Gift idea: Chocolate brownies

Who can resist a sweet brownie? Dense and fudgy on the inside with a light, crispy exterior, these delicious chocolate treats have been popular for more than 100 years.

Theories vary as to the origins of the brownie, but it is generally thought that an absent-minded American cook simply forgot to add baking powder to the mixture when making a chocolate cake. Yet another happy accident in the world of cooking!

Whip up a batch of these fantastically choc-a-block brownies for friends and family, or simply treat yourself.

 

Chocolate brownies
Makes 12 pieces

250g unsalted butter, chopped
300g dark chocolate, chopped
5 x 70g eggs
11/2 cups (330g) caster sugar
175g plain flour, sifted
180g white chocolate, coarsely chopped
100g milk chocolate, coarsely chopped

1. Preheat oven to 180˚C. Grease and line a shallow 21 x 31cm slice tin with baking paper. Place butter and dark chocolate into a heatproof bowl over a saucepan of simmering water (take care that the bowl doesn’t touch water). Allow to melt, stirring occasionally. Once melted, set aside to cool slightly.
2. Using a hand whisk, beat eggs and sugar in a bowl until eggs are well combined and mixture is pale in colour. Pour in melted chocolate mixture. Using a large metal spoon, mix until well combined. Add flour, 1/2 tsp salt, white chocolate and milk chocolate. Mix until just combined.
3. Spoon mixture into prepared slice tin. Smooth top then bake for 30 minutes or until just set (take care not to overcook as this will cause brownies to lose their fudgy centres). Cool in pan. Cut into 12 squares. Serve brownies immediately or store in an airtight container at room temperature for 2-3 days.

 

Words and styling: David Morgan. Photography: Andrew Lehmann.