These easy chocolate brownies are rich, fudgy, and ready in just 35 minutes flat.
They're the one-bowl recipe I make when a chocolate craving hits and I can't be bothered with a sink full of bowls - right up there with my Fudgy Nutella Brownies and Mars Bar Brownies for high rotation status in this house.
A Quick Look At The Recipe
✅ Recipe Name: Easy Brownies
🕒 Ready In: 35 minutes
👨👩👧 Serves: 20
🔥 Calories: 140kcal per serve
🍫 Main Ingredients: cocoa powder, butter, eggs
🌿 Dietary: Thermomix method included, freezer-friendly (contains dairy, egg & gluten)
⭐ Why You'll Love It: One bowl, no melted chocolate needed, and that all-important crackly top.
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I baked these brownies for a work morning tea, and my colleagues LOVED them. I have never had so many compliments before. They were an absolute hit. Best brownie recipe ever!!
- Ros
Ros isn't the only one obsessed - this recipe's sitting at a 5-star rating from 62 votes.
If you're after something nuttier, my Peanut Butter Brownies or Pecan Pie Bars are worth a look, and if it's a caramel hit you're chasing, my Caramel Brownies won't let you down.
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Why You're Going To Love This Recipe
- One Bowl Wonder - quick to make, and even quicker to clean up.
- No Melted Chocolate Needed - cocoa powder does all the heavy lifting.
- Fudgy & Chewy - with that all-important crackly top.
- Simple Pantry Staples - just 6 ingredients, no special shopping trip needed.
- Thermomix AND Conventional - both methods are in the recipe card below, so everyone's sorted.
Easy Brownie Ingredients
These brownies use just 6 everyday ingredients. Here's what's worth knowing about a couple of them:
- Caster sugar - this is what gives the brownies their signature crackly top. Don't swap it for raw or brown sugar, or you'll lose that crackle.
- Cocoa powder - use a good quality unsweetened cocoa powder for the richest flavour. Dutch-processed gives a deeper, smoother taste, but natural cocoa works fine too if that's what's in the pantry.
Variations
- Gluten-free - swap the plain flour for a gluten-free flour blend (make sure it has xanthan gum for the best texture).
- Add-ins - mix through chocolate chips, chopped walnuts, or even a swirl of peanut butter.
- Double chocolate - stir through chunks of dark or milk chocolate before baking, for extra melty pockets.
- White chocolate & macadamia - fold through white chocolate chips and chopped macadamias, similar to my White Chocolate & Macadamia Nut Brownies.
- Mini brownie bites - bake in mini muffin tins for little fudgy bites (just reduce the cooking time to check them from the 15-minute mark).
How To Make Easy Brownies
Just 4 simple steps and you're in fudgy brownie heaven.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method (plus the Thermomix version).
- Step 1: Melt & mix. Melt the butter in a microwave-safe bowl, then stir through the caster sugar and sifted cocoa powder. Microwave in 30-second bursts (50% power), stirring in between, until the sugar's dissolved.
- Step 2: Add the eggs. Let the mixture cool slightly, then add the vanilla and eggs and whisk until combined.
- Step 3: Fold in the flour. Sift the flour into the bowl and gently fold through - just until combined, don't overmix.
- Step 4: Pour & bake. Pour the mixture into the prepared tin and bake at 160°C fan-forced for 25-30 minutes, until just set.
Recipe Tips
- Fudgy vs cakey is all about bake time - pull them out at the 25-minute mark for a gooier, fudgier centre, or go the full 30 minutes for a firmer brownie with a proper crackly top. Anything longer and you'll tip into cakey territory.
- Brownies keep cooking as they cool, so pull them out slightly underdone rather than risk drying them out.
- Use room temperature eggs - they combine more easily and stop the mixture from seizing.
- Line the tin properly with baking paper (leave some overhang) so lifting them out and slicing neat squares is easy.
- Let the brownie cool completely in the tin before slicing, or you'll end up with a crumbly, messy edge.
