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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgMartha Collison's recipe for one-saucepan brownies offers up a shiny, cracked top with chewy edges and a rich, fudgy centre.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200°C, gas mark 6. Grease a 20x20cm brownie tin, then line with baking parchment.
Put the sugars and butter into a large saucepan and set over a medium heat until the butter has melted. Simmer the mixture gently for 5 minutes to allow the sugar to begin to dissolve, stirring continuously. It should lose its grainy appearance and the butter will combine with the sugar. Remove from the heat and allow to cool for 10 minutes.
Add the dark chocolate to the warm sugar and butter mixture, then stir until melted. Set aside until cool enough to touch comfortably.
Beat in the eggs. Add the flour, cocoa powder and baking powder, then stir briefly to combine (you don’t want to overbeat the mixture or your brownies will become too cakey). Fold through the white chocolate.
Scrape the mixture into the prepared tin and sprinkle the top with a pinch of sea salt. Bake for 25-30 minutes, or until the top is shiny and slightly cracked. Allow to cool completely, then cut into squares using a sharp knife (see tip).
Perfect slices
To get perfectly clean slices, chill your brownies for a few hours, then cut with a sharp knife that has recently been dipped in boiling water. Clean it every few cuts to make sure each one has crisp edges.
Variations to try
Peanut butter brownies Spread ½ the brownie batter into the tin and top with dollops of crunchy peanut butter. Cover with the remaining batter, sprinkle the top with a small handful of chopped salted peanuts and bake as per the method.
Mint chocolate chip
Spread ½ the brownie batter into the tin, then top with a layer of mint thins. Cover with the remaining batter, then bake as per the method.
Biscuit brownies
Arrange your favourite biscuits on top of the brownie batter, then bake as per the method (cover with foil halfway through the bake if the biscuits start to brown). Oreos, custard creams and Lotus Biscoff work really well.
Typical values per item when made using specific products in recipe
Energy | 1,324kJ/ 318kcals |
---|---|
Fat | 19g |
Saturated Fat | 12g |
Carbohydrates | 31g |
Sugars | 30g |
Fibre | 2.9g |
Protein | 4g |
Salt | 0.4g |
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£1.60Price per unit
£3.20/kg0 added
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£1.70Price per unit
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£2.00Price per unit
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£3.95Price per unit
32.9p each0 added
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£2.25Price per unit
£1.80/100g0 added
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£1.30Price per unit
81.3p/100g0 added
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£12.34/kg