Believe it or not, I am not a huge chocolate fan. Unfortunately most of the people I bake for are. This is a nice “meet you half way brownie” using Dark & White Chocolate it’s a nice balance of bitter and sweet! It goes perfectly with coffee or a glass of bubbly! (See what I mean by half way brownie!)
130g of Plain Flour
1tsp Baking Powder
190g Coccoa Powder
Pinch of Salt
200g Caster Sugar
150g Light Brown Soft Sugar
1tbsp Vanilla Extract
250g Butter (I used Stork)
4 Large eggs
1 1/2 Dark Chocolate (I used 80% Lindtt Dark Chocolate)
1 Bars of White Chocolate (I used White Chocolate from The Co-Op which has rice crispy bits)
2 bags of Chocolate Buttons (I used on large bag of milk and white chocolate buttons)
Icing sugar (to decorate, optional)
Baking Mixer (with whisk attachments)
x2 Baking Tins
x2 Small pyrex bowl
x2 Cooling trays
- Preheat the oven to 180c. Fill one of the small pyrex bowls with warm water, and place it at the bottom of the oven. (This creates lots of steam, which stops your brownies from drying out.)
- Put the milky bar buttons and half a bar of white chocolate into the freezer. The harder the chocolate becomes, the easier it is to break up into pieces.
- Add the butter and sugars to the mixer, on the lowest setting and whisk together until the sugar is light and fluffy!
- Now add the cocoa powder, vanilla, eggs and flour to the mixer. Whisk the ingredients together and slowly add the creamed butter.
- Using the small saucepan add 200ml of warm water on a (low setting) on your stove. It’s important for your water to stay hot and not boil. Add the small pyrex bowl on top of the saucepan and leave for one minute. Whilst you’re waiting break up 1 & 1/2 Bar of Dark Chocolate and half a bar of White Chocolate . Add all your broken bits of chocolate to the pyrex bowl and let the chocolate melt. Stir every so often so the chocolates combine. (Remember don’t let the water boil, otherwise you will end up with burnt chocolate!)
- Now that the chocolate has melted, you need to mix this in with the rest of the ingredients. On a low setting again slowly pour the melted chocolate to the rest of the mixture. Also add the rest of the dry ingredients to the mixture (salt, baking powder).
- Once all the ingredients have incorporated, add the milk to the mixer.
- This is my favourite step! I get all the chocolate from the freezer and put into two freezer bags. Using a rolling pin smash the chocolate so they break up into pieces. If you don’t have a rolling pin just throw it onto the counter a couple of times (noisy) but affective. Oops… Don’t forget to tie the bag. Once the chocolate is broken up, stir this into the mixture with a wooden spoon.
- Distribute the mixture evenly into the two greased lined baking tins. I like to use a palette knife to spread and make the mixture even. Using oven gloves take out the pyrex bowl of water from the oven. Pop the baking tins into the oven and bake for 30 minutes or until you have a nice shine finish on top.
- Leave your Brownies to sit for 10 minutes in the baking tins. Set up two cooling trays. Transfer your Brownies to the cooling tray leaving the greaseproof on until cool. Once they have completely cooled, slice your Brownies with a pizza cutter! I cut my brownies into mini bites and got 48! Or alternatively cut the brownies by 6cm width and you’ll have round 32.
- Once your brownies are cut up sprinkle with Icing sugar!
Enjoy your gooey brownies!