Ooooooey Gooooooey double chocolate brownies!
Looking for a show-stopping brownie recipe? This recipe will knock your socks off... and your hat! Once you have used this recipe - you won't go back!
Ingredients
- 100 g Dark chocolate
- 200g g Milk Chocolate
- 250 g Salted Butter Don't use a table spread
- 400 g Soft, light brown sugar
- 4 Large Eggs
- 140 g Plain Flour
- 50 g Cocoa powder
- 200 g Raspberries This is totally optional and you can use fresh or frozen but it cuts through the intense sweetness incredibly
Instructions
- Heat oven to 180C/160C fan/gas 4
- Line a 20 x 30cm baking tray tin with baking parchment (Make sure you use a good quality one so that it doesn't stick to your amazing brownie!)
- Break up the chocolate into squares and put in a large saucepan
- Add butter and sugar into the pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat as soon as it's all melted to ensure the chocolate doesn't burn
- Stir the eggs - one by one, into the melted chocolate mixture. Mix really thoroughly and as quickly as you can - you want to avoid the egg cooking as it hits the warm mixture and getting pieces of cooked egg in the mixture
- Sieve over the flour and cocoa, and stir in thoroughly
- If you wanted to use the raspberries - stir in half, and scrape the mixture into your baking tray, then scatter over the remaining raspberries
- Bake on the middle shelf for 45 mins or, if you prefer a firmer texture, for 10 mins more. Cool before slicing into squares
- Store in an airtight container for up to 3 days - trust us - they won't last that long without being devoured!