These 5 Minute Chocolate Brownies are so rich and delicious… but best of all, they take no time at all to whip up! Bring on the chocolatey goodness!
If there’s one thing that I make over and over again, it’s a batch of chocolate brownies. And seriously, why not! They’re SO darn yummy!!!
But these 5 minute chocolate brownies really do take the cake (or the brownie, so to speak!). They’re made from basic ingredients that you probably already have at home… which means you can make them at anytime…. or even better, right now!!!
AND they are so quick to whip up! As in, sooooo quick! You’ll go from getting your ingredients out of the cupboard to popping your brownie into the oven in 5 minutes flat (maybe even less if you’re superwoman!).
But don’t be tricked into thinking that something so basic and easy couldn’t possibly be that good. These are crazy good! They’re everything you want in a chocolate brownie… rich, decadent and moist. Yummity-yum-yum!
Once your brownie is cooked and cooled, you might like to sift a little bit of icing sugar over the top. Or you could go totally crazy and add some frosting and chopped up chocolates!! On the other hand, you can keep it totally simple and leave it as is. Whichever you choose, just know that you’re about to be eating the most ridiculously delicious brownie!!
And hey, if you’re a brownie lover (like me!), make sure you check out my white chocolate & raspberry brownies, triple chocolate Nutella brownies and my jersey caramel brownies too…. chocolatey goodness all round!!
5 Minute Chocolate Brownies
Ingredients
- 150 g butter
- 275 g (1 1/4cups) caster sugar
- 75 g (3/4 cup) cocoa
- 2 tsp vanilla extract
- 3 eggs
- 75 g (1/2 cup) plain flour
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
- Place the butter into a microwave-safe bowl. Heat for 1 minute.
- Add the caster sugar and cocoa powder and stir.
- Heat in the microwave on 30 second bursts (50% power) until melted and combined - stirring each time.
- Allow to cool slightly.
- Add the vanilla extract and the eggs and whisk until combined.
- Sift the plain flour into the bowl and mix gently.
- Pour the brownie mixture into the prepared tin and bake for 30 minutes or until cooked through.
- Leave in the tin to cool completely.
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
- Place the butter into the Thermomix bowl. Melt on 80 degrees, Speed 2, 3 minutes.
- Add the caster sugar and cocoa powder and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds. Allow to cool slightly.
- Add the vanilla extract and the eggs and mix on Reverse, Speed 4, 10 seconds. Scrape down the sides and repeat.
- Add the plain flour and mix on Speed 4, 5 seconds. Scrape the sides of the bowl and repeat.
- Pour the brownie mixture into the prepared tin and bake for 30 minutes or until cooked through. Leave in the tin to cool completely.
Nutrition
Made this for Bake off at work. Judges liked it. Won runner up. Just added few things like Coconut frosting and toasted Coconut on top.
Thank you again
Ohhh that sounds amazing!!!!
Could I use SR Flour instead of plain? I’ve just ran out of plain flour!
Hi Natalie, the plain flour keeps them moist and dense rather than cake-like. xx
I halved the sugar and they came out rather rubbery. Will this be resolved if i increase it, and do as i’m told ;-)?
Hi Lisa, hmm a rubbery texture in baking is usually a result of over mixing – but yes I’d also suggest using the full amount and seeing if that changes the texture.
I want to add marshmallows and perhaps some nuts when should I add these? Xx
Hi there, I’d fold them through right at the very end before pouring into the tin to cook. 🙂
Can I double this recipe in the Thermomix? I have a TM5
If it fits without going over the max line it should be fine!