Baking

Chocolate brownies

Name: Chocolate brownies
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 9–16 squares
Cuisine: Australian
Ingredients: 200 g unsalted butter, cut into cubes; 200 g (1¼ cups) dark chocolate chips or chopped chocolate (50–70% cocoa); 175 g (1 cup, loosely packed) brown sugar; 3 eggs; 1 tsp vanilla extract; 75 g (½ cup) plain flour; 25 g (¼ cup) cocoa powder; Pinch of salt; 180 g extra chocolate chips or chunks (optional)

Serves 9–16 squares Prep 10 min Cook 28 min Total 38 min (plus cooling)

If you searched for chocolate brownies and want the useful bits up front, you are in the right place: metric measures, a short intro, then ingredients, method, tip, and notes. As written it serves 9–16 squares. Budget about 10 min to prep and 28 min to cook or bake, roughly 38 min (plus cooling) all up, across 9 ingredients and 5 method steps. Key building blocks: unsalted butter, dark chocolate chips or chopped chocolate and brown sugar. If you need a substitute, change one thing at a time and expect the texture notes below to matter more than the timer. One practical flag before you start: A slightly underbaked centre is the fudgy trick. The Notes section expands shopping, heat, texture, and leftovers so the page stays useful beyond a bare ingredient dump. Everything on this page is metric-first for Australia. If you are converting from cups on an old card, weigh flour, sugar, and butter whenever the ingredient line shows grams.

Ingredients

200 g unsalted butter, cut into cubes
200 g (1¼ cups) dark chocolate chips or chopped chocolate (50–70% cocoa)
175 g (1 cup, loosely packed) brown sugar
3 eggs
1 tsp vanilla extract
75 g (½ cup) plain flour
25 g (¼ cup) cocoa powder
Pinch of salt
180 g extra chocolate chips or chunks (optional)

Method

Heat oven to 180°C (160°C fan). Line a 20 cm square pan with baking paper.
Melt butter and 200 g chocolate together (microwave in bursts or over a pan of simmering water). Stir until smooth. Cool 5 minutes.
Whisk in brown sugar, then eggs and vanilla.
Fold in flour, cocoa and salt. Fold in extra chocolate if using.
Spread in the pan. Bake 28 minutes for fudgy (24 gooey, 32 cakey). Cool in the pan before cutting.

Tip: A slightly underbaked centre is the fudgy trick. Do not overmix once the flour is in. Cool fully before cutting for clean squares.

Notes

Method rhythm: step one is “Heat oven to 180°C (160°C fan). Line a 20 cm square pan with baking paper.”. Do not skip resting, cooling, or draining steps if they appear later — they are usually there for texture. The finish is “Spread in the pan. Bake 28 minutes for fudgy (24 gooey, 32 cakey). Cool in the pan before cutting.”. Taste before you plate; salt at the end often needs a final pinch.
From our tested tip, expanded: A slightly underbaked centre is the fudgy trick. Do not overmix once the flour is in. Cool fully before cutting for clean squares. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
Why this page is written this way: we keep the story short and put the value in practical detail — ingredient order, heat cues, and storage — because that is what helps a home cook succeed on a Tuesday night. If a step feels unclear, email [email protected] and we will tidy the wording on the next pass.
Putting it together for Chocolate brownies: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.