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A chocolate brownie is a flat, baked square or bar cake characterised as having crunchy outsides and soft chewy insides. You can now buy brownie tins that are specialy designed to ensure at least 2 sides of the brownies come in contact with the side of a tin ensuring it crispens up and gives that chewy texture. You can achieve a similar result by using a 12 hole square muffin tin.

  • Makes/Serves
  • 16
  • Preparation Time
  • 15 mins
  • Cook | Chill | Freeze
  • 20 mins
  • Oven Temperature
  • 190oC
  • Oven Setting
  • Classic Convection
  • Freeze
  • Yes


  • 200g unsalted butter, chopped
  • 200g dark chocolate, broken into pieces
  • 1 cup brown sugar
  • 3 eggs, lightly beaten
  • 1 tsp vanilla extract
  • ¾ cup plain flour
  • 2 Tbsp cocoa powder


  1. Preheat oven.
  2. Spray a 5cm deep, 18cm (base) square cake pan with cooking spray, or a brownie pan or 12 hole square muffin tin.
  3. Melt the butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth.
  4. Transfer to a heatproof bowl. Set aside to cool slightly.
  5. Add eggs and vanilla to chocolate mixture and mix well.
  6. Sift flour and cocoa over chocolate mixture and stir to combine.
  7. Pour brownie mixture into the pan.
  8. Bake for 20 minutes or until just set.
  9. Set aside to cool.
  10. Once cooled, lift out.
  11. Store in an airtight container.


This recipe has no variations