This is, I suspect, our first and last cookery post. Because these soft, rich brownies, studded with chocolate chips, are the one thing we make that I’m confident you’d sell one of your kids for.
The recipe to make 32 brownies is as follows:
- 185g butter (unsalted) roughty cubed
- 185g dark chocolate
- 275g golden caster sugar
- 85g plain flour
- 40g cocoa
- 3 large eggs
- 50g white chocolate chopped into chunks
- 50g dark chocolate chopped into chunks
STEP 1: Prepare all your ingredients. Chop up the milk and white chocolate into chips, and the dark chocolate into rough chunks.
STEP 2: Melt the butter and chocolate in a pan over some boiling water.
STEP 3: While the chocolate is melting, sift the cocoa and plain flour into a second bowl.
STEP 4: Whisk together the eggs and sugar until the mixture is pale and thick – around 5-6 minutes with an electric whisk. The mixture should be thick enough to leave trails on the surface when poured from a spoon.
STEP 5: When the melted chocolate is room temp, pour it into the eggs and sugar, and slowly and gently fold the two together, until the mixture is a consistent brown colour.
STEP 6: Now sift (again) the sifted flour and cocoa into the mixture. Fold together, but don’t over-mix. There may be some licking of spoons between step 5 and step 6 in less disciplined kitchens but we don’t EVER do that sort of thing. Obviously.
STEP 7: Finally pour in the white and milk chocolate chunks and gently mix. Then pour into a lightly greased tray and bake at 160 degrees for 25 minutes, or until the surface is paper-like and the middle doesn’t wobble when you shake it. Leave to cool completely before lifting out and slicing.
These brownies are very rich, but they will keep for up to 2 weeks in a tin, and go perfectly with a glass of milk or a nice cup of coffee. Mmmm.