PREP : 25 MINS
COOK TIME: 27 - 35 MINS
INGREDIENTS:
185g unsalted butter
185g dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar
DIRECTIONS:
Cut 185g unsalted butter into small cubes and put into a medium bowl with 185g of chopped dark chocolate.
Fill a small saucepan 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, stir until the butter and chocolate have completely melted.
Remove the bowl from the pan.
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.
Using a shallow 20cm square tin, cut out a square of non-stick baking paper to line the base.
Add 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, getting rid of any lumps.
Chop 50g white chocolate and 50g milk chocolate into chunks on a cutting board.
Break 3 large eggs into a large bowl and add 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.
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula.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 color is a dark brown.
Hold the sieve over the bowl of eggy chocolate mixture and re-sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
Gently fold in this powder using the same figure of eight action as before. The mixture will look evenly fudgy. Make sure to stop just before you feel you should, as you don’t want to overdo this mixing.
Finally, stir in the white and milk chocolate chunks until they’re evenly spread throughout.
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.
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.
Leave the browines in the tin until completely cold, then, lift the baking paper up and remove the tin.
Cut into squares & Enjoy!
They’ll keep in an airtight container for a good two weeks!
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