OMG Chocolate Brownies!

Soft. Gooey. Chewy. Rich. Sticky. Ooooft. 

I had quite a stressful time recently so I raided my baking cupboard (well it's more of a big shelf) and clapped my tiny hands when I realised I had ingredients to make 

CHOCOLATE BROWNIES! 

*I AM SHOUTING*

Ingredients:

185g butter

85g plain flour

185g dark chocolate

40g cocoa powder (not drinking chocolate)

100g white chocolate

4 medium free range eggs

200g caster sugar

75g dark brown sugar

Method:

1. Chop the butter into small cubes add to a glass bowl. Finely chop the dark chocolate and add to the same bowl. Melt the butter and the chocolate over a pan of water. I've provided a link to BBC Food website if you're a little unsure. Set aside the mixture once it's melted. Get a smallish tin and line with grease proof paper. (Top tip: cut the paper and scrunch into a ball to make it easier to work with then you won't need to add butter to the tin to make it stick.)

Melted chocolate and butter.

2. Break the 4 eggs into a large glass or metal bowl add both types of sugar. (I like to use a mixture of both caster sugar and dark brown sugar to give a more fudgy taste and texture.) Take an electric whisk and whisk the eggs and sugar until the mixture become thick and fluffy and light in colour. 

Eggy Sugar.

3. Now carefully add the melted chocolate and butter into the egg and sugar mixture. Gently fold in the chocolate. You need to make sure you don't beat out all the air you've just put into the eggs. Stop folding the mixture as soon as there's no marbling.

Chocolatey Mixture.

4. Sift in the flour and cocoa powder and add in chopped white chocolate (keeping them quite chunky). Now fold the flour, cocoa and white chocolate chunk. Work quite quickly and as soon as the mixture has come together STOP. 

Flour and White Chocolate bits.

5. Pour the mixture into the tin and spread to all the corners. Place into the preheated oven for 30 mins. The top of the brownie should crack and go paper-like. There should be a slight gooey wobbliness in the middle. 

6. Now I'm really sorry but you have to leave it in the tin for 1 whole torturous hour! Soz! Once it's cooled, take it out of the tin and ideally cut it into small bite-size pieces or just hack into it with a fork and some vanilla ice cream. BOOM.

A brownie the size of a breeze block! :D

More sensible-sized squares.