20-Ingredient Brownies
20-Ingredient Brownies is a classic for good reason — (275 g / 10 oz) brown sugar does most of the work, and the method is rewarding enough for a weeknight. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 1h 30m
- Total 1h 30m
- Serves 15
- Level Medium
Ingredients
- 10 ½ cup (275 g / 10 oz) brown sugar
- 1 cup (200 g / 7 oz) white granulated sugar
- 3 stick (375 g / 13 oz) butter, melted
- 4 Ea. (200 g) eggs
- 2 tsp Salt
- 1 tbsp Vanilla Extract
- 8 oz (227 g) dark chocolate
- 10 ½ cup (200 g / 7 oz) all-purpose flour
- ½ cup (60 g / 2 oz) dutch processed cocoa powder
- 8 oz (227 g) semisweet chocolate, chopped
- 16 oz (450 g) cream cheese
- 1 cup (300 g / 10.5 oz) mascarpone cheese
- ½ cup (110 g / 4 oz) white granulated sugar
- 1 tsp Vanilla Extract
- 1 Ea. (50 g) egg
- 2 tbsp Milk
- 11 oz (310 g) chocolate
- 11 oz (330 ml / 1?
- 1 tsp Salt
- Flaky salt to garnish
Method
- Preheat the oven to 180°C (356°F). Line a 33 x 23 cm (13 x 9-inch) baking pan with parchment.
- Melt dark chocolate in microwave using 30-second bursts. Leave it to cool.
- Beat the butter and sugars in a large bowl until combined.
- Beat in the eggs, salt and vanilla, then beat in the melted chocolate.
- Fold in the flour and cocoa, then the chopped chocolate.
- Pour the mixture into the lined baking pan.
- Bake for 25 minutes.
- Meanwhile, make the topping by beating the cheeses in a medium-sized bowl until soft.
- Beat in the sugar and vanilla, then beat in the egg and milk.
- Take the brownie out of the oven after the 25 minutes of baking.
- Pour the mixture over the brownie and bake for a further 30 minutes.
- Take the brownie out of the oven and leave it to cool.
- Make the ganache by mixing together the chocolate, hot cream and salt in a bowl until melted.
- Pour the ganache over the brownie and chill in the fridge for at least a few hours until set.
- Sprinkle the brownie with a light sprinkle of salt.
- Trim the brownie and cut into 15 squares.
Tips for the best 20-Ingredient Brownies
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 20 ingredients first — it keeps the pace relaxed once the heat is on.
- This is a 16-step recipe, so set up your workspace in the order the steps use it.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this 20-Ingredient Brownies recipe hard to make?
It is rated hard: 20 ingredients and 16 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for (275 g / 10 oz) brown sugar?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How many people does this 20-Ingredient Brownies recipe serve?
As written it serves 15. The quantities scale up or down in a straight line, so double everything for 15×2.
Can I make 20-Ingredient Brownies ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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