18 January 2013

Triple-Chocolate Brownies

I serve them with delicious prune marmalade. A perfect combination for those peristalsis-conscious chocoholics. Bon appetit... ;)

I'm afraid the prune marmalade was made by my mum. I don't have the recipe, but I'll try to obtain it :)

  • 275g plain chocolate (70% cocoa)
  • 275g unsalted butter
  • 85g milk chocolate, cut into chunks
  • 85g white chocolate, cut into chunks
  • 175g plain flour
  • 1 tsp baking powder
  • 4 large eggs, lightly beaten
  • 1 tsp vanilla essence
  • 325g caster sugar

  1. Preheat the oven to 170°C. Line a cake tin with baking paper, slightly greased.
  2. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
  3. Sieve the flour and baking powder into a bowl. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour and chocolate pieces.
  4. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.

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