That is, “Kendra” after me, not the Playboy bunny, in which case these brownies might be more appropriate..
These brownies are SO me – can you say 4 (FOUR!) different types of chocolate in these babies?! It’s no wonder they came out tops at my brownie bake-off last year, even though they got a bit burnt in a dodgy oven (thankfully, Pam has since had that fixed).
I made these for my classmates because I promised I’d make them these peanut butter brownies from Yammie’s Gluten Freedom. They looked incredible in the photo, but in all honesty, they are not to everyone’s taste, since they have basically no sugar in them. They are healthy (well, healthier) though, so I want to rework the recipe a bit, then I’ll be sharing it away with them. In the meantime, I had kept them waiting far too long, and it was time to deliver some baked goods to my class of Biokineticists (people who are supposed to promote health and wellbeing… Good job, guys!).
This recipe is from BBC Good Food, but their instructions are so detailed, it’s a bit difficult to follow. So I have simplified it for you, because everyone needs this much chocolate overload every now and then (/as often as possible).
Best Chocolate Brownies ever!
- 185g dark chocolate (Bournville works pretty well
- 185g salted butter
- 275g caster sugar
- 3 eggs
- 85g flour
- 40g cocoa powder
- 50g milk chocolate chunks
- 50g white chocolate chunks
- Preheat oven to 180 degrees (or 160 degrees in a fan-assisted oven)
- Melt butter and dark chocolate together in the microwave (stirring often) or over a pot of simmering water. Leave to cool.
- Sift flour and cocoa powder together into a large mixing bowl.
- In a separate bowl, beat sugar and eggs together until thick and creamy – mixture must be pale and will have doubled in volume.
- Fold the chocolate-butter mixture into the egg-sugar mixture, until it the two become a mottled brown colour. Careful not to over-mix and lose the air you just beat into the eggs.
- Resift the flour-cocoa mix into the wet ingredients mixture, and fold in until just combined with no dry patches.
- Stir in the milk and white chocolate chunks.
- Spread mixture out evenly into a 20cm square tin that has been prepared with non-stick spray or baking parchment.
- Set on middle shelf of the oven for 25 minutes. If the brownies wobble in the middle when you try take them out, put them back in for a few minutes, though take care not to overdo them.
- Once removed, leave to cool for as long as you can bear it, and then devour them as gracefully as you can manage (that’s a challenge!)