I’ve got a super easy and utterly delicious recipe to share with you today!
Thick and chewy, my one-bowl cocoa brownies are a chocolate lover’s dream! They feature a gloriously crackly top and a soft, fudgy centre. And they’re full of intense chocolate flavour even though they are made without chocolate, thanks to the addition of cocoa powder.
You won’t believe how incredibly easy it is to make them! No mixer, no fancy ingredients, no packet mixes. Making your own homemade brownies from scratch means you know exactly what’s going into them. And as a bonus, everything comes together in one bowl for minimal clean up!
Devour them straight from the tin, serve them for afternoon tea or heat them up and top them with a scoop of vanilla ice cream and a little salted caramel sauce for the ultimate dessert indulgence.
And while we’re on the subject of brownies, why not try these boozy Baileys brownies or fudgy Nutella brownies too?
Why You’re Going To Love This Recipe
- Incredibly Easy to Make – one bowl + 6 ingredients + 35 minutes = pure brownie goodness!
- Simple Ingredients – there is no chocolate used in this recipe, so no melting is involved. Made with only cocoa powder, you just need a handful of simple ingredients to whip up a batch.
- No Fancy Equipment – just a bowl and a whisk.
- BIG Chocolate Flavour – they are rich and decadent on their own. Or you can even add a handful of chocolate chips to the batter for a melty chocolate hit.
- Fudgy and Rich – gooey, fudgy, crispy and rich, they will disappear in seconds!
- Conventional and Thermomix Instructions– this recipe can be made conventionally or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.
What You Need
*Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
Our brownie recipe doesn’t use additional rising agents (like self-raising flour, bicarbonate soda/baking soda or baking powder), which equals dense, moist and fudgy brownies!
Here’s what you’ll need:
- Butter – use real butter here instead of margarine or butter substitutes for best texture and flavour. You can use salted butter, or unsalted with a pinch of salt added.
- Caster Sugar – adds sweetness to balance the bitterness of the cocoa powder and makes the highly sought-after crackly tops.
- Cocoa Powder – make sure you’re using a good-quality cocoa powder. Either Dutch processed for a deep, smooth flavour or natural cocoa powder if that’s what you have on hand.
- Vanilla – use vanilla extract or pure vanilla bean paste rather than essence whih is not as intense.
- Eggs – eggs play an important role in this recipe. They bind and add richness, as well as structure and a little lift (due to no other raising agents being used). This recipe uses 3 eggs, for the rich and fudgy texture. Make sure they are at room temperature.
- Plain Flour – also called all-purpose flour. Flour is added for structure. Too much flour will make the brownies too “cakey”, so I recommend weighing it for accuracy.
Equipment Required
These brownies are a one bowl mix which saves on cleaning up!
- Microwave or Thermomix (or stove top) – for melting the butter.
- Oven.
Step By Step Instructions
You won’t believe how easy these brownies are to make! Just 5 minutes of hands-on prep time is all you need. Grab a bowl and let’s get started!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 – Melt The Butter
Melt the butter in a microwave-safe bowl, then add the cocoa powder and sugar and melt again.
Step 2 – Mix
Mix through the eggs and vanilla extract.
Then, fold through the plain flour. Don’t overmix though!
Step 3 – Bake
Transfer the brownie batter to a prepared baking tin. Bake until just cooked through and allow them to cool completely in the tin.
Expert Tips
- Line your tin with baking paper/parchment paper. This will make it easier to remove them from the tin later. Leave the edges over-hanging slightly for convenience.
- Add a little salt to bring out the chocolate flavour and balance the sweetness.
- Sift the flour to remove lumps before adding it to the batter.
- Don’t overmix the batter once the flour has been added. Overbeating will add air, which will produce cakey brownies, rather than fudgy.
- Don’t overbake! Brownies will continue to cook after they’ve been removed from the oven. So, it’s best to remove them when they are slightly under, rather than over cooked. All ovens differ slightly, so start to check them at the 20-minute mark and then in 5-minute intervals until they are ready. If you want fudgy brownies, remove them from the oven when the sides have begun to shrink away from the tin but the centre is still gooey.
