Moist Chocolate Brownies - ten batches later

300g 70% cocoa solids cook's chocolate £3 for three bars.
(I tried and wouldn't again use Cadbury's which is just 25% cocoa).

250g butter £1.25

2 teaspoons Baking powder £0.05

400g caster sugar £0.50

10ml vanilla extract £0.44

140g self raising flour £0.07

4 eggs £1.00

Oven run for one hour costs £0.50p

Makes at least 24 brownies at £7 or 29p each

Use the larger 13" x 7" dish

This recipe offers a cost saving thanks to using a larger dish; flour; no nuts and cheaper chocolate. You can change the texture by adjusting the cooking time and storage (see below). If you need to know the calories they contain, you ought not be eating brownies.

• Get the oven heating to 180 degrees C. 
• Line a 22cm x 33cm baking tin with foil (aka a 9 x 13inch dish)
• Put 225g butter and 225g chocolate in a bowl and microwave for 90 seconds to melt. 
• Whip the eggs in a separate bowl and fold in the sugar; flour and vanilla.
• Combine the two bowls add the baking powder last
• Pour into the lined baking tin and level up the mixture within it
• Bake for 30 minutes. Sometimes we've turned off the oven and left the cake for up to 50 minutes. It doesn't really need to be cooked through: you can stop earlier for a moist result. Allow to cool and then cut in the tin. 
 

 

• Wrap individual brownies in pieces of cooking foil. If kept like this for several days the outer crust softens nicely. Store some of your brownies in the fridge and note the chewy result.