Best Ever Chocolate Brownies
A foolproof brownie recipe for a squidgy chocolate bake.
Method
Based on 16 servings, adjust as needed.
Step 1
Preheat the oven to 180°C/160°C fan and line a shallow 20cm square tin with non-stick baking parchment. Cut the unsalted butter into small cubes and tip into a medium bowl. Break the dark chocolate into small pieces and drop into the bowl.
Step 2
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 and allow the melted chocolate to cool.
Step 3
Tip the plain flour and 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.
Step 4
Break the large eggs into a large bowl and tip in the golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milkshake. 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.
Step 5
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Keep folding in a figure of eight until the mixture is completely combined.
Step 6
Gently fold the sifted flour and cocoa into the chocolate mixture, using the same figure of eight action as before. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. Pour the mixture into the prepared tin and level it out.
Step 7
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.
Step 8
Leave the whole thing in the tin until completely cool before cutting into 16 squares and store in an airtight container for up to 2 weeks.
- Ingredients
- Based on 16 servings
-
185g Unsalted Butter 1x Sainsbury's British Butter, Unsalted 250g -
185g Dark Chocolate, broken 1x Sainsbury's Belgian Cooking Chocolate, Dark 200g -
50g White Chocolate Chips 1x Sainsbury's White Chocolate Chips 100g -
50g Milk Chocolate Chips 1x Sainsbury's Milk Chocolate Chips 100g -
40g Cocoa Powder 1x Green & Black's Organic Cocoa Powder 125g -
3 Eggs 1x Sainsbury's British Free Range Eggs Large x6 -
85g Plain Flour 1x Sainsbury's Plain Flour 500g -
275g Golden Caster Sugar 1x Billington's Natural Golden Caster, Unrefined Cane Sugar 1kg