Brownies

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Short description of recipe and what might go with it

At A Glance

What You'll Need

Method

Preparation

1. Preheat fan oven to 160°C.
2. Break up the dark chocolate into cubes and add to a bowl with the butter. Melt in a microwave at 30 second intervals. Once melted, mix together with a level teaspoon of fine sea salt and leave aside to cool.
3. Whisk the eggs and sugar in a kitchen aid (see notes) for 5 minutes on the highest power, until the mix leaves a trail on the surface when dropped from the whisk.
4. Combine the whisked mix with the room temperature chocolate/butter mix, adding a pinch of salt. Gently fold the two together until homogeneous, so the air remains in.
5. Sieve together the flour and cocoa powder, then resift over the brownie mix so that the top is evenly covered. Gently fold together again until fudgy.
6. Mix in the milk chocolate (broken into pieces) until evenly distributed.
7. Pour mix into a 20x20cm baking tin lined with non-stick baking paper.

Cooking

8. Cook in oven for 50 minutes, rotating the tin 180° halfway through to ensure even heat distribution.
9. After the elapsed time, poke the centre of the brownie with a probe to see if any mix sticks to the probe (see notes). If so, place back in the oven and retest.
10. Cool in the tin for 2 hours then cover the tin with foil and leave over night, cutting the brownies into 9 equal squares the next day.

Service

11. Serve with a dusting of icing sugar and a scoop of vanilla ice cream.

Notes

Step 3: If you don't have a kitchen aid, hand-whisk until the eggs and sugar double in size and the whisk leaves a trail when dripping.

Step 9: If you have a thermometer, aim to have the middle of the brownie between the range of 80-90°C.