Easy Chocolate Brownies

Our rich and dense chocolate brownies are so easy to make… and take just 5 minutes to prepare! This is the perfect recipe for delicious and classic brownies!

Our rich and dense chocolate brownies are so easy to make... and take just 5 minutes to prepare! This is the perfect recipe for delicious and classic brownies!

Easy Chocolate Brownies

It’s no secret that I absolutely LOVE brownies! Whether it’s a batch of gluten-free fudgy brownies, brownies made with Baileys Irish Cream or a triple chocolate Nutella brownies or these classic brownies…. it’s always a good idea to make brownies! 

Our chocolate brownie recipe is so simple and the end result are fudgy, moist and dense brownies with a classic flakey top. 

  • 5 minutes prep time
  • just melt, mix and bake!

Forget about using store-bought boxed brownie mix, this recipe is 10000 times better!

Pieces of dense chocolate brownies on a cake stand.

Brownie Ingredients

This recipe is made using just 6 basic ingredients:

The ingredients for a classic chocolate brownie.

  • butter
  • caster sugar (otherwise known as superfine sugar)
  • cocoa powder
  • vanilla extract
  • eggs
  • plain flour

Our brownie recipe doesn’t use any rising agent (self-raising flour, bi-carbonate soda or baking powder etc), which means that you’re guaranteed to have dense, moist brownies!

How To Make Chocolate Brownies

*scroll to the bottom for the printable recipe card including detailed instructions, tips and hints!

STEP 1 – MELT

Melt the butter then add the cocoa powder and sugar and melt again.

Cocoa powder and sugar in a mixing bowl

Brownie batter in a mixing bowl.

STEP 2 – MIX

Mix through the eggs and vanilla extract and then fold through the plain flour.

Eggs being added to a chocolate batter mixture in a bowl.

Plain flour sifted over a brownie batter mixture.

STEP 3 – BAKE

Bake until just cooked through and allow to cool.

Brownie batter in a square baking tin.

How To Test If Brownies Are Cooked

How long you cook your brownies for will depend on whether you like gooey or fudgy/moist brownies. 

For gooey brownies, cook for 25 minutes and test by inserting a toothpick into the centre for a second or two. If the toothpick is covered in thick (but not runny) chocolate mixture, then you will have gooey brownies. 

For fudgy/moist brownies, cook for 30 minutes and test with a toothpick which should come out with less thick mixture on it. The top should be flakey and set. 

Allow the brownies to cool in the tin completely (they will continue to cook slightly once removed from the oven). 

Pieces of dark chocolate brownie on a cake plate.

How To Store Chocolate Brownies

Store chocolate brownies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Flakey topped chocolate brownies on a white plate.

More Brownie Recipes

A half eaten piece of rich and fudgy chocolate brownie.

Hints & Tips For Making Brownies

  • use a good quality cocoa powder
  • use room temperature eggs
  • sift the plain flour
  • gently fold the plain flour through – don’t over-mix
  • line your baking tin with baking paper, allowing the edges to overhang (this makes it easy to remove once cooled)
  • use a low/medium oven set to 160 degrees fan-forced (170 degrees conventional)
  • don’t overcook the brownies as you’ll lose that beautiful fudgyness!
  • all ovens are different, so check your brownies after 20 minutes, then in 5 minute intervals until cooked to your liking
  • allow the brownie to cool completely in the tin before cutting
  • serve brownies on their own, dusted with icing sugar or cocoa powder or slather ganache/frosting over the top

 

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Rich and dense chocolate brownies on a gold fork.

Easy Chocolate Brownies

Our rich and dense chocolate brownies are so easy to make... and take just 5 minutes to prepare! This is the perfect recipe for delicious and classic brownies!
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: brownies
Keyword: chocolate brownies
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 20 serves
Calories: 140kcal

Ingredients

  • 150 g butter
  • 275 g (1 1/4cups) caster sugar see notes
  • 75 g (3/4 cup) cocoa powder
  • 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 sifted 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 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 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 25-30 minutes or until cooked through. Leave in the tin to cool completely.

Notes

RECIPE NOTES & TIPS
  • use a good quality cocoa powder
  • caster sugar is also known as superfine sugar 
  • use room temperature eggs
  • sift the plain flour
  • gently fold the plain flour through – don’t over-mix
  • line your baking tin with baking paper, allowing the edges to overhang (this makes it easy to remove once cooled)
  • use a low/medium oven set to 160 degrees fan-forced (170 degrees conventional)
  • don’t overcook the brownies as you’ll lose that beautiful fudgyness!
  • all ovens are different, so check your brownies after 20 minutes, then in 5 minute intervals until cooked to your liking
  • for gooey brownies, cook for 25 minutes and test by inserting a toothpick into the centre for a second or two. If the toothpick is covered in thick (but not runny) chocolate mixture, then you will have gooey brownies
  • for fudgy/moist brownies, cook for 30 minutes and test with a toothpick which should come out with less thick mixture on it. The top should be flakey and set
  • allow the brownie to cool completely in the tin before cutting
  • serve brownies on their own, dusted with icing sugar or cocoa powder or slather ganache/frosting over the top
  • store chocolate brownies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months

Nutrition

Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 64mg | Potassium: 72mg | Fiber: 1g | Sugar: 14g | Vitamin A: 223IU | Calcium: 11mg | Iron: 1mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

 

45 thoughts on “Easy Chocolate Brownies”

  1. Sherrin says:

    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

    1. Lucy Mathieson says:

      Ohhh that sounds amazing!!!!

  2. Natalie says:

    Could I use SR Flour instead of plain? I’ve just ran out of plain flour!

    1. Lucy Mathieson says:

      Hi Natalie, the plain flour keeps them moist and dense rather than cake-like. xx

  3. Lisa Parnell says:

    I halved the sugar and they came out rather rubbery. Will this be resolved if i increase it, and do as i’m told ;-)?

    1. Lucy Mathieson says:

      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.

  4. laura MORLEY says:

    I want to add marshmallows and perhaps some nuts when should I add these? Xx

    1. Lucy Mathieson says:

      Hi there, I’d fold them through right at the very end before pouring into the tin to cook. 🙂

  5. Zarine says:

    Can I double this recipe in the Thermomix? I have a TM5

    1. Lucy says:

      If it fits without going over the max line it should be fine!

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