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Cocoa Brownies

Prep Time10 mins
Cook Time35 mins
Servings: 16 brownies
Source: Donna Hay


I’ve made this recipe hundreds of times, and I’ve streamlined it only the tiniest bit. I’ve reduced the sugar a touch, and while the recipe specifically calls for fine caster sugar, any other kind works fine in a pinch. The recipe also instructed you to sift in the flour, but I’ve found that to be unnecessary.


  • 150 grams unsalted butter
  • 250 grams fine caster sugar
  • 75 grams cocoa
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 75 grams all-purpose flour


  • Preheat the oven to 160°C (325°F).
  • Put the butter, sugar and cocoa in a saucepan over low heat and stir until the butter has melted. Take the pan off the heat.
  • In a bowl, beat the vanilla and the eggs. Add the cocoa mixture and the flour and whisk well to combine.
  • Spoon the mixture into a 20cm square tin lined with baking paper and bake for 30-35 minutes until a skewer comes out clean.
  • Cool and cut into squares to serve.