Double Chocolate Brownies - No Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Deeply chocolately brownies based on cocoa powder AND melted dark chocolate, with white chocolate chips running through the mix Ingredients:
115 g butter |
115 g dark chocolate |
300 g caster sugar |
1/8 tsp salt |
1 tsp vanilla extract |
2 large eggs |
140 g plain flour |
2 tbsp cocoa powder |
100 g white chocolate chips |
Directions:
1. Preheat the oven to 180 degrees celcius (350 degrees F)
2. Grease & line the base of an 18cm/7 inch square tin. I find that lining the tin with a sling of extra parchment paper allows the brownies to be removed far more easily at the end of the baking. A sling is where a length of paper extends on either end of the pan, giving you excess to lift with.
3. Melt the butter and dark chocolate over a low heat, stirring constantly. (The stirring will help prevent the chocolate from staying in one place in the pan for too long and burning)
4. Remove from the heat, stir until smooth and leave to cool slightly
5. Stir in the sugar, salt and vanilla extract.
6. Add the eggs, one at a time, and stir until blended.
7. Sift the flour and cocoa powder into the mix and beat until smooth. Sifting removes the lumps from the dry ingredients. Do not overbeat the mix, as if you do the gluten will be overdeveloped and the brownies will end up with a crust detached from their centre, not to mention many other issues.
8. Stir in the chocolate chips and pour the final mixture into the prepared cake tin.
9. Bake in the preheated oven for 35-40 minutes, or until a cocktail stick inserted into the centre comes out ALMOST clean (if you wait until it is clean, your brownies will be dry and overcooked).
10. Cool slightly in the tin. Lift (using your sling) and leave to cool further on a wire rack.
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