Preheat your oven to 160°C (fan-assisted convection) and line a 21 x 11cm loaf tin with baking paper. 

Whisk the melted butter with the sugar (sachet 1), then whisk in the egg until well combined. Add the brownie mix (sachet 2) and stir to form a glossy batter.

Spread the batter evenly into the prepared tin and bake for 20-25 minutes. Do not overbake – you want the brownies to be cooked through but still fudgy inside.

Allow to cool in the tin completely before removing and slicing. 

Tip: Stir 80g of chopped pecan nuts into your batter for pops of crunch. To get sharp clean sides when slicing your brownies, run a sharp serrated knife under hot water and wipe dry with paper towel between each cut.

Check out our Brownies 101 guide for troubleshooting tips and a deeper look into what makes a perfect brownie.