Sometimes in life you JUST.NEED.CHOCOLATE. This time of the year, for me at least, is all about the comfort food and warm chocolate brownies are up there with spiced apple crumble on the my list of 'food to make you feel happy on grey days'.
This Best-ever brownies recipe is from the BBC Good Food website and that was taken from the Good Food magazine 2003. Now I'm not one to replicate other peoples shizzle but in the past I have had some killer recipes from that website bookmarked to use again and again only to find that over time they have a habit of being removed *grrr* so this one is here more for me, in case that happens again. I've changed the chocolate quantities to suit my tastes in the recipe below, as a fan of milk of dark chocolate and switch the unsalted to salted butter.
100g salted butter
100g good quality chocolate
100g good quality milk chocolate
85g plain flour
40g cocoa powder
100g white chocolate
3 large eggs
275g golden caster sugar
- Cut 185g unsalted butter into small cubes and into a medium bowl. Break 100g good quality dark chocolate and 100g of good quality milk chocolate into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Remove the bowl from the pan and leave the melted mixture to cool to room temperature.
- While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional 180C/gas 4. Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base.
- Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap the sieve so you get rid of any lumps.
- With a large sharp knife, chop the 100g white chocolate into chunks.
- Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar for 3-6 minutes until they look thick and creamy, like a milk shake.It’s ready when the mixture becomes really pale and about double its original volume.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. The idea is to marry them without knocking out the air, so be gentle and slow.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder, the mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently, it will end up looking fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.
- Finally, stir in the white chocolate chunks until they’re dotted throughout.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes.
- When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
- Leave the whole thing in the tin until completely cold.
- These will keep in an airtight container for a good two weeks and in the freezer for up to a month.
Enjoy the yummy!