Amazing Brownies

Some recipes stay with you forever, like this one. I first discovered this brownie recipe years ago in a kids' cookbook by Annabel Karmel, and it quickly became a household favourite. Over time, I’ve tweaked it slightly, but the essence remains the same: deep, fudgy brownies studded with dark, milk, and white chocolate. The combination of textures—gooey, chewy, and slightly crisp on the edges—makes these brownies simply irresistible.

Perfect for an afternoon treat, a bake sale, or just because you deserve something decadent, these brownies are guaranteed to disappear fast!

The Best Homemade Brownies – Fudgy, Chewy & Rich

These homemade brownies are irresistibly fudgy, chewy, and packed with rich chocolate flavor. Made with real cocoa powder and melted chocolate, this easy brownie recipe delivers the perfect balance of crisp edges and a gooey center. Whether you love your brownies extra thick, slightly cakey, or ultra-fudgy, this recipe is simple to customize to your taste. No boxed mix needed—just a few pantry staples to create the ultimate chocolate brownies that are perfect for any occasion. Serve them warm with a scoop of ice cream or enjoy them on their own for the ultimate chocolate lover’s treat!

Ingredients

185 gr. unsulted butter

185 gr. good quality dark chocolate

3 large eggs

275 gr. golden caster sugar

40 gr. cocoa powder

50 gr. milk chocolate

50 gr. white chocolate

85 gr. plain flour

Instructions

• Grease and line a 20cm square baking tin with parchment paper. Cut the butter into pieces and place it in a heatproof bowl along with the dark chocolate, broken into chunks.

• Melt the butter and chocolate together in the microwave, stirring every 30 seconds until smooth and fully combined. Mix well until the butter is completely incorporated into the chocolate, then set aside to cool.

  TIP: Keep a close eye on the chocolate to prevent it from burning. Stir frequently for even melting.

• Break the eggs into a large bowl, add the sugar, and whisk until the mixture becomes pale, creamy and has roughly doubled in volume.

• Gently fold the cooled chocolate mixture into the egg mixture. Sift the cocoa powder and flour over the batter, then carefully fold them in until fully incorporated.

TIP: Make sure the chocolate has cooled properly before folding it in; otherwise, it may cook the eggs. Also, avoid overmixing, as this can make the brownies dense and heavy.

• Stir in the white and milk chocolate chunks, breaking them into small pieces before adding them to the batter. Pour the mixture into the prepared baking tin and bake in a preheated oven at 180°C (356°F) for about 35 minutes.

  TIP: Let the brownies cool completely before cutting them into squares for the best texture.