Classic Chocolate Brownies

Brownie Batter

• 200g Callebaut 811 Dark Chocolate Callets
• 150g unsalted butter
• 180g caster sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 100g plain flour
• 30g unsweetened cocoa powder
• ½ teaspoon fine sea salt
• 100g Callebaut Dark Chocolate Callets or chocolate chunks (optional)

Step 1 – Prepare the Tin

Preheat your oven to 175°C (160°C fan). Line an 8-inch (20 cm) square baking tin with baking parchment, leaving a slight overhang to make the brownies easier to remove.

Step 2 – Melt the Chocolate

Place the Callebaut Dark Chocolate Callets and butter in a heatproof bowl set over a pan of gently simmering water, ensuring the bowl does not touch the water. Stir until smooth and glossy, then remove from the heat and allow the mixture to cool slightly.

Step 3 – Make the Batter

In a large bowl, whisk together the eggs and caster sugar for 2 to 3 minutes until the mixture becomes pale and slightly thickened. Stir in the vanilla extract.

Gradually pour in the melted chocolate mixture and mix until fully combined.

Sift in the plain flour, cocoa powder and salt, then gently fold everything together using a spatula until no dry streaks remain. Avoid overmixing, as this helps keep the brownies rich and fudgy.

Fold through the extra chocolate callets or chocolate chunks if using.

Step 4 – Bake

Pour the batter into the prepared tin and spread it evenly.

Bake for 25–30 minutes, or until the top is shiny and set while the centre still has a slight wobble. A skewer inserted into the middle should come out with a few moist crumbs rather than wet batter.

Step 5 – Cool and Serve

Leave the brownies to cool completely in the tin before lifting them out and slicing into squares. Serve on their own, dusted with icing sugar, or with vanilla ice cream, whipped cream or fresh berries.

Expert Tips

• Use premium Belgian chocolate, such as Callebaut 811, for the richest flavour and smoothest texture.
• Do not overbake. Brownies continue cooking as they cool, so removing them while the centre is slightly soft creates the perfect fudgy texture.
• For clean slices, chill the brownies for 30 minutes before cutting with a sharp knife.
• Add chopped walnuts, pecans or hazelnuts for extra crunch.
• Sprinkle sea salt flakes over the brownies before baking to enhance the chocolate flavour.
• For an extra indulgent treat, serve warm with vanilla ice cream or fresh cream.

Store the brownies in an airtight container at room temperature for up to 4 days.

For longer storage, refrigerate them for up to 1 week. Allow them to come to room temperature before serving for the best texture.

Brownies also freeze exceptionally well. Wrap individual portions tightly in cling film and place them in a freezer-safe container or bag for up to 3 months. Defrost at room temperature before enjoying.