With our neighbours coming round for a dinner party, it’s time to unleash my trusted foolproof brownie recipe.
I’ve made these upteen times, and even with an oven as uneven as mine, the brownies always come out pretty respectable.
They’re a favourite of my husband, he loves the chunks of white and milk chocolate scattered through the mix.
To add a little something special I’ve been known to spray the top with an edible gold spray, and stick chocolate stars in the top. For the dinner party I’m going to serve with raspberry coulis and ice cream (shop bought… Shhhhhh).
- 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
- Medium saucepan
- Pyrex mixing bowl
- Weighing scales
- Silicone spatula
- Sharp knife
- Chopping board
- 2 x mixing bowls
- 20cm shallow loose bottomed square cake tin
- Cut butter into cubes and pop into pyrex mixing bowl. Add in the dark chocolate broken into small pieces
- Fill medium saucepan quarter full with hot water and sit pyrex bowl on top. Don’t let base of bowl touch water
- Occasionally stir the chocolate/butter mix
- Once fully melted and combined, removed from heat and leave to cool to room temperature
- While chocolate/butter mix cools, put oven on to fan 160C and pop a shelf in the middle of the oven
- Get cake tin ready by lining with non-stick baking parchment (DO NOT USE GREASEPROOF PAPER)
- Weigh plain flour and cocoa powder together, then sieve into a mixing bowl
- Use sharp knife to chop the white and milk chocolate into square mini chunks
- Break eggs into the other mixing bowl and add in the golden caster sugar
- Whisk for about 5 minutes, until mixture has doubled its volume/leaves a trail when you lift whisk out
- Pour chocolate/butter mixture over the egg/sugar mousse. Fold together in a figure of 8 with a silicone spatula. Don’t knock the air out
- Pop sieve over this eggy chocolate mix and resift cocoa/flour. Fold in gently and stop when it looks like a stodgy mix
- Get your milk and white chocolate mini chunks and mix through until evenly dispersed
- Pour the mix into your tin, making sure it reaches all corners and sides and is level
- Bake in oven for 25 minutes, make sure when you pull it out it doesn’t wobble in middle. If it does, pop back in for 5 minutes until the top has like a papery crust
- Once out of the oven, leave brownie in tin until fully cooled
- Cut into squares or triangles, whichever takes your fancy!