This is my favourite brownie recipe, we make it every year for Nik's birthday and this year, it was the twins' request for their birthday cakes for their 9th birthday. Yum!
185g unsalted butter, cut into cubes
185g good dark chocolate, broken into pieces
85g plain flour
40g cocoa powder
50g white chocolate chunks or chips
50g milk chocolate chunks or chips
3 large eggs
275g golden caster sugar
1. Place the butter and dark chocolate into a medium glass bowl over a small saucepan of hot water, not touching the water. Heat gently until the butter and chocolate have melted, stirring occasionally. Leave the melted mixture to cool to room temperature.
While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4. Line the base of a shallow 20cm square tin with baking parchment.
2. Sieve the plain flour and cocoa powder into a medium bowl.
Break the eggs into a large bowl and add the sugar. Whisk together in an electric mixer on high speed until thick and creamy. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture is really pale and about double its original volume. When you lift out the beaters and wiggle them from side to side the mixture should leave a trail on the surface for a second or two.
3. Pour the cooled chocolate mixture over the eggy mousse and gently fold together with a rubber spatula in a figure of eight, moving the bowl round after each folding, until the two mixtures are combined and a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you can.
Resift the flour & cocoa mixture into the bowl of eggy chocolate mixture and gently fold in using the same figure of eight action. The mixture will look dry and dusty at first but keep going very gently and it will end up looking fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.
Finally, stir in the chocolate chips until they’re dotted throughout.
4. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and level the top.
Bake in the oven for 25 mins then gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. I had to pop it back in a few times but it depends how fudgy you like your brownies.
5. Leave in the tin until completely cool. Lift out the brownie with the parchment, cut into quarters, then cut each quarter into four squares and finally into triangles.
They’ll keep in an airtight container for two weeks or in the freezer for up to a month.
Of course, for their birthday I decorated these ones, Kalyan requested a football theme and Priya wanted the ocean.