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Homemade chocolate brownies cut into squares and arranged in rows. You can see the crisp, shiny top and gooey centre.

Easy Chocolate Brownies

My recipe for easy homemade chocolate brownies that taste absolutely amazing.
4.80 from 20 votes
Active Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 brownies (or 48 brownie bites)



  • Pre-heat your oven to 170ºC/150ºC fan. Line a 20x30cm baking tray with greaseproof paper.
  • Melt your butter (200g) and milk chocolate (200g). I prefer to melt mine in a saucepan over a very low heat, stirring constantly to ensure that it doesn’t burn and the butter and chocolate combine. Alternatively you can also melt them in the microwave (about 1½-2 minutes) or using a bain marie. Once your butter and chocolate have melted pour them into a different bowl to cool. They must be fully cooled before they are added to the other ingredients.
    Chocolate brownies steps 1 and 2 of the recipe. Lined baking tray and melted chocolate.
  • Whisk your eggs (3 medium eggs) until they are pale in colour. Add the soft light brown sugar (250g) and whisk until the eggs and sugar are fully combined and have thickened (you’ll know they’re ready when you lift out the whisk and the drips leave a trail that takes a few moments to disappear).
  • Add the chocolate and butter mixture (it must be cooled!) and fold it into the egg mixture taking care not to knock out the air.
    Chocolate brownies recipe steps 3 & 4. Eggs whisked with brown sugar. Melted chocolate folded into the egg mixture.
  • Sift your self-raising flour (100g) and cocoa powder (30g) into the mixture and fold everything together. Stop folding as soon as they are combined to avoid overmixing.
  • Pour the mixture into your prepared tin and smooth with a palette knife or the back of a spoon.
    Chocolate brownies recipe steps 5 & 6. Flour and cocoa folded into the other ingredients. Mixture spread into the baking tray.
  • Cook for 30-35 minutes until the edges of the brownies are just starting to come away from the sides of the tin.
  • Remove your brownies from the oven and leave to cool in the tin. Once cool remove them from the tin and cut them into 12 pieces (or 48 pieces if you’re making mini brownies). You can trim the edges if you want them a bit neater.
    Chocolate brownies recipes steps 7 & 8. Brownies fresh from the oven with a shiny top and cracks.


In addition to the total time shown at the top of the recipe you'll also need to leave an additional hour or so for the brownies to cool in the tin before removing them.
These brownies taste delicious on the day they're made and even better the next day! They'll keep for a few days in an airtight container.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.


Calories: 334kcal | Carbohydrates: 38g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 26mg | Potassium: 141mg | Fiber: 1g | Sugar: 28g | Vitamin A: 475IU | Calcium: 36mg | Iron: 1.2mg

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Cuisine: American