By Jessamy Baldwin
I’ve tried a lot of chocolate brownies recipes over the years and this one is hands down the best. They are chewy, rich and indulgent, which is exactly what a good brownie should be. None of this crumbly, tasteless nonsense! I’ve even converted a ‘non’ chocolate eater to the world of cocoa through them.
They have been served at dinner parties, at girly nights in front of the TV and for special dinners with my hubby. In other words, there is never a bad time for brownies… so get baking! You can thank me later.
- 200g dark chocolate, broken into chunks (I use Bournville dark chocolate)
- 150g milk chocolate, broken into chunks (I use Milka or Cadbury’s Dairy Milk)
- 250g pack salted butter
- 400g soft light brown sugar
- 4 large eggs
- 140g plain flour (of Gluten Free)
- 50g cocoa powder (Bournville or Cadbury)
- 1 small bag of milk chocolate chips (optional)
- A baking tray (32cm length, 22cm width, 5cm depth)
First of all heat your oven to 180C/160C fan/gas 4 and butter your non stick tray ready for brownie goo.
Break up the chocolate into small cubes.
Weigh your butter and sugar, then place the chocolate, butter and sugar in a wide pan and gently melt, stirring occasionally with a wooden spoon.
Don’t fiddle with it too much or you will ruin the chocolate, it’s very temperamental. Also make sure you do this on a low heat, as you don’t want the chocolate to burn. Remove from the heat and let the mixture cool for at least 10/15 minutes. If you don’t let it cool, you’ll end up with a chocolatey scrambled egg concoction.
Stir in the eggs, one by one, into the melted chocolate mixture. It will gradually get more shiny and luxurious!
Sieve over the flour and cocoa, and stir in. Add the chocolate chips if you want to.
Now pour the mixture into the tray, and bake for 40 minutes, depending on your oven. Test them, they should be still gooey on the testing knife but the mixture shouldn’t be raw. If the top starts the burn while in the oven, just place some foil over the top while they keep cooking.
Allow to cool, cover and refrigerate overnight or for a few hours. This allows the brownies to set properly. Cut with a knife and/or cake spatula. I highly recommend a spoonful straight out of the oven too…
Enjoy my lovelies 🙂