Chocolate Thunder From Down Under– Easy Outback Steakhouse Copycat

This is a cozy homemade version of the Outback Chocolate Thunder From Down Under — a rich, fudgy brownie topped with ice cream and whipped cream. It’s deep, dark, gooey in the middle, and honestly way easier than it looks. One bowl, no mixer, and it’s done in under an hour (if you don’t eat the batter first).

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 30 mins
• Flavor: fudgy, chocolatey, just a hint of salt
• Great for: late nights, emotional resets, or just when you want something sweet and warm

Why I Like This Recipe

I didn’t plan on baking, but I needed something warm and guaranteed to hit. This one does. It’s chewy around the edges, soft in the middle, and stupidly good with ice cream on top.

Ingredients

• ½ cup unsalted butter
• 1½ cups sugar
• 2 large eggs
• ½ cup all-purpose flour
• ½ cup cocoa powder
• 2 tsp instant coffee granules
• ¾ tsp salt
• 1 tsp vanilla extract
• 1 cup milk chocolate chips
• ⅓ cup chopped pecans
• Vanilla ice cream + whipped cream (for topping)

How To Make Chocolate Thunder From Down Under

1. Preheat your oven: Set it to 175°C (350°F). Grease an 8×8 pan — I just use a little butter and a paper towel.
2. Melt the butter: Microwave it, let it cool a few minutes so it doesn’t scramble your eggs.
3. Mix dry stuff: In a bowl, combine sugar, flour, cocoa, coffee, and salt.
4. Add wet stuff: Stir in melted butter, eggs, and vanilla until smooth and glossy.
5. Fold in chocolate + pecans: It’ll look chunky and thick. That’s what you want.
6. Bake it: Spread in the pan. Bake 28–30 mins until the top is set and the toothpick comes out with moist crumbs (not wet batter).
7. Serve it right: Let cool slightly, then top with vanilla ice cream and whipped cream. Eat it warm. Trust me.

Tips for Success

• Let the butter cool a bit or the eggs will cook.
• Don’t overbake — gooey center = the goal.
• Coffee granules don’t make it taste like coffee. Just deepen the chocolate.
• Pecans are optional but amazing. Sub with walnuts or skip if you’re not a nut person.

Storage and Reheating

• Fridge: Keep leftovers in a container for up to 5 days.
• Freezer: Wrap slices tight and freeze up to 2 months.
• Reheat: Microwave 10–15 seconds. Add ice cream again. Always.

Frequently Asked Questions

• Can I use dark chocolate chips instead?
  Totally. It’ll make the flavor richer and less sweet.
• Do I have to use coffee granules?
  No, but they seriously boost the chocolate. You won’t taste the coffee.
• Why didn’t my brownies set?
  Could be underbaked. Give it a few extra minutes next time — just until the toothpick has a few crumbs, not wet batter.
• Can I double the recipe?
  Yep, use a 9×13 pan and bake a bit longer (closer to 35–38 mins).
• What’s the best ice cream for this?
  Vanilla. Always vanilla. Or espresso if you’re feeling extra.

Common Mistakes and How to Dodge Them

• Using hot butter: It’ll scramble your eggs. Let it cool 5 mins before mixing.
• Overmixing the batter: You’ll lose that soft texture. Mix until just combined.
• Skipping the salt: Salt matters. It balances all the sugar and cocoa.
• Overbaking it: You’re aiming for moist crumbs on the toothpick. Not clean.
• Serving it cold: Nope. This one needs to be warm. Melty chips + ice cream = magic.

Nutrition Facts (Per Serving)

• Calories: 364 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 64mg
• Sodium: 235mg
• Potassium: 170mg
• Total Carbohydrate: 48g
• Dietary Fiber: 3g
• Sugars: 35g
• Protein: 4g

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• Salted Caramel Cookie Skillet– Easy Outback Steakhouse Copycat
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