Everybody loves chocolate brownies, right? Well, me too. I have tried lots of recipes from various websites and cookbooks over the years, but none of them have really impressed me. They were either too dry, too gooey, or too floury. But during a visit to my uncles house a few years ago, I stumbled across the best chocolate brownie ever.
I confess, this is not my recipe! This was shared with me by my aunt, whose Mum had passed it down to her. So, thank you Peggy for this wonderful recipe which I am so happy to share with everyone. Here it is, the ultimate chocolate brownie.
This post is for you Jenny!
Chocolate Brownies
Equipment
- 1 20cm Square baking tin greased and lined
- 1 Sieve
- 3 Large bowls
- 1 Electric whisk
- 1 Silicon spatula
Ingredients
- 185 g Unsalted butter
- 185 g Dark chocolate 70% cocoa, broken into pieces
- 40 g Cocoa powder
- 50 g White chocolate broken into small pieces
- 3 Eggs medium size
Instructions
- Pre heat the oven to 160C / Conventional 180C
Wet Ingredients
- Place the butter and dark chocolate into a plastic (microwaveable) bowl. Cover loosely with cling film and microwave for 2 mins on High. Stir and allow to cool.
- In another large bowl, add the eggs and sugar. Using an electric whisk, or stand mixed, whisk them together for 5 minutes until thick and creamy and the volume has increased by about 50%.
- Add the cooled chocolate and butter mix to the eggs and sugar, combine with a spatula. Do NOT use a whisk to combine the ingredients at this stage.
The dry mix
- Sieve the flour and cocoa into another bowl.
- Re-sieve the flout and cocoa again into the wet ingredients. Fold the ingredients together using a spatula.
- Fold in the white chocolate pieces.
The bake
- Pour your chocolate batter into a 20cm greased and lined baking tray. Place into the center of the over and bake for about 30-35 minutes until the mixture no longer wobbles.
- Leave in the tin until it is cold, then remove from the tin and cut into 16 pieces.
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