Poor Afghans are very annoying

[tay]

If you cant make them properly, dont make them at all

[DS23]

is this recipe wrong then?

[BrilloPad]

TRIPLE CHOCOLATE BROWNIES

185g unsalted butter, diced
185g best quality dark chocolate
85g plain flour
40g cocoa powder
100g white chocolate, chopped
100g milk chocolate, chopped
3 large eggs
275g golden caster sugar

-melt butter and dark chcolate together and leave to cool
- pre-heat oven to 180/Gas mark 4
-grease brownie tin with unsalted butter then lightly dust with flour (shake out excess)
-whisk the eggs and sugar together until the mix is thick, pale and creamy
-fold in the melted chcolate and butter
-sieve in the flour and cocoa powder and fold in gently
-fold in the chopped chocolate
-pour into the tin and smooth the top so its even
-bake for 20-25 mins
-remove from the oven when the top is crusty but the insides are soft, sticky and wodgy.
-cool in the tin then slice.

These will keep for 4-5 days in an airtight tin

Oven Tin - 30cm * 23cm * 4cm - 12" * 9" *2"

[Moscow Mule]

These will keep for 4-5 days in an airtight tin

Note:

Live Afghanis will not keep 4-5 days in an airtight tin - ensure you allow breathing holes in your tin if you plan on keeping Afghanis for this long.

[DS23]

that is a lot of chocolate! i shall try them with the kids this afternoon. well, obviously not with the kids - that would be disgusting.

[Churchill]

TRIPLE CHOCOLATE BROWNIES

185g unsalted butter, diced
185g best quality dark chocolate
85g plain flour
40g cocoa powder
100g white chocolate, chopped
100g milk chocolate, chopped
3 large eggs
275g golden caster sugar

-melt butter and dark chcolate together and leave to cool
- pre-heat oven to 180/Gas mark 4
-grease brownie tin with unsalted butter then lightly dust with flour (shake out excess)
-whisk the eggs and sugar together until the mix is thick, pale and creamy
-fold in the melted chcolate and butter
-sieve in the flour and cocoa powder and fold in gently
-fold in the chopped chocolate
-pour into the tin and smooth the top so its even
-bake for 20-25 mins
-remove from the oven when the top is crusty but the insides are soft, sticky and wodgy.
-cool in the tin then slice.

These will keep for 4-5 days in an airtight tin

Oven Tin - 30cm * 23cm * 4cm - 12" * 9" *2"

CM!!!!

The secret is out!

[BrilloPad]

TRIPLE CHOCOLATE BROWNIES

185g unsalted butter, diced
185g best quality dark chocolate
85g plain flour
40g cocoa powder
100g white chocolate, chopped
100g milk chocolate, chopped
3 large eggs
275g golden caster sugar

-melt butter and dark chcolate together and leave to cool
- pre-heat oven to 180/Gas mark 4
-grease brownie tin with unsalted butter then lightly dust with flour (shake out excess)
-whisk the eggs and sugar together until the mix is thick, pale and creamy
-fold in the melted chcolate and butter
-sieve in the flour and cocoa powder and fold in gently
-fold in the chopped chocolate
-pour into the tin and smooth the top so its even
-bake for 20-25 mins
-remove from the oven when the top is crusty but the insides are soft, sticky and wodgy.
-cool in the tin then slice.

These will keep for 4-5 days in an airtight tin

Oven Tin - 30cm * 23cm * 4cm - 12" * 9" *2"

The gf cooks cakes for team of 30 every 6 weeks. She has experimented alot with the brownie recipe - but this one is definetly the best......