Triple Chocolate Brownies
This is a recipe for easy, fail-safe, gloriously fudgy, chocolaty and moreish brownies. Every time I offer to bring a dish to an event, I am always asked to bring a batch of my brownies. I cannot take the credit for this recipe as it is from BBC Good Food, click the link if you would like to follow the original recipe https://www.bbcgoodfood.com/recipes/1223/bestever-brownies
Rather than melting the chocolate in a bowl over hot water, I prefer to chop up the chocolate and then add it to the melted butter. The heat of the butter melts the chocolate.
I always like to sift the flour and cocoa to remove any lumps.
Carefully fold in the flour and cocoa ensuring you do not knock out the air. Mix until it becomes a molten chocolate gooey mixture.
185g unsalted butter
100g dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large egg
275g golden caster sugar
Dusting of icing sugar
- Turn the oven on to 160ºC fan / 180ºC / gas mark 4.
- Line a shallow 20cm square tin with non-stick baking paper.
- Melt the butter in a pan over a low heat.
- Chop up the dark chocolate and place into the pan along with the melted butter. The heat of the butter will melt the chocolate. Take the pan off the heat.
- Crack the eggs into a bowl and whisk with the sugar until it doubles in volume to a milkshake consistency.
- Pour the chocolate mixture into the whipped mixture.
- Carefully fold in the melted chocolate, trying not to knock out the air.
- Tip the flour and cocoa powder into a sieve, over a medium bowl. Tap and shake the sieve so they run through together, removing any lumps.
- Chop the white and milk chocolate into chunks and stir into the mixture.
- Bake the mixture for 30 mins.
- Leave the mixture to cool for an hour and then dust with icing sugar.