Chocolate brownie bars

    1 hour

    These deep-dish brownie bars are the perfect treat anytime of the day. They are quick to make, moist and chocolately. Enjoy with a big mug of tea or coffee.

    992 people made this

    Makes: 1 20cm tin

    • 175g butter, melted
    • 300g caster sugar
    • 1 1/2 teaspoons vanilla extract
    • 3 eggs
    • 100g plain flour
    • 45g unsweetened cocoa powder
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease a 20cm square tin.
    2. In a large bowl, blend butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into the prepared tin.
    3. Bake in preheated oven for 40 to 45 minutes or until brownies begin to pull away from the sides of the tin. Let brownies cool, then cut into squares. Enjoy!

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    Reviews & ratings
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    Reviews in English (883)


    Nice easy recipe, will use a little less salt next time though  -  18 Feb 2016


    very easy to make i used self raising flour and added my fav nuts yummy, loved it.  -  04 Nov 2015


    Great chewy, fudgy brownie IF you eliminate one egg, and add more cocoa (1/4 cup). No baking powder, or else it will rise too much like a cake. Not really deep dish, but just regular size thickness. And make it easy on yourself folks, this can be a one-bowl recipe. I just add all the dry ingredients into the wet mixture and slowly stir until it's all incorporated. Definitely increase cocoa and add 3 tablespoons sugar to compensate. I also used just 1/2 stick of butter and 1/4 cup applesauce and it was super moist and hopefully a smidge healthier. This is a really easy recipe and quick and fun to do with kids. Why use stuff from a box with all those preservatives when this is soooo easy. Bake no longer than 35 min in 8x8 square pan. Tip for all brownie recipes: grease only the bottom of your pan, not the sides to avoid burning or turning too crisp or dark on the sides of the brownies. With a few changes, this one is my master recipe.  -  27 Feb 2007  (Review from Allrecipes US | Canada)