Double Chocolate BrowniesPrint Recipe

This is Mr Man’s favourite brownie recipe and it has taken me a while to post because I felt like it needed perfection. That has taken a while and ironically enough it was only when I ran out of a few ingredients and substituted others that finally made it ‘perfect’. I should stress that I use that term loosely because our perfect brownie might not be yours.

Our perfect brownie never lasts longer than a day in our house and I am pretty sure it may be the case in yours – perfectly dense and chocolately with a paper thin, crisp and crackly top. Mighty fine eaten straight from the pan but absolutely sensational with a chaser of ice cold milk!

Ingredients
120 grams/4.2 ounces dark chocolate
120 grams/4.2 ounces milk chocolate
240 grams/8.4 ounces butter
1 1/2 cups caster sugar
3 small eggs
2 cups plain (all purpose) flour, sifted
3/4 teaspoon baking powder
1 1/2 cups of chocolate chips or chunks – white or milk

Heat your oven to 350f and line a 11″ x 7″ pan with foil, then grease.

Place milk chocolate and dark chocolate in a double boiler with the butter and melt together over a low heat. Seat aside to cool slighty.

Place flour into a large mixing bowl with baking soda and set aside. In another bowl, mix the eggs and sugar together with a whisk. Pour into the flour and fold with a spatula, add in the melted chocolate mixture and combine till fully incorporated.

Fold through chocolate chips, pour into the pan and bake for 30 – 40 minutes, till set. Remove from oven, allow to cool for 5 minutes then remove from the tin and allow to cool further before cutting into pieces.

© 2012, Michelle. All rights reserved.