The Best Brownies Ever!
So unlike me, my mum doesn't really like chocolate brownies, but when she came home the other night with a recipe for ones she tried and actually does like, I knew they had to be good. I wanted to try making them straight away and share them with you here.
What you need:
Method:
1. Cut 185g unsalted butter and 185g best dark chocolate into small cubes. Melt both over a low heat. To prevent the chocolate from burning, the best way to melt them is in a bowl that is on top of a saucepan filled with enough water, but not too much. You don't want the water to touch the bowl when it boils. Leave to cool completely.
2. While waiting for the butter and chocolate to melt, turn the oven on to fan 160C/gas mark 4.
3. Line your tin with grease proof paper. Any shape or type of tin will do.
4. Chop 50g white chocolate and 50g milk chocolate into small chunks and set to the side. If you don't want to have little chunks through your brownies then chop the chocolate smaller.
5. With an electric mixer whisk 3 eggs and 275g caster sugar until the mixture looks thick and creamy, like a milkshake. This can take 3-8 minutes depending on how powerful your mixer is. When the mixture is pale in colour and double its original volume, you will know its ready.
6. Pour the egg mixture over the cooled chocolate mixture. Gently fold together with a rubber spatula. Mix gently and slowly so as not to knock out the air.
7. Sift 85g plain flour and 40g coco powder into a bowl. Re-sift into the mixture in step 5, a little bit at a time. Gently fold in the powder using a figure of eight action. At first the mixture will look dry and dusty, but be patient it will begin to look fudgy. Don't over do the mixing.
8. Stir in the chopped white and milk chocolate.
9. Pour the mixture into your grease proof tin. Gently ease the mixture into the corners and move the spatula from side to side to level out the mixture.
10. Finally pop your tin in the oven for 25-30 minutes on the middle shelf. This may take a little longer depending on your oven. To check if they are ready stick a knife in the middle, if it comes out clean - HORAAY! they are ready!!
11. You are supposed to leave them in the tin to cool down but I could resist and had to lift them out and sneak a corner. Slice as you like and voila!
There you have it, the Best Ever Brownies!
What you need:
- 185g unsalted butter
- 185g best dark chocolate (I used 50% coca chocolate, if you prefer your brownies to be a bit more rich simply use a higher percentage)
- 85g plain flour
- 40g coca powder
- 50g white chocolate
- 50g milk chocolate
- 3 large eggs (room temperature)
- 275g caster sugar
Method:
1. Cut 185g unsalted butter and 185g best dark chocolate into small cubes. Melt both over a low heat. To prevent the chocolate from burning, the best way to melt them is in a bowl that is on top of a saucepan filled with enough water, but not too much. You don't want the water to touch the bowl when it boils. Leave to cool completely.
2. While waiting for the butter and chocolate to melt, turn the oven on to fan 160C/gas mark 4.
3. Line your tin with grease proof paper. Any shape or type of tin will do.
4. Chop 50g white chocolate and 50g milk chocolate into small chunks and set to the side. If you don't want to have little chunks through your brownies then chop the chocolate smaller.
5. With an electric mixer whisk 3 eggs and 275g caster sugar until the mixture looks thick and creamy, like a milkshake. This can take 3-8 minutes depending on how powerful your mixer is. When the mixture is pale in colour and double its original volume, you will know its ready.
6. Pour the egg mixture over the cooled chocolate mixture. Gently fold together with a rubber spatula. Mix gently and slowly so as not to knock out the air.
7. Sift 85g plain flour and 40g coco powder into a bowl. Re-sift into the mixture in step 5, a little bit at a time. Gently fold in the powder using a figure of eight action. At first the mixture will look dry and dusty, but be patient it will begin to look fudgy. Don't over do the mixing.
8. Stir in the chopped white and milk chocolate.
9. Pour the mixture into your grease proof tin. Gently ease the mixture into the corners and move the spatula from side to side to level out the mixture.
10. Finally pop your tin in the oven for 25-30 minutes on the middle shelf. This may take a little longer depending on your oven. To check if they are ready stick a knife in the middle, if it comes out clean - HORAAY! they are ready!!
11. You are supposed to leave them in the tin to cool down but I could resist and had to lift them out and sneak a corner. Slice as you like and voila!
Let me know if you've had a go at making these. On social media use the hashtag #bakingwithkarlene I would love to see them.
Love Karlene.
I made these today with my boyfriend and they are amazing! Thanks so much for the recipe :)
ReplyDeleteI am so so glad you liked them! Such a simple and delicious recipe :)
Delete