185g dark chocolate good quality
185g unsalted butter
40g cocoa powder
50g white chocolate chopped into chunks
50g milk chocolate chopped into chunks
275g golden caster sugar
3 large eggs
85g plain flour
- Melt the butter and dark chocolate together in a bowl over a saucepan on water or in the microwave (about 2 minutes) and leave to cool.
- Preheat the oven to 180C/160C fan/Gas Mark 4.
- Line a 20cm square tin with greaseproof paper.
- Sieve the flour and cocoa powder into a medium bowl.
- Mix the eggs and sugar with an electric mixer on maximum speed, until they look thick and creamy and nearly doubled in size. This can take 3-8 minutes. If the mixture leaves a trail on the surface of the mixture in the bowl for a second or two then its ready.
- Pour the cooled chocolate mixture over the egg/sugar mixture, then very gently fold together without knocking out the air.
- Add the cocoa and flour to the chocolate/egg/sugar mixture. Very gently fold in this powder. The mixture will look dry and dusty at first, but if you keep going very gently and patiently it will end up looking yummy. Stop just before you feel you should. Finally, stir in the white and milk chocolate chunks.
- Pour the mixture into the prepared tin, and cook for 25 minutes. To test if ready, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done and another 5 minutes should help. Until the top has a papery crust and the sides are coming away from the tin.
- Cool in the tin and then cut into whatever size brownies you want.
I generally do double the amount to sell at school fairs!
Brownies will keep in an airtight container for a two weeks and in the freezer for up to a month.
Kids can help
Biscuit and sweets