Triple Chocolate Brownies
How to make the best triple chocolate brownies you'll ever make.One essential tip is have good quality dark chocolate that contains 70% cocoa solids. I've tried it with 50% and it just doesn't turn out right.Another top tip is to use good quality flour whether it's wheat or gluten free. I always use Organic when I can.Don't rush. When adding the flour and cocoa powder, fold in slowly until it's all combined.
Equipment
- 2 x Brownie tins or a baking tray
Ingredients
- 185 g Dark Chocolate 70%
- 185 g Unsalted Butter
- 275 g Caster Sugar
- 85 g Plain Flour or Gluten Free Flour
- 50 g White Chocolate
- 50 g Milk Chocolate
- 40 g Cocoa Powder
- 3 lrg Eggs
Instructions
- Melt butter and dark chocolate in a pan on a low heat.
- Heat oven at 160°c Fan oven.
- Sieve flour and cocoa powder in a bowl
- Chop white and milk chocolate into little chunks if not already done.
- Whisks eggs and sugar until pale, thick and creamy.
- Pour cooled chocolate mixture over eggy mousse. Fold in using figure 8 method until thoroughly mixed in.
- Add the sieved powder and mix in slowly until thoroughly blended.
- Finally stir in chopped chocolate.
- Add to lined tins spreading evenly and bake for 26 minutes
- Allow to cool in tin then grab the greaseproof paper from either side of tin and pull out carefully. Cut in to squares and keep in a air tight container to keep fresh.
Notes
And if you haven't got the time to make them and want to send these as a gift head over to Rachel's Postal Pantry!
