Classic Fail-proof No Surprise Chocolate Brownies


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There are lots of variation of the class brownies out there, most of them are just too sweet for my taste. I am a big fan of the classic chocolate brownie that has the right amount of sweetness to it. If you are like me, prefer the classic gooey chocolate brownie, you should keep reading!

If you use gluten free self-raising flour, you can turn this recipe into a gluten free chocolate brownie.

As per usual, printable recipe is at the bottom of the post along with Youtube video instructions😉.

Ingredients for this classic chocolate browniedailysurprises chocolate brownies recipe

Chocolate, butter, egg, caster sugar, self-raising flour, cocoa powder

A few things that help

Serve hot or cold. Although it is best to serve hot with some hot ice cream.

When you choose baking chocolate, check the ingredient list for cocoa butter. Some baking chocolate is made with no cocoa butter but vegetable oil. Chocolate that contains cocoa butter provides a gooey and denser texture to the brownie.

Here is a video version of what I just wrote above 🙂 Watch it if you have unlimited internet or wifi. The printer-able recipe is at the bottom of the post.

Youtube Video – Classic Fail-proof No Surprise Chocolate Brownies

Have you read my previous recipe – smoked salmon cucumber rolls? That is a very refreshing appetizer for the warm session!

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Classic Chocolate Brownies

Tested over and over again, absolutely fail proof and easy to do class chocolate brownies recipe.
Course Dessert
Cuisine English
Servings 8 people


  • 50 gram chocolate chocolate chips
  • 180 gram baking chocolate I recommend to use the ones that contain cocoa butter
  • 140 gram butter
  • 230 gram caster sugar
  • 100 gram self-raising flour
  • 1 tbsp cocoa powder
  • 4 Eggs


  1. Melt 180 grams of baking chocolate with the butter, mix the mixture well and set it aside to cool down
  2. In a different large bowl, whisk the eggs and sugar together until the mixture nearly double in size. The mixture should be pale, thick and full of small air bubbles. Pre heat the oven to 160°C/320°F at fan setting.
  3. Pour in chocolate butter mixture from step 1, and gently fold.
  4. Sift the flour and cocoa power and fold again.
  5. Add in the chocolate chips and mix it into the mixture.
  6. Bake for around 20minutes, take the brownie out. Ready to serve!

Recipe Notes

After 20minutes of baking, take the brownie out and run a clean knife through the center of the brownie. The knife should come out clean. If there are some brownie mixture stuck to the knife, bake a further 5-10minutes.