The Best Brownie Recipe EVER! | Georgia's Cakes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat, while margarine is often more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients, while cake flour can be less expensive.

Melt 250g butter and 250g Callebaut chocolate together over a bain-marie, stirring occasionally to prevent burning.

Prepare a 40 by 30 cm baking tray by coating it in butter and lining it with baking paper, cutting the corners to fit nicely.

Once the chocolate and butter are melted and smooth, set aside to cool slightly.

In a mixing bowl, add 5 eggs and 250g caster sugar, then whisk on full speed for about 5 minutes until it reaches the ribbon stage.

Slowly add the cooled chocolate and butter mixture to the egg and sugar mixture on low speed, mixing until combined.

Sift in 150g all-purpose flour, 50g cocoa powder, and a pinch of sea salt, then fold gently to combine without losing air.

Add dark and white chocolate chips to the mixture, folding them in gently.

Pour the brownie batter into the prepared tray, spreading it out evenly with a palette knife.

Preheat the oven to 180°C (350°F) and bake the brownies for 20-25 minutes, checking for cracks around the edges and a slightly set middle.

Allow the brownies to cool completely in the tray, then refrigerate for 2-3 hours before cutting for cleaner squares.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens