Really good brownies

brownies 3

I’ve never made brownies before, but I really want to try them out for having all my bridesmaids round for drinks and movies on Saturday.  Because sweet treats are the only thing that can improve an evening already containing pizza, French martinis, rom coms and Don’t Tell The Bride, obviously.

There is maybe slightly more faff to this recipe than I’d like, but it was so worth it.  I used this recipe from BBC Good Food, with a couple of adaptations (normal caster sugar rather than golden, slightly less cocoa and using all white chocolate chips – see the variations at the bottom of the post if you don’t want to use white chocolate here).

brownies 2

Brownies (makes one baking tray’s worth, or 32 small triangles)

  • 185g butter, cut into cubes
  • 185g dark chocolate
  • 85g plain flour
  • 30g cocoa powder
  • 150g white chocolate, chopped into chunks*
  • 3 eggs
  • 275g caster sugar

Tip the butter into a bowl and break the dark chocolate into small pieces along with it. Pour a little water into a small saucepan, then sit the bowl on top so that it doesn’t touch the water. Heat on low until melted, stirring occasionally.  Remove the bowl from the pan and leave to cool to room temperature.

Meanwhile, preheat the oven to 180C.  Line a shallow baking tin (I used a standard rectangular cookie tray type thing), using baking parchment or tin foil.

Add the eggs  and sugar to a large bowl.  Using an electric mixer,  whisk for around a few minutes until thick, creamy and doubled in size.

Pour the cooled chocolate over the egg and sugar mix, then gently fold together to make a dark brown moussey mix that hasn’t had all the air knocked out.


Sift in the flour and cocoa powder.  Gently fold in until fudgey-looking – try not to overmix.  Stir in the white chocolate chips or other additions.

Pour into the lined tin and level at the top.  Bake for 25 minutes, then gently shake the tin to check if it’s set – if not, bake for another 5 minutes until the top has the classic brownie papery crust.

Cool in the tin, then pull out using the baking paper or foil and cut into squares or triangles to serve.

*I used 100g but could definitely have done with more chips.  Here is where you can vary things a bit, by the way – use dark or milk or flavoured chocolate chips, or replace some/all of the chips with chopped dried fruit, nuts, chopped up biscuits, smarties or mini marshmallows.  Use your imagination!  I want to try dried cherries next time, if I can get them.


2 thoughts on “Really good brownies

  1. Pingback: Double Chocolate Brownies | Beautiful Disasters

  2. Pingback: Skinny Brownies | Beautiful Disasters

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