First of all, sorry for the lack of updates. As I am still laptopless in the evenings it’s kinda getting in the way. I am also no longer with a copy of lightroom, so apologies if the photos aren’t quite so good. My fingers have got so itchy that I’ve actually stayed in work late to get this posted, and likely will be doing so a few times this week (I’ve got Guinness cake and Blue Cheese Scones to write up as well)… Anyway, BROWNIES. My greatest foe (not really, but I had a couple of disasters the other week when I tried making some using various different recipes I found on the old interwebs. I knew I should have stuck to the usual one). I also got myself a new giant brownie pan. So wanted the excuse to make them. I thought I’d keep it simple with some triple chocolate brownies.
I’m fairly sure I’ve ranted before about shop bought brownies being too cakey and how, to me, that’s just not what a brownie is. It should be a gooey, chocolatey mass of awesome.
For a smaller 20cm tin halve the ingredients.
Update (September 2016): This recipe requires some serious whisking, I’d recommend you did this with an electric whisk or at the very least a hand-whisk.
- 250g unsalted butter
- 250g best dark chocolate
- 115g plain flour
- 53g cocoa powder
- 100g white chocolate
- 100g milk chocolate
- 4 large eggs
- 370g golden caster sugar
- Melt together the butter and dark chocolate, by placing a heatproof bowl over a saucepan of hot water. Making sure that the water doesn’t touch the bottom of the bowl. Stir the mixture together as it starts to melt, over a low heat. (You can do this stage in the microwave, but I don’t own one). Set the mixture aside to cool to room temperature.
- While it is cooling, preheat the oven to 180°C (160°C fan assisted) and grease/line your tin.
- Over a medium sized bowl, sieve the flour and cocoa powder in together.
- Roughly chop the white and milk chocolate into chips and set aside.
- Break the eggs and caster sugar into the bowl of your electric mixer and whisk on high speed until it looks thick and creamy. This can take anywhere between 3 and 8 minutes. When you take out the paddle, as it dribbles onto the surface and leaves a trail for a second or two then it’s perfect.
- Fold the chocolate mixture into the egg mixture. Slowly folding it until it’s completely incorporated. You want them mixed without knocking out all the air you just added in to the mixture with the whisking.
- Sift the flour mix into the egg/chocolate mix and mix until it’s completely combined. Again, being careful not to knock the air out. Followed by the chocolate chips.
- Pour this into the prepared pan. Ensuring that it is spread evenly, by pushing it around gently with the spatula.
- Place in the middle shelf of the oven and bake for 25 minutes (20 if using the smaller pan). You’ll be able to see if it is done by wobbling the tray slightly. If the middle wobbles it needs a little longer, so put it back in for another 5 minutes.
- Once cooked, remove from the oven and place on a wire rack, still in the tin and leave to cool completely before removing and dividing in to squares.