Cooks Professional’s very own Leah, baker extraordinaire, has created this decadent brownie recipe with not one, not two, but THREE different types of chocolate.
Definitely one for the chocoholics out there, these taste even better if you make them the night before and leave them to set overnight.
- 250g butter, cubed
- 200g dark chocolate, roughly chopped
- 100g milk chocolate, roughly chopped
- 100g white chocolate, roughly chopped
- 140g plain flour
- 40g cocoa powder
- 3 large eggs
- 175g caster sugar
- Fill a saucepan with 3-4cm of water and put on a low heat. Place the cubed butter and chopped dark chocolate in a bowl, and add this on top of the saucepan. You only want enough water so that the heat it generates melts the butter and chocolate – you’ll want to avoid too much water as if it touches the bottom of the bowl it can cause the chocolate to seize. Stir occasionally as the mixture heats up to make sure it’s combined.
- Preheat your oven to 180°C / 160°C / Gas Mark 4. While you’re waiting for the chocolate mixture to melt, mix together the flour and cocoa powder in a small bowl and put it to one side.
- Once the chocolate mixture has melted and the butter has mixed in well, remove the bowl from the heat and put it to one side to allow it cool.
- In a separate bowl, mix together the eggs and caster sugar. You can mix these by hand with a hand whisk, but it will be easier (and kinder on your arms!) to use a stand mixer. Keep beating the mixture until it’s roughly doubled in size and becomes quite pale. You’ll know it’s ready when you can wiggle the beaters from side to side and it leaves a trail in the mixture.
- Pour the chocolate mixture into the eggy mousse – it’s okay if it’s still warm. Next, gently combine the two with a rubber spatula. You want to keep as much of the air you’ve just beaten into it as possible, so move the spatula in a figure of eight (and try to scrape the bottom of the bowl as you do so to get it all combined), occasionally turning the bowl. It should be a mottled brown colour once you’re done.
- Once you’ve combined the two liquid mixtures, add the combined flour and cocoa powder. Don’t be worried if it looks dry to start with; keep moving the spatula in the figure of eight pattern until the dry ingredients have become combined with the liquids and it will start to look more like the brownie mixture that we’re after. Try not to over mix it; this should only take a couple of minutes. Finally, add the chopped milk and white chocolate.
- Use grease proof paper to line your chosen square tin or cast iron roasting dish, and tip the brownie mixture in. Spread it out to all four corners with your spatula, and put it in the oven for 25 minutes. After it’s been in the oven, give the shelf a gentle shake to check if it’s cooked. If the mixture still wobbles in the middle, leave it in for another 5 minutes or so, until the top of the brownie has a papery texture.
- It will be very gooey once cooked, so leave it to completely cool in the tin. Once it’s cooled completely, use the grease proof paper to lift it out of the dish. Cut into four strips, then turn it around lengthways and cut again to make squares. Serve and enjoy!