Chocolate Brownies
Equipment:
Electric or hand whisk
Brownie tray or baking tin
Mixing bowl
Weighing Scales
Measuring Spoons
Piping bag
Electric or hand whisk
Brownie tray or baking tin
Mixing bowl
Weighing Scales
Measuring Spoons
Piping bag
Spatula
Sieve
Ingredients:
135g of Milk Chocolate
200g of Dark Chocolate
275g of soft light brown sugar
3 Eggs
85g of Plain Flour
40g of cocoa powder
185g of butter (diced) slightly salted
Method:
1. Preheat the oven to 180°C (gas mark 4, fan 160°C) and line a square brownie tray or baking tin with non-stick parchment. (I prefer to just grease a silicone baking mould)
2. Roughly chop up the dark and milk chocolate and set aside 150g for the topping. Put the rest into a small pan with the sugar and butter then heat until melted, stirring occasionally.
3. Once the chocolate mixture is melted, Pour this into a mixing bowl and leave to cool slightly. Clean out the pan and melt the remaining chocolate and set aside.
4. Mix the eggs into the chocolate mixture one by one.
5. Sieve the flour and cocoa powder, fold this into mixture to combined it together and pour into prepared tin.
6. Use the melted chocolate from step three into a piping bag and pipe four evenly spaced line on the top of the brownie then using a toothpick to create a rippled effect.
7. Place the brownie on the middle shelf in the oven and bake for 25 minutes, adding extra time for a firmer brownie. Cool the brownie for 10 minute then place on a wire rack to continue cooling.
8. Once the brownie is cool you can trim the edges (but these are the best bit) and cut into nine even squares
Tips:
For Valentines day you could use a heart cookie cutter and stamp them out.
You could add red food colouring and cream cheese frosting to make them a red velvet brownie
You could even use chocolate orange segments on top rather then the 150g of mixed chocolate and make chocolate Orange brownies.
Sieve
Toothpick
Wire Rack
Ingredients:
135g of Milk Chocolate
200g of Dark Chocolate
275g of soft light brown sugar
3 Eggs
85g of Plain Flour
40g of cocoa powder
185g of butter (diced) slightly salted
Method:
1. Preheat the oven to 180°C (gas mark 4, fan 160°C) and line a square brownie tray or baking tin with non-stick parchment. (I prefer to just grease a silicone baking mould)
2. Roughly chop up the dark and milk chocolate and set aside 150g for the topping. Put the rest into a small pan with the sugar and butter then heat until melted, stirring occasionally.
3. Once the chocolate mixture is melted, Pour this into a mixing bowl and leave to cool slightly. Clean out the pan and melt the remaining chocolate and set aside.
4. Mix the eggs into the chocolate mixture one by one.
5. Sieve the flour and cocoa powder, fold this into mixture to combined it together and pour into prepared tin.
6. Use the melted chocolate from step three into a piping bag and pipe four evenly spaced line on the top of the brownie then using a toothpick to create a rippled effect.
7. Place the brownie on the middle shelf in the oven and bake for 25 minutes, adding extra time for a firmer brownie. Cool the brownie for 10 minute then place on a wire rack to continue cooling.
8. Once the brownie is cool you can trim the edges (but these are the best bit) and cut into nine even squares
Tips:
For Valentines day you could use a heart cookie cutter and stamp them out.
You could add red food colouring and cream cheese frosting to make them a red velvet brownie
You could even use chocolate orange segments on top rather then the 150g of mixed chocolate and make chocolate Orange brownies.
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