Chocolate is the most important ingredient in brownies to get a rich fudgy flavour, but it’s not essential according to one chef.

In fact, those craving brownies without having to take a trip to the shops can use what they have in the pantry instead.

Sharing her recipe on the blog Bake Play Smile, food blogger Lucy said: ”Thick and chewy, my one-bowl cocoa brownies are a chocolate lover’s dream! They feature a gloriously crackly top and a soft, fudgy centre.

“And they’re full of intense chocolate flavour even though they are made without chocolate, thanks to the addition of cocoa powder.”

With just six ingredients and a 30-minute bake time, they’re easy to make in a hurry too.

How to make brownies

Start with a preheated oven set to 16C (fan-assisted) and line a 20cm square tin with baking paper.

Set aside and make a start on the mixture by microwaving the butter in a suitable container or bowl for one minute.

Once liquidised, add the caster sugar and sifted cocoa powder and stir well to combine.

Heat in the microwave on 30 second bursts at 50 percent power until the caster sugar has dissolved and the ingredients are well blended, stirring at each interval.

Leave this doughy mixture to cool slightly before adding the vanilla extracts and eggs to the bowl.

Whisk everything together to make a loose batter then sift the flour into the bowl and gently stir it through.

Pour the brownie mixture into the prepared tin and bake for 25 to 30 minutes.

Brownies will continue to cook after they’ve been removed from the oven so it’s best to remove them when they are slightly under, rather than overcooked.

Lucy said: “All ovens differ slightly, so start to check them at the 20-minute mark and then in five-minute intervals until they are ready. If you want fudgy brownies, remove them from the oven when the sides have begun to shrink away from the tin but the centre is still gooey.”