Baking club is back, and back with a bang! These chocolate brownies are made for sharing (and impressing!). The recipe is pretty straightforward and guaranteed to put a smile on someone’s face, even if it’s your own 🙂
My only advice about making them is have a plan regarding what you are going to do with them i.e. who you’re going to give them to, because if they stay in your home, you’ll end up going through more than you’ll care to admit!
Makes 12 | 30 Minutes
20x20cm Shallow Baking Tray (lightly greased)
200g x Cooking Chocolate (40% Cocoa)
200g x Unsalted Butter (cut into cubes)
3 x Large Eggs
300g x Golden Caster Sugar
85g x Plain Flour
40g x Cocoa Powder
100g x White Chocolate (roughly chopped)
75g x Milk Chocolate (roughly chopped)
1. Break up the cooking chocolate and place it with the butter into a heatproof bowl over a shallow pan of simmering water. Slowly melt the chocolate and stir well until it’s completely melted and remove from the heat.
2. Vigorously whisk the eggs and sugar in a large bowl for 10 minutes until the mixture has thickened and tripled in size. Pre-heat the oven to 170C (fan-assisted).
3. Using a metal spoon, slowly fold the chocolate mixture into the whisked egg mixture. Sift the flour and cocoa powder and again fold carefully. Now add the roughly chopped white and milk chocolate and carefully combine.
4. Add the mixture to the lightly greased shallow dish and bake in the oven for 25 minutes (times will vary according to each oven so cook until the mixture no longer wobbles and the top is shiny). Leave to cool in the tin for at least half an hour then cut into squares. Keep in an airtight, sealed container in the fridge.
Source: River Cottage Baking (adapted from)