Baking Chocolate Brownies
On Sunday afternoon my boyfriend's Mum and Dad hosted a lovely family BBQ and I was in charge of desserts. I've made these chocolate brownies quite a few times and have adapted the recipe to make the perfect brownie; soft, gooey, chocolatey goodness.
Butter - 175g
Good quality dark chocolate (I use this one) - 200g
Cocoa Powder (this one is my favourite) - 80g
Plain Flour - 100g
Golden Caster Sugar - 300g
White chocolate - 100g
Eggs - 4 large ones
Créme fraîche - perfect for serving when the brownies are hot!
Preheat the oven to 180C and line a square baking tray with greaseproof paper.
Slice up the butter and dark chocolate into a small bowl (I find that glass is best), and place it on top of a small saucepan filled with water. Put the saucepan on the hob at a medium temperature and stir until the butter and chocolate melt.
Sieve the flour and cocoa powder into a large mixing bowl, add the sugar and, once the chocolate and butter has cooled down slightly, add that too.
Stir the eggs in one by one and, once the mixture is smooth and creamy, break the white chocolate up into small pieces and stir that in as well.
Pour the mixture into the baking tray and bake for about 20 minutes. After this time, stick a clean fork/knitting needle/knife into the brownie to see whether it is cooked. If the cutlery comes out clean then the brownie is cooked and can be taken out of the oven, if not, put it in again and check it every three minutes.
If you're serving your brownies hot, with créme fraîche or ice cream or something like that, you'll want them to be slightly gooey so they won't need cooking for as long. They can then either be served up straight from the oven or microwaved at a later time.
Once the brownies are cooked, leave them to cool on the greaseproof paper before eating, please don't burn your tongue!
As you can see from the picture, I plated up my brownies on Sunday for people to pick at as they pleased, they were seriously yummy!