Easy Brownies
Rich, fudgy, and made with just cocoa powder – these easy one-bowl brownies are quick to make, crackly on top, and irresistibly chewy inside!
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Servings: 20 serves
Calories: 140kcal
Cost: $5
Equipment
- Microwave or Thermomix
- Oven
- Baking Tin
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
RECIPE NOTES & TIPS:
- 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!
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
