When it's time to revise, I suddenly feel the overwhelming need to bake something. Procrastination? I think so. However, I did have my biology textbook open next to me while I was cooking so, that counts as revision in my head. I followed this recipe that was so quick and easy to follow and the result was these amazingly, chocolatey, heart-warming brownies that turned out extremely well. So I want to share it with you all!
You Will Need -
185g unsalted butter
185g dark chocolate (I actually find the cheap stuff tastes best)
85g plain/self raising flour
40g cocoa powder
50+g white chocolate
50+ g milk chocolate
3 large eggs
275g golden caster sugar
1. Cut 185g unsalted butter into smallish cubes and tip into a saucepan. Break 185g dark chocolate into small pieces and drop into the saucepan. Heat over the hob on a very low heat, stirring constantly so the chocolate does not burn!
2. 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 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cover with grease proof paper. Use plenty of grease proof paper, making sure it covers and goes over the edges as this will make it easier to remove later!
3. Chop 50+g white chocolate and 50+g milk chocolate (I went a bit mental and used about 100g of each) into chunks on a board. I found it easier to cut up the hard chocolate using a bread knife and using a chainsaw-type movement?
4. Break 3 eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. The time this takes can vary, depending on how powerful your mixer is - don't give up if you think its not working!
5. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a utensil that you can stir things with; spoon, spatula, wooden spoon etc. Plunge the sponge in at one side, take it underneath and bring it up the opposite side and in again at the middle. 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.
6. Sieve 85g plain flour and 40g cocoa powder into the mixture.Gently fold in this powder using the same figure of eight action as before. Keep going until all dry ingredients are gone!
7. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. Feel free to eat the mixture here, as it tastes delicious :)
8. Pour the mixture into the prepared tin, scraping every bit out of the bowl but don't worry if you can't get it all out, you can always lick the bowl clean lol
9. 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.
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.
10. Leave the whole thing in the tin until completely cold, this is very important as if you take them out too soon, they will fall apart. When they are cool, use the rims of the grease proof paper to pull them out the tin. Cut how you feel free and dig in!
Just a quick message to say - This is NOT my recipe, I do want to take credit for it at all. However, I have adapted the original recipe to what I did when baking as I found these methods much easier and quicker! Plus, I shortened each paragraph making it easier to follow!
- Susie Roo
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