All of my friends and family have probably more than once tried one of my brownies, they are my ultimate bake, I gift them on birthdays, bring them bbqs or parties, and have more than once used them to impress boys... Less temperamental than a cake, slightly more casual but still incredibly decadent. Let’s be honest, sugary, chewy, gooey chocolatey slabs will always be a crowd pleaser.
This recipe has been mastered over years, but you could customise with any flavours rather than just white chocolate. Some of my favourites include peanut butter, salted nuts, caramel shards, Lindor chocolate truffles (the mint and orange ones are the best) or freeze dried raspberries.
Makes 15-20 brownies
Ingredients
350g dark cooking chocolate
250g salted butter
3 eggs
1 egg yolk
250g light brown muscovado sugar
85g rice flour
1tsp baking powder
1tbl vanilla essence
150g white cooking chocolate
50g icing sugar
Method:
Preheat the oven to 180°C/gas mark 4/ 350°F
Grease and line a 30x20cm baking tin with baking parchment
Over a bain marie, gently melt the chocolate (broken up into pieces) with the butter in a glass bowl, be careful not to overheat, and ensure that the bottom of the glass bowl does not touch the water on the hob
Whisk the eggs until pale and then whisk in the sugar and vanilla essence until thick and glossy, this may take a bit of whisking so persevere
Fold in the melted chocolate and then sift in the flour and baking powder
Cut up the white chocolate into small chunks and fold into the mixture
Pour into the prepared baking tin and sprinkle with a pinch of rock salt
Bake in the oven for 35-40mins
Remove from oven and leave to cool completely before attempting to cut
Dust with icing sugar before serving