CLASSIC CHOCOLATE BROWNIE

Desserts & PastriesModern and Fusion
Written By Chef Gabriel G.

⏲ Prep time ⏲ Cooking time Difficulty level Portions

15 min Cook time: 25 - 30 min ★☆☆☆☆ 24 = 1 oven tray

Cooling time: 1 hour

Ingredients

Brownie Batter

•             Dark chocolate 70% — 400 g

•             Unsalted butter — 300 g

•             Caster sugar — 450 g

•             Light brown sugar — 150 g

•             Eggs — 6 large (≈ 330 g without shells)

•             Plain flour — 240 g

•             Cocoa powder — 40 g

•             Salt — 4 g

•             Vanilla extract — 6 g

Optional Add‑ins

•             Dark chocolate chunks — 150 g

•             Toasted walnuts or pecans — 150 g

Cooking instructions

1. Prepare the tray

  • Line a 33×23 cm baking tray with parchment. Preheat oven to 170°C (fan 160°C).

2. Melt chocolate & butter

  • Melt chocolate and butter together until smooth. Cool slightly.

3. Whisk eggs & sugars

  • Whisk caster sugar, brown sugar, eggs, and vanilla until thick and pale (about 2 minutes).

4. Combine

  • Pour the warm chocolate mixture into the egg mixture and whisk until glossy.

5. Add dry ingredients

  • Sift in flour, cocoa, and salt. Fold gently until just combined. Add nuts or chocolate chunks if using.

6. Bake

  • Spread batter evenly in the tray. Bake 25–30 minutes until the top is shiny and set but the centre still has a slight wobble.

7. Cool & cut

  • Cool fully in the tray before slicing into 24 squares.

Chef ’s Notes

The secret to a great brownie is underbaking by a few minutes—the residual heat finishes the centre and keeps it fudgy rather than cakey. Using both caster and brown sugar adds moisture and chew, while melting the butter with the chocolate creates a dense, truffle‑like texture. Whisking the eggs and sugar until pale gives the brownies lift without making them airy. Always fold the flour gently; overmixing develops gluten and makes the brownies tough. Letting the tray cool completely is essential for clean cuts and the best texture. For a deeper chocolate flavour, add a pinch of espresso powder, which enhances cocoa without tasting like coffee.

Chef Gabriel G.

Chef Gabriel G. is a culinary professional with over 25 years of experience in professional kitchens, bringing deep expertise from restaurants, hotels, and culinary training environments. Throughout his career, he has dedicated himself not only to cooking but also to sharing knowledge, developing menus, and mentoring the next generation of culinary professionals. His approach combines classical culinary foundations with modern techniques, focusing on precision, quality ingredients, and efficient kitchen practices.

Over the past two and a half decades, Chef Gabriel G. has worked in a variety of demanding culinary environments, including restaurants, hotel kitchens, and professional culinary operations. These experiences have given him a strong understanding of kitchen management, workflow optimization, and high-level food production.

He has been involved in menu creation and implementation, ensuring that dishes are not only flavorful but also operationally efficient and consistent in quality. His work has helped kitchens improve organization, maintain high standards, and deliver memorable dining experiences.

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