I just wanted to share my chocolate brownie recipe with you. This is a pretty idiot proof recipe, I’ve managed it twice without a disaster so I hope it works for you.
185g unsalted butter
185g dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate chunks
50g milk chocolate chunks
3 large eggs
275g caster sugar
Preheat the oven to 160℃. Get a 20cm square tray and line with greaseproof paper.
Cut the butter into smallish cubes and tip into a medium bowl. Break the chocolate into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan. Leave the melted mixture to cool to room temperature.
Now tip the flour and cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.
Break the eggs into a large bowl and tip in the caster sugar. With an electric mixer, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. Or if you want a work out, do it by hand 🙂
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula until the two mixtures are one and the colour is a mottled dark brown.
Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Stir it in. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.
Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes.
When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
The secret to this recipe is to play some good music while you cook to. (Personally I would reccomend some Martin Garrix or anything else Electronic)
Leave the whole thing in the tin until completely cold, then, get them out and enjoy!
Hope this works for you! AkwardHuman xx