I love brownies. But recently have been craving to bake good brownies. Found this recipe which does yield very moist yummy chocolatey bites brownies. I love how the white chocolate and milk chocolate adds to the texture of the brownies.
Chocolate Brownies recipe from http://www.bbcgoodfood.com/recipes/1223/bestever-brownies:
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar
1. Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break 185g best dark chocolate into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl the pan.
2. While waiting for the chocolate to cool, turn the oven to fan 160C/conventional 180C/gas 4 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.
3. With a large sharp knife, chop 50g white chocolate and 50g milk chocolate into chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate, Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares.
4. Break 3 large eggs into a large 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 milkshake. This can take 3-8 minutes, depending on how powerful your mixer is. The mixture is ready when the mixture becomes really pale and double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you are there.
5. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Fold until mixture are a colour is a mottled dark brown.
6. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side to cover the top evenly. Gently fold in this powder. Mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gunny and fudge. Don’t overdo this mixing. Finally, stir in the white and milk chocolate chunks into the mixture.
7. Pour the mixture into the prepared tin. Paddle the spatula from side to side across the top to level it. Bake for 25 minutes. When done, gently shake the tin. If the brownie wobbles in the middle, it’s not quite done. If not quite done, put it back and bake for another 5 minutes until the top has a shiny, papery crust.
8. leave to cool. You can keep it in an airtight container for 2 weeks.