Best Ever BUDGET Brownies

by - September 28, 2019

No one would guess that these use all the ''value'' products, no luxury here.


I have been making these brownies for the last year or so and Oh my gosh, they are so bloody good! These are the brownies I make at Christmas for the teachers, for the football coaches...these are the brownies THE TEACHERS REQUESTED I MADE FOR THE CHARITY COFFEE MORNING! These are the brownies that teachers left there classes to buy. 

These brownies are AMAZING! And I am telling you, not one person who has eaten them would believe they were made with 30p value chocolate, value cooking butter and yellow sticker raspberries!

This recipe makes 12 squares. 

185g butter
185g dark chocolate (I use either Morrisons or Tesco Value range)
50g white chocolate (value range)
50g Raspberries OR 50g milk chocolate
85g plain flour 
40g cocoa
3 eggs
275g sugar



Melt 185g (3/4 cup) butter and 185g dark chocolate, leave to cool but not set! 

Whilst the choc is cooling, preheat oven gas mark 5 , chop 50g white chocolate and 50g fresh rapberries (or milk chocolate.)

Sieve 85g (2/3cup) plain flour and 40g (1/3cup) cocoa into a bowl 

Mix together 3 eggs and 275g (1 cup) sugar with an electric mixer until it looks creamy, pour into a clean bowl and add the melted chocolate, fold it in until the mixture is mottled brown. 

Resieve the flour/coco into the bowl with the eggy chocolate mix and fold in using a figure of 8 stir. When it’s almost done add the chopped chocolate and stir another couple of times. 

Empty into a lined 20cm square tin and cook for 20/25 minutes, check the mixture is cooked by sticking a knife in the middle, it should come out clean, if it still has raw mixture cook for another 5 minutes until fully cooked. 

Leave to cool before cutting into squares.



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