Since my last post I moved into my uni house in Bethnal Green which is exciting, it’s all happened so fast really! As a sort of flatwarming present to my housemates- there are 6 of us altogether, I’ll explain a little more in Monday’s post!- I decided to bake some chocolate brownies.
The recipe for these lovely, gooey treats is actually so simple and can be adapted by adding more chocolate, different fillings such as nuts or rum raisins, anything really- be creative!
- 200g bar dark chocolate
- 100g bar white chocolate, chopped
- 3/4 cup unsalted butter
- 2 cups caster sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1 cup plain flour, sifted
- Pinch of salt
- 1/4 cup unsalted butter
- 4 tablespoons milk
- 4 tablespoons cocoa powder (I always use Bourneville)
- 3 cups icing sugar, sifted
- Preheat the oven to 200C and line a square, springform tin with baking parchment plus spray oil lightly over it.
- Melt the dark chocolate and butter in a large bowl in the microwave in 30 second increments, taking out to stir each time until they have completely melted.
- Put this into a mixer. Add the sugar and stir well until you’ve made a paste, then add the eggs one at a time until well incorporated, then add the sifted flour and vanilla extract in stages.
- Pour into the tin and bake in the centre of the oven for around 30 minutes or until the top of the brownie is cracked and a knife runs clear when put into the middle of it to test. (Be careful as it catches very easily like mine did!!!)
- Remove from the oven and allow to cool for 5 minutes before releasing from the springform tin and leaving to cool further on a wire rack.
- Meanwhile, prepare the frosting by combining the butter, milk and cocoa powder in a saucepan and stirring until incorporated.
- Remove from the heat and transfer to a mixing bowl, then add the icing sugar and whisk until combined to a thick consistency- you may need to add more icing sugar to get the consistency correct, it shouldn’t be too runny and should almost stand (see photo below).
- Spread over the brownie then put the whole thing into the fridge so it can set before you cut into slices. I would recommend leaving in the fridge for 20-30 minutes.
These gorgeous brownies are more like cakes with the thick icing on top, and are extremely (please ignore this word as I hate it but there’s no other way to describe them) moist.
Be careful not to cut them too big though, as they are very sickly so you’ll only want small slices otherwise it becomes too overpowering. They go wonderfully with a glass of milk and will keep in an airtight container for up to 3 days, although it’s hard to imagine they’ll last for that long with all of the vultures in my house!
Hope you’re having a good weekend!