Fudgy Chocolate Brownies Without a Mixer
Rich cocoa brownies with a dense, fudgy centre, made by hand in one bowl. Plus, a practical guide to ordering home-cooked food from a neighbour.
By HomeChefs Kitchen Team · · No ratings yet
- Servings
- 12
- Preparation
- 15 min
- Cooking
- 24 min
Deeply chocolatey, no mixer required
These fudgy chocolate brownies without a mixer rely on melted butter, cocoa and a brief hand-whisking for their dense texture. Brown sugar adds moisture, while a modest amount of flour keeps the middle soft rather than cakey. Stir only until the flour disappears: vigorous mixing at that stage can make the brownies tougher.
A metal tin gives the most even result. Start checking near the end of baking; the edges should look set while the centre remains slightly soft. A skewer should emerge with moist crumbs, not wet batter. Let the slab cool completely before cutting, as the chocolatey centre firms while it rests. For tidy squares, wipe the knife between cuts.
Ordering from a neighbour through HomeChefs
If you would rather order something home-cooked, HomeChefs connects you with independent home kitchens nearby. Availability depends on the cooks operating in your area, so the selection can change.
When browsing, it helps to:
- Read the listing carefully for portion details, ingredients and allergen information.
- Check the fulfilment method because each kitchen chooses whether to offer collection, delivery or both.
- Confirm timing and instructions shown with your order, particularly for collection from a residential kitchen.
- Ask before ordering if you need clarification about an ingredient or dietary requirement.
This gives local cooks control over what they offer while helping neighbours choose meals that suit their plans.
Ingredients
- 115 gunsalted butter
- 140 gcaster sugar
- 80 gsoft light brown sugar
- 65 gunsweetened cocoa powder
- 2 gfine salt
- 2 largeeggs, at room temperature
- 10 mlvanilla extract
- 85 gplain flour
- 100 gdark chocolate chips
Method
Heat the oven to 175°C. Line a 20 cm square metal tin with baking paper, leaving enough overhang to lift out the brownies.
Melt the unsalted butter in a large heatproof bowl. Add the caster sugar, light brown sugar, cocoa powder and salt, then whisk by hand until evenly combined. The mixture may still look slightly grainy.
Leave the mixture to cool for 3 minutes. Add the eggs one at a time, whisking well after each, then whisk in the vanilla extract for about 30 seconds until the batter looks glossy.
Add the plain flour and fold gently with a spatula just until no dry streaks remain. Fold in the dark chocolate chips without overmixing.
Spread the batter evenly in the lined tin. Bake for 22–26 minutes, until the edges are set and a skewer inserted near the centre comes out with moist crumbs rather than liquid batter.
Cool completely in the tin. Lift out using the baking paper and cut into 12 squares with a sharp knife.
Food safety
- Do not taste the unbaked batter because it contains raw egg and uncooked flour. Bake until the centre no longer sloshes and reaches at least 71°C if checked with a food thermometer.
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