I like to write a little introduction to most of my recipes, but in this case I think I’ll let the food do the talking – therefore, I present to you my Triple Chocolate Brownies.
You know you want to…
- 300 g Golden Caster Sugar
- 250 g Butter softened to room temperature
- 200 g Good Quality Dark Chocolate 65% cocoa to 75% cocoa
- 40 g Milk Chocolate cut into small chunks
- 40 g White Chocolate cut into small chunks
- 4 large Free Range Eggs beaten
- 75 g Plain Flour
- 75 g Good Quality Cocoa Powder
- 1 tsp Baking Powder
- Preheat the oven to 180°C. Line a brownie pan with baking parchment.
- In a large mixing bowl cream the sugar and butter together for at least 5 minutes with an electric mixer - you want it to be light and fluffy.
- Melt the dark chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Once melted, remove from the heat and allow to cool slightly.
- Meanwhile mix together the flour, cocoa and baking powder in a bowl and set to one side.
- Pour the beaten eggs into the mixing bowl with the sugar and butter mixture, then beat again until light and fluffy - it will look slightly aerated at this stage.
- Pour over the cooled, melted chocolate and fold the mixture together - don't overwork it as you want to leep some air in the mixture. Then tip in the chocolate chunks and mix gently.
- Sift in the flour mixture then fold again until well combined - you'll have a rich dark batter by the end of this process, which you can then pour into the prepared tin and bake in the oven for 25-30 minutes until just cooked through. Check after 25 minutes with a skewer - you want it to come out without raw cake batter on it, but it doesn't need to be clean like a sponge cake as it will continue to cook a little whilst it cools.
- Put the tin on a cooling rack but allow the brownie to cool in the tray. Once cooled, remove and cut into bars of your preferred size.