Chocolate Chip Brownies(Original recipe here.)
280g dark chocolate (70% cocoa), broken into pieces
280g unsalted butter
4 medium eggs (or 3 large ones)
280g caster sugar
Seeds of 2 vanilla pods (or 1 tablespoon of vanilla extract)
125g plain flour
50g cocoa powder
100g milk chocolate, cut into small chunks
70g white chocolate, cut into small chunks
+ Pre-heat the oven to 180C.
+ Butter and line a 23cm square tin.
1. Melt the dark chocolate and butter together in a bowl over a saucepan of hot water (you could microwave it instead, but I'm old-fashioned).
2. Mix the eggs, sugar and vanilla together until light and frothy.
3. Fold in the melted chocolate and butter mixture.
4. Sift in the flour and cocoa powder.
5. Stir in the chocolate chunks. (I like to leave the mixture a minute to cool down before I do this, otherwise the chocolate chunks melt!)
6. Pour into your baking tin and cook for 20-30 minutes. I love my brownies to be ridiculously gooey, so I take them out at 20 minutes. The top should be crisp but the middle will be moist. For firmer, easier-to-eat brownies, leave them in that few minutes longer. Turn out onto a wire rack to cool before cutting them up.
I find that I need to shave off the edges off my brownie square before cutting them up as they burn a little. The original recipe says that this makes a batch of 8, but if you can eat an eighth of this in one sitting then I applaud you - I find them so rich that I prefer to cut them into smaller, bite-sized pieces. I can easily get 16 brownies out of this mixture. I may well end up eating the same amount, but because it takes me longer it doesn't feel so bad!