Our Top 10 Tips for the Perfect Chocolate Brownie

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.

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.

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.

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.

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.

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.

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

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.

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.

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!

What are the ingredients in brownies?
·Chocolate
·Butter
· Sugar
·  Eggs
· Cocoa
· Plain Flour
· Vanilla is an optional for added flavour

What are the three types of brownies?       
You can get three different types of textures of brownies:
Fudgy = dense & gooey and is made with more fat (butter/chocolate) and less flour.
Cakey = light & airy and is made with more flour and often extra eggs.
Chewy = soft with a bite and is made by using a mix of oil and butter and a higher sugar ratio.

What is the secret to moist brownies?
To pick out the key highlights of what is mentioned above:
1- Use more fat than flour
2- Don’t overbake, always underbake and use the residual heat to finish cooking.
3- Use enough sugar, as it locks in the moisture.
4- Brown sugar is better for moisture, and it has moisture in.

What is a vegan substitute for eggs in brownies?
· Mashed Banana- 60g of mashed banana is the equivalent to 1 medium egg
· Flax egg- mix 1tbsp ground flax seed with 2.5tbsp water and let this sit for 10 minutes, equivalent to 1 medium egg.
· Apple Sauce- 65g of apple sauce is equivalent to 1 medium egg
· Aquafaba- 3tbsp of this is equivalent to 1 medium egg.

Top Tip-
Fudgy brownies: flax egg or aquafaba
Super moist: applesauce or banana

Now you know our secret to making the perfect brownie, why not experiment with flavours and try out our Caramel Flavour  for more sweetness, or our Fine Dark Cocoa Powder Tub - Baking Cocoa, to add the best rich chocolatey flavour. A little makes a big difference! You can also perfect other baking techniques with our handy guides such as How to Line and Grease a Cake Tin and Dr. Oetker’s Guide to Using Cocoa Powder.