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 above is from Mrs BP - tried on the lot at work and they are divine!
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 above is from Mrs BP - tried on the lot at work and they are divine!
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