Brownies

Ingredients

• 340 g (4 dl)sugar
• 120 ml (8 tbsp)cocoa powder
• 180 g (3 dl)plain flour
• 10 ml (2 tsp)vanilla sugar
• 5 ml (1 tsp)salt
• 300 gbutter
• 4eggs

Instructions

1. 1

   Mix dry ingredients

   Combine the sugar, cocoa powder, flour, vanilla sugar and salt in a mixing bowl.

2. 2

   Melt the butter

   Melt the butter in a small pan, then add it to the dry mixture.

3. 3

   Stir in eggs

   Add the eggs and stir everything together thoroughly.

4. 4

   Prepare the tin

   Grease a small roasting tin, about 25 × 35 cm, then line it with baking paper. Pour in the batter and spread it evenly.

5. 5

   Bake the brownies

   Bake in the centre of the oven at 150–160 °C for about 30 minutes.

6. 6

   Cool and serve

   Leave the cake to cool completely, then cut it into pieces. Serve with fresh raspberries, raspberry coulis or a light dusting of icing sugar if you like. Iced coffee or a glass of cold milk also goes well alongside.

What are brownies?

Brownies are dense, rich chocolate bakes associated with the United States, though they are now enjoyed in many places. This version gets its chocolate flavour from cocoa powder rather than melted chocolate.

The method is straightforward: mix the dry ingredients, add melted butter and eggs, then bake the batter in a shallow tin. The relatively low oven temperature and short bake help keep the centre tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 4703 calories, 66g protein, 450g carbs, 285g fat.

The listed nutrition is for one serving as supplied, and the main sources of carbohydrates are the sugar and flour; butter carries much of the fat, while the eggs contribute protein and fat. Since the recipe is rich, serve a brownie with fresh raspberries and coffee or milk for a more balanced plate.

The cocoa and dry mix

Cocoa powder: whisk or stir it thoroughly with the flour, sugar, vanilla sugar and salt before adding the wet ingredients. This helps distribute the cocoa and avoid pockets of dry powder.

Butter: the recipe adds it melted, which makes it easy to combine with the dry mixture. Let it cool briefly if it is very hot before stirring it in.

Mixing the batter

Eggs: add them after the melted butter and mix until the batter is combined. Avoid continuing to stir for a long time once no dry patches remain.

Consistency: expect a thick batter that needs spreading across the lined tin. Use a spatula to guide it into the corners and keep the layer even.

Baking and doneness

Oven position: bake the tin in the centre of the oven, as directed, at 150–160 °C. The recipe gives an approximate baking time of 30 minutes.

Doneness: the recipe does not specify a particular test, so start checking around the stated time. Brownies will firm up as they cool; avoid waiting for the centre to become completely dry if you want a chewy texture.

Cooling before cutting

Let the brownies cool completely in the tin before slicing. This gives the soft bake time to settle and makes it easier to cut neat pieces.

Use the baking-paper lining to help lift the bake from the tin if needed, then cut it into pieces with a sharp knife.

What to serve with brownies

Fruit: fresh raspberries or raspberry coulis bring a bright, tart contrast to the sweet cocoa flavour. A light dusting of icing sugar is another option named in the recipe.

Drinks: iced coffee or cold milk both make simple accompaniments. Serve the brownies once cooled, with the drink of your choice.

Recipe notes & tips

• Line the tin with baking paper after greasing it so the brownies are easier to lift out.
• Spread the batter evenly to help it bake at a consistent rate.
• Keep the tin in the centre of the oven and use the recipe’s 150–160 °C range.
• Begin checking at about 30 minutes, as ovens can vary.
• Cool the brownies fully before cutting for cleaner slices.
• Add raspberries or raspberry coulis at serving time for a tart contrast.

Variations

• Raspberry topping: serve with fresh raspberries or raspberry coulis, as suggested in the recipe.
• Icing sugar: finish the cooled brownies with a light dusting.
• Coffee pairing: serve with iced coffee for a cool drink alongside.
• Milk pairing: offer a glass of cold milk with each piece.

Common mistakes to avoid

• Dry pockets: mix the dry ingredients together thoroughly before adding the butter.
• Lumpy batter: stir the eggs in well so the mixture is evenly combined.
• Uneven baking: spread the batter evenly across the lined tin.
• Overbaking: check around 30 minutes and remember the brownies will firm as they cool.
• Messy slices: wait until the cake is completely cool before cutting.

How to store

Once completely cool, store the brownies in an airtight container at room temperature and eat within 3–4 days. They can be served at room temperature; if you prefer them warm, heat a piece briefly until just warmed through.

Frequently asked questions