Officially the Best Chocolate Brownies
I’m not a big chocolate cake, brownie or dessert lover…but I love these. I have a family of keen testers who have helped me develop this recipe, which has just the right balance of dark, dense chocolatiness with a slightly spongey cake texture. Perfect on its own, or warm with ice cream.
For an extra indulgent treat, spoon blobs of salted caramel before baking (put half the mixture into the tin, spoon some blobs of salted caramel on top and then cover with the other half of the brownie mixture).
Ingredients
200g dark chocolate, chopped
150g butter
180g caster sugar
3 eggs, beaten
30g cocoa powder
120g plain flour
100g white chocolate, chopped into chunks
Equipment
- 20cm / 8″ cake tin
- Medium Saucepan
- Medium Glass Bowl
- Silicone Spatula
- Wooden Chopping board
- Sharp Kitchen Knife
- Baking Parchment – I’ve seen reusable baking parchment sheets which I’m keen to try and you can get them here
- Scales
- Serving platter
Method
- Preheat oven to 180 /160 fan oven
- Grease a 20cm (8”) square loose bottomed cake tin and line the base with baking parchment
- Melt the chocolate, butter and sugar in a bowl over a pan of simmering water
- Once melted, take off the heat and add the eggs, followed by the cocoa powder and flour
- Finally mix in the white chocolate chunks and spread the mixture into the prepared tin
- Place in centre of oven and bake for 25-35 minutes. Keep checking after 25 minutes as some ovens cook much quicker than others. You will know its ready when the sides have risen slightly and begun to crack a little and the centre should feel just a little wobbly for the ultimate in gooeyness. Leave to cool in the tin
- Once cooled slightly, remove from the tin and cut into squares
Serve warm with softly whipped cream or ice cream.
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