How are we all getting on with the last minutes preparations for Christmas! I know I’m definitely not ready!
If you are thinking of what dessert to make for Christmas that isn’t your usually fruit cake or Christmas pudding or even ginger bread men, you should totally try this brownie recipe.
I’m often reluctant to share recipes because I’m skeptical someone would try it and think it’s not as nice as I claim it to be. However… I have come to accept that people are entitled to their opinions and so am I. On that note, in my opinion, this recipe makes very yummy brownies. They are not studgy, hard or cakey, so if you do not like very moist brownies then this recipe is not for you. These brownies simply melt in your mouth with every bite. This means that find yourself eating more and more and more! I assure you that your waistline won’t thank you, but it’s yummy and so worth it as a cheat snack or a quick dessert to make when you have guests coming over.
I have made them so many times, particularly as part of a three course meal for friends who visit, and they have loved them. I also recently took a batch to a birthday party and of the three desserts I baked, these brownies were the first to run out with gushing positive compliments.
I will stop going on about how great they are and just share the recipe! Take this as a Christmas present from me to you!
This recipe is adapted from my take on trying various brownie recipes.
Yummy melt in the mouth chocolate brownies
- 3 eggs
- 240 grams caster sugar
- 180g dark chocolate
- 180g butter
- 100g plain flour
- 100g white chocolate (or 50g white chocolate and 50g dark chocolate)
- Preheat your oven to 160C for fan ovens, 180C otherwise. Also line your brownie tin. I used a 34 X 20cm tin.
- Break your dark chocolate into small pieces and place in a microwaveable bowl with all of the butter. Cover the bowl with cling film and put it in the microwave for two minutes. Use a spatula or other suitable crockery to mix the chocolate with the melted butter, this should help the rest of the chocolate melt. Leave aside to cool.
- Crack your eggs into a separate clean and dry bowl and pour in the caster sugar. Whisk the two together at high speed until it looks thick and the colour of the mixture is paler than you started. This is to incorporate a lot of air into your brownie mixture. This can take some time. If when you switch off your whisker, the drops of the sugar and egg mixture leaves a trail for a few seconds, you can stop whisking then.
- Break your white chocolate into a small pieces in a separate bowl. By preference, I use only white chocolate because I like the colour contrast between the dark chocolate for the brownies and the white chocolate inside the brownies. You could choose to use half milk chocolate and half white chocolate if you wish.
- Carefully pour your melted butter and dark chocolate mixture from step 2 above into the egg sugar mixture and mix it gently, being careful not to knock out all the air you incorpirated in step 3. After incorporating the two mixtures, the colours should be like a dull milk chocolate shade.
- Incorporate the sifted flour into the mixture, being careful not to knock out too much air.
- Incorporate the broken pieces of white chocolate (or half and half milk and white chocolate).
- Carefully pour your mixture into a brownie tin and bake in the middle shelf for 25 minutes.
- Once ready, the top of the brownie should be shinny with some cracks. Leave it to cool completely before cutting.
Enjoy your brownie by itself, or warm with some good quality vanilla icecream.
Please let me know how you get on, whether or not you agree with me that they are yummy!