Today is a bitter sweet day for me, I have been ‘umming and ‘arring about sharing this recipe since I did the post about my oat and raisin cookies here. Most people have one dish or ‘thing’ they can do, and do well, well for me – its these Brownies.
Some of you may know that when it comes to cooking I’m pretty much a basic bitch. I can do a nice chilli, I can cook something sustainable for dinner, but I’m not really into it. I don’t get super adventurous with ingredients and I can’t really put on a full spread, but I’m alright. But when it comes to baking, thats where I get my points in the kitchen!
I promise you that these will be the best brownies you ever have. I actually buy brownies when I’m out somewhere just to see if they are as good as these and they never are! I found the recipe YEARS ago and adapted it every so slightly, the original recipe is my Jamie Oliver and is linked here, and below, is my version!
SO, to start this is what you will need;
- 200g of dark chocolate
- 100g (1 big bar) of white chocolate
- 100g (1 big bar) of milk chocolate
- 250g unsalted butter
- 370g caster sugar
- 80g cocoa powder
- 65g plain flour
- 1 teaspoon baking powder
- 4 eggs
I have made this recipe countless times and I have made them with high quality ingredients and the basic ones, and I honestly don’t think it makes any difference. You can 100% get away with buying the most basic chocolate!
- 1 large pan
- 1 small pan
- 1 mixing bowl
- 1 deep baking tray/tin
- 1 wooden spoon or similar
- Weighing scales
- Sieve (although I forgot to use mine!)
- Greaseproof paper (or you can just grease the pan with butter)
First, pre-heat the oven to 180ºc/350ºF/Gas mark 4. Line your baking tray with greaseproof paper or grease your tray with butter.
Take your dark chocolate and snap it into the large pan in small pieces. Add the butter into the same, large pan. I slice my butted into smaller pieces so that it melts more easily and consistently.
Boil about half a pan of water into the small pan, and place the large pan with its contents on top of the small pan. The steam from the boiling water in the smaller pan melts the chocolate and butted in the large pan. I have tried to skip this step before and melted the chocolate and butter in the microwave, I don’t know what it is about doing it with the steam/pan combo but it makes a huge difference to the outcome! Keep stirring the chocolate and butter until its completely melted together into a silky consistency. Once its all melted together turn off the hob and set the pan to the side.
In your mixing bowl, sift together the flour, cocoa powder, baking powder and sugar and then mix it all together! I forgot to use my sieve like an idiot, but its really best to do so, that way you don’t get little lumps of flour/cocoa powder that don’t mix properly.
Next, pour the chocolate and butter mixture in with the dry ingredients and mix. Now you’re ready to add the eggs! You can add them all at the same time but give them a good mix so everything is fully combined. I find that from here the mixture goes like one I have never seen before! It all becomes kind of like a silky dough, the way it moves around the bowl is really clean. Anyway, now its time for the last bit before the oven.
Break up your milk and white chocolate into small pieces. I do this the lazy way, but it saves on using a chopping board… which saves on washing up, win/win. I break up the chocolate into squares while its still in the wrapper, and then I break those squares into halves before opening the wrapper. Then its all ready to add to the mixture! AND MIX AGAIN!
Pour the mixture into the tray. I had some left over chocolate chips in my baking box so I added those too but it isn’t essential… it’s not like there isn’t enough chocolate in there already!
In my oven, these brownies take 22 minuets. But I always check them after 10 mins, then again after 17 mins, just to make sure they aren’t burning. In my old flat we had an electric oven and they could take up to 40 mins there so please make sure you check them and use you’re judgement! My current oven is a fan oven.
To check them, I give the pan a little shake, if the top is cooked but the centre is still completely liquid you will see a noticeable wobble of the mixture, if this happens keep the brownies in longer, if the top seems to be browning quickly turn the heat down a little. If they look about done, take the tray out slightly and poke a knife into the centre, it shouldn’t come out clean, but not saturated in mixture. The knife should just have a small amount of mixture stuck to it.
Leave the brownies to cool completely before you cut them! HACK – If you have a tray like mine which has sloped sides then I suggest slicing off the edges, it makes them look really presentable anddd it means you can eat the edges. Winning. FINALLY – ENJOY!!!!! If you want to know why the milk and white chocolate pieces don’t melt and keep their consistency even after going in the oven, I don’t know! But it makes them taste great!
Hope you like them, and please let me know if you make these yourself!
Love, Chelsea xxx