Homemade Dessert Recipes | Crumbles, Cakes & Ice Cream By Jamie Oliver

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

mixed berries

🥗Healthier: fresh strawberries

💰Cheaper: canned fruit

Fresh strawberries provide a healthier option, while canned fruit can be more cost-effective.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often cheaper.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are a nutritious alternative, while sunflower seeds are often less expensive.

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

Dice the butter and add it to the bowl with the chocolate, melting it gently.

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

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

Gently fold the dry ingredients into the wet mixture without beating to retain air.

Add a pinch of salt to the melted chocolate and butter mixture to enhance flavor.

Combine the chocolate mixture with the egg and flour mixture, folding gently until well mixed.

Pour the brownie batter into a greased cake mold, ensuring to get every last bit into the corners.

Preheat the oven to 180° C (350° F) and bake the brownies for about 30 minutes.

Check for doneness; the brownies should be puffed up, crisp on the outside, and slightly wobbly in the middle.

Let the brownies cool for about 15 minutes before cutting into them for better texture and flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens