Brownies

Name: Brownies
Total time: 1 h 41 min
Yield: 4 servings
Ingredients: 150 g Dark chocolate; 115 g Unsalted butter; 200 g Caster sugar; 2 piece Egg; 1 tsp Vanilla extract; 65 g Plain flour; 30 g Cocoa powder; 1 pinch Salt

1 hr 41 min · 6 min 50s active · makes 4 pieces · ~665 g · Medium

Dense dark chocolate brownies with rich cocoa powder and melted butter, fudgy texture in every bite.

See more →

Brownies

Dense dark chocolate brownies with rich cocoa powder and melted butter, fudgy texture in every bite.

See more →

TOTAL TIME

1 hr 41 min

ACTIVE TIME

6 min 50s

QUANTITY

4 pieces · ~665 g

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/8

Tools0/9

Ingredients

0/8 gathered · 4 servings

150g

115g

200g

2piece

1tsp

65g

30g

1pinch

#	Quantity	Notes	State
1	150g	—	—
2	115g	—	—
3	200g	—	—
4	2piece	—	—
5	1tsp	—	—
6	65g	—	—
7	30g	—	—
8	1pinch	—	—

Tools

9 items

Serveware

1 item

Procedure

22 steps

1 of 22

Heat the oven to 180 °C.

180°C

⏱ 10 min

2 of 22

Line a 20 cm square baking tin with baking paper, pressing it into the corners and leaving an overhang on two sides.

⏱ 1 min

3 of 22

Break the chocolate into rough pieces and drop them into a heatproof bowl.

Dark chocolate · 150 g

⏱ 10s

ResultDark chocolate

4 of 22

Add the butter, cut into cubes, to the bowl with the chocolate.

Unsalted butter · 115 g

⏱ 10s

ResultDark chocolate and unsalted butter

5 of 22

Set the bowl over a saucepan of barely simmering water, making sure the base does not touch the water, and stir gently until the chocolate and butter have completely melted together into a smooth, glossy mixture, then lift the bowl off the heat.

⏱ 3 min

ResultMelted chocolate and butter

6 of 22

Tip the caster sugar into the warm chocolate mixture.

Caster sugar · 200 g

⏱ 10s

ResultMelted chocolate and butter and caster sugar

7 of 22

Stir vigorously with a wooden spoon until the sugar is fully absorbed and the mixture is thick and uniform.

⏱ 30s

ResultCombined chocolate and sugar

8 of 22

Crack the eggs one at a time into the mixture, beating well after each addition with the wooden spoon.

Egg · 2 piece

⏱ 1 min

ResultCombined chocolate and sugar and egg

9 of 22

Add the vanilla extract to the bowl.

Vanilla extract · 1 tsp

⏱ 5s

ResultCombined chocolate and egg mixture

10 of 22

Beat the mixture firmly until it is glossy, smooth and slightly thickened.

⏱ 45s

ResultGlossy brownie base

11 of 22

Sift the plain flour directly over the bowl.

Plain flour · 65 g

⏱ 10s

ResultGlossy brownie base and plain flour

12 of 22

Sift the cocoa powder over the flour in the bowl.

Cocoa powder · 30 g

⏱ 10s

ResultGlossy brownie base and plain flour and cocoa powder

13 of 22

Add the pinch of salt to the bowl.

Salt · 1 pinch

⏱ 5s

ResultPlain flour mixture

14 of 22

Fold the dry ingredients into the chocolate base with a wooden spoon, using broad, deliberate strokes and stopping as soon as no streaks of flour or cocoa remain.

⏱ 45s

ResultBrownie batter

15 of 22

Pour the brownie batter into the lined tin and spread it into an even layer reaching the corners.

Brownie batter · step 14

⏱ 15s

ResultBrownie batter

16 of 22

Draw a palette knife across the surface to level the batter smoothly.

⏱ 20s

ResultLevelled brownie batter

17 of 22

Slide the tin into the oven.

⏱ 10s

ResultLevelled brownie batter

18 of 22

Bake in the oven for 22–25 minutes, until the top has set into a thin, slightly crackled crust but the centre still has a very faint wobble when you gently shake the tin.

180°C

⏱ 25 min

ResultBaked brownies

19 of 22

Lift the tin carefully out of the oven using oven gloves and set it on a wire rack.

⏱ 15s

ResultBaked brownies

20 of 22

Leave the brownies to cool completely in the tin — they will firm up considerably as they cool.

⏱ 1 hr

ResultCooled brownies

21 of 22

Lift the slab out of the tin using the overhanging baking paper and place it on a chopping board, then peel the paper away from the sides.

⏱ 20s

ResultCooled brownies

22 of 22

Cut the slab into 4 equal squares with a sharp knife, wiping the blade clean between cuts for neat edges, then transfer the squares to a plate to serve.

Into 4 equal portions

⏱ 30s

ResultBrownies

Total Time1 hr 41 min

#	Product	Tool	Action
1	—	180°C	Heat the oven to 180 °C.⏱ 10 min
2	—		Line a 20 cm square baking tin with baking paper, pressing it into the corners and leaving an overhang on two sides.⏱ 1 min
3	150 g		Break the chocolate into rough pieces and drop them into a heatproof bowl.⏱ 10sResultDark chocolate
4	115 g		Add the butter, cut into cubes, to the bowl with the chocolate.⏱ 10sResultDark chocolate and unsalted butter
5	—		Set the bowl over a saucepan of barely simmering water, making sure the base does not touch the water, and stir gently until the chocolate and butter have completely melted together into a smooth, glossy mixture, then lift the bowl off the heat.⏱ 3 minResultMelted chocolate and butter
6	200 g		Tip the caster sugar into the warm chocolate mixture.⏱ 10sResultMelted chocolate and butter and caster sugar
7	—		Stir vigorously with a wooden spoon until the sugar is fully absorbed and the mixture is thick and uniform.⏱ 30sResultCombined chocolate and sugar
8	2 piece		Crack the eggs one at a time into the mixture, beating well after each addition with the wooden spoon.⏱ 1 minResultCombined chocolate and sugar and egg
9	1 tsp		Add the vanilla extract to the bowl.⏱ 5sResultCombined chocolate and egg mixture
10	—		Beat the mixture firmly until it is glossy, smooth and slightly thickened.⏱ 45sResultGlossy brownie base
11	65 g		Sift the plain flour directly over the bowl.⏱ 10sResultGlossy brownie base and plain flour
12	30 g		Sift the cocoa powder over the flour in the bowl.⏱ 10sResultGlossy brownie base and plain flour and cocoa powder
13	1 pinch		Add the pinch of salt to the bowl.⏱ 5sResultPlain flour mixture
14	—		Fold the dry ingredients into the chocolate base with a wooden spoon, using broad, deliberate strokes and stopping as soon as no streaks of flour or cocoa remain.⏱ 45sResultBrownie batter
15	Brownie batterstep 14		Pour the brownie batter into the lined tin and spread it into an even layer reaching the corners.⏱ 15sResultBrownie batter
16	—		Draw a palette knife across the surface to level the batter smoothly.⏱ 20sResultLevelled brownie batter
17	—		Slide the tin into the oven.⏱ 10sResultLevelled brownie batter
18	—	180°C	Bake in the oven for 22–25 minutes, until the top has set into a thin, slightly crackled crust but the centre still has a very faint wobble when you gently shake the tin.⏱ 25 minResultBaked brownies
19	—		Lift the tin carefully out of the oven using oven gloves and set it on a wire rack.⏱ 15sResultBaked brownies
20	—		Leave the brownies to cool completely in the tin — they will firm up considerably as they cool.⏱ 1 hrResultCooled brownies
21	—		Lift the slab out of the tin using the overhanging baking paper and place it on a chopping board, then peel the paper away from the sides.⏱ 20sResultCooled brownies
22	—		Cut the slab into 4 equal squares with a sharp knife, wiping the blade clean between cuts for neat edges, then transfer the squares to a plate to serve. → Into 4 equal portions⏱ 30sResultBrownies
Total Time			1 hr 41 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	751kcal
	11g
	43g
	26g
	84g
	59g
	7g
	80mg

Ingredients0/8

Tools0/9

Recipe

Brownies

Dense dark chocolate brownies with rich cocoa powder and melted butter, fudgy texture in every bite.

