These Mega Gooey Chocolate Brownies are so quick and simple to bake, and taste more delicious served with a scoop of vanilla ice cream.
Prep time: 20 minutes
Cook time: 25 minutes @160º Fan - 180ºC - 350F - Gas Mark 4
Easy Recipe
Makes 16
Ingredients:
180g unsalted butter;
180g cooking milk chocolate;
90g sieved plain flour;
45g sieved cocoa powder;
50g white chocolate chips;
50g milk chocolate chips;
3 large eggs;
250g caster sugar
Recipe:
Cut 180g unsalted butter into small cubes and break 180g cooking milk chocolate into small pieces and drop into a medium sized glass bowl.
Fill a small saucepan a quarter full with hot water and sit the bowl on top, resting on the rim of the pan but not touching the water. Put over a low heat until the butter and chocolate have melted, constantly stirring to make sure the chocolate does not burn. Remove the bowl from the pan and leave the mixture to cool to room temperature.
Heat the oven to 180C/160C fan/gas 4 and line a shallow 20cm square tin with non-stick baking parchment to line the base.
In a bowl, tip in 90g sieved plain flour, 45g sieved cocoa powder, 250g caster sugar 50g white chocolate chips and 50g milk chocolate chips. Break 3 large eggs into the bowl and, using an electric mixer at full speed, whisk the eggs into the mixture. Fold in the cooled chocolate mixture.
Pour the mixture into the prepared tin and bake at 180C/160C fan/gas 4 for 25-30 minutes. To test the brownie is done, shake the tin and if the brownie wobbles in the middle, it is not quite done or you can wait until the sides begin to come away from the tin. Leave the brownie in the tin to completely cool.
Turn onto a wire rack and cut into 16th's. These brownies can last up to 2 weeks in an airtight container, but will probably be gone before then.
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