A squidgy, fudgy chocolate brownie. Adapted from BBC Good Food.
Ingredients
- 185 g unsalted butter
- 185 g best dark chocolate
- 85 g plain flour
- 40 g cocoa powder
- Pinch of salt
- 1 tsp vanilla extract
- 50 g white chocolate chips
- 50 g milk chocolate chips
- 3 large eggs
- 275 g golden caster sugar
Instructions
- Preheat the oven to 180 C (160 C fan). Line a 20cm square tin with foil or baking parchment.
- Melt the butter and dark chocolate together over a pan of hot water (or in the microwave). Leave to cool.
- Sieve the flour, cocoa, and salt into a bowl. Stir in the vanilla extract.
- Chop the white and milk chocolate into chunks.
- Whisk the eggs and sugar until pale, thick, and doubled in volume (3-8 minutes).
- Gently fold the cooled chocolate mixture into the eggy mousse.
- Fold in the flour mixture until just combined, then stir in the chocolate chunks.
- Pour into the tin, level the top, and scatter over some chocolate chips.
- Bake for 25 to 30 minutes, until the top is shiny and the sides just come away from the tin.
- Leave to cool completely in the tin, then lift out and cut into squares or triangles.