Gorgeous triple chocolate brownies! (Baking)

Member Name: Beckyyy

Product:	Baking
Date:	31/10/09 (116 review reads)
Rating:

Advantages: Chocolate, easy to make, easy to store

Disadvantages: Not for you if you're not a chocolate fan

I first made these brownies a while ago, and they've now become a favourite of mine! They're very chocolate-y and rich, but also have that nice moist cake texture which you can choose the gooeyness of! This recipe usually makes 12 smaller brownies, or 6 good sized ones! What I really love about this recipe is that you can use proper chocolate, and I'd advise going for Cadburys (or your favourite brand), as it can make the difference between good brownies and GREAT brownies!

Equipment:

Scales (or good judgement!)
Mixing bowl
Large saucepan and Heat Proof bowl (suitable for chocolate melting)
Wooden Spoon and Tablespoon
Chopping board and Knife suitable for chocolate cutting
20cm Square baking tin, and greaseproof paper to line
(I recently used a 28cm rectangular Tesco value tray though, and they were just as nice!)

Ingredients

125g Butter, and a little extra to grease tray with
150g Milk Chocolate
(I'd advise using good quality chocolate, as the brownies always take on the flavour of whichever brand you use. So cheap tasting chocolate = cheap tasting brownies. I usually use Cadburys!)
50g Dark Chocolate
(Try and use a dark chocolate with over 70% cocoa if possible)
115g Caster Sugar
2 eggs (on the larger side!)
40g Self Raising Flour
125g Plain Flour

125g White Chocolate, chopped to chunk size
125g Milk Chocolate, chopped to chunk size
(These two are to go in the brownies as chunky bits, so feel free to use buttons as long as they're not too thin. You could also supplement 100g of chocolate chunks for 100g of chopped nuts if you'd like nutty chocolate brownies!)

Method:

1. Pre-heat the oven to 170C/150C fan/Gas Mark 3-4, then line and grease the baking tray.

2. Place the saucepan over heat and fill about 1/3 with boiling water, place the oven proof bowl over the top of the saucepan and put the butter, 150g milk and 50g dark chocolate in and stir until melted. Once they've all melted, and are smooth, remove from the heat and allow to stand for a good 10 minutes.

3. Mix together the plain and self-raising flour.

4. Beat the two eggs, then add the eggs and sugar to the chocolate and butter mixture. It's vital that the mixture has cooled, otherwise they'll be scrambled egg brownies!

5. Sieve the flour and stir it into the mixture with the chocolate chunks.

6. Spread the mixture evenly over the baking tin and place in the pre-heated oven.

The baking time is totally up to how you like your brownies. I usually cook them for 30 minutes, which leaves the middle ones softer and the outer one a little more cake-y. If you prefer them very gooey I'd go for around 25 minutes. Very cake like and I'd go for 35. I'd keep a close eye on them though, as it does vary from oven to oven. Once you've removed the brownies from the oven, leave them to stand for 5-10 minutes before you cut them as they need a little bit of time to set. Because they're quite rich sometimes it's nice to serve them with some ice-cream or custard, but feel free to have them however you like! The brownies can be placed in an air-tight container and stored in the fridge for a good few days, and you can freeze them too (although I've never done this so not sure if it would affect the flavour!)

Enjoy!

Summary: A delicious brownie that anyone can make!