These are the most dangerous brownies you’d ever have! They become so addictive that they won’t have a chance to enter the fridge or the air-tight containers. The devil little things are so light, and airy you can eat half the batch without feeling sick! (a little exaggeration there) The trick here is to beat your eggs and sugar until it becomes thick and pale in color, forming millions of air pockets, making almost a mousse texture. But still the chocolate flavor shines and dominates all your taste buds with the bitterness from the dark chocolate, and to balance it out with the sweetness from the milk and white chocolate. This really is an amazing brownie and I really do hope you try it out!
Ingredients for the Brownies:
185g Unsalted butter
185g Dark Chocolate (at least 60% cocoa solids)
1/2 tsp Ground coffee
85g Plain flour
40g Cocoa powder
50g White chocolate chunks
50g Milk chocolate chunks
3 Large eggs
220g Caster sugar
Making the Brownies:
- Preheat the oven to 160c if it’s a fan oven, or to 180c if it’s a conventional oven. Line the base of a 20cm square tin with a baking parchment.
- Using a double boiler, which is a bowl sitting on top of a saucepan with some hot water over a low heat , and ensure that the bottom of the bowl isn’t touching the water. Place the butter and dark chocolate in the bowl, stirring occasionally until everything has melted.
- Remove the bowl and add the ground coffee. Leave this to cool.
- Using a electric mixer whisk the eggs and sugar in a large bowl, until they look thick and creamy, like a milkshake. It should look pale and have double in volume.
- Carefully pour to cooled chocolate mixture over the eggs mixture, and gently fold with a rubber spatula using
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like – you don’t want to undo all the work you did in step 4.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. Now your mixing is done and the oven can take over.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
- Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles. These brownies are so addictive you’ll want to make a second batch before the first is finished, but if you want to make some to hide away for a special occasion, it’s useful to know that they’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.
You might also like:
- Individual Victorian Sponge cakes
- The fluffy Scone
- Creamy Custard buns (Using the Tang Zong starter method)