- The secret of the crust is vigorous whisking of the egg and sugar. The creamier the mixture the shinier the crust
- Dont over mix the flour into the wet ingredients. Use. alight hand and stop as soon as the flour is just mixed in.
- I like using regular salted butter as I feel salt adds to the flavour
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g sugar
Step 1: Prep Your Ingredients
Start by cutting 185g of unsalted butter into small cubes and place them in a medium bowl. Break 185g of dark chocolate into small pieces and add them to the same bowl.
Step 2: Melt the Chocolate and Butter
Fill a small saucepan about a quarter full with hot water. Place the bowl on top of the saucepan, ensuring it rests on the rim and doesn’t touch the water. Heat over low heat, stirring occasionally, until the butter and chocolate melt into a smooth mixture. Alternatively, you can microwave the bowl loosely covered in cling film for 2 minutes on High. Let the melted mixture cool to room temperature.
Step 3: Preheat and Prepare
While the chocolate cools, preheat your oven to 180°C (160°C fan) or gas mark 4. Position a shelf in the middle of the oven.
Step 4: Line Your Tin and Sift the Dry Ingredients
Line a shallow 20cm square tin with non-stick baking parchment or foil. Sift 85g of plain flour and 40g of cocoa powder together into a medium bowl, ensuring no lumps remain.
Step 5: Chop Chocolate Chunks
Chop 50g each of white chocolate and milk chocolate into small chunks. These will add a delightful texture to your brownies.
Step 6: Whisk the Eggs and Sugar
In a large bowl, crack 3 large eggs and add 275g of golden caster sugar. Using an electric mixer on high speed, whisk the mixture until thick and creamy, resembling a milkshake. This step can take 3–8 minutes. It’s ready when the mixture doubles in volume and holds a trail on the surface when the beaters are lifted.
Step 7: Combine the Chocolate and Egg Mixture
Pour the cooled chocolate mixture into the whisked eggs and sugar. Gently fold the two together using a rubber spatula, being careful not to knock out the air. Use a figure-of-eight motion for best results.
Step 8: Add the Dry Ingredients
Sift the cocoa and flour mixture over the chocolate-egg mixture evenly. Fold gently in the same figure-of-eight motion. The mixture will start out looking dry and crumbly but will transform into a smooth, fudgy batter with patience.
Step 9: Add the Chocolate Chunks
Stir in the chopped white and milk chocolate chunks, distributing them evenly throughout the batter.
Step 10: Fill the Tin
Pour the batter into the prepared tin, ensuring it reaches the corners. Use the spatula to level the top.
Step 11: Bake to Perfection
Place the tin in the oven and bake for 25 minutes. Check for doneness by gently shaking the tin—if it wobbles in the middle, bake for an additional 5 minutes. The brownie is ready when the top has a shiny crust, and the edges slightly pull away from the tin.
Step 12: Cool and Serve
Let the brownies cool completely in the tin. Lift them out using the parchment or foil, and cut into squares or triangles.
Storage
Store your brownies in an airtight container for up to 2 weeks or freeze them for up to a month.
Enjoy!
Pair these rich, decadent brownies with a scoop of vanilla ice cream or a hot cup of coffee for the ultimate treat. Share them with friends—or keep them all for yourself. We won’t judge! 😊
No comments:
Post a Comment
Thank you for your presence and thoughts.
Come again!
Hugs,
Sherin