Six-ingredient chocolate brownies

With only six ingredients, these super simple chocolate brownies are the ultimate indulgent treat. This classic recipe you'll love for years to come.


200g pkt dark cooking chocolate, coarsely chopped
150g butter, chopped
3 eggs, lightly whisked
215g (1 cup) caster sugar
115g (3/4 cup) plain flour
35g (1/3 cup) cocoa powder



Step 1
Preheat oven to 160C/140C fan-forced. Grease and line a 16 x 26cm slice pan with non-stick baking paper, allowing the sides to overhang.

Step 2
Melt chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water, stirring occasionally, until smooth. Set aside for 5 minutes to cool.
Step 3
Stir the whisked egg into the chocolate mixture. Sift over the top the sugar, flour and cocoa powder, and stir until just combined.
Step 4
Pour the mixture into the prepared pan. Use the back of a spoon to spread the mixture into the corners of the pan and smooth the surface.
Step 5
Bake for 40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan for 6 hours or overnight to cool.
How to Store Brownies:

Brownies taste better the next day. Cool completely in the pan then remove and place, uncut, in an airtight container overnight.

To freeze, wrap cooled uncut brownies in 2 layers of foil and
1 layer of plastic wrap. Freeze for up to 4 months.

Slice brownies just before serving, as cutting cracks the top. If you need to cut them ahead of time, dust with icing sugar to disguise the cracks.

To cut through the crust neatly, slice brownies on a chopping board using a serrated knife.