Firstly – I hope you have all had a lovely Bank Holiday!!
It has been a very long time since my previous baking post and, being honest, since I’ve baked full stop so I was very excited to write this post! I love baking and it is such a nice distraction and helps me de-stress from revision and trying to meet last-minute deadlines (plus it is an amazing excuse to eat the tastiest baked goods)
Today I am lovingly joined by two of my closest University friends and we have decided to make chocolate brownies!! I have used this recipe numerous times before and you will definitely be grateful that I have shared it. It is another recipe from the good food website – you can’t fault it!! Therefore, this is not my recipe but I have altered some of the wording in a way that, I believe, makes it slightly easier to follow. Enjoy!
- 185g unsalted butter
- 185g best dark chocolate
- 85g plain flour
- 40g cocoa powder
- 50g white chocolate and 50g milk chocolate (chopped with a sharp knife into small chunk – feel free to add more chocolate chunks, we did!)
- 3 large eggs
- 275g golden caster sugar
- Cut the butter, break up the dark chocolate into small pieces and tip them both into a heatproof bowl. Fill a small saucepan about a quarter full with hot water and sit the bowl on top of the saucepan, making sure the bottom doesn’t touch the water. Put over a low heat and use a wooden mix to carefully mix until the butter and chocolate have melted. Now remove the bowl from the pan and leave to cool to room temperature.
- Pre-heat the oven to fan 160C/conventional 180C/gas 4 and line a 20cm square tin with baking paper.
- Sieve 85g plain flour and 40g cocoa powder into a medium bowl. (Unfortunately we didn’t have cocoa powder and as we are Uni students we decided to use hot chocolate powder instead)
- Break 3 large eggs into a large bowl (yes, I know, yet another bowl) and tip in 275g golden caster sugar (again – Uni students and so we used normal caster sugar). Use an electric mixer on maximum speed to whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don’t lose heart. You’ll know it’s ready when the mixture becomes really pale and about double its original volume.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Continue to fold until the two mixtures are one and the colour is a mottled dark brown.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture. Gently fold in this powder using the same figure of eight action as before. (The mixture will look dry and dusty at first, and a bit unpromising but keep going and gradually it’ll begin to come together)
- Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. Now your mixing is done and the oven can take over.
- Pour the mixture into the prepared tin, using a spatula to scrape every bit out of the bowl and ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
- Put in the oven for 25 minutes. To check if the brownies are done open the oven and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so 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.
- Leave the brownie in the tin to cool and then take it out and cut into 16 squares or triangles. (We decided to cut them into little squares as they are SO rich)
- Eat them!! (They are the best when they are oozing with chocolate and are still slightly warm)
They are incredibly gooey, delicious and if you can stop yourself from eating them all in one go then I admire you – incredible self-control. They are so addictive!! Just in case they do last longer than 24 hours you should know they keep in an airtight container for 2 weeks and in the freezer for up to a month. Happy baking!