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These brownies are not only quick & easy but they're always a crowd pleaser!
185g Unsalted Butter
185g Best Dark Chocolate
85g Plain Flour
40g Cocoa Powder
100g White Chocolate Chips
3 Large Eggs
275g Caster Sugar
Recipe
Tip the plain flour & cocoa powder into a sieve over a medium bowl.
Tap & shake the sieve to get rid of any lumps.
Break the eggs into a large bowl & tip in the golden caster sugar. Beat using an electric whisk.
The mixture should look thick, & creamy & double it’s original volume. This should take about 3-8 minutes.
Pour the cooled chocolate mixture over the eggy mousse, then gently & slowly fold together with a rubber spatula.
Continue stirring until the two mixtures are fully combined.
Hold the sieve over the bowl of egg & chocolate mixture & sieve the cocoa & flour mixture over the top. Gently fold together.
Tip: Stop just before you feel you should, as you don’t want to overdo the mixing.
Finally stir in the chocolate chips until they’re fully incorporated.
Prepare your tin by lining it with baking parchment.
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 & level it.
Place in the oven for 25 minutes.
When the timer goes, open the oven & shake the tin. If the brownie wobbles in the middle, place it back in the oven for an extra 5 minutes.
When the brownie is done it will have a shiny top & the edges will come away from the tin.
Once your brownie has cooled, cut into squares. They’ll keep in an airtight container for two weeks, or in the freezer for up to a month.
Serve & enjoy!
