Brownie

Wed, 4 February, 2015

⯆ JUMP TO RECIPE

brownie

Servings: 16Time: 1 hour

INGREDIENTS

185g butter
185g best quality dark chocolate
85g plain flour
40g cocoa powder (unsweetened)
3 large eggs
275g caster sugar
50g milk chocolate (or chips)
50g white chocolate (or chips)

METHOD

1. Preheat the oven to 180C/350F/gas 4 and line a 20cm square tin with baking parchment. Cut the milk and white chocolate into small chunks, if you’re not using chips.

2. Melt the dark chocolate together with the butter in a bowl placed over a pan of simmering water or in a bain-marie. Leave to cool slightly.

3. Sieve the flour with the cocoa powder and put aside. Beat the eggs with the sugar in a standing or with and electric mixer at maximum speed for about 5-8 minutes until they are really pale, doubled in volume and the beaters leave a trail of ‘ribbons’ on the egg surface when lifted.

4. Pour the cooled chocolate and butter mixture over the eggs and fold it in gently with a spatula, take care not to deflate the eggs.

5. Re-sift the flour and cocoa over the mix and fold this in, again very gently. Stir in the milk and white chocolate chunks and pour the mix into the prepared tin.

6. Bake for 25 minutes – after this time check if it’s still wobbly in the middle in which case add 5 more minutes. If in doubt, take it out! Earlier rather than later as it will continue to set whilst cooling.

7. Cool in the tin on a wire rack. When completely cold, lift the brownie out of the tin and cut into 16 squares – or 32 triangles if you wish to be dainty. It keeps unbelievably long if you let it – at least two weeks in a closed container or covered cake stand.