- 275g golden caster sugar
- 185g unsalted butter
- 85g plain flour
- 50g white chocolate
- 3 large eggs
- 40g cocoa powder
- 50g milk chocolate
- 185g best dark chocolate
In a medium bowl, add 185g of unsalted butter that has been cut into small cubes. Smaller bits of the 185g dark chocolate should be dropped into the basin.
Hot water should be added to a small saucepan until it is about a fourth full. The bowl should then be placed on top, resting on the pan’s rim but not touching the water. Put over a low heat, stirring occasionally to combine, until the butter and chocolate have melted.
Take out the bowl from the skillet. Alternately, you could lightly cover the bowl with cling film and microwave it for 2 minutes on High. Keep the melted mixture at room temperature to cool it.
Place a shelf in the center of your oven and preheat it to 180 degrees Celsius/160 degrees fan/gas four while you wait for the chocolate to cool.
To line the base, cut a square of non-stick baking paper using a 20 cm square shallow pan. Pour 40g of cocoa powder and 85g of plain flour into a sieve over a medium bowl. To ensure they pass through together and to remove any lumps, tap and shake the sieve.
On a board, roughly chop 50g each of milk chocolate and white chocolate.
275g of golden caster sugar and 3 large eggs should be cracked into a large bowl. Whisk the eggs and sugar at high speed with an electric mixer. They’ll have a milkshake-like, thick, and creamy appearance. Depending on how powerful your mixer is, this could take 3 to 8 minutes. When the mixture turns extremely pale and has roughly doubled in volume, it is ready. Turning off the mixer, removing the beaters, and jiggling them back and forth are additional checks. You know you’re there when the mixture that runs off the beaters forms a brief trail on the surface of the mixture in the bowl.
Use a rubber spatula to gently fold the eggy mousse and cooled chocolate mixture together. The spatula should be inserted from one side, taken below, brought up from the other side, then inserted once again from the center. When the two ingredients are combined and the color is a mottled dark brown, continue folding in a figure-eight pattern, rotating the bowl after each fold so you can access it from all sides. You can be as slow and careful with them as you like; the aim is to marry them without knocking out the air.
When resifting the cocoa and flour mixture to cover the top evenly, hold the sieve over the bowl containing the eggy chocolate mixture and shake it from side to side.
The same figure-eight motion as before should be used to gently fold in this powder. The mixture may appear initially dry, dusty, and somewhat unpromising; however, if you continue working it very softly and gradually, it will eventually appear gungy and fudgy. You don’t want to overmix, so stop just before you feel you should.
The white and milk chocolate bits should be evenly distributed when you’ve finished stirring.
Scrape every last piece of the mixture from the bowl with the spatula before pouring it into the prepared tin. Place a spatula across the top of the mixture to level it, then gently move the mixture into the tin’s corners.
Set the timer for 25 minutes and place in the oven. Open the oven when the buzzer sounds, lift the shelf out a little, and shake the tin sparingly. The brownie should be baked for a further 5 minutes, or until the top has a shiny, papery crust and the edges are just starting to pull away from the pan, whichever comes first. If the brownie wobbles in the centre, it is not nearly done. Remove from the oven.
If using a brownie tin, wait until everything is totally cold before lifting up the overhanging rim just enough to allow the uncut brownie to slide out on its base. Lift the brownie out of the pan using the foil if you’re using a regular tin. Make cuts into quarters, then four squares from each quarter.
15. Keep them in the freezer for up to a month and in an airtight container for around two weeks