My brown sugar brownies are rich and fudgy with a hint of golden caramel flavour. They're packed with plenty of milk chocolate chips and have that classic shiny crust on top. Perfect for any occasion and super easy to make!
Happy New Year! This is officially my first bake of 2026, and are we surprised it's a brownie recipe?!
Since creating my ultimate brownie guide, I've been experimenting with lots of different ingredients so I can help readers with substitutes when needed. My two favourite experiments so far have been these brown sugar brownies and my cocoa powder brownies (no chocolate!), which I'll be posting soon.
These are just as rich and fudgy as my classic brownies but they have a slight caramel flavour which I absolutely love! Other than that, the method and other ingredients pretty much stay the same, but they are so delicious that I thought they deserved their own post.
Below you can find my recipe tips and tricks, step-by-step instructions with photos, and answers to my most commonly asked questions. I hope you find it helpful. Enjoy!
Ingredients
- Dark chocolate: I've written an entire post about the best chocolate to use for brownies, but in a nutshell, I use 70% dark chocolate in most of my brownie recipes.
- Butter: Salted butter is my go-to for baking now but unsalted is fine too (you can add a pinch of salt separately if you like). I don't recommend using margarine as your brownies won't be as rich.
- Brown sugar: I recommend using light brown sugar for the best flavour. It adds a light hint of caramel flavour without completely overpowering the chocolate.
- Eggs: 3 medium eggs will bind the rest of the ingredients, preventing a crumbly texture, and also add a slight lift without making them too cake-like.
- Flour: Always use plain flour for brownies, not self-raising. We're looking for a dense, heavy texture here, not a light and airy one.
- Cocoa powder: This is optional (you can swap it for an extra tablespoon of flour) but I like to add a tablespoon of cocoa powder to make the chocolate flavour even deeper. Unsweetened is best!
- Chocolate chips: I like milk chocolate chips in my brownies, but semi-sweet or white chocolate chips are fine too. These add extra texture and sweetness, and help with that shiny crust on top.
Kitchen stuff
- 8x8 tin: Use this size of tin if you can, as baking time differs depending on your tin size.
- Baking paper: To line the brownie tin with. This prevents sticking and makes it easier to lift the slab out after it's set.
- Electric whisk: For whisking the eggs and sugar together. A stand mixer will also work but I don't recommend using a manual whisk as it'll take forever! Check out my brownie tips post to find out why whisking is important.
- Saucepan: I like to melt my butter and chocolate over the stove as it gives me more control of the heat. Doing it in the microwave is fine if you're in a pinch, but make sure to use a heatproof bowl and stir it every 30 seconds or so, which will help to prevent it from burning or splitting.
- Mixing bowl: A large one, for making the batter.
- Utensils: A teaspoon, a tablespoon, and a sharp knife.
How to make brown sugar brownies
Step 1: First, line an 8x8-inch tin with baking paper and preheat your oven to 160°C (140°C if you're using the fan setting). Leave some baking paper hanging over the edges of your tin for easy removal later.
Step 2: Next, add 200g of 70% dark chocolate to a saucepan along with 180g butter. Place the pan over low heat on the stove and stir gently until there are no lumps left. Remove it from the stove and let it sit for about 10 minutes to cool.
Step 3: Add 3 medium eggs and 250g of soft light brown sugar to a large bowl. Use an electric whisk or stand mixer to whisk them together until the mixture becomes pale and voluminous.
Step 4: Pour the cooled melted chocolate mixture into the bowl and gently fold it into the sugary egg mixture. Then stir in 100g of plain flour and 1 tablespoon of cocoa powder.
Step 5: Add 100g of chocolate chips and briefly mix to combine.
Step 6: Pour the brownie batter into your lined tin and smooth it out to the corners. Bake for around 25-30 minutes, until a shiny crust has formed on top and the brownie is pulling away slightly from the edges of the tin.
Step 7: Let the brownie cool completely in the tin at room temperature, then pop it in the fridge overnight to set (at least 8 hours). This part is worth the wait, I promise!
Step 8: Once set, remove the brownie from the tin using the baking paper overhang, then cut it into slices. I usually cut mine into 16 squares.
Brownie tips
- 70% dark chocolate works best with the amount of sugar and fat in this recipe. Slight variations such as 72% will work fine too.
- If you want that chewy, fudgy texture, you have to refrigerate them overnight. You can't skip this part!
- For neater-looking cuts, warm your knife by holding it under boiling water then wipe it dry before each slice.
FAQs
These will keep well for at least 1 week in the fridge. Keep them in an airtight container to prolong freshness. Check out my post on how to store brownies for tips on storing them at room temperature.
Yes, they can be frozen for up to 3 months in an airtight container, either in slices or as a whole slab. To defrost, transfer them to the fridge overnight. Do not refreeze.
As long as the brownie has a well-formed, shiny crust on top, a gooey centre usually just means the fats have not cooled down enough to solidify yet. Just pop them in the fridge overnight and watch them become nice and fudgy! If they're oily rather than gooey, check out my troubleshooting post: Why are my brownies oily?
More brownie variations
I hope you like my brown sugar brownies! If you try them at home, please leave a rating and comment below to let me know what you think. Enjoy!
Brown Sugar Brownies
Ingredients
- 200 g 70% Dark chocolate
- 180 g Butter
- 250 g Soft light brown sugar
- 3 Medium Eggs
- 100 g Plain flour
- 1 Tablespoon Cocoa powder
- 100 g Milk chocolate chips
Instructions
- Preheat your oven to 160°C (140°C for fan ovens) and line an 8x8-inch tin with baking paper.
- Melt the dark chocolate and the butter together over low heat on the stove then set aside to cool for around 10 minutes.
- Add the brown sugar and eggs to a bowl, then use an electric whisk to mix them together for a few minutes until pale and silky.
- Pour the melted chocolate mixture into the bowl then gently fold it into the sugary egg mixture.
- Stir in the flour and cocoa powder to make a glossy batter, then add the chocolate chips.
- Transfer the mixture to your lined tin and spread it out evenly.
- Bake for around 25-30 minutes until the brownies have risen and are pulling away from the tin slightly.
- Let your brownie cool to room temperature then transfer it to the fridge overnight to set.
- Once set, remove from the tin, cut into squares and enjoy!
Notes
- Store in an airtight container for up to 1 week.
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