Let’s face it. Brownies are the best. Whether you like them gooey, gorgeous and melting in the middle, or with a beautiful bite, they are quite possibly the most indulgent, delicious, chocolate dessert ever. Brownies are a favourite amongst everyone, unless of course you find one of those odd people that no one quite understands, that doesn’t enjoy chocolate. This recipe is not for them.
This is one of those rare and perfect recipes that you can easily adapt to your preference of brownie style with just one extra ingreedient or a few extra minutes.
- 120g of dark chocolate
- 65g milk chocolate
- 185g of unsalted butter
- 40g of cocoa powder
- 85g of plain flower
- 3 eggs
- 275g of golden caster sugar
- generous handful of milk and white chocolate chips or pecans, or any dried fruit/nut of your choice.
- Preheat the oven to 180 degrees Celsius and line a brownie tin with grease-proof paper
- Melt 120g of dark chocolate, 65g of milk chocolate and butter together in a bowl over a pan of simmering water.
- Set aside to cool.
- In a large mixing bowl whisk together the eggs and golden caster sugar (with an electric whisk if you have one), until it resembles a pale, thick milkshake.
- Add the melted chocolate and butter to the egg and sugar mixture and stir until fully combined.
- Sieve the flour and the cocoa powder in to the mixture and fold in gently until all the flour is fully incorporated.
- Add in your chocolate chips or fruit or nuts and stir.
- Pour the mixture in to your prepared brownie tin and bake in the oven.
- If you like your brownies softer and gooey in the middle, bake for 23-25 mins.
- If you like your brownies with a more cakey texture bake for 30 mins.
- Take out of the oven and allow to cool.
- Dust with icing sugar and enjoy!