Gooey double chocolate brownies
The secret to great brownies is easy...intense chocolate, a moist middle and a crunchy exterior. This recipe delivers all three and is perfect served with double cream.
- 180g unsalted butter
- 220g 70% dark chocolate
- 1 vanilla pod, seeds only
- 320g golden caster sugar
- 4 medium eggs
- 150g plain flour
- 30g cocoa powder, plus extra to dust
- 1 tsp sea salt
- 80g white chocolate, chopped
1. Preheat the oven to 170°C.2. Melt the butter and chocolate in a glass bowl over simmering water, then stir through the vanilla seeds.3. In a separate bowl, whisk the eggs and sugar until light and frothy.4. Fold the melted chocolate into the eggs.5. Sieve the flour, cocoa powder and salt into the chocolate- egg mixture and gently fold through until fully incorporated.6. Stir in the white chocolate pieces, making sure they are evenly distributed.7. Pour the batter into a 20x25cm tin, lined with greaseproof- paper, and cook in the oven for 25 minutes.8. Once cooked, remove from the oven and allow to cool (note: refrigerating makes slicing easier).9. Slice into squares and dust with cocoa powder to finish.
DetailsPrep time: Cook time: Total time: Yield: Makes 16 pieces