stack of triple chocolate brownies with white chocolate drizzled over the top
Cakes, Desserts

THE Brownies

The brownie recipe has officially arrived.

This quest all started when I tried to make a batch of gluten-free brownies for my Auntie, who’s a coeliac. I spent a good couple of years tweaking the recipe until I arrived at this one; different chocolates, sugars, cocoa powder – the lot!

Five years later, here’s the recipe that has well and truly stood the test of time.

Triple Chocolate Brownies

Serves 12

Ingredients:

  • 87g Galaxy milk chocolate (yes, it does have to be Galaxy)
  • 87g plain or dark baking chocolate
  • 190g unsalted butter
  • 150g light soft brown sugar
  • 3 medium free-range eggs
  • 15g cocoa powder
  • 150g ground almonds
  • 1 tsp baking powder
  • 200g Milkybar
  • 1½ tsp vanilla extract

Method:

  1. Pre-heat the oven to 170ºC then grease and line a 8-inch square cake tin. It’s best to leave an overhang of baking paper on the sides so you can lift the brownie out of the tin later.
  2. Break the Galaxy and plain/dark chocolate into squares, cube the butter and place both in a large bowl over a pan of simmering water. Stir the chocolate and butter continuously, then when it’s all melted stir in the sugar and set aside for 10 minutes to cool slightly.
  3. Using an electric whisk, gradually add the eggs and whisk for a couple of minutes until the mixture has thickened slightly. Sift in the cocoa powder, ground almonds, and baking powder and gently fold into the mix.
  4. Chop the Milkybar into small chunks, then add 3/4 to the mixture. Add the vanilla extract and gently incorporate.
  5. Pour the mixture into the cake tin and bake in the centre of the oven for 30-40 minutes, until the mixture isn’t wobbly in the middle, but is still soft to touch. Do NOT open the oven before 30 minutes.
  6. Once baked, take the brownie out of the tin and leave to cool on a wire rack. While the brownie is cooling, melt the rest of the white chocolate in a bowl over a pan of boiling water. Then when the brownie is cool, drizzle the white chocolate all over the top and cut into 12 slices.

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