Brownies | BakingCookingRecipes

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Replace white/caster sugar with Whole Earth Stevia Sugar Replacement 600g.Replace brown sugar with Lakanto Monkfruit Sweetener Brown 450g.Replace plain flour with Vetta Smart Protein Plain Flour 1kg.

Brownies—16 brownies per batch.

Estimated batter1169gBatter estimate only; brownie count is fixed at 16 per batch.

Calories / batch—Vanilla calories use a USDA estimate; vanilla macros are unavailable. Optional chocolate chunks are included.

Calories / brownie—Calories per batch ÷ 16 brownies.

Macros / batch—Protein / carbs / fat. Vanilla calories use a USDA estimate; vanilla macros are unavailable. Optional chocolate chunks are included.

Macros / brownie—Per brownie, using 16 brownies per batch.

Used ingredient cost—Proportional cost for the selected batch count.

Basket estimate—Rounds up to whole Woolworths packs.

Woolworths online prices observed 1 July 2026. In-store prices can differ until you select your store in Woolworths.

Ingredient	Source amount	Scaled amount	Woolworths item	Used cost	Packs / basket cost

Ingredients

245g dark chocolate, broken into squares or roughly chopped
200g butter, diced, plus extra for greasing
175g caster sugar
125g light soft brown sugar
4 large eggs, lightly beaten
2 tsp vanilla extract
115g plain flour
Pinch of sea salt
100g dark chocolate, chopped into small chunks (optional)

Instructions

Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line a 30 x 23cm cake tin with baking parchment.
Put the chocolate and butter into a large heatproof bowl set over a pan of gently simmering water, without letting the bottom of the bowl touch the water, and leave until melted, stirring occasionally.
Remove from the heat and cool the chocolate down by whisking in the sugars using a balloon whisk.
Add the eggs and vanilla extract and mix in with a wooden spoon until combined.
Sift over the flour and salt and stir again until smooth and combined. Pour into the prepared tin, smoothing the top level.
Bake for 35–40 minutes, until cracked around the edges and soft in the middle, rotating the tin halfway through baking.
If adding the chocolate chunks, take the brownie out of the oven after 20 minutes and vigorously throw the chunks of chocolate at the half-baked brownie so they break the surface. Return to the oven for the remaining cooking time.
Transfer the brownie to a wire rack and leave it to cool in the tin, then cut into squares before serving.
Once cooled, keep the brownies in an airtight container for up to a week, or freeze tightly wrapped for up to a month.