It feels like this year is flying, and I’m keeping to my ‘bake something new every month’ challenge really well! I still have no idea what I’m doing half of the time, but I’m learning and getting there. This month I made brownies that turned out incredible, out of everything in this series these are my favourite by far!
I found this recipe on the BBC Good Food website, it is no way near my own, but I did add more milk and white chocolate.
- 185g Unsalted Butter
- 185g Dark Chocolate
- 85g Plain Flour
- 40g Cocoa Powder
- 60g White Chocolate
- 60g Milk Chocolate
- 3 Eggs
- 275g Caster Sugar
- Cut the butter into small chunks, and add it to a medium-sized bowl. Break the dark chocolate into pieces and add it to the same bowl. We need to melt this, which you can do in a microwave, but I prefer to do it over a saucepan of boiling water. Just remember to continuously stir it and make sure the bowl isn’t touching the water. When everything has completely melted, take the bowl off the heat and leave to the side for later.
- Set the oven to 160C Conventional/ 180C Gas/ Gas 4. If you have grease proof paper you can use that, but I used butter to grease the tray and it came out just fine. It is recommended to use a shallow 20cm tray, but mine is bigger than that and again it was fine.
- In a separate bowl sieve together the cocoa powder and plain flour to erase any lumps. You will not be adding anything else to this bowl.
- It would be much easier to buy chocolate chunks, as they’re already small, because you’ll need to cut the blocks in half, so you don’t end up with massive bits of chocolate in your brownies.
- Break the three eggs into a different bowl and add the castor sugar. I used a hand whisk, and it didn’t take long to get the mixture thick and creamy.
- Pour the chocolate mixture into the bowl with the egg and sugar, and then fold in together with a figure 8 motion. Just be careful to not knock the air out, so be sure to mix it slowly and by hand.
- Use the same motions as the previous step to incorporate the flour and cocoa powder. If the mixture is still dry and dusty then it is not finished. Then add the chocolate chunks and continue to stir until they are evenly spread out. I finished mixing mine when the mixture thickened slightly, but not too much.
- Pour the mixture into the prepared tray and spread it out equally, as well as making sure it’s level.
- After 25 minutes you can make sure it is cooked through by carefully giving the tray a little shake. If the mixture moves then it needs to go back in the oven for around five minutes. When it’s ready it will also have a shiny, papery crust.
- When it is cooked through you can leave it to cool before removing it from the tray. In order to remove it from the tray I tipped it upside over a cooling rack, and it came straight out. Once cooled, cut into squares or any shape you like and you’re good to go!
This took a little longer than expected to make, but they’re so worth it! To me, they’re what a brownie should be, slightly crispy on the outside, but soft on the inside.
Will you be trying the recipe?
Thank you for reading!