The best Chocolate brownies ever

I have the biggest sweet-tooth known to man. For a girl of my size, I shouldn’t be able to put away desserts like I do. I definitely get it from my dad, his diet consists of ring doughnuts, family share bars of chocolate and copious amounts of full-fat coke. I’m not a cake person whatsoever, but anything gooey and chocolatey I’m all for. As mentioned in a recent blog post I am using this spare time indoors to get my baking skills up to scratch and to keep my mind off of the awful things going on in the world; As a rule, I am usually quite good at anything baking/cooking related, so I was so eager to get stuck into it.

Brownies are my all-time favourite sweet treat. But not just any brownie- I’m talking the gooey, fudgy rich ones that go everywhere when you attempt to eat it. I made it my mission to bake the perfect brownies, and not gonna lie, I pretty much nailed it on the first go. Since then, I have baked 2 more batches (in the space of 2 weeks, don’t judge) and even sent them in for my colleagues to try. Let me tell you… They were a MASSIVE hit.

Some tips/tricks when making:

  • Adding marshmallows and/or chopped nuts makes this recipe 10X more incredible.
  • When taking out of the oven, don’t worry if the middle doesn’t look completely cooked, the brownie continues cooking slightly when out of the oven.
  • I use clover light as well as butter, I have tried using just butter and the brownies aren’t as stodgy.
  • These brownies last up to a week in an airtight container.
  • Heat the brownies up in the microwave for around 30 seconds and drizzle a bit of double cream over for dessert.

Ingredients

  • 90g unsalted butter
  • 90g Clover light
  • 190g dark chocolate
  • 85g plain flour
  • 40g rich cocoa powder
  • 70g white chocolate
  • 70g milk chocolate
  • 3 large eggs
  • 280g golden caster sugar

Method

  1. Fill up a medium-sized saucepan with water and bring to the boil.
  2. Whilst waiting for the water to boil, Cut 90g unsalted butter and 90g clover light into chunks and place in a glass bowl. Break up all of the dark chocolate and tip into the same glass bowl.
  3. Place the glass bowl onto the saucepan so it rests just above the boiling water. Stir the chocolate and butter mixture over the boiling water until melted (around 5 minutes).
  4. Remove the bowl and leave on the side to cool- Keep an eye on it, I tend to shove it in the fridge once its a little less hot.
  5. Whilst waiting for the chocolate to cool, heat your oven to 180°C.
  6. Grab a medium-sized baking tray and rip a piece of baking paper to cover the tray.
  7. In another bowl, Tip the flour and cocoa powder in and mix until combined. (I use a dry whisk to whisk the dry mixture around instead of sieving).
  8. In a separate larger bowl, crack the 3 large eggs and then pour in the caster sugar. Whisk the egg mixture vigorously until the eggs become frothy, around 8 minutes or so- you can use an electric whisk but I never do.
  9. Mix the cooled melted chocolate into the egg mixture and fold with a silicone spatula. Keep folding until it is fully combined.
  10. Carefully tip half of the flour mixture into the wet mixture and fold it all in. Once combined, Repeat with the remaining half. Mix until you get a fudgy texture.
  11. Chop up the milk and white chocolate. I prefer to chop mine up rather than use chocolate chips as it gives a chunkier texture when the brownies are cooked.
  12. Mix in the chunks of chocolate until dotted throughout.
  13. Pour the mixture into the tin making sure it is even. Once all of the mixture is in, bang the tin onto the worktop a couple of times to cover any spots that may need covering.
  14. Place in the oven for 25 minutes. After 25 minutes, check on them. If the middle still wobbles when you shake the tin gently, place it back in the oven for another 3-5 minutes. The top will have a beautiful shiny, paper-like crust and the brownie should wobble ever so slightly in the middle, but still be firm.
  15. Take out of the oven and leave to cool for around 10 minutes. The brownie still cooks slightly when taken out of the oven if left in the tray.
  16. Whilst warm, pick up the brownie using the baking paper and place onto a chopping board.
  17. Cut the brownie into 16 pieces and enjoyyyyyy!

This recipe takes around 20 minutes to prepare and a further 25 to cook. The perfect activity to put your mind at rest. Let me know if you attempt it!