Dark Chocolate Brownie

Soft chocolate brownie - Lilie Bakery

An essential recipe: the Fudge chocolate brownies! We love its slightly crispy top and its melting interior, very rich in chocolate… Very easy to make and quick too: mix everything in a large container.

The hardest part will be waiting for it to be cooked! The brownie I like it soft, especially not overcooked, with a slightly crunchy layer on top and an explosion of chocolate flavor on the palate. This is the case with this recipe!

Ingredients for this chocolate brownie

  • Dark chocolate pastry : I opt for light-bodied pastry chocolate (around 52%) because I add bitter cocoa to the dough. I incorporate it melted and crushed in this recipe.
  • Soft butter : or semi-salted butter. If so, you don't have to add a pinch of salt.
  • Eggs : ideally at room temperature. They will give texture to the brownie and make it rise slightly.
  • Light brown sugar : the quantity here may seem impressive to you, but if you want to have a very melting texture, this is the dose you need. The brown sugar gives the brownie a slightly crispy top and a very soft interior.
  • flour : wheat or spelled. We use little to remain very soft / melting.
  • Unsweetened cocoa powder : I use it to strengthen the chocolatey side of the brownie.
  • Vanilla, salt : they enhance the flavor of the brownie.
Chocolate brownie recipe - Lilie Bakery

How to make a fudge chocolate brownie?

Start by melting some of the chocolate with the butter. In a large container, pour all the other ingredients one by one, with the melted chocolate last. We blend just right. Then, we finish with the crushed chocolate chips.

All that remains is to bake the chocolate brownie! You have to check the cooking time ideal, because it varies according to your oven (from one brand to another...).

My tips for a perfect chocolate brownie

  • choose a metal mold : cooking is much more precise than with another material (glass, silicone). I always prefer metal for my cakes in general.
  • test cooking with a wooden pick: the cooking time may vary depending on the oven. It is necessary to test the duration at home by inserting a peak in the center of the brownie. Cooking is good when there are crumbs stuck to the wooden skewer.
  • do not overcook : once out of the oven, the brownie continues to cook slightly in its mold and it solidifies as it cools. Two reasons therefore to respect the cooking time!
Chocolate sauce - Lilie Bakery

How to taste and store your brownie?

This chocolate brownie eaten alone (it's already very good this way) or with a scoop of vanilla ice cream. You can also enjoy it with custard, it's delicious.

To keep it melting, keep it at room temperature, covered with a bell or cling film up to about 4 days. In the refrigerator, it tends to harden, which is a shame.

Other recipes to try

If you like chocolate-based recipes (and not complicated to make), then I advise you to take a look at these recipes:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute brownies!

Dark chocolate brownie - Lilie Bakery
Print Pin
4.6 on 40 votes

Fondant Chocolate Brownie, The Easy Recipe

A rich and moist chocolate brownie to enjoy plain or with a nice scoop of vanilla ice cream…
Prep time10 minutes
Cook time25 minutes
Total35 minutes
Recipe type: Dessert, Snack
Cuisine: American, French
Keyword: Brownie
Yield: 9

Ingredients:

  • 100 g soft butter, diced
  • 150 g dark chocolate pastry
  • 80 g dark chocolate pastry crushed into large chips
  • 3 eggs ambient temperature
  • 300 g brown sugar
  • 110 g of flour
  • 35 g bitter cocoa powder
  • 1,5 tsp natural vanilla extract
  • Pinch of salt

Instructions:

  • Preheat the oven to 180 ° traditional heat.
  • Grease a 24 x 24 cm square mold and place baking paper to facilitate demolding.
  • In the microwave, melt the chocolate broken into pieces and the diced butter at low power. Smooth and let cool.
  • In a bowl, mix the eggs previously relaxed with a fork, the sugar, the flour, the cocoa, the vanilla, the salt and then the melted chocolate. Mix but not too much, just enough to homogenize.
  • Pour in the nuggets and mix one last time.
  • Bake for about 20-25 minutes or until a wooden pick inserted in the center of the brownie comes out with a few crumbs. The edges should be cooked, the center a little less.
  • Leave to cool completely in the pan then cut into squares.

Notes:

Can be kept for about 4 days at room temperature, in an airtight bell or cling film.
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
2th June 2017

YOU WILL ALSO LIKE THESE RECIPES:

18 comments

  1. Reply

    Philo

    17th May 2017

    Look, today it's exceptionally hot, but that won't stop me eating a slice. He looks crazy this brownie

  2. Reply

    Nelo

    17th May 2017

    This brownie looks wonderful. I'll test your recipe.

  3. Reply

    delf745

    18th May 2017

    He tempts me your brownie! I note it to do it soon! Thank you for sharing!

  4. Reply

    Edge

    18th May 2017

    Immediately seen immediately done! He is excellent! Thank you for your beautiful and appetizing recipe! Kisses to you!

  5. Reply

    Clemency

    18th May 2017

    Oh he looks so good! Next recipe that I try !!

  6. Reply

    Agnès

    20th May 2017

    Thank you for sharing ! on the other hand, I am at 50 minutes of cooking and still not cooked in the middle ... 180, traditional heat.
    Is it because it's a pyrex mold?

  7. Reply

    Charlotte

    15th June 2017

    A massacre !!

  8. Reply

    a_lfg7566

    July 2, 2017

    Tried today for my little cousin's birthday, one of the best brownies I have eaten, neither too sweet nor not enough, it was top, soft and melting in the center and a little crispy on the top, c was perfect! Everyone was delighted with the raspberry yogurt ice cream, well done! ^^

    • Reply

      Lilie bakery

      July 20, 2017

      Great idea with yogurt ice cream! Thank you for your message ;)

  9. Reply

    pauline

    29th October, 2018

    Hello, this brownie looks really delicious! I will test it under can ...
    But do you really need 300g of sugar?

  10. Reply

    Anne Laure

    8th February 2020

    Hello, I made this brownie in mini portions and with the coffee it was a delight, without coffee too of course… Soft, well chocolatey, a treat! Thank you for this recipe

  11. Reply

    Ségolène

    13th October, 2022

    Hello, it was good but really too sweet, even having removed some of it.

  12. Reply

    Marion

    April 24th

    5 stars
    Recipe made yesterday, a killer melting as it should. So good that I plan to make one again this week for my colleagues.

    PS: I was out of dark pastry chocolate, so I made a mixture of 82% chocolate and milk chocolate. it was perfect in taste.

    • Reply

      Lilie bakery

      April 26th

      Thank you Marion for your feedback! They are lucky your colleagues :)))

  13. Reply

    Severine

    August 31, 2023

    Hello I tested the recipe we all liked it but 300g of sugar is too much
    I will test it again but with less sugar (I will put 120g)
    Have a good day

    • Reply

      Lilie bakery

      September 2, 2023

      Hello Séverine, you can reduce the sugar but be careful sugar also brings softness to the brownie so less sugar = drier brownie. It also balances the intensity of the chocolate taste. I therefore advise you to reduce by 20/25% no more. See you soon :)

  14. Reply

    Roland

    22th February 2024

    5 stars
    Thank you for the brownie recipe, my grandson enjoyed it and I will make it again on Sunday. tomorrow I'll try the Nantes cake again, thank you

    • Reply

      Lilie bakery

      26th February 2024

      Thank you very much Rolande! I'm glad you liked it! See you soon :)

LEAVE A COMMENT :

Leave me a rating for this recipe :)