Easy One Bowl UK Brownie Recipe (Guaranteed Rich and Fudgy!)

★★★★★ (4.5)

 35 mins

 16

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Wish you had a uk brownie recipe instead of trying to convert from cups? Want to make gloriously fudgy chocolate brownies that aren't dry and disappointing? You're in luck! This brilliant brownie recipe has UK measurements and easy to follow instructions. It also makes the most gooey, rich and intensely delicious brownies EVER!! Keep reading for the easy, no fail, one bowl recipe...

Why you'll love it 💛

There are literally THOUSANDS of chocolate brownie recipes out there. It's enough to make your head spin! You never know if they're going to turn out great or make dry, cakey bars of disappointment.

And even when you've found a great chocolate brownie recipe, there are tons of variations! Like Kinder Bueno brownies and white chocolate raspberry brownies for example.

But we're going to concentrate on perfecting a straightforward uk brownie recipe today. And I promise you, the Kitchen Mason version couldn't be simpler!

You mix all the ingredients together in one bowl, pour it into a lined tin and bake it. That's it.

And they make the most beautifully gooey and fudgy brownies in ALL THE LAND. Trust me, I've made this recipe more times than I can count. And it's never failed me. Not once!

I even used it as a base for my epic millionaire brownie bars. But that's another story for another day 🙂

Crispy on the top and decadently fudgy in the middle. What more could you want from a UK brownie recipe?!

What makes brownies fudgy?

Brownies are more fudgy when a higher fat content to lower flour content is used. In this easy uk brownie recipe, we add fat in the form of butter and dark chocolate. There is very little flour in ratio.

How do I know when brownies are baked?

You'll know when these chocolate brownies are cooked as the top will be nice and crispy. But if you insert a skewer into the centre, it will still come out with chocolate mixture on it. This will firm up once allowed to cool completely.

Knowing when brownies are baked comes more naturally with experience. If you want to brush up on the basics, check out baking for beginners to boost your confidence.

What's the best chocolate to use in brownies?

Making great brownies doesn't have to be expensive. In fact, I've used Aldi's own brand 100g Dark Chocolate bars (which were about 50p) and they've tasted amazing!

However, if you want to take your chocolate brownies to the next level, using a more premium chocolate will certainly do the trick. I recommend using a dark chocolate with a high cocoa content. 65% plus yields good results.

I've tried Lindt 70%, Green and Blacks 70%, Tesco/Asda own brands and more. All have tasted wonderful. It's really down to personal preference though. Experiment to find your favourite!

Ingredient notes

Confused about what ingredients to buy? Not sure about a substitution? Here's everything you need to know...

• Butter - Always use unsalted butter in baking. It gives you control of the salt content, which effects flavour. Obviously brands like Lurpak taste incredible, but cheaper brands will still taste great!
• Chocolate - See What's the best chocolate to use in a UK brownie recipe? above for tips on what chocolate to use.
• Eggs - I use free range organic as it's the most cruelty free and they're usually great quality. However, I realise these can be expensive. Don't worry, cheaper eggs will still work great! Just make sure they're not super small.
• Sugar - Golden caster sugar is my go to, for it's lovely caramel hint. Regular caster sugar (superfine in the US) will work just as well though. Don't use a coarse sugar like granulated. It may not blend into the batter as well.
• Vanilla - A good quality vanilla paste or extract like Little Pod vanilla is worth every penny. Supermarket own brands are fake, flavourless and a waste of money. Trust me, you'll taste the difference!
• Flour - Plain (all purpose) flour is all we need. Don't substitute for self raising as it could result in cake instead of brownies!
• Salt - Table salt is absolutely fine. It really helps to round out the flavours though, so don't skip adding it!
• Cocoa powder - Don't use drinking chocolate powder as these have added sugars. This will make your brownies far too sweet. Instead, use a good quality baking cocoa powder like Cadburys Bournville or Green and Blacks.

Emma's top tips

Here are some tips you'll find helpful when making this recipe.

• Allow your brownies to cool completely. If you try to cut them while they're still hot, you'll end up in a huge chocolatey mess!
• Ingredients blend best when they're all at the same temperature. Allow refrigerated items to come to room temperature before using. (Leaving them on the kitchen side for 30-60 mins should do it!)
• Add the eggs one at a time. They will blend in better and spare your arm lots of aching!

Timings

Have limited time? Struggle with recipe timings? Or juggling around other things? Here's some time managing info to make your life easier.

• Hands on time for this recipe is about 15 minutes.
• The baking time is 20-25 minutes. Remember to allow time for preheating the oven though!
• Absolutely 100% allow enough time for your brownies to completely cool. Baking them the night before you need them may help, as they can cool overnight.

Step by step picture recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

Ingredients

Here is what you will need to make 9 large bars or 16 smaller bars.

• 110g (½ Cup) Unsalted Butter, room temperature
• 110g (3.9 oz) Dark Chocolate, broken into pieces
• 2 Eggs, room temperature
• 225g (1 + ⅛ Cup) Golden Caster Sugar
• 1 teaspoon Vanilla Extract or Paste
• ¼ teaspoon Salt
• 60g (½ Cup) Plain/All Purpose Flour
• 2 tablespoon Cocoa Powder

Essential equipment

• 20cm (8") Square Baking Tin
• Large Microwavable Bowl
• Spatula
• Sieve

Instructions

Grease and line the base and sides of your baking tin and preheat your oven to 180ºC/Fan 170ºC/356ºF.

