I can’t believe that this is the first ever brownie post to appear on this blog – I’m a complete sucker for all things chocolate so this go to recipe ticks all the boxes. Soft, fudgy, gooey and stacked with milk and white chocolate, it’s a recipe that never lets me down.
Brownies are a super versatile dessert, serve with cream or chop into pieces and make your very own ice cream sundae complete with strawberries and chocolate sauce. I was making these brownies as a gift to give to colleagues as part of a hamper so I simply placed them into cellophane bags, wrapped around a little ribbon and voila – perfect little gift bags of chocolate heaven.
What I like most about this recipe is you can change up the white and milk chocolate and replace with walnuts, pecans or whatever your heart fancies!
I followed this recipe from the BBC GoodFood website:
- 185g unsalted butter
- 185g best dark chocolate (70% cocoa solids)
- 85g plain flour
- 40g cocoa powder
- 50g white chocolate
- 50g milk chocolate
- 3 large eggs
- 275g golden caster sugar
- Place the butter and dark chocolate in a bowl over a pan of simmering water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Once melted, leave the mixture to cool at room temperature
- Pre-heat the oven to gas mark 4 and line a shallow 20cm square tin with baking paper
- Sieve the flour and cocoa powder in a separate bowl, chop the white and milk chocolate into chunks and leave aside
- Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. Whisk together with an electric whisk until the mixture looks thick and creamy and looks about double its original volume – this can take 3-8 minutes
- Pour the cooled chocolate mixture into this and fold together with a rubber spatula. Be gentle so you don’t knock out the air.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture. Gently fold it all together. 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.
- Pour the mixture into the tin, and bake 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.
- Mine took up to 45 minutes to bake, but that’s probably because I used a smaller tin so be mindful of the time