Explore the chef within you…

Dark chocolate brownie

Ingredients-

185g Butter

→ 185g dark chocolate

→ 85g plain flour

→ 40g cocoa powder

→ 50g white chocolate

→ 50g milk chocolate

→ 3 large eggs

→ 275g golden caster sugar

1. MELT THE BUTTER AND DARK CHOCOLATE.

Start with the butter and dark chocolate. Make sure the butter isn’t too hard or too cold. You can take it out of the fridge 30 minutes before you start. Cut it up in small pieces and put them in a bowl.

Add the dark chocolate. The easiest thing is to use chocolate drops, but if you can’t get your hands on those you can just cut up bars of dark chocolate. Make sure you work with the best quality chocolate as it obviously makes a big difference in taste.

Add the pieces of chocolate to the bowl with butter and put the bowl on a pot with hot water, making sure the bottom of the bowl doesn’t sit in the water (au-bain-marie). Let the chocolate and butter melt on a low temperature

2. Prepare egg and sugar mix

While the chocolate is melting on the hob, you can prepare the rest of the brownie mix.

Sieve the flour and the cocoa powder in a small bowl. Do this by gently shaking the sieve from left to right and back again. This will get rid of any lumps and mix the flour and cocoa powder together. Then, put the bowl to the side.

Take a bigger bowl and break three large eggs. Whisk the eggs briefly until they form a smooth yellow substance, then add the caster sugar (or a mix of caster, white and dark brown sugar) and whisk until you have a thick light yellow substance which looks a bit like a thick milkshake. When you lift the whisk and the mixture leaves a trail on the surface for a few seconds, you know the whisk has done the job. It is best to use an electric whisk because it is easier to get the thickness that you need for these gooey homemade chocolate brownies.

3. COOL THE BUTTER AND DARK CHOCOLATE

When the chocolate and butter are nearly melted, you can take the warm bowl from the hob and stir until you get rid of the last bits of chocolate. By doing this the chocolate mix will cool more quickly and you don’t have any lumps.

4. SET OUT THE MILK AND WHITE CHOCOLATE

If you don’t have milk and white drops of chocolate, you can cut up some bars of both in small pieces. Put these aside, they will go in at the very end.

5. PREPARE THE BROWNIE TIN

Preheat the oven on 160° and take a square (or round) tin.

Brownies are usually made in a square tin, but if you don’t have that, a round tin will do.

Cover the bottom of the tin with some baking paper. If you have a good tin, you don’t need to worry about the sides.

Bake it for 35 minuites,garnish it with fresh mint leaves and dust powdered sugar.