Directions: |
Directions:METHOD
1. Cut 185 g unsalted butter into small cubes and tip into a medium bowl. Break 185 g dark chocolate into small pieces and add to the bowl.
2. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so that it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally. Alternatively, cover the bowl loosely with clingfilm and put in the microwave for 2 minutes on HIGH.
3. When the chocolate and butter mixture is melted and well combined, set the bowl aside to cool to room temperature. Whilst you wait, position a shelf in the middle of the oven and turn the oven on to 180ºC/160ºC fan.
4. Grease a 20 cm square shallow tin and line the base with baking parchment. Tip 85 g plain flour and 40 g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
5. Chop 50 g white chocolate and 50 g milk chocolate into chunks on a board.
6. Break 3 large eggs into a large bowl and tip in 275 g caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. this can take 3-8 minutes depending upon how powerful your mixer is. You will know when it is ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, your'e there.
7. Pour the cooled chocolate mixture over the eggs mousse, then gently fold together with a rubber spatula. Keep going until the two mixtures are one and the colour is a mottled brown. The idea is to marry them without knocking the air out, so be as slow and gentle as you can.
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This recipe for Best Ever Chocolate Brownies is from