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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
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Course: Dessert
Cuisine: brownies
Keyword: chocolate brownies
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 20 serves
Calories: 140kcal

Equipment

  • Microwave or Thermomix
  • Oven

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