"Cheat" Brownies

I take my brownies very seriously and if you've made my other brownie recipe, you're probably wondering why I have this one too. The answer is simple - these brownies are perfect when you want to throw something together quickly without getting the stand mixer out!

These gooey rich brownies are the perfect bite sized treat.

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

What's the main difference between this brownie recipe and your other brownie recipe?
My other brownie recipe is made with melted chocolate which provides a richer flavour. It also requires a stand mixer to make the recipe and so takes a little longer
Can I make these gluten free?
If you have a good gluten-free flour blend, you can swap the flour for that. I also have found using ground almonds to works well as a substitute for flour too but the flavour is slightly different.

What's the main difference between this brownie recipe and your other brownie recipe?
My other brownie recipe is made with melted chocolate which provides a richer flavour. It also requires a stand mixer to make the recipe and so takes a little longer
Can I make these gluten free?
If you have a good gluten-free flour blend, you can swap the flour for that. I also have found using ground almonds to works well as a substitute for flour too but the flavour is slightly different.

You can add white chocolate chunks or nuts into the brownie mix for an extra flavour and texture
Add zest from an orange into the batter if you're a lover of chocolate orange (like me!)
If you want to make the brownies ahead of time, leave them as one whole block and cut them fresh before you want to eat/serve them to avoid the edges drying out

You can add white chocolate chunks or nuts into the brownie mix for an extra flavour and texture
Add zest from an orange into the batter if you're a lover of chocolate orange (like me!)
If you want to make the brownies ahead of time, leave them as one whole block and cut them fresh before you want to eat/serve them to avoid the edges drying out

You can add white chocolate chunks or nuts into the brownie mix for an extra flavour and texture
Add zest from an orange into the batter if you're a lover of chocolate orange (like me!)
If you want to make the brownies ahead of time, leave them as one whole block and cut them fresh before you want to eat/serve them to avoid the edges drying out

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
In large bowl, combine the melted butter and oil
Add in the white and dark brown sugar and use a whisk to combine
Break up the eggs in a separate bowl and add them to the large bowl and use the whisk to mix in
Sieve in the cocoa powder along with the flour and gently fold them in with a rubber spatula until a smooth batter is formed
Add in most of the chocolate chunks, keeping a few to top the brownie off after, and fold in until they're evenly distributed throughout the batter
Grease and line a baking tin with baking paper and transfer the brownie batter into the tin, making sure it's evened out especially in the corners
Top the brownie off by scattering over the remaining chocolate chunks
Bake the brownie for 20-25 minutes until the outer edges are firm but the inside is still gooey
Remove from the oven and leave to cool completely
Refrigerate the brownie for at least 2 hours before cutting it into bite sized pieces
Brownies can be stored in an airtight container in the fridge for up to one week

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
In large bowl, combine the melted butter and oil
Add in the white and dark brown sugar and use a whisk to combine
Break up the eggs in a separate bowl and add them to the large bowl and use the whisk to mix in
Sieve in the cocoa powder along with the flour and gently fold them in with a rubber spatula until a smooth batter is formed
Add in most of the chocolate chunks, keeping a few to top the brownie off after, and fold in until they're evenly distributed throughout the batter
Grease and line a baking tin with baking paper and transfer the brownie batter into the tin, making sure it's evened out especially in the corners
Top the brownie off by scattering over the remaining chocolate chunks
Bake the brownie for 20-25 minutes until the outer edges are firm but the inside is still gooey
Remove from the oven and leave to cool completely
Refrigerate the brownie for at least 2 hours before cutting it into bite sized pieces
Brownies can be stored in an airtight container in the fridge for up to one week

What's the main difference between this brownie recipe and your other brownie recipe?
My other brownie recipe is made with melted chocolate which provides a richer flavour. It also requires a stand mixer to make the recipe and so takes a little longer
Can I make these gluten free?
If you have a good gluten-free flour blend, you can swap the flour for that. I also have found using ground almonds to works well as a substitute for flour too but the flavour is slightly different.