chocolate brownies
chocolate brownies
indulgent dark chocolate brownies fit for any occasion.
ingredients:
185g good quality dark chocolate
185g unsalted butter
85g plain flour
40g cocoa powder
75g white chocolate chunks
75g milk chocolate chunks
3 large eggs
150g golden caster sugar
125g dark brown sugar
method:
Turn the oven on to 180C/ 160C fan/gas 4.
Dice 185g salted butter into small cubes and tip into a medium sized bowl.
Break 185g dark chocolate into small pieces and drop into the bowl.
Fill a small saucepan with hot water, then place the bowl with the butter & chocolate mixture on top without touching the water.
Simmer over a low heat until melted, stirring occasionally to combine. (You can use a microwave, however the pan allows for greater control.) Once fully melted set aside to cool.
While the chocolate cools, cut out a square of baking parchment and line a shallow 20cm square tin.
Tip 85g plain flour and 40g cocoa powder into a sieve held over a bowl. Tap and shake the sieve to get rid of any lumps.
Chop 75g white chocolate and 75g milk chocolate into chunks on a board. Chocolate Chips will also do, to bypass the chopping.
Break 3 large eggs into a large mixing bowl and tip in both caster & dark brown sugars.
With a stand mixer on maximum speed (or by hand), whisk the eggs and sugar. They will become almost meringue like in texture. This can take 5-8 minutes depending on how powerful your mixer is.
Pour the cooled chocolate mixture over the egg & sugar mix, gently folding together with the paddle attachment, if you do not have a stand mixer use a figure of eight motion with a spatula until the two mixtures are combined.
Tip: Handle delicately and avoid knocking out any air.
Sift the cocoa and flour mixture again, shaking the sieve from side to side, before adding the chunks of white & milk chocolate.
Gently fold using the same figure of eight motion. The mixture will look dry at first, but by gently incorporating the mixture will form as one. Stop once fully combined.
Pour the mixture into the prepared tin, scraping out of the bowl with the spatula. Gently ease the mixture into the corners of the tin, gently tap on a hard surface and allow the brownie to settle.
Put in the oven and set your timer for 30 mins. When the timer rings, open the oven and gently shake the tin. If the brownie wobbles it’s not quite there, so pop it back in and bake for another 5 minutes, repeat the process until the top has a glossy sheen and the sides have come away from the tin.
Take out of the oven. Leave until completely cool before lifting out of the tin. Portion as you desire.
Notable mention: The brownie will keep in an airtight container in the fridge for up to two weeks.