Chocolate Brownies

Ingredients

• 115 g (½ cup)melted butter
• 200 g (1 cup)white sugar
• 2eggs
• 60 g (½ cup)plain flour
• ¾ tspbaking powder
• 35 g (⅓ cup)unsweetened cocoa powder
• ¼ tspsalt
• 1 tspvanilla

Instructions

1. 1

   Fill and bake

   Pour the batter into a buttered 22 cm pan. Bake in an oven preheated to 180°C for 20–25 minutes. Avoid over-baking; a toothpick inserted into the brownies should not come out completely clean.

What are chocolate brownies?

Brownies are a familiar American-style chocolate bake, usually cut into squares and served as a snack or dessert. This version uses cocoa powder rather than melted chocolate, with baking powder to give the batter some lift.

Butter and sugar provide richness and sweetness, while the short bake helps keep the centre soft. The method provided starts with prepared batter, so it does not specify how to mix the ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 513 calories, 6g protein, 67g carbs, 27g fat.

The sugar and flour provide most of the carbohydrates, while butter contributes most of the fat; the eggs add some protein. Pair a brownie with fresh fruit or plain yoghurt for a more balanced plate.

The ingredients that shape the texture

Cocoa powder: unsweetened cocoa supplies the chocolate flavour without adding more sugar. Sifting it with the flour can help prevent dry lumps in the batter.

Butter and sugar: melted butter makes the batter easy to combine, and white sugar adds sweetness. The recipe does not give a mixing method, so follow your usual brownie-batter approach before pouring it into the pan.

Getting the bake right

Oven temperature: heat the oven to 180°C before the pan goes in, so the brownies bake for the stated 20–25 minutes under consistent conditions.

Doneness: check near the shorter end of the time range. A toothpick should have moist crumbs or a little batter on it rather than coming out entirely clean.

Choosing and preparing the pan

Pan size: use a 22 cm pan as specified; a different size can change how quickly the batter bakes. Butter the pan before adding the batter so the brownies are easier to release.

Cooling: allow the brownies to settle before cutting. They are soft when hot, and a little cooling time helps the squares hold their shape.

Serving the brownies

Cut the cooled bake into four portions for the stated serving yield. For a simple dessert, serve a square on its own or alongside fresh berries.

A spoonful of plain yoghurt or a small scoop of ice cream also works well if you want a creamy contrast to the cocoa.

Recipe notes & tips

• Measure the flour and cocoa carefully to avoid a dry, dense batter.
• Use the specified 22 cm pan so the baking time remains close to the recipe.
• Check the brownies at 20 minutes, then continue baking only if needed.
• Let the brownies cool before slicing for neater portions.
• Use a toothpick test rather than waiting for it to come out completely clean.

Variations

• Add walnuts: fold chopped walnuts into the batter for crunch.
• Add chocolate chips: stir a small handful through the batter for extra chocolate pieces.
• Add espresso: mix a little instant espresso powder into the cocoa to deepen its flavour.
• Add orange: include finely grated orange zest for a citrus note.
• Add a swirl: marble a little peanut butter through the batter before baking.

Common mistakes to avoid

• Over-baking: take the brownies out when a toothpick still has moist crumbs or a little batter on it.
• Using the wrong pan: stick to a buttered 22 cm pan to avoid a noticeably different bake.
• Cutting while hot: let the bake cool first so the portions are less likely to crumble.
• Skipping the preheat: wait until the oven reaches 180°C before baking.
• Adding dry ingredients unevenly: combine them thoroughly with the batter to avoid pockets of cocoa or flour.

How to store

Keep cooled brownies in an airtight container at room temperature for up to 3 days. Reheat a portion briefly in the microwave if you would like it warm.

Frequently asked questions