This is literally the most chocolatey and irresistible treat you can make this christmas.
If you’re like me and all the people who grab at these when they’re made you’ll know they want as much chocolate in there as possible. I found this recipe originally on the BBC Good Food Guide but tried using two full bars of chocolate and oh my what a difference!
I don’t usually put nuts or anything else in with my brownies but if you want to, chuck them in at the end with the chocolate. You can base the measurements of the extras purely by how much you like them. For example if you aren’t a big lover of nuts but do like them in a brownie maybe opt for a small handful.
Anyway, I’m sure you’re ready to get baking!
- 185g unsalted butter
- 185g best dark chocolate
- 85g plain flour
- 40g cocoa powder
- 1 bar of white chocolate
- 1 bar of milk chocolate
- 3 large eggs
- 275g golden caster sugar
- Cut unsalted butter and dark chocolate into small cubes and tip into a medium bowl.
- Cover the bowl with a plate and put in the microwave until fully melted – stop it at 30-60 second intervals to make sure it doesn’t burn.
- Leave the melted mixture to cool to room temperature.
- While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional 180C/gas 4.
- Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base.
- Break eggs into a large bowl and tip in caster sugar.
- With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes – You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, if the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle.
- Sieve plain flour and cocoa powder into wet mixture.
- Gently fold in this powder using the same figure of eight action as before.
- With a rolling pin smash the chocolate bars into chunks while still in packaging. A mismatch of shapes is nice especially when you come across a larger chunk!
- Pour chocolate chunks into the mixture and mix gently.
- 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 paddle the spatula from side to side across the top to level it.
- Put in the oven and set your timer for 25 minutes. 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.
- Leave the whole thing in the tin until completely cold. This is so important to make sure all the chocolate chunks return to a solid state.
- If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares. Cut further into triangles if you want them bitesize!
These can be kept in an airtight container for up to two weeks or frozen for up to a month!
I promise you’ll love these… but let me know in the comments. I want to hear what you think or if you made any changes!
Love Georgia x
Adapted from the BBC Good Food Recipe.