Brownies are always a good idea no matter what time it is or what situation you're in. These little bundles of joy make a great Christmas desert served with greek yoghurt or ice cream and berries. There's nothing quite like a scrumptious brownie melting in your mouth; the texture, gorgeous, the flavour, undeniable.
What you need:
- 85g plain flour
- 40g cocoa powder
- 50g white chocolate
- 50g milk chocolate
- 3 large eggs
- 275g golden caster sugar
- 185g unsalted butter
- 185g dark chocolate
- Cut 185g unsalted butter into small cubes and tip into a bowl. Break 185g dark chocolate into small pieces and drop into the same bowl. Now cover bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
- While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional 180C/gas 4.
- Tip 85g plain flour and 40g cocoa powder and sieve it into a medium bowl, getting rid of any lumps.
- Chop 50g white chocolate and 50g milk chocolate into chunks on a board using a knife, so you end up with rough squares.
- Break 3 large eggs into a different bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a spatula until the two mixtures are one and the colour is a mottled dark brown.
- Now add in the cocoa and flour mixture, gently fold in. It should end up looking fudgy.
- Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
- Put in the oven and bake for 25 minutes. When done, leave to cool before serving.