Creamy Chocolate Brownies
The creamiest, most chocolatey brownies you ever tasted! Rich and indulgent, these homemade brownies are the best way to satisfy your sweet tooth. Perfectly baked with a glossy top and chewy centre, they're sure to make you smile!
How often do you crave something irresistibly sweet and silky-smooth? Well, with this Creamy Chocolate Brownies recipe you will definitely satisfy your sweet tooth!
If you’re looking for something to tickle your taste buds, then this is the perfect recipe. Enticing chunks of white and milk chocolate are lovingly enveloped in a rich dark chocolate brownie which is so delectably creamy it almost melts in your mouth.
You might be thinking ‘No way I could ever pull off such a masterpiece on my own!’ - but trust me, you can. Even if your baking skills are a bit rusty, this recipe won't give you a challenge. It's simple, fun and creates incredible, mouth-watering results!
Plus, it comes with a ‘made with love bonus’ when you know you’ve made this with your own hands. Top it off with a warm cup of coffee and tell your friends that you made it - it’s sure to earn you some delighted ‘Oohs’ and ‘Ahhs!’.
So go ahead, make some time this weekend to whip up this Creamy Chocolate Brown
Why You’ll Love This Creamy Chocolate Brownies Recipe
These are all the reasons I'm loving this Creamy Chocolate Brownies recipe:
It's indulgent and delicious: This Creamy Chocolate Brownies recipe is the perfect indulgent treat - it's rich and chocolatey and so decadent - you won't be able to stop at just one!
It's easy to make: With easy-to-follow instructions, anyone can whip up these Creamy Chocolate Brownies in no time - so you can enjoy its deliciousness in a jiffy!
It's made with real ingredients: The ingredients in this Creamy Chocolate Brownies recipe are all natural, so you know you're getting the best that nature has to offer. Plus, you can indulge even guilt-free!
Creamy Chocolate Brownies
The creamiest, most chocolatey brownies you ever tasted! Rich and indulgent, these homemade brownies are the best way to satisfy your sweet tooth. Perfectly baked with a glossy top and chewy centre, they're sure to make you smile!
Ingredients
- 185g unsalted butter
- 185g best dark chocolate
- 85g plain flour
- 40g cocoa powder
- 50g white chocolate
- 50g milk chocolate
- 3 large eggs
- 275g golden caster sugar
Instructions
- Step 1: Cut butter, weighing 185 grams, into small cubes and transfer to a medium bowl. Break the dark chocolate, with a weight of 185 grams, into small pieces and place them in the bowl.
- Step 2: Heat a small saucepan filled a quarter full with water over low heat. Place a bowl on top of the pan, so that it is resting on the rim without touching the water. Add the butter and chocolate, stirring occasionally until both melt.
- Step 3: Take the bowl out of the pan. As an alternative, place cling film over the bowl then put it in the microwave and heat on High for two minutes. Allow the melted mixture to reach room temperature.
- Step 4: Place a rack in the center of your oven and preheat the oven to a temperature of 180C/160C fan/gas 4.
- Step 5: Line the base of a 20cm square tin with a square of kitchen foil (or use non-stick baking parchment) and cut to size. Sift 85g plain flour and 40g cocoa powder through a sieve into a medium bowl, tapping and shaking until any clumps are removed.
- Step 6: Cut 50g of white chocolate and 50g of milk chocolate into small pieces on a cutting board.
- Step 7: In a large bowl, crack 3 large eggs and add 275g of golden caster sugar. Using an electric mixer on the highest speed, beat the eggs and sugar until they reach a thick and creamy consistency, similar to that of a milkshake. This should take anywhere from 3 to 8 minutes, depending on the power of the mixer. The mixture is ready when it appears significantly lighter in color and has more than doubled in volume. An alternate way to check is to switch off the mixer, withdraw the beaters, and wiggle them from side to side. If the mixture drizzled off of the beaters leaves a trail of itself on the surface of the mixture in the bowl, you’re good to go.
- Step 8: Using a rubber spatula, slowly combine the chocolate mixture and eggy mousse by folding. Start at one side of the bowl and plunge the spatula underneath the mixtures and bring it up the opposite side. Repeat this figure of eight motion, taking care to continuously move the bowl to ensure you are folding from all sides, until the two mixtures are combined and form a mottled dark brown colour. Take your time to ensure the air is not knocked out and the mixtures are gently married.
- Step 9: Place the sieve over the bowl of chocolate-eggy blend and sift the cocoa and flour mixture again, shaking it from side to side to spread it over the top in an even layer.
- Step 10: Using a figure of eight action, fold the powder in carefully. Initially, the combination may appear arid and unappetizing, however, if you incorporate it slowly and cautiously, it will become thick and chewy. Make sure to not mix for too long, as overmixing could be a problem.
- Step 11: Combine the pieces of white and milk chocolate until they're evenly distributed.
- Step 12: Transfer the contents from the bowl to the tin by using a spatula and gently spreading it out. Make sure to scrape all of the mixture out and even out the top by paddling the spatula from side to side.
- Step 13: Set your oven timer to 25 minutes. When the alarm goes off, open the door, pull the shelf out slightly and shake the pan gently. If the centre of the brownie jiggles, it isn't quite done yet, so slide it back in and bake for another 5 minutes until the top has a glossy, papery texture and the edges have begun to pull away from the tin. Remove from the oven.
- Step 14: Wait for the brownie to cool off completely before lifting up the side of the tin if you're using a brownie tin. Slide the uncut brownie onto the counter. For a regular tin, take the brownie out using the foil (or parchment). Cut the brownie into quarters, then into four pieces, and finally into triangles.
- Step 15: The coffee-infused mixture can be stored in an air-tight container for two weeks, with the option of freezing for up to a month.
