This makes enough for x8-10 thick brownies and they can last a few days in a sealed container, but they rarely do. We made them on Sunday morning and enjoyed for our dessert that day.
 |
| Double Chocolate Brownies |
Here's how:
- 200g dark chocolate
- 190g salted butter
- 80g plain flour
- 50g cocoa powder
- 275g caster sugar
- 3 eggs
- 200g milk chocolate
Firstly pre-heat the oven to 180 degrees and fill and boil the kettle. In the meantime, grease and line a square baking tin with grease proof paper and set aside.
Now place the just boiled water into a small saucepan and above it place a heat-proof dish to melt the dark chocolate in. Break up the dark chocolate and place into that bowl with the salted butter. Allow this to slowly melt down until you are left with what can only be described as chocolate lava. Now remove from the heat and set aside.
Take the milk chocolate bar, and cut into chunks and set aside.
In a large bowl, mix together the caster sugar and eggs; use a whisk and really be quite vigorous to get as many air bubbles into the mixture as possible (this will help the brownies to rise).
In a different, smaller bowl, combine the flour and cocoa powder, pass through a sieve.
Now take the chocolate lava mixture and gently pour into the beaten eggs and sugar, and gently fold in using the figure of eight method. You don't want to knock out all of the air, so do this carefully.
Now repeat the process by adding the flour and cocoa into the bowl, and again gently folding it in until it's all combined.
Finally add most of the chocolate chunks, and stir through. Then pour the brownie batter into the baking tin and allow it to be as evenly distributed as possible. Now place each remaining piece of chocolate all over the top of the batter.
Place into the hot oven for exactly 28 minutes, then remove and leave on the hob, in the tin for at least an hour to cool right down before you attempt to remove it from the tin. When you do, cut into your preferred number, and leave in a cool dry place in a sealed container until ready to serve. You should have rich, fudgey, moist brownies that are utterly delicious.
 |
| Double Chocolate Brownies |
Here are a few other baking recipes you may enjoy making:
No comments:
Post a Comment