UntrainedChef
Brownies - baking, cake recipe

Brownies

40 min
2 portions

Chewy, fudgy brownies with a deep chocolate flavour — dead simple to make and impossible to resist with a cup of coffee.

Instructions

  1. 1

    Mix all the dry ingredients together in a mixing bowl — sugar, cocoa powder, flour, vanilla sugar, and salt.

  2. 2

    Melt the butter in a small saucepan, then pour it into the dry mixture and stir it in.

  3. 3

    Add the eggs and mix everything together well until you have a smooth batter.

  4. 4

    Grease a small roasting pan, about 25x35 cm, then line it with baking paper. Pour in the batter and spread it out evenly.

  5. 5

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

  6. 6

    Let the cake cool completely before cutting it into pieces. Nice to serve with fresh raspberries, a raspberry coulis, or a dusting of icing sugar.

Per average serving

5.7k
Calories
kcal
109.1
Protein
g
713.1
Carbs
g
306.4
Fat
g
47.9g
Fiber
417.7g
Sugar
2498mg
Sodium

Tips from the kitchen

  • The butter should be melted and warm when you add it to the dry ingredients, not hot. If it's too hot it can start cooking the eggs before you even add them.
  • Don't overmix once the eggs go in. Stir until the batter just comes together. Overworking it makes the brownies tough instead of fudgy.
  • 30 minutes at 150°C is the minimum. The middle should look barely set when you pull it out, almost like it's not quite done. It firms up as it cools. If you wait until it looks fully baked in the oven, you've gone too far.
  • Let it cool completely before cutting. Seriously. Cutting into warm brownies turns them into a crumbly mess. Give it at least an hour, or stick the pan in the fridge once it's cooled to room temperature.
  • Line the pan with baking paper that hangs over the edges a bit. Makes it much easier to lift the whole slab out before cutting.

Ways to vary it

  • A handful of chopped walnuts or pecans stirred into the batter before baking adds a nice crunch. About 100g works well for this batch.
  • You can swap out the vanilla sugar for a teaspoon of instant espresso powder. It deepens the cocoa flavour without tasting like coffee.
  • For a slightly more intense chocolate hit, replace 2 tablespoons of the cocoa with the same amount of finely chopped dark chocolate melted into the butter.

Storage & leftovers

These keep well at room temperature for 2 days, or in the fridge for up to a week. They freeze well too, cut into squares and wrapped individually. To serve from frozen, just leave them out at room temperature for an hour or so.

What to serve with it

Fresh raspberries are a great call here, as the recipe suggests. A scoop of vanilla ice cream works well too if you're serving these as dessert.

UC
By Untrained ChefPublished 25 July 2026

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