This is my go to recipe for Chocolate Brownies and it’s a winner. It’s a very therapeutic recipe to make too watching two different types of chocolate melt into the butter. Plus it’s the base to some other types of brownies recipes because they work so well together. If you’re looking for something to make for a party or as a treat, these are great.
- 200g/ 7oz Plain Chocolate (above 70% cocoa solids)
- 200g/ 7oz Milk Chocolate (above 35% cocoa solids)
- 225g/ 8oz Unsalted Butter
- 4 Large Eggs
- 225g/ 8oz Dark Brown Sugar
- 1 tsp Vanilla Extract
- 1/4 tsp salt
- 300g/ 11oz Chocolate Chips
- 75g/ 3oz Plain white flour
- 1/2 tsp Bicarb of Soda
- 100g/4oz White chocolate (for decorating)
- Fudge chunks
1 – Preheat oven to 170ºc/ 155ºc fan. Line a 9″x 12″ deep baking tin with foil.
2 – Break the chocolate into square and dice the butter, put it into a heat proof bowl. Place bowl over a simmering pan of water and stir continuously until both chocolate and butter are two thirds melted. Remove the bowl and continue to stir till melted.
3 – In a seperate bowl add eggs, vanilla and sugar and combine. Add cooling chocolate mix without putting too much air into the mix.
4 – Add flour, bicarb and salt, stir and then add the chocolate chips and fold all the ingredients together. Once completely combined pour mixture into the baking tin, smooth and then give a sharp tap to on a surface to remove the air bubbles. If you are adding the fudge chunks (like the picture above) add some into the mixture alongside the choc chips and then sprinkle some over the top before baking.
5 – Cook for 35 – 40 mins, halfway through remove from the oven and give another sharp tap to remove any more air bubbles. The brownies are cooked when the edges have set and the top has cracked, however, there should still be a small wobble in the centre. Remove and allow to cool.
6 – Melt the white chocolate either in the microwave or over a pan of boiling water. Once melted drizzle over the cooled brownies.