Cheap vs Steep Chocolate Brownies: 4 Years Later – Has the Price Changed?
Hey, everyone! Barry here and I’m excited to bring you a follow-up to our popular Cheap vs Steep Chocolate Brownies video from four years ago. If you’ve been following along, you know that we previously compared budget and premium ingredients to see if the extra cost was worth it. Well, a lot can change in four years – especially with food prices on the rise & this video has now become quite the playlist!
In this post, you’ll find the full brownie recipe so you can join in the experiment yourself, whether you go for the cheaper ingredients or the premium picks. Watch our video to see which version comes out on top and whether the “steep” ingredients are still worth it and of course, make your own mind up to personalise it your way!
Cheap vs Steep Chocolate Brownies Recipe
Method
- Melt the Chocolate and Butter
Cut the unsalted butter into small cubes and place in a medium heatproof bowl. Break the 190g dark chocolate into small pieces and add to the bowl with the butter. Fill a small saucepan about a quarter full with hot water and place the bowl on top, ensuring it doesn’t touch the water. Place over low heat, stirring occasionally, until the butter and chocolate melt together.
Alternatively, microwave for 2 minutes on high, stirring every 30 seconds or so like we did. Set the melted mixture aside to cool to room temperature. - Prepare the Oven and Baking Tin
Preheat your oven to 180°C (160°C fan)/gas mark 4 and position a shelf in the middle. Line your 20cm square tin with a piece of non-stick baking parchment. - Combine the Dry Ingredients
Sift the plain flour and cocoa powder together into a medium bowl, tapping the sieve to get rid of any lumps. - Prepare the Chocolate Chunks
Roughly chop the white chocolate and milk chocolate into small chunks, if not using chocolate chips. - Whisk the Eggs and Sugar
Break 3 large eggs into a large bowl, add the caster sugar, and whisk on maximum speed until thick, creamy, and pale (around 5 minutes). You’ll know it’s ready when the mixture leaves a trail on the surface for a second or two when the beaters are lifted out. - Combine the Mixtures
Gently pour the cooled chocolate and butter mixture over the whipped eggs and sugar. Using a spatula, fold the two together carefully. Use a figure-of-eight motion, bringing the spatula under and over to preserve the air. This is a very therapeutic sight to see! - Add the Dry Ingredients
Hold the sieve over the bowl of eggy chocolate mixture, resift the flour and cocoa mixture over it, and fold gently with the same figure-of-eight motion. The mixture may look dry at first, but keep folding until it turns thick and fudgy. - Add the Chocolate Chunks
Finally, stir in the chopped white and milk chocolate chunks until evenly distributed. - Bake the Brownies
Pour the mixture into your lined prepared tin, ensuring it reaches the corners and is level on top. Bake for 25 minutes, then check by gently shaking the tin. If the brownie wobbles in the middle, bake for another 5 minutes. It should have a shiny crust with the sides starting to pull away from the tin and a papery sort of look to it. - Cool and Serve
Allow the brownie to cool completely in the tin. Once cool, cut into quarters, then divide each quarter into smaller squares or triangles.
Storage
These brownies will stay fresh in an airtight container for up to two weeks, and they also freeze well for up to a month.
Watch the Taste Test!
Curious to see which version of these brownies came out on top before having a go? Check out our video Cheap vs Steep Chocolate Brownies: 4 Years Later – Has the Price Changed? on YouTube or above to see how budget and premium ingredients compare after four years.
Let us know if you try this recipe and which version you went for: cheap or steep! Enjoy your brownies and remember to share them or go for a massive run afterwards!