Wednesday, 27 June 2018

Fudgey Chocolate Brownies

The first time I tried these brownies was when my friend baked them for me for my 20th birthday and I was in love. They were possibly the best fudgiest brownies I've tried and trust me, I've tried A LOT. The one common mistake I make when baking brownies is keeping them in the oven too long which ends up in a more cakey texture rather than a soft gooey brownie - yummy nonetheless but not quite a brownie. So, keep your bakes in the middle shelf of the oven whilst baking and try not to over bake them - they should still be soft in the middle when taken out the oven.

Baked and drizzled with White Chocolate
Ingredients
  • 200g Dark Chocolate Bournville
  • 100g Milk Chocolate Dairymilk 
  • 220g Dark Muscavado Sugar
  • 4 Large Eggs
  • 135g Plain Flour
  • 40g Cocoa Powder
  • 250g Butter
Method
  1. Pre heat oven to gas 4/160℃. Place the butter in a saucepan and melt on low heat.  Add in the muscavado sugar and stir until dissolved.
  2. Take the saucepan off the heat and add in your chocolate chunks stirring continuously until it's all melted.
  3. Once the chocolate is melted, let the mixture cool for a couple minutes and then whisk in the eggs one at a time.
  4. Sieve the cocoa powder and plain flour into the chocolate mixture, stir and pour the mixture into a baking tin. 
  5. Bake for 25 minutes for a soft fudgey texture or bake for 30 minutes for a firmer texture. 
  6. Once the brownies are cool, drizzle with white chocolate and enjoy!
If you have a go at this recipe, tag me and let me know your thoughts!
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