My favourite go-to bake is my indulgent brownies, which are beautifully fudgy and filled with chunks of milk and white chocolate. So I thought it’s about time I shared these beauties with you, whether you’re facing exams or not.
Bakes about 20 squares
277g | Unsalted Butter
277g | Dark Chocolate (I went Sainsbury’s Basics)
127g | Plain Flour
60g | Cocoa powder
75g | Milk chocolate
75g | White chocolate
About 4 and a half eggs
412g | Golden caster sugar
To start, you’ll need to melt your dark chocolate with the butter (in chunks). Do this using the ban marie method, placing it in a bowl over a pan of hot water- but not letting the bowl touch the water. Once it is all liquid, let it cool to the side.
Put your oven on 180. Grease and line a tin ready for later.
Sieve the flour and cocoa into a bowl.
Chop up your white and milk chocolate into little chunks, ready to be added later.
In a large bowl, crack your eggs and mix. Then add in the sugar and whisk for about 10 minutes (less time if you’ve got an electric whisk).
Pour the cooled liquid chocolate into the whisked sugary eggs, using a wooden spoon in a figure of eight to avoid losing all the volume you’ve gained through whisking eggs.
Then slowly add the flour and cocoa mix, I like to resieve the mix at this stage, again keeping the figure of eight movement.
Add the chunks into the mix to finish.
Pour the brownie mix into a lined tin, which you greased earlier, and put in the oven for about 30 mins, checking it with a stick (should come out clean).
Let the bake cool and solidify, then chop it into your brownie squares.
And that is my simple, yet yummy recipe. Be careful though, the brownies are incredibly more-ish and you’ll be popping back to the tin throughout the next few days…
Thanks for reading gals, I hope you enjoyed the post, maybe added a new recipe to your to-bake list too,