Rich caramel brownies with a glossy cracked top, cut into squares in a black tray lined with white parchment paper, one piece slightly lifted

Our Top 10 Tips for the Perfect Chocolate Brownie

Never been able to make that gooey, moist brownie? Always wanted to? Well, making the perfect brownie is simple if you follow our top ten tips!

1. Choose the Best Chocolate

For deep, rich, chocolatey brownies, always use high-quality dark chocolate with 54%–80% cocoa solids. The better the chocolate, the better the brownie! Check out our range of high-quality Chocolate Bars.

2. Whisk the Eggs and Sugar Correctly

This step is key! Over-whisking can create too many air bubbles, leading to cracked brownies, while under-whisking won't give enough structure. Make sure you whisk the eggs and sugar until light, pale, and fluffy.

3. Use the Best Cocoa Powder

Not all cocoa powders are made the same. Avoid hot chocolate powders and opt for a fine, dark cocoa powder to achieve the best flavour. Check out our Fine Dark Cocoa Powder Tub.

4. Carefully Add Wet and Dry Ingredients

Be careful not to overmix the ingredients. Fold in the flour and cocoa powder gently to avoid knocking out the air bubbles you created when whisking the eggs and sugar together. Overmixing will affect the texture, making the brownies tough and chewy.

5. Add Flavour Enhancers

Want to elevate the chocolate taste? Add a touch of espresso powder, vanilla extract, or salt—these ingredients bring out the depth of flavour! Check out our range of Natural Extract Flavours.

6. Always Use Plain Flour (No Raising Agents!)

How to make self raising flour banner image

Self-rising flour contains baking powder, which makes cakes light and fluffy. This is not what we want for brownies! We create our own air when we whisk the eggs and sugar. Adding baking powder or another rising agent will make the brownies collapse after baking.

7. Don’t Add Too Much Sugar

Too much sugar can weigh down your brownies, making them too heavy and causing them to collapse. Balance is key!

8. Prepare the Brownie Tin Properly

Line your brownie tin before making the mixture. If you wait until afterward, the batter will lose air while you prepare the tin, affecting the final texture.

9. Always Underbake

For perfectly fudgy brownies, bake for 5–10 minutes less than the recipe suggests. If the recipe calls for 30–35 minutes, turn off the oven at 25 minutes and allow the brownies to finish baking in the residual heat. Then, remove them after 30 minutes and let them cool at room temperature.

10. Let Them Cool Fully Before Cutting

Resist the temptation to cut into warm brownies! Cutting too soon can cause them to collapse and lose their shape. For best results, chill in the fridge for at least 4 hours (or overnight!).

These small tweaks can make a big difference to your brownies—give them a try next time and see the magic for yourself!