If these aren't the best chocolate brownies in the history of mankind, I'll eat... them.
- 180g unsalted butter
- 200g 70% dark chocolate
- 80g plain flour
- 1/2 tsp baking powder
- 275g caster sugar
- 3 eggs
- 20g cocoa powder
- 50g milk chocolate
- 50g white chocolate
Put the oven on to ~160°C. Grease a baking tin, and add a layer of greaseproof paper to the bottom. The baking tin should be roughly 30 × 20 × 3cm. The last time I tried this I used a tin that was too small, and the chocolate overflowed and went everywhere and we had to eat it all.
Cube the butter and break up the dark chocolate. Melt them together in a bowl that’s heated over a pan of water. Don’t overdo it.
Meanwhile, mix the sugar and eggs, whisking them (by hand if you’re not a lazy bastard) until you have a rich and smooth mixture, full of bubbles. Again, don’t overdo it… this isn’t a meringue. Blimey, is that how you spell meringue? Yes.
Meanwhile… sift together the flour, cocoa and baking powder. No lumps.
The chocolate is probably done now. Let it cool a bit before carefully mixing it into the egg and sugar (we don’t want to cook the eggs). Try to keep as much air as possible in the mixture.
Now fold in the flour and cocoa, and stir gently until it’s all brought together.
Chop the white and milk chocolate into small chunks… each bit about the size of a pea. Mix it all in.
Pour the mixture into the baking tray, and scoop the remaining bits out with a spatula. Smooth the corners out.
Put it in the oven and have a cup of tea.
It’ll take a while, but after your tea, the whole world will start to smell really good.
You can check the brownies are done by sticking in a sharp knife, and looking to see if it’s too liquidy inside. The main thing is not to over-cook them… so if in doubt, take them out of the oven, eat them, and make some more just to be sure.