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Best Ever Chocolate Brownies Recipe

This document provides a recipe for brownies with 15 steps. It calls for melting butter and chocolate together, then mixing eggs and sugar into a thick creamy mixture. The chocolate mixture is folded into the eggs along with flour, cocoa powder, and chocolate chunks. The batter is poured into a tin and baked for 25 minutes until set. The brownies are left to cool completely before cutting into triangles.

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haxibeh658
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83 views2 pages

Best Ever Chocolate Brownies Recipe

This document provides a recipe for brownies with 15 steps. It calls for melting butter and chocolate together, then mixing eggs and sugar into a thick creamy mixture. The chocolate mixture is folded into the eggs along with flour, cocoa powder, and chocolate chunks. The batter is poured into a tin and baked for 25 minutes until set. The brownies are left to cool completely before cutting into triangles.

Uploaded by

haxibeh658
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as TXT, PDF, TXT or read online on Scribd
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Ingredients

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

Method

STEP 1

Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break
185g dark chocolate into small pieces and drop into the bowl.
STEP 2

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.
STEP 3

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.
STEP 4

While you wait for the chocolate to cool, position a shelf in the middle of
your oven and turn the oven on to 180C/160C fan/gas 4.
STEP 5

Using a shallow 20cm square tin, cut out a square of non-stick baking parchment
to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a
medium bowl. Tap and shake the sieve so they run through together and you get rid
of any lumps.
STEP 6

Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
STEP 7

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. They will look thick
and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful
your mixer is. You’ll know it’s ready when the mixture becomes really pale and
about double its original volume. Another check is to turn off the mixer, lift out
the beaters and wiggle them from side to side. If the mixture that runs off the
beaters leaves a trail on the surface of the mixture in the bowl for a second or
two, you’re there.
STEP 8

Pour the cooled chocolate mixture over the eggy mousse, then gently fold
together with a rubber spatula. Plunge the spatula in at one side, take it
underneath and bring it up the opposite side and in again at the middle. 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.
STEP 9

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.
STEP 10

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, it will end up looking gungy and fudgy. Stop just
before you feel you should, as you don’t want to overdo this mixing.
STEP 11

Finally, stir in the white and milk chocolate chunks until they’re dotted
throughout.
STEP 12

Pour the mixture into the prepared tin, scraping every bit out of the bowl with
the spatula. Gently ease the mixture into the corners of the tin and paddle the
spatula from side to side across the top to level it.
STEP 13

Put in the oven and set your timer for 25 mins. 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.
STEP 14

Leave the whole thing in the tin until completely cold, then, if you’re using
the brownie tin, lift up the protruding rim slightly and slide the uncut brownie
out on its base. If you’re using a normal tin, lift out the brownie with the foil.
Cut into quarters, then cut each quarter into four squares and finally into
triangles.
STEP 15

They’ll keep in an airtight container for a good two weeks and in the freezer
for up to a month.

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