Is there anything easier, better and more honest than a brownie? Jules Clancy doesn’t think so.
Text And Photo By Jules Clancy
In the baking world there are few things as simple as a good old brownie. 
Don’t get me wrong.
I’m not saying that brownies are boring or second class in any way. In fact quite the opposite. It’s had to go past the pleasure of sinking your teeth into a well made brownie with a slightly crisp exterior that gives way to squidgy chocolate bliss.
It’s just that they’re so darn straight forward to make.
Melt some butter, melt your chocolate in the hot butter, stir in some sugar a few eggs and your flour. Then bake until it’s nicely underdone.
See. Simple. Honest.
an honest brownie
- Total Time: 30 minutes
- Yield: 6 - 12 servings 1x
Description
These brownies boast a slightly crisp exterior with a squidgy chocolate center, offering a straightforward yet indulgent treat.
Ingredients
- 1/2 cup (125 g) butter
- 4 1/2 oz (125 g) dark chocolate (70% cocoa solids)
- 3/4 cup (150 g) sugar
- 2 eggs
- 3/4 cup (100 g) flour
Instructions
- Preheat your oven to 180°C (350°F). Grease and line an 18cm (7in) round pan with parchment paper.
- Melt the butter in a small saucepan over medium heat. Once melted, remove from the heat.
- Break the dark chocolate into small chunks and add to the melted butter. Stir until the chocolate is completely melted and the mixture is smooth.
- Add the sugar to the chocolate mixture and stir until well combined.
- Beat in the eggs, one at a time, mixing well after each addition.
- Gently fold in the flour until just combined, being careful not to overmix.
- Pour the brownie batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 20 minutes, or until the edges are set but the center is still slightly underdone for a fudgy texture.
- Allow to cool in the pan before slicing and serving.
Notes
- For a different texture, consider adding walnuts or pecans to the batter.
- These brownies can be baked in a loaf pan around 24x12cm (9×5 in) if you prefer a more traditional shape.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 18
- Sodium: 20
- Fat: 14
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 60
If You Liked This Recipe, You’ll Love These
- Classic Tarte Tatin with Rose-Infused Crème Fraîche
- Oatmeal Peanut Butter Brookie Bars
- Lemon Cream Cake: Light, Buttery, and Irresistible
- Homemade Blue Corn Tortillas: Perfect for Tacos
Frequently Asked Questions
Why does this recipe say to bake until “slightly underdone”?
The article is explicit: the goal is a brownie with “a slightly crisp exterior that gives way to squidgy chocolate bliss.” Pulling the pan at 20 minutes — when the edges are set but the center is still a little soft — produces that fudgy interior as the brownies finish setting while they cool in the pan.
Why use 70% dark chocolate specifically?
The recipe calls for 4½ oz (125 g) of dark chocolate at 70% cocoa solids. At that cocoa percentage the chocolate has enough bitterness to balance the 3/4 cup of sugar, keeping the brownies rich rather than cloyingly sweet. A lower cocoa percentage would tip the balance toward sweeter and less complex.
Can I bake these in a different pan?
Yes — the notes say the batter can also be baked in a 24×12 cm (9×5 in) loaf pan if you prefer a more traditional rectangular shape, in addition to the specified 18 cm (7 in) round pan.
thanks tamara!
yay for brownies
I totally agree with you, this is one simple, honest and great classic!