. I love brownies . Haven’t seen a brownie that I could resist eating. And haven’t seen a brownie recipe that I could resist making ! Blogs and bloggers talk about their go-to brownie recipe. I can never decide on one. I think I love one recipe , then in a couple of weeks , I ll come across one more, try it .. and fall in love all over again!

I like my brownies to be chewy . Fudgy but not so much that they stick to your teeth. Gooey but not so much that you need a plate and spoon to eat them. Not cake like and not crumbly. And definitely not too sweet. This one ticks all the boxes.

This is a plain ol’ brownie but you could add chocolate chips or nuts in the batter. You could add frosting on top. You could swirl dulce le leche in or a cream cheese filling . Or you could just make it like I have here and have it with ice cream or a cup of coffee. Just have it!

Chewy and  fudgy . Just like a brownie should taste . You won’t be buying the thin dried out brownies from the overpriced cafes anymore , because in 40 minutes you can bake a batch of these beauties!

I am not kidding when I say I like brownies ..check out the other brownies I have on here to see what I mean! 

Print Recipe
My favorite brownies (or at least one of my favorites!) Yum
Chewy fudgy brownies.... yum!!!
  1. Preheat your oven to 180 degrees C and line an 8 or 9 inch square pan with parchment or foil. Make sure at least 2 opposite edges have extra overlapping to lift them out later.
  2. Melt the chocolate and butter together in the microwave . You could also melt it in a saucepan , stirring continuously so it doesn't burn
  3. Whisk in the sugar .
  4. Whisk in the eggs , ONE BY ONE. Beat well after each egg.
  5. Whisk in the vanilla.
  6. Add in the flour and salt . Mix until no flour can be seen. The batter will be thick
  7. Spread it as smoothly as possible. Bake at 180 C for 35-40 minutes if you using an 8 inch pan, 30-35 minutes if using a 9 inch pan. The brownie will come away from the edges and a toothpick inserted in the centre will have only a few moist crumbs
  8. Cool completely in the pan on a rack. Lift out the parchment /foil and cut!
Recipe Notes


  1. An 8 inch pan will give you 16 thick (1.5 inches) brownies, a 9 inch pan will give u 16 thinner (around 1 inch ) brownies.
  2. Like with all brownies , make sure you cool completely before slicing or you won't get very clean cuts
  3. These can be stored for unto 5 days in an airtight tin.
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8 thoughts on “My favorite brownies (or at least one of my favorites!)”

  1. Hi Akshata, I love your recipes but don’t really make too often. The batter for these brownies didn’t turn out thick, was a little runny, also the cake didn’t leave the sides of the foil. Also it got burnt about from the bottom. I baked on 180 for 30 mins. Measured all ingredients in grams. What could have gone wrong? Need your help

  2. Hi Rajeetta… i m sorry that the brownies didn’t turn out well for you. Did you make any changes to the amounts? Because the batter is supposed to be quite thick . Also it sounds like your oven runs a little hot. Bake at 180 c with the pan in the middle rack and start checking at around 24 minutes . Hope this helps.. do let me know if you try them again…

  3. Hi 🙂
    Can I use amul dark chocolate or cadbury bournville for this??Will they come under compound chocolate or couverture?

    1. Hi Bhargavi… you can try this stove top method . If you have baked cakes in your cooker before , follow same instructions and check after 20 minutes.

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