Chocolate Brownies

AuthorBobCategoryDifficultyIntermediate

Best Ever Chocolate Brownies Recipe - Moist, more-ish and completely full of sin. Stopping eating them can be somewhat of a problem.

chocolate brownies

Yields16 Servings
Prep Time30 minsCook Time25 minsTotal Time55 mins

 185 g Unsalted Butter
 185 g Best Dark Chocolate
 85 g Plain Flour
 40 g Cocoa Powder
 50 g White Chocolate
 50 g Milk Chocolate
 3 Large Eggs
 275 g Golden Caster Sugar

1

Cut the 185g unsalted butter into small cubes and tip into a medium sized bowl. The break the 185g of Dark Chocolate and drop into the same bowl.

2

Fill a small saucepan a quarter full with hot water then sit the bowl on top so as it rests on the rim of the pan. Leave over a low heat, stirring occasionally, until the chocolate and butter have completely melted.

3

Remove the bowl from the pan and allow the mixture to cool slightly.

4

Preheat your oven to 150ºC.

5

Line a 20cm, false-bottomed square tin with baking parchment.

6

Tip the Plain Flour and the Cocoa into a medium sized bowl. Set aside.

7

Chop the White Chocolate into Chunks. Set aside.

8

Break 3 Eggs into a large mixing bowl and add the Golden Caster Sugar and whip together to form a mousse. Pour the cooled chocolate mixture onto the mousse and fold together, gently but thoroughly. Add the flour and cocoa.

9

Finally, add the white and milk chocolate chunks until combined. Pour the mixture into the prepared tin making sure it is as level as possible. Bake in the oven for 25 minutes. After 25 minutes, check the mixture. If it wobbles in the middle, return it to the oven for a further 5-10 minutes. Remove from the oven and allow to cool on a wire tray until completely cold.

10

Remove from the tin and remove the baking parchment. Cut the brownie into quarters and then each quarter into 4. Dust with icing Sugar for presentation.

chocolate brownies

Ingredients

 185 g Unsalted Butter
 185 g Best Dark Chocolate
 85 g Plain Flour
 40 g Cocoa Powder
 50 g White Chocolate
 50 g Milk Chocolate
 3 Large Eggs
 275 g Golden Caster Sugar

Directions

1

Cut the 185g unsalted butter into small cubes and tip into a medium sized bowl. The break the 185g of Dark Chocolate and drop into the same bowl.

2

Fill a small saucepan a quarter full with hot water then sit the bowl on top so as it rests on the rim of the pan. Leave over a low heat, stirring occasionally, until the chocolate and butter have completely melted.

3

Remove the bowl from the pan and allow the mixture to cool slightly.

4

Preheat your oven to 150ºC.

5

Line a 20cm, false-bottomed square tin with baking parchment.

6

Tip the Plain Flour and the Cocoa into a medium sized bowl. Set aside.

7

Chop the White Chocolate into Chunks. Set aside.

8

Break 3 Eggs into a large mixing bowl and add the Golden Caster Sugar and whip together to form a mousse. Pour the cooled chocolate mixture onto the mousse and fold together, gently but thoroughly. Add the flour and cocoa.

9

Finally, add the white and milk chocolate chunks until combined. Pour the mixture into the prepared tin making sure it is as level as possible. Bake in the oven for 25 minutes. After 25 minutes, check the mixture. If it wobbles in the middle, return it to the oven for a further 5-10 minutes. Remove from the oven and allow to cool on a wire tray until completely cold.

10

Remove from the tin and remove the baking parchment. Cut the brownie into quarters and then each quarter into 4. Dust with icing Sugar for presentation.

chocolate brownies

Chocolate Brownies

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