Soft, gooey but dense is the hallmark or any good brownie. Can be eaten at any temperature and extremely portable for lunchboxes.
Soft, gooey but dense is the hallmark or any good brownie. Can be eaten at any tempeature and extremely portable for lunchboxes.
Melt the butter and chocolate over a bain marie, until nicely melted and incorporated into a sauce. Let it sit for couple of minutes to cool down slightly.
Meanwhile whisk your eggs and sugars (white and brown) until incorporated and the sugar has dissolved.
While continuously whisking, pour 1/3 of the chocolate sauce into your egg mix and temper your eggs. Add the remaining 2/3 of you chocolate sauce and vanilla when the mix is consistent and continue to whisk until fully incorporated.
Combine your dry ingredients together - flour, cocoa powder & salt together. Sieve 1/3 of this and fold it into your Egg and Chocolate batter. Add the remaining 2/3 and your chocolate chips when the mix has become consistent.
Pour your mix into a cake tin, or individual moulds lined with baking parchment, aluminium foil, or simply buttered and bake for roughly 30-40 minutes @ 180deg C
Make sure to cook them through (no wet middles) and rest them for a rack until cool to touch. Cut and enjoy!
- Tins - Make sure to butter or use foil or baking parchment to prevent the caramelised batter from sticking, which they often want to.
- Melting Chocolate - Make sure you use a bain marie to do this. Direct heat will most likely burn your chocolate. If you chocolate has split or seized, you can try to add tbsp of hot water and whisk again - though it will never be as good again.
- Chocolate - You can vary the chocolate type, but pairing bitter and sweet, or even flavoured chocolates.
- Flavours - You can substitute vanilla with tablespoon a flavoured syrup, or even replace the chocolate chips with diced bananas!