Chocolate Brownies
Servings: 24 Portions
Ingredients
- 180 g Unsalted butter
- 250 g Dark chocolate Coarsely chopped
- 4 Egg
- 250 g Granulated sugar
- 100 g Light brown sugar
- ¼ tsp Sea salt
- 1 ½ tsp Vanilla essence
- 150 g Plain flour
- 250 g Milk chocolate Coarsely chopped
Method
- Preheat the oven to 350F (180C gas 4 )
- Butter and flour a 9x13 inch (33 x 22 cm) baking pan.
- Line with baking paper leaving pieces to overhanging the sides.
- Place the butter and dark chocolate in a double boiler and stir over barely simmering water until melted, remove from the heat and set aside to cool.
- Beat the eggs and both sugars in a large bowl with an electric mixer at high speed until creamy, then with the mixer on low speed, beat in the salt and chocolate mixture, followed by the vanilla.
- Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
- Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
- Cool in the pan on a wire rack for 30 minutes. Then use the overhanging baking paper to lift the brownies out of the pan.
- Remove the baking paper and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.