Chocolate fudge brownies
This for me is the best recipe I have ever used and has ALWAYS gone down a hit at parties BBQ's and dinner dates.
185g butter (unsalted)
185g dark chocolate (at least 70% cocoa is an absolute MUST)
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar
Method:
1. Cut the butter into small cubes and tip into a glass bowl. Add the dark chocolate which should also be broken up into small pieces. Fill a small saucepan with a small amount of hot water then place the bowl on top of the saucepan so it fits but does not touch the water bellow. Place over a low to medium heat until the butter and chocolate have melted, stirring every now and then to mix them. Now remove the bowl and allow the mixture to cool to room temperature.
2. Break the eggs into a large mixing bowl and add the sugar. Now whisk together with an electric whisk on maximum speed for about 5 mins. You will know when to stop when you see that the mixture has doubled in size and has turned pale.
3. Add the cool chocolate mixture to the egg mixture and gently fold together. Make sure to do this slowly and carefully so as not to mix out the bubbles created with the prolonged whisking.
4. Once the two mixtures are completely mixed together, sift in the flour and cocoa and repeat the folding procedure.
5. With a sharp knife chop the white and milk chocolates into small chunks and add these to the bowl also.
6. Pour the mixture into a lined tin which should be about a 20cm tin. Place on the middle shelf of a pre-heated oven and cook for 25 mins. 180C, fan 160C, gas mark 4.
7. Take out of the oven when you have a thin papery crust on top and the sides are just beginning to come away from the tin.
8. Leave to cool completely (I sometimes stick it in the freezer to speed up this process), then cut into small(ish) pieces. This brownie is very heavy and I am only able to have small amounts at a time.
This for me is the best recipe I have ever used and has ALWAYS gone down a hit at parties BBQ's and dinner dates.
185g butter (unsalted)
185g dark chocolate (at least 70% cocoa is an absolute MUST)
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar
Method:
1. Cut the butter into small cubes and tip into a glass bowl. Add the dark chocolate which should also be broken up into small pieces. Fill a small saucepan with a small amount of hot water then place the bowl on top of the saucepan so it fits but does not touch the water bellow. Place over a low to medium heat until the butter and chocolate have melted, stirring every now and then to mix them. Now remove the bowl and allow the mixture to cool to room temperature.
2. Break the eggs into a large mixing bowl and add the sugar. Now whisk together with an electric whisk on maximum speed for about 5 mins. You will know when to stop when you see that the mixture has doubled in size and has turned pale.
3. Add the cool chocolate mixture to the egg mixture and gently fold together. Make sure to do this slowly and carefully so as not to mix out the bubbles created with the prolonged whisking.
4. Once the two mixtures are completely mixed together, sift in the flour and cocoa and repeat the folding procedure.
5. With a sharp knife chop the white and milk chocolates into small chunks and add these to the bowl also.
6. Pour the mixture into a lined tin which should be about a 20cm tin. Place on the middle shelf of a pre-heated oven and cook for 25 mins. 180C, fan 160C, gas mark 4.
7. Take out of the oven when you have a thin papery crust on top and the sides are just beginning to come away from the tin.
8. Leave to cool completely (I sometimes stick it in the freezer to speed up this process), then cut into small(ish) pieces. This brownie is very heavy and I am only able to have small amounts at a time.
jummy!