Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 180C/160C fan/gas 4. Butter one 30 x 20cm non-stick tin using butter plus line the base using non-stick baking parchment.
- 2
Melt. Fill a little saucepan a third full using water, bring to a gentle simmer plus set a snug-fitting heatproof bowl on top of it. Tip in the butter and chocolate and lightly melt over a low heat, mixing now and then.
- 3
Step 3. Be careful not to let it catch plus burn on the bottom. Take the pan off the heat and leave till it is cold a little.
- 4
Mix. Whip the eggs and sugar together using an electric beat for 8-10 mins or till thick enough to leave a trail. Lightly fold through the cooled melted chocolate plus vanilla, followed by the flour, cocoa plus salt.
- 5
Bake (2). Lastly, fold through the chocolate chunks. Tip the brownie batter in the lined tin, put in the middle of the oven plus cook for 30-35 mins.
- 6
Finish. Leave till it is cold a little in the tin before cutting in 12 squares.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
33 g per serving
66 % of the 50 g daily maximum · 132 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 512 kcal |
| Protein | 6.7 g |
| Carbohydrate | 49.7 g |
| of which sugars | 33.2 g |
| of which free sugars | 33 g |
| Fat | 33.5 g |
| of which saturates | 19.6 g |
| Fibre | 5.7 g |
| Salt | 0.33 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
