These fudgy Hairy Bikers Chocolate Brownies are made with a decadent amount of rich dark chocolate, real butter, soft brown sugar, and extra chocolate chunks mixed in. This recipe creates the ultimate gooey and intensely chocolatey brownie with a perfect crackly top. They are surprisingly easy to make and bake in under 30 minutes, making them an irresistible treat for any chocolate lover, and the recipe yields 16 generous squares.
Hairy Bikers Chocolate Brownies Ingredients
- 200g (about 7 oz) good-quality dark chocolate (70% cocoa solids), broken into pieces
- 175g (about 3/4 cup) unsalted butter, cubed
- 250g (about 1 1/4 cups) light soft brown sugar
- 3 large eggs
- 100g (about 3/4 cup) plain flour
- 3 tbsp good-quality cocoa powder
- 100g (about 2/3 cup) milk or white chocolate chunks (optional)
- Pinch of salt
How To Make The Hairy Bikers Chocolate Brownies
- Prepare your oven and tin: Preheat your oven to 180°C (160°C Fan) / 350°F / Gas Mark 4. Grease a 20cm (8-inch) square baking tin and line the base and sides with a single piece of baking parchment, leaving some overhang to help you lift the brownies out later.
- Melt the chocolate and butter: Place the dark chocolate and the cubed butter in a large heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. This is a bain-marie. Let the chocolate and butter melt slowly, stirring occasionally until smooth. Once melted, remove from the heat and set aside to cool slightly.
- Whisk eggs and sugar: In a separate large bowl, using an electric mixer, whisk the eggs and soft brown sugar together for 3-5 minutes until the mixture is thick, pale, and has doubled in volume.
- Combine the mixtures: Gently pour the cooled chocolate and butter mixture over the whisked eggs and sugar. Using a spatula, carefully fold everything together until it is just combined.
- Fold in the dry ingredients: Sift the plain flour, cocoa powder, and a pinch of salt over the top of the chocolate mixture. Gently fold the dry ingredients in until you can no longer see any streaks of flour. Be careful not to overmix.
- Add the chocolate chunks: If you are using them, gently stir in the milk or white chocolate chunks.
- Bake the brownies: Pour the brownie batter into the prepared tin and spread it out evenly. Bake in the preheated oven for 25–30 minutes. A skewer inserted into the center should come out with moist, sticky crumbs clinging to it.
- Cool completely: This is a very important step. Leave the brownies in the tin to cool completely at room temperature. Once cool, you can place them in the fridge for an hour to firm up before lifting them out of the tin and slicing into 16 squares.
Recipe Tips
- Use Good Quality Chocolate: The flavour of your brownies is almost entirely dependent on the quality of the chocolate you use. Using a good dark chocolate with at least 70% cocoa solids will provide a rich, deep flavour that isn’t overly sweet.
- Don’t Overbake: This is the number one rule for fudgy, gooey brownies. It is always better to slightly underbake them than to overbake them. When you test with a skewer, it should come out with moist crumbs attached. If it comes out clean, the brownies are overdone and will be more cakey.
- Whip the Eggs and Sugar Well: The secret to getting that beautiful, paper-thin, crackly top on your brownies is to whisk the eggs and sugar together until they are very thick, pale, and full of air. Don’t skip this step!
- Cool Completely Before Slicing: It is essential to let fudgy brownies cool completely in the tin before you attempt to slice them. They are very soft when warm and need this time to set properly. Patience is key to getting clean, neat squares.
What To Serve With Chocolate Brownies
These decadent Hairy Bikers Chocolate Brownies are absolutely perfect on their own with a cup of tea or coffee. For an indulgent dessert, serve a brownie slightly warmed with a scoop of creamy vanilla ice cream and a drizzle of chocolate or salted caramel sauce. A few fresh raspberries or sliced strawberries on the side also provide a lovely tart contrast that cuts through the rich chocolate.
How To Store Chocolate Brownies Leftovers
Room Temperature: Store the brownies in an airtight container at room temperature. They will stay wonderfully moist and fudgy for up to 5 days. Freeze: Brownies freeze exceptionally well. You can freeze them as a whole slab or as individual squares. Wrap them well in cling film and then a layer of foil, and they will keep in the freezer for up to 3 months. Thaw at room temperature before enjoying.
Hairy Bikers Chocolate Brownies Nutrition Facts
- Serving Size: 1 brownie square
- Calories: 285 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Total Carbohydrate: 28g
- Sugars: 23g
- Protein: 4g
Frequently Asked Questions
- Why didn’t my brownies have a crackly top? The signature shiny, crackly top on brownies comes from whisking the eggs and sugar together really well until the mixture is thick and pale. This dissolves the sugar and creates a delicate meringue-like layer on top during baking.
- Can I use a different type of chocolate? Dark chocolate with 70% cocoa solids gives the best deep, rich flavour. You can use milk chocolate for a much sweeter and milder brownie, but the texture will be a little softer and less intensely fudgy.
- Can I add nuts to this recipe? Yes, walnuts or pecans are classic additions to brownies. You can add about 100g of roughly chopped nuts to the batter at the same time as you would add the chocolate chunks.
- Are these brownies meant to be so gooey in the middle? Yes! A little bit of gooeyness in the center is the sign of a perfectly cooked fudgy brownie. They are designed to be dense and moist, not light and airy like a cake. They will continue to set as they cool.
Try More Recipes:
- Hairy Bikers Plum Crumble With Oats Recipe
- Hairy Bikers Millionaires Shortbread Recipe
- Hairy Bikers Lemon Drizzle Cake Recipe
Hairy Bikers Chocolate Brownies Recipe
Description
This is the ultimate Hairy Bikers Chocolate Brownies recipe for a truly foolproof and decadent treat. They are incredibly fudgy, gooey, and packed with an intense chocolate flavour, all finished with a signature crackly top. This simple melt-and-mix method is easy for bakers of all levels.
Ingredients
Instructions
- Prep: Preheat oven to 180°C (160°C Fan). Grease and line a 20cm (8-inch) square baking tin.
- Melt: Gently melt the dark chocolate and butter together in a bowl set over a pan of simmering water. Let cool slightly.
- Whisk: In a separate bowl, whisk the eggs and sugar with an electric mixer until thick and pale.
- Combine: Gently fold the cooled chocolate mixture into the egg mixture.
- Fold and bake: Sift in the flour, cocoa powder, and salt and fold until just combined. Stir in the chocolate chunks. Pour into the prepared tin and bake for 25-30 minutes, until a skewer comes out with moist crumbs.
- Cool: Let the brownies cool completely in the tin before lifting them out and slicing into 16 squares.
