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I like brownies so much, and I don’t know anyone who appreciated this cake in a bad way. These juicy and delicate brownies will easily melt in your mouth with their light crust and indulgent chocolate flavor.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 4 ounces bittersweet chocolate, chopped
  • 1 cup chocolate chips
  • 3/4 cup salted butter, cut into chunks
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt


  • Melt the butter and chocolate in the microwave, stirring occasionally, until homogenous. Then you should add the cocoa and the chocolate cream mass and stir again so that there are no lumps.
  • Then beat the sugar and eggs with a whisk or mixer, add flour and salt, mix with a wooden spatula.
  • Combine both mixes and mix, you get a thick dough, add chocolate chips.
  • Pour the dough into a puffed parchment pan and bake for 30 minutes at 350 degrees. You may need a little less or more time, check with a toothpick if the brownies are ready. When the cake is slightly cooled off, remove it from the mold and cut it in portions.


  • The main idea is not to overcook the brownies, this way brownies won’t be dried, I also focus on the toothpick tip.

  • I like keeping the brownies under cling film, to maintain its the wetness and moist inside.

  • In case you don’t have bittersweet chocolate, you can just add additional 4 servings of chocolate chips.
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