Every chocolate-lovers dream!
With a perfect crackly top and a light dusting of icing sugar, this will satisfy any brownie craving within the first bite. This recipe provides the perfect balance of all things a brownie must comprise of; a fudgy moist texture, rich chocolaty goodness without being overwhelming, the perfect crackly top and not crumbly like a cake.
Unfortunately this recipe does not belong to me. And so credit goes to bbcgoodfood for figuring out the perfect ratio of ingredients for literally the best ever brownies!
Once you try this recipe you'll never want the boxed stuff ever again.
I'll stop talking about this beloved recipe now and let you see for yourself!
5. At this point preheat the oven at gas mark 4 (180 degrees) and sift the plain flour and cocoa powder into a bowl making sure its well combined.
Well, now you get to enjoy your homemade brownies all to yourself!
Let me know in the comments if you've tried the recipe! I'd love to know.
Once you try this recipe you'll never want the boxed stuff ever again.
I'll stop talking about this beloved recipe now and let you see for yourself!
Ingredients: Time: 1 hour Serves: You end up
with 16 squares, so
with 16 squares, so
185g Unsalted butter you can decide!
185g Best dark chocolate
85g Plain flour
40g Cocoa powder
50g White chocolate
50g Milk chocolate
3 Large eggs
275g Golden caster sugar (Caster sugar works the same)
Method:
1. Chop up the unsalted butter into small cubes and break the dark chocolate into small pieces. Put the butter and dark chocolate into a heatproof bowl.
2. Place a saucepan of boiling of water onto a medium heat. Place the bowl over the saucepan ensuring the water isn't touching the bottom of the bowl. Continuously stirring so it doesn't burn.
3. Once it has melted, place the bowl to the side for cooling.
4. In to another bowl place caster sugar with the eggs. Using an electric mixer, whisk on high speed until your left with a thick and creamy mixture, this can take 3-8 minutes depending on your mixer of choice.
5. At this point preheat the oven at gas mark 4 (180 degrees) and sift the plain flour and cocoa powder into a bowl making sure its well combined.
6. Add the cooled chocolate mixture to your perviously whisked egg and sugar. Using a rubber spatula to fold the two mixtures together, using a figure 8 motion. Continue until they are fully incorporated together. (Tip: Don't over mix the mixture as you will end up knocking all the air out).
7. Resift the flour and cocoa powder into your mixture. Once it is sifted, use your folding method again to mix it all together until your left with a smooth lump free mixture.
7. Resift the flour and cocoa powder into your mixture. Once it is sifted, use your folding method again to mix it all together until your left with a smooth lump free mixture.
8. Chop up both your milk and white chocolate, adding it to your chocolate mixture. Only mix enough to spread the chocolate out evenly throughout the brownie batter.
9. Prepare your tin with aluminium foil/baking paper and spread the batter evenly.
11. Place the tray in a preheated oven for 25 minutes. Once the time is up check the brownie by shaking the tray, if the brownie wobbles in the centre it isn't quite done yet. Bake the brownie for a further 5 minutes and then let it cool completely before handling. Once its cooled completely you can cut the brownie with a sharp knife into your preferred size and shape. And add a LIGHT sprinkling of icing sugar to make it look pretty!
Well, now you get to enjoy your homemade brownies all to yourself!
Let me know in the comments if you've tried the recipe! I'd love to know.
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