The first recipe I want to share is my go to brownie recipe. I haven't found a better one yet and I have tried a fair few. Think moist, chocolatey heaven! If you haven't got a walnut allergic husband like me you can also throw in 100g of walnuts for a nice nutty crunch.
185g unsalted butter
185g best dark chocolate
3 large eggs
275g golden caster sugar
85g plain flour 40g cocoa powder
50g white chocolate (the white & milk chocolates can be subsituted for dark chocolate
50g milk chocolate if you want an lovely rich chocolatey brownie!)
- Cut the butter into smallish cubes, break the dark chocolate into small pieces and put into a medium bowl. Microwave on high for two minutes, remove and stir. Leave the mixture to cool.
- Position a shelf in the middle of your oven and turn the oven on to fan 160C/Conventional 180C/Gas Mark 4. Grease and line a 20cm square tin or use a disposable tray which makes it really easy to transport.
- With a large sharp knife chop up the remaining chocolate until you end up with rough squares
- Break the eggs into a large bowl and add the caster sugar. With an electric whisk on full speed whisk the eggs and sugar until they are thick and creamy like milkshake. This can take 3-8 minutes depending on how powerful your mixer is so don't lose heart. You'll know it's ready when the mixture becomes really pale and doubles it's original volume.
- Pour the cooled chocolate mixture over the eggy mouse and gently fold together using a rubber spatula. The idea is to marry the two together without knockng out the air so be as gentle and slow as you like, you don't want to undo all the work your earlier work.
- Hold a sieve over the eggy chocolate mixture and sieve the cocoa and flour evenly over the top. Gently fold in the powder using the same figure of eight action as before. The mixture will look dry and dusty at first but keep going gently and it will end up all fudgy. Stop just before you think you should so not to over do the mixing. Finally stir in the chopped chocolate chunks until they are dotted throughout.
- Pour the mixture into your prepared tin making sure to push the mizture into the corners of the tin and level it using a spatula. Put it in your oven and set a timer for 25 minutes. When the timer goes off gently shake the tin, if the brownie wobbles in the middle put it back in for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.
- Leave to cool until completely cold (yeah right!) and they are ready to cut and eat. If kept in an airtight container brownies are good for two weeks.