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
- 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
- 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.
- 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.
- 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.
- Chop the Milkybar into small chunks, then add 3/4 to the mixture. Add the vanilla extract and gently incorporate.
- 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.
- 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.