If you are looking for a recipe for squidgy brownies then this recipe for Best Ever Chocolate Brownies taken from BBC Good Food is for you.
When I first started baking, chocolate brownies were my go-to bake. I think I baked them so much that I then became slightly bored of them. I even stopped eating brownies when I was eating cake out.
I find that opting for a brownie when you are eating out can be a risky decision. A substandard brownie can be really disappointing and a dry brownie is certainly not worth the calories.
I was really pleased when I found this recipe for these brownies, which are really soft and squidgy. The added chunks of milk and white chocolate make them feel that bit more indulgent and satisfying.
The recipe does require slightly more effort than other brownies I’ve baked. They are still simple, there’s just a few steps involved but I think they are totally worth it. Chopping up the chocolate takes a little while. You could use chocolate chips if you like but I think larger chunks of chocolate work better. I also think both milk and white chocolate chunks work really well but you can always mix this up.
These brownies keep really well too. If you store them in an airtight container they will keep for up to two weeks. Or you can freeze them and always have them to hand when you need them.
185g unsalted butter
275g golden caster sugar
85g plain flour
40g cocoa powder
185g dark chocolate
50g milk chocolate
50g white chocolate
3 large eggs
- Preheat the oven to 180C/160C fan/Gas 4. You will need to grease and line a 20cm/8in square cake tin.
- Break the dark chocolate into small pieces and cut the butter into small cubes and add both to a medium sized bowl. Sit the bowl over a saucepan filled with a little bit of water, making sure the water doesn’t touch the bottom of the bowl. Put the pan over a low heat, until the butter and chocolate melt, stirring occasionally. Once melted, remove from heat and leave to one side to cool to room temperature.
- Chop the milk and white chocolate into chunks.
- Sieve the plain flour and cocoa powder into a medium bowl.
- Using an electric or stand mixer, whisk together the eggs and sugar for 3-8 minutes (depending on how powerful your mixer is) until they become thick and creamy, like a milk shake. You’ll know it’s ready when the mixture becomes really pale and doubles in volume. Small bubbles will appear on the surface. You can double check if it’s ready by putting the beater in the mixture and wiggling it from side to side. If the mixture leaves a trail on the surface for a second or two then it’s ready.
- Pour the cooled chocolate mixture over the egg and gently fold together with a spatula, using a figure of eight motion. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle, moving the bowl round after each fold, until mixed to a mottled dark brown colour. Go gently and slowly so you don’t knock the air out of it.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, to cover the top evenly.
- Gently fold in the powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going, it will end up looking fudgy. You don’t want to overdo this mixing so stop as soon as it’s mixed in or just before you feel you should.
- Briefly stir in the white and milk chocolate chunks until they’re dotted throughout.
- Pour the mixture into the tin and level the top.
- Bake for 25 mins, then take a look. 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. I would also check it with a knife as it sometimes takes longer to bake than you think.
- Leave in the tin to cool completely then cut into squares.
If you bake these brownies, feel free to send me some pics. You can reach me @theachetobake or contact me here.