Brownie Recipe for Chocolate Addicts

Brownie Recipe for Chocolate Addicts
September 14, 2018

The only brownie recipe you’ll ever need!

Everybody loves brownies, but when it comes to the perfect brownie recipe we all have a preference. Some of us prefer a fudgy texture but others prefer a cakey one.

This Brownie recipe has a cracked dry crust, a wonderfully moist texture, and a deep chocolate flavor that you’re going to love. This brownie is a perfect cross between fudgy and cakey textures.

To reach the best chocolate brownie possible, there are two aspects to take into account. The first one, and probably the most important aspect of this recipe, is the quality of the chocolate. We like to use Callebaut Chocolate Callets Semisweet or the Callebaut Chocolate Callets Bittersweet because using a good quality of chocolate makes all the difference. The second and final aspect is the time you bake your brownie.

If you really like chocolate brownie you should definitely need to give this recipe a shot! And of course, if you want more recipes don’t forget to subscribe to our newsletter.

15 minutes
25 to 30 minutes
16 brownies


150 g semisweet or bittersweet chocolate chopped;
113 g unsalted butter, cut into pieces;
15 g cocoa powder;
200 g granulated white sugar;
1 teaspoon pure vanilla extract;
3 large eggs;
95 g all-purpose flour;
1/4 teaspoon salt;
125 g semi-sweet chocolate chips (optional);
30g icing sugar (optional).

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  1. Preheat oven to 180 degrees C (350 degrees F) and place the rack in the center of the oven;
  2. Butter (or spray with a nonstick cooking spray) an 20 cm (8 inch) square pan, and line the bottom of the pan with parchment or wax paper;
  3. Melt the chocolate and butter in bowl of a standing mixer placed over a saucepan of simmering water;
  4. Remove from heat and with the whisk attachment stir the cocoa powder and sugar;
  5. Next, add the vanilla extract and eggs, one at a time, beating well after each addition;
  6. Finally, stir in the flour, salt and chocolate chips (if using);
  7. Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it;
  8. Remove from oven and let cool on a wire rack.
  9. Dust the cake with icing sugar before serving. Serve at room temperature or chilled.
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