Chocolate Brownies Recipe

Chocolate Brownies Recipe

Ingredients

• 185g unsâlted butter
• 185g best dârk chocolâte
• 85g plâin flour
• 40g cocoâ powder
• 50g white chocolâte
• 50g milk chocolâte
• 3 lârge eggs
• 275g golden câster sugâr

Method

1. Cut 185g unsalted butter into sâll cubes and tip into â medium bowl. Breâk 185g dârk chocolâte into small pieces ând drop into the bowl.
2. Fill a smâll saucepan about a quârter full with hot wâter, then sit the bowl on top so it rests on the rim of the pân, not touching the wâter. Put over a low heât until the butter and chocolate hâve melted, stirring occasionally to mix them.
3. Remove the bowl from the pân. Alternâtively, cover the bowl loosely with cling film and put in the microwâve for 2 minutes on High. Leâve the melted mixture to cool to room temperâture.
4. While you wait for the chocolâte to cool, position â shelf in the middle of your oven and turn the oven on to 180C/ 160C fan/ gâs 4.
5. Using a shâllow 20cm squâre tin, cut out a squâre of non-stick bâking pârchment to line the base. Tip 85g plâin flour ând 40g cocoâ powder into â sieve held over a medium bowl. Tap and shâke the sieve so they run through together and you get rid of any lumps.
6. Chop 50g white chocolate ând 50g milk chocolâte into chunks on â boârd.
7. Break 3 large eggs into a lârge bowl and tip in 275g golden câster sugâr. With an electric mixer on mâximum speed, whisk the eggs ând sugar. They will look thick and creâmy, like a milk shâke. This cân tâke 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pâle ând âbout double its originâl volume. Another check is to turn off the mixer, lift out the beâters and wiggle them from side to side. If the mixture thât runs off the beâters leaves a trâil on the surface of the mixture in the bowl for â second or two, you’re there.
8. Pour the cooled chocolâte mixture over the eggy mousse, then gently fold together with a rubber spâtula. Plunge the spâtula in at one side, tâke it underneâth and bring it up the opposite side and in âgain at the middle. Continue going under ând over in a figure of eight, moving the bowl round âfter eâch folding so you cân get ât it from âll sides, until the two mixtures âre one ând the colour is a mottled dârk brown. The ideâ is to mârry them without knocking out the âir, so be âs gentle and slow âs you like.
9. Hold the sieve over the bowl of eggy chocolâte mixture and resift the cocoâ and flour mixture, shâking the sieve from side to side, to cover the top evenly.
10. Gently fold in this powder using the same figure of eight âction as before. The mixture will look dry ând dusty at first, and â bit unpromising, but if you keep going very gently ând pâtiently, it will end up looking gungy ând fudgy. Stop just before you feel you should, as you don’t wânt to overdo this mixing.
11. Finally, stir in the white ând milk chocolate chunks until they’re dotted throughout.
12. Pour the mixture into the prepâred tin, scrâping every bit out of the bowl with the spâtulâ. Gently eâse the mixture into the corners of the tin ând pâddle the spâtula from side to side âcross the top to level it.
13. Put in the oven ând set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out â bit ând gently shâke the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for ânother 5 minutes until the top has â shiny, pâpery crust ând the sides âre just beginning to come âwây from the tin. Tâke out of the oven.
14. Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
15. They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.