How to make Chocolate Brownies | Jamie Oliver

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia reduces calories while honey adds moisture.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Almond flour adds protein while whole wheat is more economical.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa nibs

Dark chocolate has less sugar, cocoa nibs are less expensive.

Melt 250 grams of 70% cocoa solid chocolate and 250 grams of butter in a bowl over a pan of simmering water.

In a separate bowl, whisk together 4 free-range organic eggs and 250 grams of golden caster sugar until pale, fluffy, and light.

Sift in 2 heaped tablespoons of self-raising flour and 2 heaped tablespoons of cocoa powder, then fold gently into the egg and sugar mixture.

Add a pinch of salt to the melted chocolate and butter mixture, then fold it into the batter, being careful not to lose air.

Pour the brownie batter into a cake mold, ensuring it reaches the corners.

Preheat the oven to 180 degrees Celsius (350 Fahrenheit) and bake the brownies for about 30 minutes.

Check for doneness by shaking the pan; it should wobble slightly in the middle.

Let the brownies cool for about 15 minutes before cutting into them.

Cut into the brownies to reveal the oozy texture in the middle and the crisp top.

Serve with a scoop of vanilla ice cream and optionally top with hazelnuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens