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It was time for the perfect indulgent tea-time treat for the weekend and chocolate brownies have always been a theme of chat between us. What makes a better brownie? Is the melted chocolate, perhaps the cocoa? Good question! But how do we answer it? We dashed upstairs and digged into our cookery books and come out with this recipe for double chocolate brownies from 'The Big Book of Baking'. The recipes for chocolate brownies is cocoa based, using both white and dark chocolate, high on perfect and wonderfully quick to make.
Just in a couple of minutes we were ready with our sinful, chewy, gooey, rich, dense, moist double chocolate brownies, One bite of it and cannot stop eating the chocolate brownies. Perhaps this answers our question!!
115 g/4 oz butter , plus extra for greasing,
115g/4 oz plain chocolate, broken into pieces,
300 gm/ 10 ½ oz golden caster sugar,
1 tsp vanilla extract,
2 large eggs,
140g/ 5 oz plain flour,
2 tbsp cocoa powder,
100 g/ 3 ½ oz white chocolate chips
Preheat the oven to 180C/350F/Gas Mark 4. Grease an 18-cm/7inch square cake tin and line the base with baking paper.
Place the butter and chocolate in a small heat proof bowl set over a saucepan of gently simmering water until melted. Stir until smooth. Leave to cool slighly. Stir in the sugar and vanilla extract. Add the eggs, one at a time, and stir until blended.
Sift the flour and cocoa powder into the mixture and beat until smooth. Stir in the chocolate chis, then pour the mixture into the prepared tin. Bake in the preheated oven for 35-40 minutes, or until the top is evenly colored and a cocktail stick inserted into the center comes out amlost clean. Leave to cool slighly while you prepare the sauce.
1 Expresso yourself!:
Brownies are my weakness...and this exactly gives me the same feeling...the pic is classic....would help if i could just get a bite of the brownie on the top!...:-)
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