I’ve made brownies with all manner of “extras” including fruit, nuts, marshmallows, ginger, mint and coffee, but these are very much chocolate brownies. I won’t say “just” chocolate, because they taste so good without any “extras”. But, if you want to customize them with any of the above items, go for it. I promise not to tell the “brownie police”.
Makes: 16 medium squares
Time: 50 – 60 minutes + cooling
Need: A 20cm/8” square cake tin with reasonably high sides; an electric whisk.
185g/6½oz dark choc, chopped
185g/6½oz unsalted butter, diced
3 large eggs
175g/6oz caster sugar
100g/3½oz soft light brown sugar
85g/3oz plain flour
¼tsp of fine salt
40g/1½oz cocoa powder
50g/2oz white chocolate chips or chunks
50g/2oz milk or dark chocolate chips or chunks
1. Preheat oven to 180°C / Fan 160°C / 350°F / Gas 4. Butter and line the base and sides of the tin with baking parchment.
2. Melt the butter and chocolate together using a bain marie or very gently in a saucepan, stirring regularly. Set aside to cool.
3. In another bowl, whisk the eggs and sugars until thick, light and creamy. Pour in the cooled melted chocolate mixture and fold it in thoroughly.
4. Sift over the flour, salt and cocoa powder then fold in gently. Now stir in the chocolate chips.
5. Pour and/or spoon the mixture into the prepared tin. Bake for 25 – 30 minutes. There should be a very slight wobble when it has baked – also the top will have a shiny, papery crust and the brownie slab will be pulling away from the side of the tin.
6. Allow it to cool in the tin then cut it into pieces using a sharp, wet knife or a metal bench scraper.
(NB You can either cut it while still in the tin and remove the pieces one by one or turn out the whole slab onto a flat board and cut it there.)
Because these are so good just as they are I haven’t given any decorating ideas.
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