Ingredient

8 Ounces (227 Grams) Chocolate

3/4 Cup (96 Grams) Cocoa powder (Dutch Preferably)

Tbsp Espresso powder (Optional)

1 1/4 Cup (284 Grams) Melted Butter, brownish toasted color

2 Cups (401 Grams) Granulated Sugar

1/2 Cup (110 Grams) Dark Brown Sugar

2 Tsp Vanilla Extract

2 Tsp Salt (Preferably Kosher)

6 Eggs

1 Cup (136 Grams) All-Purpose Flour

Butter (For Greasing)

Sea salt (optional) for toppings
Equipment

Bowls

A jug

Spatula

Hand mixer

Tin (9x13 Inches)

Parchment paper
Procedure
1. First, Prep your tin with parchment paper and butter, for later.
2. Next, get one of your bowls or a jug, and put the chocolate in it along with the espresso and cocoa
powder, adding a 1/4 at a time.
3. Add in the hot butter and stir, try and make sure it’s hot to help combine everything.
4. Let that sit for two minutes and then stir!
5. In a new bowl, put your sugars in with the vanilla and salt.
6. In yet another bowl, crack your 6 eggs, do a quick shell check and whip the eggs and then add them 1
by 1 (slowly as you want).
7. Whip them together with a hand mixer for as long as it takes for them to go fluffy.
8. Next, add the chocolate mixture and continue whipping.
9. Add the flour, cocoa powder and fold it gently. *Side Note: Don’t fold it too much or it will deflate and
be dense.
10. All your ingredients should now be incorporated. Now add the batter into your prepped tin and level it
out.
11. Bake for 20 minutes at 350°F or 180°C, they will rise which is normal. Take them out and slam them
on the counter, to make them slightly cracked and more even. Add your sea salt on the top, if you
wish and bake again for 25 minutes at the same temperature. *Side note from ages after I wrote this:
I have received a couple replies on the baking time (Some have burnt) the additional 25 minutes is
not always necessary, I advise anyone following Tasty’s recipe to bake them to their liking.
12. Finally cut them up and enjoy!
13. Chef kiss
References
Vaughn Vreeland, S. V. (2018). How To Make The Best Brownies. Retrieved from Tasty.co:
https://tasty.co/recipe/ultimate-brownies
Costing
Per purchasing size
1
2
3
4
5
6
7
8
9
10
11
12
13
Chocolate
Cocoa powder (Dutch
Preferably)
Espresso powder
(Optional)
Melted Butter
Granulated Sugar
Dark Brown Sugar
Vanilla Extract
Salt (Preferably Kosher)
Eggs
All-Purpose Flour
Walnuts
Cashew
Additional Charges:
Packaging
Electricity
Labor
1 kg
500g
Price
284.00
175.00
1
2
8 Ounces (227 Grams)
3/4 Cup (96 Grams)
Price
41.22
33.60
25g
25.50
3
1 Tbsp (5 Grams)
5.00
227g
1kg
1kg
79.50
100.00
80.00
-
4
5
6
7
8
9
10
1 1/4 Cup (284 Grams)
2 Cups (401 Grams)
1/2 Cup (110 Grams)
2 Tsp
2 Tsp
6 Large
1 Cup (136 Grams)
1 ½ Cup (185 Grams)
1 ½ Cup (200 Grams)
99.38
40.1
8.80
0.75
0.75
48.00
8.16
111.00
249.00
11
12
13
1pc
45 mins. 180C
Grocery, orders, preparing, baking,
travel fare, planning, passion,
TOTAL : Without walnuts
With walnuts
With cashews
12
50.00
152.24
-
-
1kg
1pc
1kg
500g
270g
8.00
60.00
300.00
300.00
-
-
---
12
50.00
100.00
Required measurement
500.00
611.00
749.00
Costing w/o walnuts:
Costing with walnuts:
Recipe makes up to: 9x13 (24pcs.)
Recipe makes up to: 9x13 (24pcs.)
Total Costing divided by qty:
Total Costing divided by qty:
500/24= 20.83
593.00/24= 24.71
Markup 68%= 14.1644
Markup 62%=15.3202
Total cost per piece:
Total cost per piece:
20.83+14.1644=35.00
24.71+15.3202=40.00
Cost per Box: 12pcs= 360 discount 1 pc= 330
Cost per Box: 12pcs= 420 discount 1 pc= 385
Profit:
Profit:
Per piece= 14.1644
Per piece= 15.3202
Per 24 pcs sold per piece= 339.9456
Per 24 pcs sold per piece= 367.6848
Delivery:
Rush Order: 65.00
Normal: 50.00
Pricing
12 pcs
6 pcs
4 pcs
Classic Chocolate
Fudgy Brownies
P35.00
P315.00
P150.00
P105.oo
Discounts
P45.00
P30.00
P15.00
Chocolate
Brownies with
Walnut P40.00
P365.00
P175.00
P125.00
Discounts
55
35
15