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Ridiculously easy chockie brownies


  • Preheat oven to 180°C fan forced (200°C normal).
  • Combine the butter and chocolate in a bowl over simmering water, stirring occasionally. When almost melted, remove and stir until smooth.
  • Add the sugar and stir until well combined.
  • Then add the eggs and mix well.
  • Add the flour, salt and vanilla. Gently stir until well combined.
  • Then brush a baking pan with melted butter (or spray with oil), pour in the batter and cook in the oven for about 15-20 mins until just set in the centre. (The centre should be slightly wobbly when ready.) Remove and set aside to cool on a rack, before cutting into squares while still in the tin.
  • Dust with icing sugar and serve.
  • nb.  A good non-stick pan is essential!
  • from “How to Cook Everything” by Mark Bittman


  • 113+ gm (1 stick) unsalted butter
  • 80 gm good dark cooking chocolate
  • 1 cup sugar
  • 2 large eggs
  • ½ cup plain flour
  • a pinch of salt
  • ½ tspn vanilla extract
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm