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How to make brownies, decadently rich, chocolatey, chewy, and fudgy with the perfect crackly top. These chocolate brownies recipe makes the perfect homemade brownies from scratch.

Next time you’ve got a sweet tooth leave the boxed brownies or the brownie mix behind and try this gourmet brownie recipe to make perfect brownies.

So if you would like to learn how to make brownies then just follow this Fudge Brownie Recipe.

This homemade brownie recipe is quick brownies recipe for how to make easy brownies.

Brownie Recipe made with apple puree

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ABOUT

Hi I’m Carina, thank you for watching one of my videos! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!

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EQUIPMENT FOR THIS RECIPE

Mixing Bowl
Wooden Spoon
Whisk
Baking Dish

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BEST BROWNIE RECIPE

Ingredients

310g | 11 oz Chocolate
225g | 1 Cup | 2 Sticks Butter
450g | 2 Cups Sugar
5 Eggs
125g | 1 Cup Flour
1 Teaspoon Salt
3 Tablespoons Cocoa Powder

Instructions

Cut the chocolate and butter into smaller pieces and place into a medium sized heat proof bowl.
Place the bowl over a pot of simmering water. Leave for about 5 minutes to melt, stirring occasionally.
Measure out the flour, salt and cocoa powder in a small bowl and set to the side.
Once the chocolate and butter has melted pour in the sugar. Stir to combine and leave to cool.
In a large mixing bowl crack in the 5 eggs and beat with a whisk for a few minutes until frothy.
Pour the chocolate mixture into the eggs and stir to combine.
Switch to a spatula and sprinkle the dry ingredients over the chocolate and egg mixture. Fold together until smooth and glossy.
Pour the brownie batter into a square tin a bake in a 180C | 350F oven for 30-40 minutes.
The brownies are finished baking when a toothpick comes out with moist crumbs.
Leave to cool completely in the tin before slicing into squares.

Notes

The brownies will stay fresh in an airtight container for up to 3 days.
These brownies freeze well.
Try adding chopped chocolate or nuts to the batter.

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Livia

The author Livia

Crossfitter, Blogger, World's Pickiest Vegetarian, Ninja in Training, Vampire Slayer. Blue is my favourite color. It's also the only color.

38 Comments

  1. Oh my gosh! I love every thing you made and your voice is sooooo calm and very clear. Love these videos and one more thing:

    You deserve 1 million subscribers

  2. Hello Carina, there is No doubt I tried almost all of your recipes and they were successful and my favourite
    But I'm little concerned for the egg quantity here
    Won't these brownies taste or smell little eggy?

  3. i dont eat eggs and flax meal…
    can I use Apple puree or yogurt instead of eggs…plz suggest me the quantity of yogurt or Apple puree for 5eggs…

  4. I love, love, love brownies but 5 eggs to 1 cup flour takes it from decadent to dumb. The only reason it passes is because that's how brownies are, almost indestructible.

  5. you are answering to every single comment, do yoou really want people to subscribe to you just because they think you are kind? if it is like that (obviously no body will admit it) you are person that does things just to get money. if not then you are a really kind youtuber

  6. These look so tasty, Carina! I love what you've done with them. I've made my own take on the classic fudge brownies for those who want a healthier option… I'd love for you to check my recipe out!

  7. Nice video. Ah, I remember brownies, but I haven't had one like yours since 2001! That's because I have followed a low-carb eating planning since then, where I only make lowcarb brownies which use no flour or white sugar. I used to be very skinny, trying to GAIN weight! Then when I got into my 30's I started putting on weight because my metabolism changed as often happens when you get older. The more I tried to lose, the more I gained, until I reached almost obesity for my height! It was very depressing and I didn't know what to do! Finally in my mid-40's I discovered Somersize, a low-carb way of eating, and learned new recipes. I lost a lot of weight and continue to eat this way. I can't imagine going back to eating the way I used to–I'd be big as a barn again. Your brownies do look good! But I will have to stick to my lowcarb ones.

  8. I'm going to try this recipe don't let me down because all the other recipes I've tried didn't work out so well but they were from different channels of course

  9. I only have a 9×13 pan if I want to double this what changes do I have to make to the recipe and cooking time ?

  10. Hi Carina I have been cooking this recipe for a couple of times and i dont know why my brownies keep coming out dry. Is there anything i should add ? Thank You

  11. You need baking chocolate right not reg chocolate because i don't think my country have baking chocolate they reg chocolate

  12. Could you write a recipe for grams because I live in Poland and I need this recipe because it is wonderful brownie.

  13. Problem: I'm hoping you can tell me what I did wrong so the next time it turns out the way it should. I melted my butter and chocolate together. It took a while but it did melt. When I added the sugar it all lumped up. The Sugar didn't dissolve. Now, my butter has separated as well. I'm gonna power through and use it all anyway. Cuz that's a lot of goods to waste. lol Any idea what I did wrong. I'm thinking maybe there was too much humidity in the house since we don't have air and my sugar may have been too wet. 🙁

  14. Dear Carina,
    I made brownies following your recipe and they were so good! I gave them to my friends and they absolutely loved it. Thank you so much!

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