These are amazing, really gooey and indulgent. The Girls love making these and love eating them warm with ice cream.
Brownies are also really versatile, you can pimp these up by adding Oreos, Lotus Biscuits, M&Ms, Nuts, or if you’re making them for Easter you could go wild and add Mini Chocolate eggs!
- 200 g Dark Chocolate
- 200 g Butter (salted or unsalted it doesn’t matter)
- 3 Large Eggs
- 260g Sugar (white or soft light brown if you would like a richer caramel flavour)
- 90g Plain Flour
- 40g Cocoa Powder
- 1 tsp salt
- 100 g Dark Chocolate Chunks
- 50g Milk Chocolate Chunks
- 150g Milk Chocolate Caramels (chocolates with a gooey caramel centre or you could use Rolos)
- Preheat your oven to 170C/ Gas Mark 3 and line a roasting tin or an 8″ square baking tray with greaseproof paper.
- In a large Pyrex or ceramic bowl add 200g butter and 200g dark chocolate. Place the bowl over a pan of boiling water, or you can put the bowl in the microwave for 1.5-2 minutes until melted. Set aside to cool.
- Whisk the 3 large eggs and 260g sugar until fluffy, pale (if you’re using white sugar) and almost doubled in size.
- When you’re happy with the airy egg and sugar mixture, add your chocolate and butter mix and gently fold the two mixtures together. Try not to knock any of the air out, but fold until fully combined.
- Sift the 90g flour and the 40g cocoa powder and gently fold until fully combined. Be careful again not to knock the air from it.
- Now sprinkle your chocolate chunks and fold them evenly into your brownie mixture.
- Pour the mixture into pour into your prepared tin and evenly space and press your milk chocolate caramels into your brownie mixture.
- Bake in your preheated oven for 30-35 minutes! You can check your mixture if ready by using a skewer and poking it into the middle of the brownie, it should come out with some residue, but shouldn’t be covered. Another good way to tell if your brownie is cooked, if you shake the tin, it should not wobble. If it’s wobbly, it’s not done.
- Once baked, leave to cool in the tin. Place in the fridge for 30 minutes before cutting, this will firm the brownies up and allow you to get sharp edges. Cut into however many servings you like, I tend to cut into 16 blocks.
Don’t forget to tag @choccolotties in your photos on social media – links below.
Love, Keeley x