How to Make The Perfect Chocolate Brownies Without a Mixer

I don’t know anyone who does not love a chocolate brownie. The gooey texture, moist crumb, and rich chocolatey flavour works extremely well together. And the crispy crust brings a great contrast to it all.

Brownies are super easy to make, and you don’t even need a mixer. There are just a few simple steps. You will spend no more than one hour from the time you start weighing your ingredients to the time you’re pulling the perfect brownie from the oven.

Because it is so quick to make, the first step is to switch on the oven to preheat.

This recipe fits perfectly in a 20cm x 25cm x 5.5cm (8in x 10in x 2.25in) baking tray. I used my Lloyds Pans pizza pan which was the perfect size. If you’re interested in checking this pan out, you can find it on my Amazon storefront.

You can customize your brownie by using different chocolate or even a mix of chocolates. The sugar can be adjusted and swapped for other types of sugar too.

Watch the video down below for detailed instructions.

Ingredients

200g (7oz) egg (around 4 medium sized eggs)

300g (10.6oz) sugar

150g (5.3oz) flour

3g (0.1oz) salt

250g (8.8oz) unsalted butter

250g (8.8oz) chocolate

Method

1. Preheat your oven to 160C (320F) fan on.
2. In a large bowl combine the eggs and sugar. Whisk until smooth and the sugar has melted. If you are using soft brown sugar, make sure there are no lumps. If there are, then pass the mix through a sieve.
3. Add the flour and salt. Whisk until smooth.
4. Combine the butter and the chocolate in a small pan or in a microwave safe dish. Melt on medium heat on the cooker for around 5 minutes stirring occasionally. It would take around 3 minutes on the highest setting in the microwave. The mix does not need to be hot. Just melt it until it’s all smooth and that will be enough.
5. Pour the chocolate and butter mix into the egg, sugar, flour, and salt mix. Whisk until completely combined.
6. Pour the brownie batter into a non-stick paper lined baking tray. Whack it against the table a few times to get rid of any air bubbles
7. Bake for 35 minutes.
8. Leave to cool down completely. You can refrigerate it after cooling down. Cutting a cold brownie is a lot easier and makes for neater pieces. I actually prefer eating cold brownies, but each to their own of course.

You can keep this brownie in the fridge for a week. Or you can cut it and freeze it. Thaw it in the fridge overnight.