OK, OK, OK, I know I said I would be healthy, but I couldn’t resist sharing this recipe of my gooey chocolate brownies. They are a chocolate lover’s dream and look great to take to a party.
This recipe I made for a New Years Eve dinner- what a way to ring in 2020!
The trick I find here is to use a really dark chocolate to give you the depth of flavour you want. I used a 70% dark chocolate for these and it made them really rich and decadent and gave a beautiful colour to the brownies. My partner is also a dark chocolate fiend, so he likes them as dark as possible.
Even though the chocolate is very dark, the brownies are not bitter like dark chocolate and so children and adults alike will like them.
I would recommend making this recipe with help from a hand mixer or stand mixer because if you do this with just a hand whisk it will take forever to get the eggs to do what you want and you will have a very very sore arm afterwards!
The good thing about these is that they will keep in the fridge in an airtight container for around 2 weeks but you can also put them in the freezer and keep them for a month to satisfy your cravings.
I’m afraid I don’t know how to make a vegan brownie yet but that’s something to learn in 2020…
185g unsalted butter
275g caster sugar
185g 70% dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
- Cut the butter into small cubes and tip into a bowl. Break the dark chocolate into small pieces and add to the butter.
- Fill a small saucepan with a little hot water, then sit the bowl on top so it rests on the rim of the pan. Don’t let it touch the water or your chocolate will burn. Put over a low heat until the butter and chocolate have melted, stirring occasionally.
- Remove the bowl from the pan. Leave the melted mixture to cool to room temperature.
- Preheat the oven to 180C/ 160C fan/ gas 4.
- Line a shallow square or rectangle tin with baking paper.
- Sieve the plain flour and the cocoa powder into another bowl. Ensure any lumps are gone.
- Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
- Break eggs into a large bowl and tip in the sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. 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, its ready.
- Pour the chocolate mixture over the eggy mixture and gently fold together with a spatula, until the two mixtures are a mottled dark brown colour. Go slowly as you don’t want to knock all the air out of the mixture.
- Resift the cocoa and flour mixture, into the eggs and chocolate. Fold together gently until it looks fudgy and gloopy.
- Stir in the white and milk chocolate chunks.
- Pour the mixture into the tin and use the spatula to level the top.
- Either stick in whole Oreos or break them over the top of the tin and press them gently into the mixture so that they stick.
- Put in the oven for 25 minutes. If you gently shake the tin and the middle wobbles give it another 5 minutes until the top is shiny and the edges are pulling away from the sides slightly.
- Leave to cool
- Cut into 16 squares or rectangles.
This recipe makes 16 servings and is roughly 332 calories per serving.