Welcome to Island Eats, the place where you can find yummy recipes every Sunday. This week we have the best ever Chocolate Brownies! This is a foolproof brownie recipe, that will give you squidgy and gooey results every time.
Prep: 23 Minutes
Cooking Time: 27-35 Minutes
Cut into 16 squares or 32 triangles
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
- Cut the 185g unsalted butter into small cubes and tip into a medium sized bowl. Break 185g dark chocolate into small pieces and them to the bowl.
- Fill a small saucepan about a 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 until the butter and chocolate has melted, stirring occasionally to mix them.
- Remove the bowl from the pan. Leave the melted mixture to cool to room temperature.
- While you wait for your mixture to cool down, 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 parchment to line the base. Alternatively line your tray with a thin layer of butter. Tip 85g plain flour and 40g cocoa powder into a sieve held over a bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
- Chop 50g white chocolate and 50g milk chocolate into bite size chunks.
- Break 3 large eggs into a large bowl and tip in 275g 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. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to 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, you’re there.
- 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. Do this until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them together without knocking out the air, so be careful.
- Hold the sieve over your wet ingredients and re-sift the cocoa and flower 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 dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. 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 evenly distributed throughout.
- Pour the mixture into your lined tin. Gently push the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it out.
- 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 whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
- Serve with raspberry’s and fresh cream, and you can also add a dusting of icing sugar. Enjoy!
Recipe by BBC Good Food