When the going gets tough the tough eats… one bowl of cocoa brownies

Making brownies has never been easier. Here’s an easy recipe that you can share with all your housemates.

Exam stress? Money problems? Take a night to de-stress, put a film on and enjoy these brownies.


Nonstick cooking spray, for spraying the foil

300g sugar

230g unsalted butter, melted and cooled

1 teaspoon vanilla extract

3 large eggs

120g plain flour

60g unsweetened cocoa powder

1 teaspoon fine salt

1/2 teaspoon baking powder

340g milk chocolate chips

Suggested topping combinations: white chocolate chips and toasted chopped walnuts; cashews and dried cranberries; chopped pretzels and raisins; toasted coconut and chopped dried pineapple; or any combination of chopped dried fruit, toasted nuts, mini marshmallows.


Preheat the oven to 175°C. Line a 9-by- 13-inch baking tin with aluminium foil and spray with non-stick cooking spray.

Stir together the sugar, butter, vanilla and eggs in a medium bowl. Add the flour, cocoa powder, salt and baking powder all at once and stir until just combined. Stir in half of the chocolate chips and spread the mixture in the prepared tin.

Bake until the brownies begin to pull away from the edge of the pan and set in the centre, 30 to 35 minutes. Immediately sprinkle with the remaining semisweet chocolate chips and let stand until the chips are melted, about 5 minutes.

Spread the melted chips evenly over the top of the brownies with a spatula. Let the chocolate cool for about 10 minutes and then sprinkle with whatever combination of toppings you choose, pressing the toppings gently into the chocolate to adhere.

Take the brownies out of the pan with the foil and cool completely on a rack. Cut into 16 squares and serve.


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