Oh my. One word to describe these brownies: awesomely delicious. During the past few weeks, I have felt I needed to eat something sweet and chocolaty, something different from my usual fruit-veg-protein meals (more on that soon). And then, I found it: BBC Good Food ‘s perfect brownie recipe: a nice and easy recipe that will give you squidgy cake squares in less than an 1 hour.
Interested? Then, keep reading.
- 185g unsalted butter
- 185g best dark chocolate
- 85g plain flour
- 40g cocoa powder
- 50g white chocolate
- 50g milk chocolate
- 3 large eggs
- 275g golden caster sugar
- Melt the butter (cut) and dark chocolate (chopped) (I used a microwave: put the bowl in during 1 min and stir every 30s)
- 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 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.
- With a large sharp knife, chop 50g white chocolate and 50g milk chocolate into chunks on a board.
- 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 until they look thick and creamy, like a milk shake. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. (I used a normal whisk, but be prepared: your won’t feel your arm after that)
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula.
- 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 and patiently, it will end up looking gungy and fudgy. Finally, stir in the white and milk chocolate chunks.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula (I ate what was left in the bowl). 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, then, cut into quarters, or triangles, or whatever shape you want.
Et Voila! I skipped the milk and white chocolate chunks part, yet the result was delightful. Oh, and I also added a tiny pinch of salt, as I think it underlines the taste of chocolate. These beauties will keep in an airtight container for a good two weeks and in the freezer for up to a month, so you will have plenty of time to eat them.
If you want to find more awesome and savory recipes, that every student can do: go to BBC Good Food’s website.