MUNCH RATING: 5/5
These brownies are truly decadent! They are super fudgy and squidgy and most definitely calorific but they are worth treating yourself. When they come out of the oven they are still really runny and undercooked, so they’re best when they’ve been in the fridge overnight and they’ve set a bit more.
My brother took these into work and his colleagues LOVED them! 3 of them have asked me to bake them a batch each!
Steve’s Mum likes to eat these with strawberries and cream as a nice dessert.
- Makes: 16 squares
- Oven temperature: Gas mark 4/350°F/180°C
- Oven shelf: top
- You will need: an 8-9 inch square tin, greased and lined with baking paper
- 185g unsalted butter
- 185g dark chocolate, roughly chopped (I used Tesco value)
- 3 large eggs
- 275g caster sugar, golden if possible
- 85g plain flour (or ground almonds if you have a wheat intolerance)
- 40g cocoa
- 50g white chocolate, roughly chopped
- 50g milk chocolate, roughly chopped
- Preheat the oven to Gas mark 4/350°F/180°C.
- Put the butter and dark chocolate into a small bowl and place over a pan of hot water to melt. Allow to cool.
- Beat the eggs and sugar for a few minutes using an electric hand mixer until pale, thick and mousse-like. This can take up to 5 minutes so be patient!
- Fold the cooled chocolate mixture into the egg mixture.
- Sift the flour and cocoa into the combined mixtures and gently fold in. Stir in the chopped milk and white chocolate.
- Pour into the lined tin and bake for 30-35 minutes or until the mixture no longer wobbles when the tin is gently shaken. The top should be dark and have a shiny crust.
- Allow the cake to cool in the tin for at least 1 hour before attempting to cut into squares.
- Store in the fridge wrapped in foil for about a week, if it’s not eaten before then!