Mmmmmm. I baked these yesterday – Sunday baking is so much fun! These were lovely and VERY chocolatey. Soft inside too – which is great as I was so scared they were going to turn out dry. So happy with them as also my first time baking brownies! Everyone at work loved them – so happy with how they came out! Yippie – recipe below.
P/S: Lessen the chocolate if you are not that much of a chocolate fan (though its hard to find someone who hates chocolate!) Also, the dark chocolate I used was 80% cocoa – the usual is about 70% I think, so that might have contributed to the extra chocolatey taste!
- 185g unsalted butter
- 185g best dark chocolate
- 85g plain flour
- 40g cocoa powder
- 50g white chocolate
- 50g milk chocolate
- 3 large eggs
- 275g golden caster sugar
- 100g chopped walnuts
Measure out the butter and dark chocolate
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.
Now remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
Measure out the cocoa powder and the flour
Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.
Measure out the plain chocolate and white chocolate.
With a large sharp knife, chop 50g white chocolate and 50g milk chocolate into chunks on a board.
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 until they look thick and creamy, like a milk shake. This can take 3-8 minutes.
Pour the chocolate in
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. 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. The idea is to marry them without knocking out the air, so be as gentle and slow as you like. Slow and steady wins the brownie baking race!
Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. 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 if you keep going very gently and patiently,
Once mixed, 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 until they’re dotted throughout. Now your mixing is done and the oven can take over.
Then stir in walnuts.
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 (i used a rubber on as its easier to come out), I also sprinkled a tiny bit of flour on the base so it didn’t stick as much. 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.
Voila – one perfect brownie fudgy cake.
Recipe adapted from here.