Why You’ll Love This Recipe
These brownies deliver everything you love in a chocolate dessert: a glossy top, a dense fudgy middle, and that irresistible cocoa aroma. They’re easy to make, require no special equipment, and can be customized to your taste—add nuts, chocolate chunks, or even a swirl of caramel. The batter comes together in one bowl, making cleanup effortless. It’s a timeless dessert that never disappoints, whether baked for guests, family, or just yourself.
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The Ultimate Brownie de Chocolate – Fudgy, Rich, and Irresistible
- Total Time: 45 mins
- Yield: 9 brownies
- Diet: Vegetarian
Description
El Brownie de Chocolate es un clásico postre estadounidense con un toque intenso de cacao, textura húmeda por dentro y una ligera corteza crujiente por fuera. Es perfecto para los amantes del chocolate y se puede disfrutar solo o acompañado de helado de vainilla.
Ingredients
- 200 g de chocolate oscuro (70% cacao)
- 120 g de mantequilla sin sal
- 150 g de azúcar
- 100 g de azúcar moreno
- 3 huevos grandes
- 1 cucharadita de extracto de vainilla
- 90 g de harina de trigo
- 30 g de cacao en polvo sin azúcar
- 1/2 cucharadita de sal
- 1/2 cucharadita de polvo de café instantáneo (opcional, realza el sabor del chocolate)
- 100 g de chispas de chocolate o nueces picadas (opcional)
Instructions
- Precalienta el horno a 180°C (350°F) y engrasa un molde cuadrado de 20×20 cm o cúbrelo con papel vegetal.
- En una cacerola pequeña, derrite el chocolate oscuro junto con la mantequilla a fuego lento, revolviendo hasta obtener una mezcla suave. Retira del fuego y deja enfriar ligeramente.
- En un tazón grande, bate los huevos con el azúcar blanco, el azúcar moreno y la vainilla hasta que la mezcla esté espesa y pálida.
- Agrega la mezcla de chocolate derretido a los huevos y mezcla suavemente hasta incorporar.
- Tamiza la harina, el cacao en polvo, la sal y el café instantáneo sobre la mezcla. Incorpora con movimientos envolventes hasta que no queden grumos.
- Agrega las chispas de chocolate o nueces si deseas.
- Vierte la masa en el molde preparado y nivela la superficie.
- Hornea durante 25–30 minutos, o hasta que al insertar un palillo en el centro salga con algunas migas húmedas (no completamente seco).
- Deja enfriar en el molde antes de cortar en cuadrados y servir.
Notes
- No hornees en exceso para mantener el interior húmedo y suave.
- Para un sabor más intenso, usa chocolate con 70% o más de cacao.
- Agrega un toque de sal marina encima antes de hornear para realzar el sabor.
- Sirve caliente con helado o nata montada para una experiencia más indulgente.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Postre
- Method: Horneado
- Cuisine: Americana
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Dark chocolate – Use a high-quality dark chocolate (60–70% cocoa) for the best flavor. It gives depth and intensity to the brownies.
Butter – Melted butter adds richness and helps achieve that perfect fudgy texture. You can use salted or unsalted butter, depending on your taste preference.
Sugar – Granulated sugar creates the signature shiny crust on top while balancing the bitterness of the chocolate.
Brown sugar – Adds moisture and a subtle caramel flavor, enhancing the brownies’ depth.
Eggs – They provide structure and richness. Make sure they’re at room temperature for even mixing.
All-purpose flour – Just enough to hold the brownies together without making them cakey.
Cocoa powder – Intensifies the chocolate flavor and gives the brownies a deep, dark color.
Vanilla extract – Adds warmth and complements the chocolate beautifully.
Salt – A small amount enhances the overall flavor and balances the sweetness.
Chocolate chips or chunks (optional) – Fold these into the batter for extra bursts of melted chocolate in every bite.
Directions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Melt the chocolate and butter together in a heatproof bowl over simmering water or in short bursts in the microwave. Stir until smooth and glossy.
- Add the sugars to the melted chocolate mixture and whisk until well combined. The batter will thicken slightly.
- Incorporate the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt, then gently fold with a spatula until just combined. Avoid overmixing to keep the brownies fudgy.
- Fold in chocolate chips or chunks, if using, for extra texture and richness.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until the edges are set but the center is still slightly soft. A toothpick inserted should come out with moist crumbs, not clean.
- Cool completely in the pan before cutting into squares. For clean slices, chill the brownies briefly before serving.
Equipment needed
- Mixing bowls
- Whisk and spatula
- 8×8-inch baking pan
- Parchment paper
- Measuring cups and spoons
- Heatproof bowl (for melting chocolate)
Servings and timing
This recipe makes 9 generous brownies or 16 smaller pieces.
Prep time: 15 minutes
Baking time: 25–30 minutes
Cooling time: 20 minutes
Total time: About 1 hour
Storage/reheating
Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. For longer storage, freeze them for up to 3 months—just wrap each square individually. To reheat, warm in the microwave for 10–15 seconds to restore their soft texture and melt-in-your-mouth chocolate goodness.
Variations and Customizations
Nutty Brownies – Add chopped walnuts, pecans, or almonds for crunch and extra flavor.
Salted Caramel Brownies – Drizzle caramel sauce on top before baking and sprinkle with sea salt for a sweet-salty balance.
Espresso Brownies – Mix in a teaspoon of espresso powder to intensify the chocolate flavor.
Peanut Butter Swirl – Drop spoonfuls of peanut butter on top of the batter and swirl gently with a knife.
Triple Chocolate – Use a combination of dark, milk, and white chocolate chunks for a decadent twist.
Mint Chocolate Brownies – Add a few drops of mint extract or chopped mint chocolate for a refreshing touch.
Coconut Brownies – Fold shredded coconut into the batter for extra chewiness and tropical flavor.
Gluten-Free Option – Substitute all-purpose flour with almond flour or a 1:1 gluten-free baking blend.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, but it will make the brownies sweeter and less intense in flavor.
How do I know when the brownies are done?
The edges should be set, and a toothpick inserted in the center should come out with a few moist crumbs.
Can I double the recipe?
Absolutely! Bake in a 9×13-inch pan and increase the baking time by 5–10 minutes.
Why did my brownies turn out cakey?
You may have added too much flour or overbaked them. Stick closely to the measurements and bake time.
Can I make these brownies without cocoa powder?
You can, but the brownies will be slightly lighter in flavor and color.
How can I get that shiny top?
Beat the sugar well into the warm chocolate mixture before adding the eggs.
Can I use oil instead of butter?
Butter gives the best flavor and texture, but you can use vegetable oil for a slightly different, denser texture.
What’s the best way to cut brownies cleanly?
Cool them completely and use a sharp knife wiped clean after each cut.
Can I add frosting?
Yes, a chocolate ganache or cream cheese frosting works beautifully on top.
Are these brownies freezer-friendly?
Yes, they freeze very well. Wrap individually and thaw at room temperature when ready to serve.
Conclusion
This Brownie de Chocolate recipe is pure indulgence in every bite—deeply rich, perfectly fudgy, and simple to prepare. Whether you enjoy it warm with ice cream or chilled straight from the fridge, it’s a dessert that never fails to impress. The combination of melted chocolate, butter, and a hint of vanilla creates that irresistible bakery-quality texture you crave. Once you make these, you’ll never go back to boxed mixes again. Perfect for sharing—or keeping all to yourself.
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