Donna Hay: Basics To Brilliance

You can't go past Donna Hay's famous brownies! These delicious molten chocolate brownies are perfectly soft and gooey in the middle, guaranteed to work every time.


  • 1 cup (150g) plain (all-purpose) flour

  • ¾ cup (75g) cocoa

  • ¾ cup (130g) brown sugar

  • 1 1/3 cups (290g) caster (superfine) sugar

  • 175g unsalted butter, melted and cooled

  • 1 teaspoon vanilla extract

  • 3 eggs

  • 125g dark chocolate, chopped


  • 1.

    Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl. Mix until smooth.

  • 2.

    Add the chocolate and stir to combine.

  • 3.

    Preheat oven to 160°C (325°F).

  • 4.

    Lightly grease and line a 20cm square tin with non-stick baking paper.

  • 5.

    Spread the mixture into the tin.

  • 6.

    Bake for 50 minutes – 1 hour or until  the brownie is set+.

  • 7.

    Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin. 

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 279kj
  • Fat Total 12g
  • Saturated Fat 7g
  • Protein 3g
  • Carbohydrate 42g
  • Sugar 31g
  • Sodium 17mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


+ The brownie is ready when the top feels  set to the touch.

* If you’re not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It’ll continue to set in the tin, but stay soft and fudgy in the centre.
* The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the luscious moist centre.
* Brownies will keep in an airtight container for up to 1 week.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
15 comments • 9 ratings
Please login to comment
Posted by Hayley926Report
What brand of chocolate does Donna use or what could you use as a substitute?
Posted by Kendra24Report
Best Brownie recipe !! They are so yum. Moist and gooey turned out perfect. I took mine out at 40 minutes as better to under cook them. Hit with the whole house, didn't last long ! :)
Posted by NadirahReport
OMG...the brownies turn out GORGEOUS - crispy on top and moist and gooey with heavenly choc inside! Will be making this often for sure! I will probably reduce the caster sugar a bit though as I found it a teeny too sweet but otherwise a top-notch recipe - so easy and fast to make! Thanks Donna!
Posted by Veronica380Report
I've made these twice this week and they turned out perfectly. I only needed to book them for 25 to 30 minutes in my oven but otherwise the recipe was spot on. Best brownies I've ever had.
Posted by Kirsty635Report
These are amazing!! I followed the recipe almost exactly (added the whole 200g bar of chopped chocolate). They do not need to be cooked for as long as said though, 30 minutes is plenty and even then I had to trim off the edges. Worth it though as they are melt in the mouth delicious!!
Posted by Diane716Report
Made them and they are great,wouldn't last a week in our house
Posted by Aloha3Report
I have just made these brownies and they came out just like on the video! So pleased. That rarely happens.
My mixture was not dry, for those who experienced this, I suggest using large eggs. They help with the moisture content.
Posted by Blue8Report
Mcq... none of the ingredients seem missing from the show, but one can't tell if the above recipe is correct from it e.g. above calls for 1 1/3 cups sugar, but only 1 cup is seen in the show. Also no idea about the amount of butter. I assume the above recipe is right but odd a few people have reported it being way too dry. It'll be interesting what the published book recipe gives (of course if any admin are reading this... can we confirm the recipe is correct?).
Posted by Blue8Report
Just looking online at other brownie recipe, in particular ones from TheAge that I printed out a few years ago... the time of 50min-1hr seems very long to all the other recipes I saw. Maybe test at 30-35 minutes. Better to be underdone than overdone.
Posted by Kayla355Report
Just wondering how long the brownies keep?