Chocolate Brownie Traybake
A rich, fudgy chocolate brownie baked in a square tin for easy serving.
Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 30g carbs · 20g sugars · 1g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 200g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Caster sugarnot compared | – | £1.30 |
| Milk chocolateuse 100g | £1.19100g · £1.19 per 100g | £2.00180g · £1.11 per 100g |
| Unsalted butterpack 250g · use 250g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 2 eggs | £1.80£0.30 each | £2.40£0.40 each |
| Basket total (full packs) | £5.64 | £6.70 |
| Cost of what this recipe uses | £3.74 | £3.94 |
| Per serving | £0.31 | £0.33 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 12. For a different number, use the amounts in the table above.
- Preheat the oven to 180C (160C fan, gas 4). Line a 20cm x 30cm baking tray with parchment paper. 0 minutes Oven is hot and tray is lined.
- Break the milk chocolate into small pieces and set aside. Weigh out the flour and sugar, and set them aside. 0 minutes Chocolate is broken, flour and sugar are weighed.
- In a large bowl, beat the butter and sugar together until light and fluffy. This should take about 3 minutes on medium speed. 3 minutes The mixture is light and fluffy, and has tripled in volume.
- Add the eggs one at a time, beating well after each addition. The mixture should be smooth and creamy. 2 minutes The mixture is smooth and creamy, and has a pale yellow colour.
- In a separate bowl, sift the flour together with the cocoa powder. Add this to the chocolate mixture, along with the broken chocolate pieces. Mix until just combined. 2 minutes The mixture is smooth and has a chocolatey colour.
- Pour the mixture into the prepared baking tray and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until the edges are golden and a skewer inserted into the centre comes out clean. 25-30 minutes The edges are golden, and a skewer inserted into the centre comes out clean.
- Allow the brownie tray bake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, cut into 12 squares and serve. 10 minutes The brownie tray bake is completely cool and has been cut into 12 squares.
Tips
- To make this recipe cheaper, you can use dark chocolate instead of milk chocolate.
- Store the brownie tray bake in an airtight tin at room temperature for up to 3 days.
- You can freeze the brownie tray bake or the dough/batter for up to 3 months. To freeze the dough/batter, pour it into a freezer-proof container and freeze for up to 3 months. To freeze the baked brownie tray bake, wrap it tightly in cling film and freeze for up to 3 months. Defrost in the fridge overnight and reheat in the oven at 180C (160C fan, gas 4) for 10-15 minutes, or until steaming hot throughout.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.3kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 800g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).