These are brownies for the real chocoholic. Dark chocolate brownies filled with white chocolate chips. The middle of the brownies are deliciously gooey, so eat them quickly before they melt in your hand.
Equipment
- Electric Food Mixer
- Scales
- Baking Tray
(12″ by 8″ by 2″) - Large Sauce Pan
- Large Pyrex Bowl
- Wooden Spoon
- Spatula
- Butter Knife
- Fork
Ingredients
- 240g Plain Flour
- 400g Unsalted Butter
- 350g Caster Sugar
- 400g Dark Chocolate
- 300g White Chocolate
- 6 Free Range Eggs
- 1 tablespoon of Vanilla Extract
- Leave the butter and eggs on the kitchen counter to allow them to reach room temperature.
- Turn on the oven to 180 degrees, or Gas Mark 4.
- Using a butter knife chop up the white chocolate bars into small cubes (it doesn’t matter if they break up a little).
- Break up the dark chocolate into large chunks. I strongly recommend eating a couple of chunks to keep you going.
- Place a piece of greaseproof paper in the baking tray. It doesn’t have to line all four sides, but leave enough at two ends to help pull the cooked brownies out of the baking tin.
- Crack six eggs into a large pyrex bowl and give them a good stir.
- Add the sugar to the mixed eggs, and a tablespoon of vanilla extract (I find the bottle cap makes a good measure).
- Use the fork to stir the eggs, sugar, and vanilla extract.
- Heat the butter and dark chocolate on the hob in the saucepan. Ensure you constantly stir the chocolate to prevent it from burning.
- Pour the egg/sugar mix into the electric mixer and whilst mixing add the melted butter/chocolate mix.
- Slowly add the flour to the brownie mix whilst it continues to by stirred by in the mixer.
- Pour half the mixture into the baking tray, making sure it gets into all the corners.
- Sprinkle the white chocolate chips evenly over the mix.
- Pour the rest of the brownie mix into the baking tray, ensuring you cover all the chocolate chips.
- Place the baking tray into the pre-heated oven and leave to cook for 25 minutes
- Remove the baking tray from the oven and leave to cool. Once at room temperature place in the fridge for a couple of hours. This will make cutting up a lot easier as the middle will still be soft.
- Run a knife along the two sides without the greaseproof paper and lift the brownies out and place on the counter.
- Optional step: sprinkle the brownies with icing sugar using a sieve.
- Cut the brownies into cubes. It’s up to you if they are great big slabs or bite size nibbles.
- Don’t forget to tidy the kitchen. The great thing about brownies is how little mess it should have made. It just takes 5 mintues to clean up and hide the evidence in the dish washer.
- Now comes the hard part, don’t touch them for a couple of days. I don’t know why, but they taste much better having been stored in the pantry for a couple of days.
