Ultimate Chocolate Brownies Recipe
This chocolatey gooey recipe will have you cooking these every week. Fool proof and easy, you wont go back to the dry shop bought ones.Ingredients
01.
Turn the oven on to 180C/ 160C fan/ gas 4
02.
Put the butter and dark chocolate into medium heat proof bowl.
03.
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 then remove the bowl from the pan, leave the melted mixture to cool to room temperature..
04.
Tip the flour and cocoa powder into a sieve held over a medium bowl.
05.
Break the eggs into a large bowl and tip in the golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar for around 3 minutes until they will look white and fluffy
06.
Pour the cooled chocolate mixture over the eggy mixture, then gently fold together with a rubber spatula. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown.
07.
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 and gently fold in this powder using the same figure of eight action as before keep going until its looking gungy and fudgy.
08.
Finally, stir in the white and milk chocolate chunks until they’re dotted throughout
09.
Pour the mixture into a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base, 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.
10.
Put in the oven and set your timer for 25 mins. 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.
11.
Leave the whole thing in the tin until completely cold then cut and serve.
