The other day someone asked if I could post a brownie recipe. I was like I’m pretty sure I’ve made a video on this before, or posted a recipe on it some where before…..I was wrong, I have not.
Dark chocolate in brownies
Looking at my comment sections, I have learnt that most of the general public seem to hate dark chocolate.
I get it I guess, it is kind of bitter, but you need to use it in this. Replacing it with milk chocolate will just add a lot more sugar to the brownies instead of adding a chocolaty flavour.
There’s already a lot of sugar in these, so the brownies don’t have that bitter taste that dark chocolate on its own has. Using a different chocolate will make them too sweet.
Do I have to leave these in the fridge?
One of my biggest mistakes when I use to make brownies was that I would take them out of the tin too early.
Good fudgy brownies are not fully baked, they are slightly underdone when you take them out of the oven. So you need to give them a chance to set before taking them out of the tin or cutting into them, otherwise they will fall apart.
I like to leave them in the fridge for at least 1 hour before cutting them. They will taste better if you wait and you will also get much cleaner slices!!
140g unsalted butter
85g dark chocolate
120g granulated sugar
120g brown sugar
60g plain flour
30g cocoa powder
1/4 tsp salt
180g chopped chocolate (you can use any chocolate here, I used a mixture of white and dark)
- Pre-heat your oven to 180c/350f and also grease and line an 8 inch cake tin with some baking paper.
- In a pot, add the butter and the dark chocolate. Put this pot over low heat and keep heating until both the butter and chocolate have melted. Take this off the heat and leave aside.
- In a large bowl, add the eggs and both sugars. Whip this on high speed until the mixture lightens in colour and almost doubles in volume, this will take a few minutes. If you are making this by hand, just aggressively whisk it for as long as you can.
- Pour the melted butter/chocolate mixture into this, mix it in, then mix in the flour, cocoa powder and salt.
- Now just fold in the chopped chocolate. I don't add all of the chopped chocolate at this point, I keep some aside to add on top.
- Add the batter into your tin, smooth it out, then add some chocolate on top.
- Bake this for around 40 minutes. It's done when a toothpick inserted into the centre comes out with a few crumbs on it.
- Once it's baked, I cover the top with tinfoil straight away then put it into the fridge. Side note, make sure to add a cooling rack or a mat under the tin when you put it in the fridge, don't put the hot tin directly onto your fridges shelves.
- Leave this to cool for 1-2 hours, then take it out, cut into it and enjoy!