- Storage: keep in an airtight container at room temperature for up to 4 days.
- Freezing: freeze sliced squares in an airtight container for up to 3 months. Thaw at room temperature, or warm slightly before serving for extra gooeyness.
- Team Thermomix? The recipe card below has a full Thermomix method too, so you're covered either way.
Easy Brownie FAQs
A toothpick test is the easiest way to tell. Insert a toothpick or wooden skewer into the centre of the brownies - if it comes out clean with a few moist, sticky crumbs, they're ready.
There are two common causes: overbaking, or adding too much flour. Start checking around the 20-minute mark so you don't overcook them, and weigh your flour rather than scooping it straight from the bag - too much flour dries brownies out and makes them crumbly.
It comes down to bake time and flour ratio. Pull these out at 25 minutes and you'll get a gooier, fudgier brownie. Bake the full 30 minutes and you'll get a firmer texture with a proper crackly top. Go longer again and you're heading into cakey territory - so keep an eye on the clock.
Whatever type you use, make sure it's good quality. Dutch-processed cocoa powder gives a deep, smooth flavour and is my pick, but natural cocoa powder works fine too if that's what you've got on hand.
Yes! Scroll down to the recipe card for the full Thermomix method, right alongside the conventional one - so whichever way you bake, you're sorted.
More Brownie Recipes
If brownies are your love language too, these are some more of my favourites.
Easy Brownies
Ingredients
- 150 g butter
- 275 g (1 ¼cups) caster sugar see notes
- 75 g (¾ cup) cocoa powder
- 2 teaspoon vanilla extract or vanilla bean paste
- 3 eggs room temperature
- 75 g (½ 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 sifted cocoa powder and stir.
- Heat in the microwave on 30 second bursts (50% power) until sugar dissolved and ingredients 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 gently fold through.
- Pour the brownie mixture into the prepared tin and bake for 25-30 minutes or until cooked through.
- Leave in the tin to cool completely.
Thermomix Mehod
- Preheat oven to 160 degrees celsius fan-forced (320 degrees fahreinheit). Line a 20cm x 20 cm square baking tin (8 x 8 inches) with baking paper. Set aside.
- Place the butter into the Thermomix bowl. Melt for 3 minutes on 80 degrees, Speed 2.
- Add the caster sugar and cocoa powder and mix for 10 seconds on Speed 4. 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 for 10 seconds on Reverse, Speed 4. Scrape down the sides and repeat.
- Add the plain flour and mix for 5 seconds on Speed 4. Scrape the sides of the bowl and repeat.
- Pour the brownie mixture into the prepared tin and bake for 25-30 minutes or until cooked through. Leave in the tin to cool completely.
Notes
- Brownies continue to cook as they cool, so pull them out slightly underdone.
- Use room temperature eggs to prevent the mixture from seizing.
- Line the tin well for easy removal.
- Let the brownie cool completely before slicing for neat edges.
- Want a gooey centre? Bake for the lower end of the time range.
- Store in an airtight container at room temp for up to 4 days.
- Freeze slices in an airtight container for up to 3 months.
- Warm slightly before serving for extra gooeyness!
Carrie says
What are we looking for with the microwave step please? Is it just meant to be mixed or not be crunchy as well? 2 mins in not much change
Lucy says
Hi Carrie, the butter will be melted and the sugar starting to dissolve. The time it takes will depend a little on your particular microwave.
Jan says
Just made a batch today. Just had to sneak a little piece while they were still warm. Just wonderful & fudgy & delicious!
Nicole says
Amazing!
Ros says
I baked these brownies for a work morning tea and my colleagues LOVED them. I have never had so many compliments before. They were an absolute hit. Best brownie recipe ever!!
Lucy says
That's absolutely fantastic!!! Well done!
Sonz says
This was AMAZING! So easy and delicious - I love that you can use cocoa powder instead of baking chocolate, way easier and versatile. Thank you!
Lucy says
I'm so happy you liked it!