How to Make Brownies

Few things evoke more joy than the scent of freshly baked brownies drifting through the kitchen. With their crisp top, gooey middle and deep chocolate flavour, brownies are the ultimate crowd-pleaser. Whether you prefer them fudgy, cakey or somewhere in between, learning to make brownies from scratch is a skill every home baker should master.

Brownies might seem simple, but their magic lies in balance. The right combination of ingredients, careful mixing and precise baking time can elevate them from everyday treat to indulgent masterpiece. Once you’ve got the basic method down, there are endless ways to customise and create your signature tray.

What Are Brownies?

Brownies are a chocolate traybake made with butter, sugar, eggs and chocolate. They sit somewhere between cake and fudge, with a dense, moist crumb and rich flavour. Unlike chocolate cake, brownies rely more on melted chocolate than cocoa powder alone, giving them a glossy texture and satisfying bite.

There are many variations of brownie, from gooey and molten-centred to cakier versions that rise a little higher. Some include nuts, swirls of caramel or peanut butter, chunks of chocolate or even a cream cheese ripple.

The History of Brownies

Brownies originated in the United States in the early 20th century and quickly became a staple of home baking. The first known published recipe appeared in the 1900s, and since then, brownies have taken on a life of their own. While American in origin, brownies have been embraced worldwide and adapted in countless ways.

In the UK, they are particularly loved for their simplicity, ease and indulgence. They often appear on coffee shop counters and afternoon tea spreads, and are a popular bake for birthdays, school fetes or weekend treats.

Key Ingredients and Preparation

The base ingredients for a classic brownie are simple but quality matters. Use unsalted butter, high-quality dark chocolate, caster sugar, eggs, plain flour and a pinch of salt. Many bakers also add a touch of vanilla extract or espresso powder to deepen the chocolate flavour.

Start by gently melting the butter and chocolate together in a heatproof bowl set over a pan of simmering water. Stir until smooth and glossy, then set aside to cool slightly. In a separate bowl, whisk the eggs and sugar until thick and pale. This adds volume and helps create that classic brownie crust.

Fold the cooled chocolate mixture into the eggs, followed by the flour and salt. Mix until just combined to avoid overworking the batter. At this stage, you can stir in extras like chocolate chunks, chopped walnuts or dried fruit.

Pour the batter into a lined square or rectangular tin and bake in a preheated oven at 170°C fan for about 20 to 30 minutes, depending on your preferred texture. The edges should be set but the centre should wobble slightly when you shake the tin. The brownies will firm up as they cool.

Getting the Texture Right

For a classic fudgy brownie, slightly underbake them and leave them to cool completely in the tin before slicing. The middle should remain dense and chewy with a shiny, crackled top.

For a cakier brownie, beat the eggs and sugar a little longer to incorporate more air, and bake for a few extra minutes. More flour also contributes to a lighter texture, so feel free to experiment to suit your taste.

Chef Tips and Variations

Nigella Lawson swears by adding a pinch of sea salt to the top of brownies before baking for contrast and richness. Mary Berry prefers a balanced sweetness and sometimes uses a combination of dark and milk chocolate.

To create different flavour twists, try stirring in white chocolate chunks, hazelnuts or crushed raspberries. A swirl of peanut butter or Biscoff spread can add both flavour and visual appeal. You could also bake brownies in muffin tins for individual portions or use them as a base layer for traybake desserts.

Common Mistakes to Avoid

Overbaking is the most common mistake. It leads to dry, crumbly brownies rather than the soft, fudgy texture most people love. Always check them five minutes before the suggested baking time and trust your judgement more than the clock.

Using cheap chocolate can also affect both flavour and texture. Choose dark chocolate with around 70 percent cocoa solids for best results. Be careful not to overmix the batter once you add the flour, as this can make the brownies tough.

Let the brownies cool completely before slicing. This can be difficult when the smell is tempting, but it allows the structure to set and results in cleaner, neater slices.

Serving Suggestions

Brownies are wonderful served warm with a scoop of vanilla ice cream, a drizzle of chocolate sauce or a dusting of icing sugar. They are also perfect for lunchboxes or after-dinner treats.

Try crumbling brownies over ice cream, sandwiching them with whipped cream, or layering them into trifles for something different. They keep well in an airtight tin for several days and taste even better the next day.

Dietary and Seasonal Variations

To make gluten-free brownies, swap the plain flour for a blend of gluten-free flour and ground almonds or cornflour. For dairy-free or vegan versions, use dairy-free chocolate and butter alternatives, and replace the eggs with flaxseed or aquafaba.

In summer, add fresh berries for a fruity twist. In winter, try adding festive spices, candied orange or a splash of rum for a Christmas version.

Final Thoughts: The Ultimate Traybake

Brownies are beloved for a reason. They are easy to make, endlessly adaptable and always delicious. With just a handful of ingredients and a few key techniques, you can bake a tray of brownies that hits all the right notes. Once you have mastered the basics, let your creativity run wild and make them your own.