Perfect Brownies

I might have made my best batch of chocolate brownies! One day i'll get proper photos of my brownies. Here's a bunch from Google.

I like fudge, moist chocolate brownies, with a hardened crust on top.


I use premixed packets because I'm lazy, but I use cheap brands like Aldi's brownie premix. I've used the premium brands and haven't noticed anything different.

  • 500 grams brownie premix
  • Chunks of cooking chocolate
  • 2 eggs
  • 130ml olive oil
  • 15ml water
  • 3x teaspoons of brown sugar
  • 1/2 teaspoon of salt
  • icing sugar


  1. Preheat the fan-forced oven to 170 degrees Celsius.
  2. Empty premix into a big bowl.
  3. Add olive oil.
  4. Add water.
  5. Add eggs.
  6. Add brown sugar.
  7. Add salt.
  8. Add chunks of cooking chocolate.
  9. Mix it together with a wooden spoon. DO NOT EAT THE MIX IT HAS RAW EGG IN IT!!!!
  10. Prepare a baking tray and line it with baking paper. Ensure the waxed side is facing up.
  11. Dump the mix into the tray. Spread it evenly across the tray if possible. The mix will fill the rest of the tray as it heats up. The batter will stubbornly stick to the wooden spoon so after you've scraped most of it out of the bowl, use a spatula will low resistance to scrape the batter off the wooden spoon and side of the bowl. You don't need all of the batter from the bowl and even if you get the last stubborn bits of batter you'll have to smear it on the side of the baking paper to get it off the spatula!
  12. Put the tray in the oven for 14 minutes at 170 degrees Celsius.
  13. At the 14th minute mark, lower the temperature to 160 degrees Celsius for 13 minutes. Timing is important do not go over 27 minutes total! Also don't open the oven as you'll lower the temperature inside the oven which reduces the overall efficiency of the baking. You don't need to check the batter! Some recipes recommend sticking a rod into the batter to check if it is ready, but i find this isn't a useful benchmark as achieving fudgey brownie texture requires gooey sticky residule on the rod itself. The only thing to note is that if you go overtime, and no brownie batter sticks to the rod at all, then the brownie has become bone dry all the way through, and you will have ruined your brownie batter, turning it into a chocolate cookie instead!
  14. Take the tray out of the oven and rest it over a wire rack.
  15. You can eat it warm, which will taste a bit squishy. But if you let it cool, the brownie goo will harden and become the much desired fudgey texture.
  16. Move it to an air tight container once it is sufficiently cool.
  17. Add icing sugar on top (optional).
  18. Brownies are pretty much all sugar so it should naturally preserve well for a week without refridgeration. After a week the moisture will evaporate and it will start crumbling around the edges.

If you need to watch your weight then don't eat too many pieces. God damn you're an adult! Brownies are like 97% sugar and the rest carbs!

2020, journal