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Two small dark chocolate brownies served on white plates with fresh strawberries and a scoop of vanilla ice cream on each plate. A hand holding a spoon is cutting into each brownie, all set on a wooden surface.

Just a really good brownie

Desserts
#Easy

Sometimes you don’t need layers, fillings, or complicated techniques — just a really good brownie. This one is rich, deeply chocolatey, and intentionally simple. Perfect for a quiet night in or a casual Valentine’s dessert.

The foundation of the recipe starts with high-quality chocolate melted with butter, creating a smooth, glossy base that defines the flavor of the brownie. Using a double boiler ensures the chocolate melts evenly and retains its deep, complex notes without overheating. Allowing this mixture to cool slightly before incorporating it is key to maintaining a silky batter.

Melting and stirring chocolate and butter in a heatproof bowl over simmering water for brownie batter preparation.

Eggs and sugar provide structure and lightness, while Dutch-processed cocoa powder intensifies the chocolate flavor without adding bitterness. A small amount of all-purpose flour gives just enough stability to hold the shape, and a pinch of salt sharpens and balances the sweetness. The batter comes together smoothly and remains fluid, making it easy to portion into molds.

Hand stirring chocolate brownie batter in a white bowl with a gray spatula.

Properly greasing and dusting the molds with cocoa powder is essential for clean release, especially with delicate, soft-centered chocolate desserts. Once filled, the batter is baked in a very hot oven, allowing the outside to set quickly while the inside stays rich and tender. This method creates a dessert that feels decadent yet controlled, never heavy or overly dense.

Hands spreading a batter inside a red silicone heart-shaped baking mold on a wooden surface, preparing molds for baking.
Brownie batter spooned into six heart-shaped silicone molds before baking.

This brownie is best served immediately after baking, when the center is at its most luscious. It pairs beautifully with vanilla ice cream and fresh strawberries.

Just a really good brownie — made to be shared, or not.

Recipe

15mPreparation
6mCooking
21mTotal
3
Ingredients
  • 100 g Dark chocolate
  • 2 pcs Eggs
  • 100 g Brown sugar
  • 60 g Butter
  • 20 g All-purpose flour
  • 20 g Dutch-processed cocoa powder
  • 1/4 tsp Salt
Instructions
  1. Preheat the oven to 220°C (425°F). Generously butter your mold and dust with cocoa powder. Tap out any excess cocoa powder and set aside.
  2. Place the dark chocolate and butter in a heatproof bowl set over a pot of gently simmering water. Melt slowly, stirring until smooth. Remove from heat and set aside to cool slightly.
  3. In a mixing bowl, combine the eggs and sugar. Whisk using a mixer until the mixture is well combined, pale and tripled in volume.
  4. Fold in the melted chocolate until just incorporated. Sift the all-purpose flour, Dutch-processed cocoa powder and salt. Mix just until smooth and no dry spots remain. Do not overmix.
  5. Pour the batter into the prepared mold, filling evenly.
  6. Bake in the preheated oven at 220°C for 6 minutes.
  7. Remove from the oven and serve immediately, or allow to rest briefly depending on desired texture.
Nutrition Facts (per 100g)
  • Calories: 1789 kj/ 428 kcal
  • Protein: 7.0 g
  • Carbs: 37.8 g
  • Fat: 26.8 g
  • Saturated fats: 16.3 g
  • Fiber: 1.5 g
  • Sugar: 31.7 g
  • Salts: 0.4 g

Nutritional values are approximate estimates. If you have dietary restrictions or medical conditions, please consult a qualified healthcare professional before making changes to your diet.