Triple Chocolate Brownie Recipe

Thursday, 12 July 2012
Screw the pre-holiday diet - bring on the high calorie chocolate treats!  I made these triple chocolate brownies at the weekend and OMG they are amazing!  Warning: if you're not careful you may eat a whole batch in one day.

Triple Chocolate Brownie Recipe
Apologies for the rather rubbish photo!
Ingredients

185g unsalted butter
85g plain flour
40g cocoa powder
3 eggs
275g caster sugar
185g dark chocolate
75g white chocolate
75g milk chocolate

Instructions

1) Break the dark chocolate into small pieces and place in a pot with the butter.  Melt over a low heat (alternatively you can use the melt in a bowl over a pan of boiling water technique, but I find this way is easier - just make sure you don't overheat the mixture).

2) Leave the chocolate/butter mixture to cool.  Meanwhile, sift the plain flour and cocoa powder into a bowl.  Repeat the process a few times so the flour mixture is very fine.

3) Roughly chop the milk and white chocolate into small pieces and set aside for now.

4) Preheat the oven to 180 degrees (160 for a fan oven) and line the base of a tin with greaseproof paper.

5) Crack the eggs into a large bowl and sieve in the sugar.  Now whisk for around 10 minutes with an electric whisk, or if like me you don't have an electric whisk you'll need to do it by hand for around 20 mins (feel the burn!).  It's ready once it's gone really pale and mousse-like - a bit like when you're trying to make meringue.  Don't worry too much though if you can't get it to this stage - I manually whisked for about half an hour (whilst watching the Wimbledon final) and it STILL wasn't "mousse-like" but it was pretty pale so I just gave up and used it as it was.

6) Add the chocolate mixture to the egg mixture and carefully fold in with a plastic spatula

7) Now fold in the flour until you've got a nice smooth glossy mixture.  Finally, stir in the milk and white chocolate pieces.

8) Pour into your tin and smooth the top with the spatula.  Put in the oven for about 25 mins, or until the top has a shiny papery crust and the sides are beginning to come away from the tin.  If you gently shake the tin and the middle bit wobbles then it's not ready.  I tested mine every so often by sticking a knife through the middle - after half an hour the middle was still uncooked.  I think in total mine took about 50 mins till they were fully done but that's probably because my eggs weren't stiff enough!   So basically just keep an eye on them and don't freak out if they are still raw in the middle well past 25 minutes!

9) Once cooked leave to cool and then gently remove from the tin and cut into squares.  Unfortunately mine didn't come out of the tin that easily so instead of nice brownie squares we kind of just had a "pile of yummy brownie goodness" - but to be honest, unless you're planning on taking them to a bake sale or something it doesn't really matter what they look like, it will still taste awesome!

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