Sticky Centred Brownies

Hey guys!

I really wanted to bake something again for you and I wanted to do something different than I usually do. I’ve not made brownies a lot, so again they aren’t the best but they are still good.

The last few times I’ve made them they didn’t turn out the best and I’ll admit they weren’t brilliant this time either but I think that has something to do with the tin I used being too small for the amount of mixture I had. I still need practice with the brownies but I have improved since the last time I made them so I’m happy.

Let’s get started making brownies

Ingredients:

185g Butter
185g Dark/milk chocolate
85g Plain Flour
40g Cocoa Powder
50g White chocolate chunks
50g Milk chocolate chunks
275g Sugar
3 large eggs

Method:

Measure out and cut the butter into small cubes and put it into a medium sized bowl. Into the bowl add the 185g of broken up dark or milk chocolate. Melt the chocolate and butter over a pot of boiling water on a low heat stirring it occasionally. It can also be melted in the microwave but keep checking it because it burns so easily. Once melted leave the mixture to cool at room temperature.

While the chocolate and butter mixture cools you should start by pre-heating your oven to 180°C. once you have done that you can prepare your tin by putting greaseproof paper at the base of the tin ( I recommend using a 20cm squared tin as I think this might give better results than my tin did)

Measure out the flour and cocoa powder into a separate bowl and set it to the side. Using a sharp knife chop the 50g of white and milk chocolate into chunks. The easiest way to cut the blocks of chocolate is to have the tip of the knife pressed down to the chopping board at all times and then just bring the back down to chop the chocolate into small chunks. Put then into a small bowl and put them to the side for later.

Break 3 large eggs into a large bowl and add in the sugar. Using an electric mixer, on the highest speed whisk the eggs and sugar together until the mixture is thicker and creamy. You may need to do this for a while, but you will know when you are finished when the mixture is double the volume as it was and paler than it started out.

Next step is to gently fold the now cooled chocolate and butter mixture into the egg and sugar mixture until it begins to look like a chocolate mousse being careful not to remove fluffiness you have made by whisking.
Grab the flour and cocoa that you measured out earlier then sieve and fold it into the egg and chocolate mixture, you will need to fold in the mixture for a while until it starts to look right. Last but not least stir in the White and milk chocolate chunks until they are spread through the mixture.

Next thing you need to do is pour the mixture into the tin and using your wooden spoon or spatula smooth out the mixture into the corners of the tin and level it off.

Bake the mixture for 25 minutes, after that time give the tin a little shake and if the brownie wobbles then bake it for another 5 minutes at a time until it is ready (my mix took an extra 15 minutes to fully bake)

Once fully baked allow the brownie to completely cool before removing it from the tin. Once it is cool you can remove it from the tin and cut it up into squares.