I used to always use Nigella’s recipe, which is delicious, but I found it could be hit and miss with being over cooked around the edges, and too gooey in the middle (is there such a thing as a Brownie which is too gooey??!!) Nigellas recipe was also heavy on the ingredients cost too.
I have been using this recipe for a while now, it has always cooked to perfection, and been gratefully received. I like to share the Brownie love and often pop a sample to friends to try.
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
100g white chocolate
100g milk chocolate
(Or 200g milk chocolate if like my children you don’t like white chocolate)
3 large eggs
275g golden caster sugar or normal caster sugar if you cant obtain golden
~ Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
~ You can either 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.
~ OR like me, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High (but checking occasionally to make sure the chocolate isn’t burning) Leave the melted mixture to cool to room temperature.
~ While you wait for the chocolate to cool, turn the oven on to 180C/ 160C fan/ gas 4.
~Using a shallow 20cm square tin, line it with greaseproof/baking paper. I line the sides and bottom Then its easier to lift out.
~ Sieve 85g plain flour and 40g cocoa powder over a medium bowl to get rid of any lumps.
~ Chop 100g white chocolate and 100g milk chocolate into chunks on a board. If you dont like white chocolate, use 200g milk chocolate. Don’t be fearful of adding too much! You can add any chocolate of your choice, or nuts if you wish.
~ Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take a good few minutes depending on how powerful your mixer is. The mixture will become really pale and about double its original volume.
~ Pour the cooled chocolate mixture from earlier over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side and fold in using figure of eights until the two mixtures are one and the colour is a mottled dark brown. Be as gentle and slow as you like so as not to knock the air out.
~ 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, and it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.
~ Finally, stir in the white and milk chocolate chunks (or whatever you’re using) until they’re dotted throughout.
~ Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and ensure the top is level.
~ 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.
~ Leave the whole thing in the tin until completely cold, then then lift out, cut into squares and try not to eat the lot!!!
~ They’ll keep in an airtight container for a good week or so (but let’s face it, who would leave Brownie uneaten for that long?!) or place in the freezer for up to a month.
You’re welcome! x