Easy Brownies with Chocolate Drizzle

Indulge yourself with these chocolate brownies that deliver pure bliss in every bite. With their crackly top, fudgy middle, and irresistible chocolate drizzle, these brownies will satisfy every chocolate lover. They're also wonderfully simple to make.

Ingredients

• Unsweetened cocoa powder
• Semi-sweet or dark chocolate chips
• Butter
• Granulated sugar
• Eggs
• Vanilla extract
• Plain flour
• Salt
• Heavy cream

See the recipe card for quantities.

Instructions

Follow these simple steps to create brownies with the perfect texture and rich chocolate taste.

1. Step 1: Preheat your oven to 175°C and line your baking pan with parchment paper or grease it well.
2. Step 2: In a microwave-safe bowl, melt the butter and chocolate chips together in 20-second intervals, stirring between each round until smooth.
3. Step 3: Whisk in the sugar until combined, then add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
4. Step 4: Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
5. Step 5: Pour the batter into your prepared baking pan, spreading it evenly with a spatula.
6. Step 6: Bake for 20-25 minutes, or until the edges are set and a toothpick inserted into the centre comes out with a few moist crumbs.
7. Step 7: While the brownies are baking, make the chocolate drizzle by combining the chopped chocolate, cream, and butter in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until smooth and glossy.
8. Step 8: Let the brownies cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Once cooled, drizzle the melted chocolate over the top in any pattern you like.

Hint: Use a metal baking tin rather than a glass dish for more even cooking and better brownie texture. Metal conducts heat more efficiently, giving you that perfect crackly top.

Substitutions

• Sugar: replace granulated sugar with coconut sugar for a lower glycemic index option with a slight caramel note
• Flour: use a measure-for-measure gluten-free flour blend instead of plain flour to make these brownies gluten-free
• Butter: substitute with coconut oil (use the same amount) to make these brownies dairy-free

Variations

Try these delicious twists on the basic brownie recipe to create something unique.

• Minty: Add ½ teaspoon of peppermint extract to the brownie batter and sprinkle crushed candy canes on top of the chocolate drizzle
• Nutty: fold in 100g of chopped walnuts or pecans to the batter before baking for added texture and flavour
• Orange-infused: add the zest of one orange to the batter for a chocolate-orange combination that's simply divine

Equipment

A 20cm (8-inch) square baking tin works perfectly for these brownies. I recommend using a metal tin as it conducts heat more evenly than glass or ceramic dishes. If you only have a glass baking dish, reduce the oven temperature by about 10°C and be prepared to add a few extra minutes to the baking time.

A good-quality silicone spatula is invaluable for folding in the dry ingredients without overmixing and for scraping every last bit of batter from the bowl.

Storage

These brownies stay fresh in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator where they'll remain delicious for up to a week—though I doubt they'll last that long!

These brownies freeze exceptionally well. Cut them into squares, wrap each one in cling film, then place in a freezer bag. They'll keep for up to 3 months. Thaw at room temperature for about an hour before serving.

Top Tip

The secret to perfect fudgy brownies is to not overbake them! When you insert a toothpick into the centre, it should come out with a few moist crumbs attached—not completely clean. If it comes out with wet batter, it needs more time, but if it's clean, it may be overbaked and could turn out dry.

Pairing

These are my favourite accompaniments to serve with these chocolate brownies:

• A scoop of vanilla ice cream for a classic hot-and-cold dessert experience
• Fresh raspberries or strawberries to cut through the richness
• A shot of espresso or a cup of Earl Grey tea for the perfect afternoon treat
• A glass of ruby port or dessert wine for an indulgent after-dinner serving

📖 Recipe

Chocolate Brownies with a Rich Chocolate Drizzle

These brownies are rich, indulgent, and just what you need when a chocolate craving strikes.

Print Recipe Pin Recipe

Prep TimePrep Time 25 minutes minutes

Cook TimeCook Time 25 minutes minutes

ServingsServings 12

Equipment

• 8x8-inch or 9x9-inch baking pan (for thicker or thinner brownies, respectively)
• Mixing bowls
• Whisk and spatula
• Microwave or double boiler for melting chocolate

Ingredients  

• 50 g unsweetened cocoa powder
• 175 g semi-sweet or dark chocolate chips
• 115 g butter melted
• 200 g granulated sugar or use ½ cup brown sugar for a deeper flavour
• 2 large eggs
• 1 teaspoon vanilla extract
• 100 g plain flour
• ¼ teaspoon salt

For drizzle

• 90 g dark or semi-sweet chocolate chopped or chips
• 60 ml heavy cream or milk for a lighter drizzle
• 1 tablespoon butter or coconut oil optional for extra shine

Instructions 

• Preheat your oven to 175°C and line your baking pan with parchment paper or grease it well.
• In a microwave-safe bowl, melt the butter and 1 cup of chocolate chips together in 20-second intervals, stirring between each round until smooth. You can also do this over a double boiler if you prefer.
• Once melted, whisk in the sugar until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
• Next, sift in the cocoa powder, flour, and salt. Use a spatula to gently fold the dry ingredients into the wet mixture. Be careful not to overmix—stir just until combined. Overmixing can lead to denser, less fudgy brownies.
• Pour the batter into your prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not completely clean—this is key for fudgy brownies).
• If you prefer cakier brownies, bake for an additional 3-5 minutes, but keep an eye on them to avoid overbaking.
• While the brownies are baking, make the chocolate drizzle. In a microwave-safe bowl, combine the chopped chocolate (or chips), cream, and butter (if using). Heat in 20-second bursts, stirring between each, until smooth and glossy. If the drizzle is too thick, add a splash more cream or milk to thin it out to your desired consistency.
• Once the brownies are done, let them cool in the pan for about 10-15 minutes. Then, transfer them to a wire rack to cool completely.
• Once cooled, use a spoon or a small piping bag to drizzle the melted chocolate over the top in any pattern you like—get creative! Let the chocolate set before slicing into squares, or dive in while the drizzle is still gooey for an extra indulgent bite.

Notes

• • Nuts: Stir in 100g of chopped walnuts, pecans, or almonds into the batter for added crunch and flavour.

• • Flavoured Drizzle: Swap the plain chocolate drizzle for flavoured chocolate, like mint or orange-infused chocolate, for a fun twist.

• • Salted Caramel: Add a swirl of caramel sauce to the batter before baking for a salted caramel chocolate brownie combo.

• • Vegan Version: Replace the butter with coconut oil, use flax eggs (1 tablespoon ground flax mixed with 3 tablespoons water per egg), and choose dairy-free chocolate for both the batter and drizzle.