This is my go-to, fool proof recipe for indulgent, squidgy brownies! You can have them as they are, simple and delicious, with a cup of tea or milk on the side. Or, you can gently heat them up again and have warm brownies with ice cream. It’s so good that it ended up being my pudding of choice for my New Year’s Eve dinner party. Went down a treat.
You will need –
- 185g butter
- 185g dark chocolate
- 40g cocoa powder
- 85g plain flour
- 70g white chocolate
- 40g milk chocolate
- 3 large eggs
- 200g caster sugar
- 75g soft light brown sugar
- approximately 20cm square tin
- greaseproof paper
Get Baking –
Break up the dark chocolate and melt it with the butter in a bowl over hot water. Stir occasionally, it won’t take long. Put aside to cool a little.
Preheat the oven to 180C. Line the shallow baking tin with greaseproof paper, snipping in at the corners to make it fit snugly.
Chop the white and milk chocolate into approximately 1cm chunks.
Break the three eggs into a large bowl and tip in both sugars (the soft light brown gives a slightly fudgy edge!). Whisk these together for 3-8 minutes until the mix is pale, thick and creamy. It’ll be about double its original volume. If the whisk leaves a trail when you wiggle it over the top, it’s done.
Pour the cooled chocolate into the eggy mouse. Pour down the side of the bowl so that the sudden weight doesn’t knock out that hard earned air. Fold it in with a silicone spatula (preferably) making sure to scoop from the bottom in a figure of eight motion. Stop just before it’s completely mixed so as to not mix out the lightness.
Sift the cocoa and flour over the mixture. Fold in, stopping again before it’s entirely mixed, then tip in the chocolate chunks, and complete the mixing.
Pour the mixture into the prepared tin, easing it into the corners of the tin and levelling it out gently.
Cook for 25-30 minutes in the middle of the oven. When the time is up, check on the bake by gently shaking the tin. If the brownie wobbles in the centre, it’s not quite there, and bake it for another 5 minutes. When done, it will still be soft, but not as movable, though not entirely solid if you want that much sought after gooey brownie centre. It will have a light, shiny, papery crust and the sides will just begin to come away from the tin. If it looks like that, you’re there!
Now comes patience. Leave the whole thing in the tin until completely cold – it needs to firm up so you can lift it out and cut it cleanly otherwise it’ll be a sticky mess. Once cold, lift out by the paper and cut into small triangles, or squares, whatever your preference.
They will last well for 1-2 weeks in an air tight container.
Warm Brownie and Vanilla Ice Cream Pudding –
Simple and scrumptious! Put the brownies close together in a 180C preheated oven for 5-8 minutes. Keep an eye on them. If they’re pretty warm on the outside, you’re good to go. Put it back in for a few more minutes if it’s not quite warm enough but make sure you don’t compromise the squidgy inside. Serve with cold scoops of vanilla ice cream. YUM!