Brownies are the best for comfort for everyone to enjoy. This recipe is very easy and delivers the best, soft brownies! I like to eat mine slightly warm, so either fresh out the oven or slightly heated in a microwave is the best.
Im using a BBC good food recipe that I use every time:
185 unsalted butter
185 dark chocolate
85g plain flour
40g cocoa powder
50g milk chocolate
50g white chocolate
3 large eggs
275 golden caster sugar
Bowl for mixing
Bowl for melting chocolate
The butter needs to be soft, so I've left mine out for about 20 minutes while I organise the rest of my appliances. Cut the butter into cubes and put into the medium bowl. Break up the dark chocolate into the same bowl. The recipe says all 185g of dark chocolate, but I didn't have any dark chocolate in my local shop so im just using milk chocolate.
Pour in some boiling water to a saucepan and put on a low heat. Put the bowl with butter and chocolate over the saucepan, but don't let the water touch the bowl. Pour some out if needed. Or, add butter and chocolate to a small pan on low heat and keep mixing.
Stir the butter and chocolate until melted and combined. Make sure nothing burns! You can add chocolate and butter in a bowl and put it in the microwave if easier, but this runs a risk of burning easier.
Sit chocolate mix on the side and let it cool slightly while you complete the next step.
I set my oven to preheat, the recipe states 180C/ 160C (fan) / gas 4. Our siemens oven which we stock and have on display in our showroom is very helpful as it allows you to choose a recipe on the screen and the oven gives you cooking tips and sets the temperature and time for you.
Line your baking tin with parchment sheet ready for the mixture
Use a sieve to add the flour and cocoa powder into the larger bowl.
Chop the 50g of milk and white chocolate into smaller pieces.
Break 3 large eggs into a large bowl and add the golden caster sugar. Mix with an electric mixer, or whisk by hand if needed. You'll need to mix for about 5-8 minutes until the mixture is thick, white and is double the original volume. A good way to know its done is if you can lift the mixture out of the bowl and the egg whites leave a trail on the surface.
Now that the chocolate is cooler, you can add it to the egg mix. The reason the chocolate mix can not be too hot is because it will cook the egg mixture. I added half of the melted chocolate to the egg mix and folded it through using a spatula, then added the other half. Take it slow, and try not to knock too much air out.
Resift the cocoa and flour mix over the egg and chocolate mixture and gently fold again until its looking thick and fudgy. Don't overdo this step. Just make sure there's no powdery lumps and stop there.
The recipe says to add the chopped chocolate to the bowl, but i think its better to add it a bit later.
Pour the mixture into the tin and spread evenly. I then add the chocolate chunks and push them down a little bit. The reason I did this is because if its in the mixture before, I've noticed the chunks sink too far down. So pushing them in a little bit allows them to sink while they bake and they'll be in the centre when its done.
Put in the oven for about 25 minutes.
To check the brownie is done, you can do the fork/cocktail stick method of poking it through and seeing how liquidy the mixture is. Another good way is gently wobbling the tray, and you should see the centre wobble if its not cooked. If mixture is not done, keep cooking and checking with 5 minute intervals. The top should look cracked and shiny when it's done.
Take the brownies out of the oven and let it cool for around 10-15 minutes. Then take the brownies out and let it cool further until they're completely cool. Or if you're like me, you can eat them while they're still warm, but letting them cool fully makes it easier to cut.
Cut into squares and they're ready to serve. In a tight container they'll last a couple of weeks.