Sunday, 7 December 2014

Hey guys!!

So yesterday I made chocolate brownies and can I say, they were DIVINE!! This recipe needs to be illegal- and I'm not blowing my own trumpet here (I swear). But try it for yourself. For some of the ingredients I didn't use the recommended item, e.g. i used a mix of Asda Smart price and Asda's own dark chocolate. It still tasted nice to me.
So try this for yourself!

185g unsalted butter
185g best dark chocolate (I used a mix of smart price and normal priced chocolate)
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar

Chop the butter and dark chocolate and microwave for 2 minutes until it's melted. Or you can place a bowl with the ingredients in over a pan of simmering water. (I didn't have a suitable bowl so i couldn't do this method). Leave this to cool.

Put a shelf in the middle of the oven and set to 160C fan/ 180C conventional or gas mark 4. I used a silicone square cake tin, so I didn't have to grease or line it. However, if you're not grease and line the base.

Sieve the plain flour and cocoa powder into a medium bowl.

Chop the white and milk chocolate into rough smallish squares. (I never thought this would be hard to do, but it is. So make sure to use a really sharp knife).

Add 3 eggs and the sugar to a large bowl. Whisk until thick and creamy. (I used a hand whisk, but if you don't want super strength arm skills like me, use an electric whisk). The mixture should end up pale and the mixture should leave a trail for a few minutes when the beaters are removed.


Now that the chocolate mixture is cooled, pour it into the egg mixture and gently fold with a rubber spatula until the ingredients are completely mixed.

Resift the cocoa flour mixture into the chocolate and egg mixture and fold gently again. At first it will look dry, but then it will turn into a gooey, fudgy chocolatey mixture. Don't overwork the mixture though, so do this for a reasonable amount of time.

Stir in the white and milk chocolate chunks.

Pour into the tin and make sure to get it into the corners of the tin. Level off the mixture and bake for 25 minutes. After this time, if it still shakes when you remove it, then put it back in for another 5 minutes. (I left mine in for another 10 and that worked perfectly). If the brownie starts coming away from the sides of the tin then it's time to take it out the oven.

Leave it in the tin until it has cooled down and then cut into squares, triangles or whatever shape you feel.

You can freeze the brownies for up to a month, or they will last up to two weeks in an air tight container (Mine will not be lasting that long).

Last of all, Enjoy!!!

This recipe was adapted from

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