What you’ll doYou will melt chocolate and butter together, then beat in sugar and eggs to build an emulsion. Fold in flour, cocoa and salt with restraint, pour into a lined tin, and bake until the top sets but the centre still moves slightly when shaken. Cool completely in the tin before turning out and cutting into four squares.

Serves4

Total1 hr 41 min

LevelMedium

Ingredients

Dark chocolate150 g
Unsalted butter115 g
Caster sugar200 g
Egg2 piece
Vanilla extract1 tsp
Plain flour65 g
Cocoa powder30 g
Salt1 pinch

Tools

Baking tinOvenPalette knifeChef's knifeWooden spoonBaking paperOven gloveHeatproof bowlChopping board

Method

Heat the oven to 180 °C.

180°C10 minOven

Line a 20 cm square baking tin with baking paper, pressing it into the corners and leaving an overhang on two sides.

1 minBaking tin, Baking paper

Break the chocolate into rough pieces and drop them into a heatproof bowl.

10sHeatproof bowlDark chocolate · 150 g

Add the butter, cut into cubes, to the bowl with the chocolate.

10sHeatproof bowlUnsalted butter · 115 g

3 minHeatproof bowl, Wooden spoon

Tip the caster sugar into the warm chocolate mixture.

10sHeatproof bowlCaster sugar · 200 g

Stir vigorously with a wooden spoon until the sugar is fully absorbed and the mixture is thick and uniform.

30sHeatproof bowl, Wooden spoon

Crack the eggs one at a time into the mixture, beating well after each addition with the wooden spoon.

1 minHeatproof bowl, Wooden spoonEgg · 2 piece

Add the vanilla extract to the bowl.

5sHeatproof bowlVanilla extract · 1 tsp

Beat the mixture firmly until it is glossy, smooth and slightly thickened.

45sHeatproof bowl, Wooden spoon

Sift the plain flour directly over the bowl.

10sHeatproof bowlPlain flour · 65 g

Sift the cocoa powder over the flour in the bowl.

10sHeatproof bowlCocoa powder · 30 g

Add the pinch of salt to the bowl.

5sHeatproof bowlSalt · 1 pinch

Fold the dry ingredients into the chocolate base with a wooden spoon, using broad, deliberate strokes and stopping as soon as no streaks of flour or cocoa remain.

45sHeatproof bowl, Wooden spoon

Pour the brownie batter into the lined tin and spread it into an even layer reaching the corners.

15sBaking tinBrownie batter · step 14

Draw a palette knife across the surface to level the batter smoothly.

20sBaking tin, Palette knife

Slide the tin into the oven.

10sBaking tin, Oven, Oven glove

Bake in the oven for 22–25 minutes, until the top has set into a thin, slightly crackled crust but the centre still has a very faint wobble when you gently shake the tin.

180°C25 minBaking tin, Oven

Lift the tin carefully out of the oven using oven gloves and set it on a wire rack.

15sBaking tin, Oven, Oven glove

Leave the brownies to cool completely in the tin — they will firm up considerably as they cool.

1 hrBaking tin

Lift the slab out of the tin using the overhanging baking paper and place it on a chopping board, then peel the paper away from the sides.

20sChopping board

Cut the slab into 4 equal squares with a sharp knife, wiping the blade clean between cuts for neat edges, then transfer the squares to a plate to serve. → Into 4 equal portions

Result · Brownies

30sChopping board, Chefs knife

Printed 6 October 2026