Fudgy Milk Chocolate Brownies
Rich, dense brownies made with melted milk chocolate for deep flavour and a crackly top.
Allergens: contains cereals containing gluten, eggs, milk, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 42g carbs · 28g 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 Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Unsalted butterpack 250g · use 150g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Milk chocolateuse 100g | £1.19100g · £1.19 per 100g | £2.00180g · £1.11 per 100g |
| Milk chocolate chipspack 100g · use 100g | £1.19£1.19 per 100g | £1.25£1.25 per 100g |
| Caster sugarnot compared | – | – |
| Eggspack 6 · use 3 | £2.10£0.35 each | £2.40£0.40 each |
| Plain flournot compared | – | £0.45 |
| Golden syrupuse 30g | £1.80700g · £0.26 per 100g | £2.05750g · £0.27 per 100g |
| Basket total (full packs) | £8.13 | £9.55 |
| Cost of what this recipe uses | £4.62 | £4.75 |
| Per serving | £0.38 | £0.40 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar, Plain flour.
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 square tin with baking parchment, letting the edges overhang for easy lifting. Weigh all ingredients. Chop the 100g milk chocolate into small, even pieces. Crack the 3 eggs into a small bowl to check for shell.
- Place the 150g unsalted butter and chopped 100g milk chocolate in a heatproof bowl set over a pan of barely simmering water. Ensure the bowl doesn't touch the water. Stir gently for 3-4 minutes until melted, smooth and glossy. Remove from heat and stir in the 30g golden syrup until combined.
- In a large bowl, whisk the 200g caster sugar and 3 eggs with an electric hand whisk on medium speed for 2-3 minutes. The mixture should become pale, thick and leave a ribbon trail when the whisk is lifted. This aeration gives the brownies their crackly top.
- Pour the warm chocolate mixture into the whisked eggs. Using a spatula, fold together with a figure-of-eight motion until just combined and the batter is glossy. Take care not to overmix or you'll lose the air you've whipped in.
- Sift the 100g plain flour over the batter. Fold in gently until no streaks of flour remain. Stir in the 100g milk chocolate chips until evenly distributed. The batter will be thick, shiny and hold its shape when dropped from the spatula.
- Scrape the batter into the prepared tin, smoothing the top with a spatula. Bake for 20-22 minutes until the edges are set and pulling slightly from the tin. A skewer inserted 2cm from the edge should come out with moist crumbs but no wet batter.
- Cool in the tin for 15 minutes, then lift out using the parchment overhang. Transfer to a wire rack to cool completely before cutting into 12 squares. Serve at room temperature. Store leftovers in an airtight tin for up to 3 days.
Tips
- Here is the corrected Markdown with UK food safety guidance applied:
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- Swap branded milk chocolate for supermarket own-brand to cut cost without losing fudginess.
- Store cooled brownies in an airtight tin at room temperature for up to 2 days; they stay fudgier than fridge storage.
- Freeze baked brownies (whole or cut) wrapped in cling film then foil for up to 3 months. Defrost in the fridge overnight and eat within 24 hours. Reheat only once, 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.
- Unsalted butter · about 100g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Pad Thai with Chicken, Kedgeree, Cheesy Omelette. - 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: Cinnamon Rolls, Chocolate Cupcakes, Coffee & Walnut Cake. - Plain flour · about 1.4kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Salmon with New Potatoes, Cinnamon Rolls, Chocolate Cupcakes. - Golden syrup · about 367g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Golden Syrup Flapjack Bars, Coconut Macaroons, Gingerbread Men.
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).