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Fool-Proof Chocolate Brownies


You know what is the best thing in the world? A square piece of warm, gooey brownie topped with a generous scoop of plain vanilla ice cream on a rainy evening paired with a steaming hot cup of tea.

Did I just describe heaven?

I learnt to make brownies (and perhaps all desserts) from Stephanie Jaworski’s website Joy of Baking. The website is a plethora of tried and tested recipes for cakes, pastries, desserts – all things sweet! If you follow Stephanie’s recipes to the dot, there is NO WAY you can ever screw up. She also has a Youtube channel and most of her recipes are video recipes so that makes learning and following the instructions really easy. This is what I absolutely love about her! It’s almost as if she is there guiding you along the whole process.

So if any of you suck at baking, I would highly recommend that you try one of Aunty Joy’s recipes (as I like to call her) 😀

For now, let’s dive into the fool-proof brownie recipe that I learned from Aunty Joy!

Chocolate Brownies by Stephanie Jaworski

Serving: Makes 16 brownies.


  • 5 ounces (150 grams) semisweet or bittersweet chocolate chopped
  • 1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
  • 2 tablespoons (15 grams) cocoa powder
  • 1 cup (200 grams) granulated white sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 3/4 cup (95 grams) all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup (125 grams) semi-sweet chocolate chips (optional)


Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).

Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Here is the video recipe from her Youtube channel as well:

Read more:
Follow Stephanie Jaworski: @joyofbaking on Twitter | joyofbaking on Facebook

This entry was posted in: Food

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