BEST EVER CHOCOLATE BROWNIES RECIPE - BBC GOOD FOOD
A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.
Provided by Orlando Murrin
Categories Afternoon tea, Dessert, Treat
Total Time 1 hours
Prep Time 25 minutes
Cook Time 35 minutes
Yield Cuts into 16 squares or 32 triangles
Number Of Ingredients 8
Steps:
- Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
- Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
- Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
- While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
- Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
- Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
- Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
- Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.
- Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
- Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
- Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
- They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.
Nutrition Facts : Calories 150 calories, FatContent 9 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.04 milligram of sodium
MICROWAVE CHOCOLATE MUG BROWNIE RECIPE - FOOD.COM
This makes a delicious brownie for one in about a minute. 60 seconds makes a molten center brownie. 75 seconds make a uniformly done brownie. Be careful not to overcook.
Total Time 6 minutes
Prep Time 5 minutes
Cook Time 1 minutes
Yield 1 brownie, 1 serving(s)
Number Of Ingredients 8
Steps:
- In a coffee mug, add water/milk, melted butter/oil, a dash of salt and vanilla extract. Whisk well.
- Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
- Microwave for 60 seconds. Center should be slightly molten. Careful not to overcook.
- Enjoy with a spoon. Careful, brownie will be hot.
Nutrition Facts : Calories 442.6, FatContent 24.8, SaturatedFatContent 15.5, CholesterolContent 61.1, SodiumContent 361.9, CarbohydrateContent 55.4, FiberContent 4.4, SugarContent 25.6, ProteinContent 5.6
More about "best white chocolate brownie recipe recipes"
WHITE CHOCOLATE BARK RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 2 hours 25 minutes
Category dessert
- Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.
THE BEST HOT CHOCOLATE EVER RECIPE | SANDRA LEE - FOOD NE…
Reviews 4.2
Total Time 6 minutes
Category dessert
Cuisine american
- Remove from heat and pour into mug. Add a shot of vanilla vodka or hazelnut liqueur, if you like.
WHITE CHOCOLATE BLONDIE BROWNIES RECIPE | ALLRECIPES
From allrecipes.com
BEST EVER CHOCOLATE CUTOUT COOKIES RECIPE | ALLRECIPES
From allrecipes.com
BEST FUDGY CHOCOLATE BROWNIE COOKIES - CAFE DELITES
From cafedelites.com
THE BEST CHEWY, FUDGY BROWNIE RECIPE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CHOCOLATE BROWNIE RECIPE | CHELSEA SUGAR
From chelsea.co.nz
BEST WHITE CHOCOLATE CHRISTMAS CHEX MIX RECIPE WITH M&M'S ...
From thetastytip.com
BROWNIE IN A MUG - THE BEST EASY RECIPE!
From chocolatecoveredkatie.com
BEST CHOCOLATE CHIP COOKIE RECIPE ... - CRAZY FOR CRUST
From crazyforcrust.com
BEST CHOCOLATE CHIP COOKIE RECIPE ... - CRAZY FOR CRUST
From crazyforcrust.com
BLACK MAGIC CHOCOLATE CAKE WITH BEST WHITE ICING - THE ...
From thecookierookie.com
BROWNIE RECIPES & CHOCOLATE CHIP BROWNIE RECIPES - GHIRAR…
From ghirardelli.com
BEST EVER BROWNIE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
BROWN BUTTER BROWNIES - THE BEST BROWNIE RECIPE | THE FOO…
From thefoodcharlatan.com
EASY CHOCOLATE BROWNIES - BEST EVER, SUPER FUDGY ...
From recipetineats.com
ONE BOWL BROWNIES {BEST BROWNIE RECIPE!} - TWO PEAS ...
From twopeasandtheirpod.com
THE BEST BROWNIE RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
BEST CHOCOLATE CAKE | CHOCOLATE CAKE RECIPE - HAND…
From handletheheat.com
GEMMA'S BEST-EVER BROWNIES RECIPE (W/ VIDEO) - BIGGER ...
From biggerbolderbaking.com
BEST CHOCOLATE CAKE | CHOCOLATE CAKE RECIPE - HAND…
From handletheheat.com
GEMMA'S BEST-EVER BROWNIES RECIPE (W/ VIDEO) - BIGGER ...
From biggerbolderbaking.com