eggs, milk white and dark chocolate, butter, sugar, plain flour,
Chocolate brownie cake is my favorite dessert to cook (as the beady eyed of you may of noticed!) The recipe has already been listed but this one has a few modifications and thanks to my lovely friends considerably better photos!
Because who doesn’t love a chocolate brownie? The beauty of this recipe is that it’s always a crowd pleaser and doesn’t require a million eggs, gelatin or posh chocolate-basic cheap stuff works great. I’ve given quantities in both cups as many students don’t often have access to weighing scales.
I have made it a few times now for a big gang of people and have simply served it on a wooden chopping board and given everyone a spoon. It’s nice and social and saves on the washing up, however you have to be quick!
Preheat the oven to 170c. Set up a bain-marie (pan with boiling water with a bowl rested over the top) and melt 100gm of dark chocolate, 50gm of milk chocolate and the butter together. Take care not to burn the chocolate. Whisk 3 eggs and 1.5 cups of caster sugar together until thick and creamy. Allow the chocolate mixture to cool slightly before folding in the beaten eggs and sugar. Break the remainder of the milk chocolate and all of the white chocolate into chunks and fold into the chocolate mixture. Sift ½ a cup of plain flour into the cake mix and fold in (trying to keep some air in the mixture) Cook at 170 for about 25 mins depending on the size of the dish used. Remember it is not like baking a cake. The best way to check when the brownie is done is with a knife, you don’t want it to come out clean and for the top to still have a good bit of wobble.