Chef Jacqueline blog: recipes, reviews & food industry insight – The best-ever chocolate brownie recipe
PUBLISHED: 11:00 18 February 2014 | UPDATED: 11:01 18 February 2014
I don’t know anyone who doesn’t like a good chocolate brownie. Crumbly on the outside; gooey in the middle with rich chocolaty chunks of deliciousness; perfection! Am I making you hungry yet?
My partner will do nearly anything for a double chocolate brownie from the recipe I am going to share with you below; mum is also crazy about them. I have given this recipe to a few friends and they have also had similar reactions, somewhere along the lines off: OMG THIS IS AMAZING I NEED MORE…NOW…!
It’s so fail safe you simply can’t get it wrong! This brownie makes great little sweet canapés when cut smaller, topped with whipped cream and a pomegranate seed. I hope you find this recipe as valuable as I have.
Jacqueline’s Double Chocolate Brownie Recipe
• 200g Butter
• 200g Dark chocolate (buttons or chopped)
• 3 Large eggs
• 300g Caster Sugar
• 100g Plain flour
• 40g Drinking chocolate powder
• 100g White chocolate (buttons or chopped)
• Line the base of a 20-24in square tin with baking paper (Make sure you cut the corners so you line the edges too.
• Preheat oven to 180 degrees
• Melt dark chocolate and butter together in 30 second blasts (stirring between each) in the microwave, or over a bowl of hot water.
• Whisk the eggs and sugar until pale, thick and mousse like (about 3 mins)
• Fold the chocolate and butter into the eggs, sift the flour and chocolate drinking powder over the top and fold in again.
• Stir in white chocolate and pour into the tin. Bake for 35 minutes and cool in the tin for an hour before turning out and cutting into tasty chunks.
• Store wrapped in cling film in the fridge. If you want to serve as a hot dessert, heat for 45 seconds in the microwave and top with ice cream and fresh seasonal fruit – a winner for sure!