- Mix it up! These brownies are so easy to make and only require a few ingredients. But the batter is perfect to use as a base to add your favourite flavours. Add some swirls of peanut butter or Nutella. Throw in a handful of your favourite chocolate chips or M&Ms. Fresh berries, chopped cookies (Oreos especially!) or chopped nuts/walnuts also make great additions!
- Cool before cutting. Allow the brownies to cool in the tin before cutting into them. You will have neater slices if they are cut at room temperature.
- Storage – store brownies in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.
- Serve them on their own, dusted with icing sugar or slather ganache or frosting over the top. You can also heat them and add a big scoop of your favourite ice cream!
Cooking Times
How long you cook your brownies for will depend on whether you like gooey or fudgy/moist brownies:
- 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 crispy, flaky and set.
FAQs
How do you know when brownies are done?
A toothpick test is the easiest way to tell when brownies are done. Insert a toothpick or wooden skewer into the centre of the brownies. If it comes out clean, with a few moist and sticky crumbs, then they are ready!
What cocoa powder is best for brownies?
Whatever type of cocoa powder you use, make sure it’s a good quality one! Dutch processed cocoa powder lends a deep, smooth flavour and is recommended, but natural cocoa powder works too if that’s what you have on hand.
Why are my brownies dry?
There are several causes of dry brownies, but the most common are overbaking or adding too much flour. Start checking the brownies around the 20-minute mark to avoid overcooking and weigh your flour. Too much flour will dry the brownies out and make them more crumbly.
Can brownies be frozen?
Yes! To freeze, allow the brownies to cool to room temperature first and slice them into individual serves (or leave the slab whole, if preferred). Wrap the brownies in baking paper and store them in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours. To warm, place them in the microwave until heated through.
Related Recipes
It’s always a good time to make brownies. Check out this delicious collection for your next baking adventure!
M&M Brownies | Chocolate Brownie Slice
Caramel Brownies with Nutella & Jersey Caramels
Healthy Raspberry Brownies
Melt & Mix Triple Chocolate Brownies
Easy Brownies with Cocoa Powder
Ingredients
- 150 g butter
- 275 g (1 ¼cups) caster sugar see notes
- 75 g (¾ cup) cocoa powder
- 2 tsp 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 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 for 3 minutes on 80 degrees, Speed 2.
-
Add the caster sugar and cocoa powder and mix for 10 seconds, 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, 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:
- Line your tin with baking paper/parchment paper. This will make it easier to remove them from the tin later. Leave the edges over hanging slightly for convenience.
- Cocoa Powder – whatever type you use, make sure it’s a good quality one! Dutch processed cocoa powder lends a deep smooth flavour and is recommended, but natural cocoa powder works too if that’s what you have on hand.
- Add a little salt to bring out the chocolate flavour and balance the sweetness.
- Sift the plain flour before adding it to the batter.
- Don’t overmix the batter once the flour has been added. Overbeating will add air, which will produce cakey brownies, rather than fudgy.
- Don’t overbake! Brownies will continue to cook after they’ve been removed from the oven. So, it’s best to remove them when they are slightly under, rather than overcooked. All ovens differ slightly, so start to check them at the 20-minute mark and then in 5-minute intervals until they are ready. If you want fudgy brownies, remove them from the oven when the sides have begun to shrink away from the tin but the centre is still gooey.
- Mix it up! These brownies are so easy to make and only require a few ingredients. But the batter is perfect to use as a base to add your favourite flavours. Add some swirls of peanut butter or Nutella. Throw in a handful of your favourite chocolate chips or M&Ms. Fresh berries, chopped cookies (Oreos especially!) or chopped nuts/walnuts also make great additions.
- 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 flaky and set.
- Cool before cutting – allow the brownies to cool in the tin before cutting into them. You will have neater slices if they are cut at room temperature.
- Serve them on their own, dusted with icing sugar or slather ganache or frosting over the top. You can also heat them and add a big scoop of your favourite ice cream!
- Storage – store brownies in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.
- Freezing – allow the brownies to cool to room temperature first and slice them into individual serves (or leave the slab whole, if preferred). Wrap the brownies in baking paper and store them in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours. To warm, place them in the microwave until heated through.