Lazy liner like me? Line the base and two sides of your tin. Then use wooden pegs to hold up the paper on each side.

First, cube the butter (110g | ½ Cup) and and this along with the dark chocolate (110g | 3.9 oz) into a large microwavable mixing bowl. Heat it in 20 second intervals and stir well between each time until completely melted.

Next, add the eggs (x 2) one at a time. Beat them well so they're fully incorporated into the batter.

Then add in the sugar (225g | 1 + ⅛ Cup) and beat vigorously with a spatula until it doesn't feel grainy on the bottom of the bowl anymore.

Time to add in the vanilla (1 tsp) and salt (¼ tsp). Mix briefly to distribute through the batter.

Finally, sieve in the flour (60g | ½ Cup) and cocoa powder (2 tbsp). Fold gently through the mixture until there are no more visible streaks of flour.

Then pour the brownie batter into your prepared tin and smooth out.

Like my pegs? Haha! Place your baking tin into the preheated oven for 20-25 minutes. The top should be crispy and a skewer inserted into the middle should still have chocolate batter on it.

Don't worry though! This is good. It will firm up once it's cooled down.

Allow to cool completely in the tin before attempting to remove and slice. I know it's difficult, but it'll be worth it I promise!

How to store

In my experience, the best way to store brownies is in a metal tin at room temperature.

Sugar sweats when stored in plastic. This can really alter the texture of your bakes. And not in a good way! Temperature can also effect your bakes. For example, placing baked goods into a fridge can really dry them out.

This is why I've had the best results storing chocolate brownies in a metal tin at room temperature. Best consumed within 1 week.

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Continue to Content

Easy One Bowl UK Brownie Recipe

Yield: 16

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

If you're looking for the most gooey, rich and indulgent UK brownie recipe, this is it! Crispy on the top and decadently fudgy in the middle, these beautiful chocolate brownies are an absolute must.

4.5 Stars (68 Reviews)

Print

Ingredients

• 110g (½ Cup) Unsalted Butter, room temperature
• 110g (3.9 oz) Dark Chocolate, broken into pieces
• 2 Eggs, room temperature
• 225g (1 + ⅛ Cup) Golden Caster Sugar
• 1 teaspoon Vanilla Extract or Paste
• ¼ teaspoon Salt
• 60g (½ Cup) Plain/All Purpose Flour
• 2 tablespoon Cocoa Powder

Essential Equipment

Toggle ingredient group

• 20cm (8″) Square Baking Tin
• Large Microwavable Bowl
• Spatula
• Sieve

Instructions

1. Preheat your oven to 180ºC/Fan 170ºC/356ºF and grease and line your baking tin. Cube the butter and put it into the mixing bowl along with the dark chocolate. Melt in the microwave in 20 second intervals until melted. Stir well each time.
2. One at a time, beat in the eggs. Continue beating until fully incorporated.
3. Add the sugar a beat thoroughly, until it no longer feels grainy on the bottom of the bowl when you mix.
4. Briefly mix through the vanilla and salt.
5. Sieve in the flour and cocoa powder. Then carefully fold through the batter until there are no more streaks of flour visible.
6. Smooth the batter out into your lined tin. Bake for 20-25 minutes until the top is crispy, but a skewer inserted into the middle still comes out with a little batter on it.
7. Allow your brownie to cool completely before attempting to remove from the tin and slice.

Notes

If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.

Please note, this recipe includes both UK metric and US Cup measurements.

Storage

Store your brownies in a metal container at room temperature and consume within 1 week.

Tips

• Allow your brownies to cool completely. If you try to cut them while they’re still hot, you’ll end up in a huge chocolatey mess!
• Ingredients blend best when they’re all at the same temperature. Allow refrigerated items to come to room temperature before using. (Leaving them on the kitchen side for 30-60 mins should do it!)
• Add the eggs one at a time. They will blend in better and spare your arm lots of aching!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  Pyrex Glass Mixing Bowl Set 3 Piece
• 
  MasterClass Square Tin with Loose Base, 20cm

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 167Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 48mgCarbohydrates: 22gFiber: 1gSugar: 17gProtein: 2g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

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Share your baking! 💛

Have you made these GLORIOUSLY gooey chocolate brownies? I’d love to know if you have! Tag me in your pics on Instagram and Facebook. Or email me at emma@kitchenmason.com.

Emma Mason

Emma is a British recipe writer, home cook, and founder of Kitchen Mason. For over 15 years, she has been creating simple, comforting recipes and practical kitchen tips that help tired, everyday people make dinner feel easier and more enjoyable again. Passionate about British home cooking, Emma shares reliable recipes, comforting classics, and realistic kitchen guidance designed for real life. Her work has also been featured in publications including Food Network, Cosmopolitan, and The Huffington Post.
Knowledgeable On:  British home cooking, Easy dinner ideas, Comfort food recipes, Recipe writing

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