Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mega-chocolate brownies. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Mega-chocolate brownies is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Mega-chocolate brownies is something which I’ve loved my whole life.
Mega-chocolate brownies An afternoon spent with the little ones eating nearly as much chocolate as we put into the recipe. Let me begin by saying you can use any chocolate you like in these brownies. I have tried & tested this recipe with a few of my faves and so far the Kinder chocolate wins out because I like the creaminess against the rich, gooey, fudgey-ness but yano - I.
To get started with this recipe, we have to prepare a few ingredients. You can have mega-chocolate brownies using 8 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Mega-chocolate brownies:
- Make ready 185 g unsalted butter
- Get 185 g 90% dark chocolate
- Take 40 g cocoa powder
- Prepare 50 g milk chocolate
- Take 50 g white chocolate
- Prepare 85 g plain flour
- Take 3 large eggs
- Take 275 g caster sugar
They are easy and quick to make, so you can enjoy them whenever you have sourdough discard to use. A great recipe to use your sourdough starter! A recipe can be called "irresistible" when everyone in the house can't keep their hands off the gooey, chocolate brownie deliciousness!! That's exactly what happened here… These Irresistible Fudgy Chocolate Brownies are perfect for your sweet Valentine or any time of the year when you are having a MEGA chocolate craving.
Steps to make Mega-chocolate brownies:
- Turn the oven on to fan 160C/conventional 180C/gas 4
- Cut all of the butter into small cubes and tip into a small bowl. Break all of the dark chocolate into small pieces and drop into the same bowl.
- Fill a small saucepan with enough hot water that when the small bowl of butter and chocolate sits on top and rests on the rim of the pan it doesn't touch the water. Put the pan over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Remove the bowl from the pan and allow to cool to room temperature.
- Line the base of a 20cm square tin with a square of non-stick baking paper while you're waiting for the mixture to cool.
- Tip the plain flour and cocoa powder into a sieve held over a new bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
- Break all of the white and milk chocolate into small pieces and put to one side.
- Break the large eggs into another large bowl and tip in the caster sugar. Whisk these together until the mixture looks thick and creamy, almost like a milkshake.
- Pour the cooled chocolate mixture over the eggy milkshake mixture and gently fold them together with a rubber spatula being careful to not knock out the air. As they come together you'll see it go a dark mottled brown.
- Gently fold in the flour and cocoa powder. Be patient and keep going - it will soon start to look and feel a bit fudgy.
- Stir in the white and milk chocolate bits making sure they're distributed evenly throughout the mixture.
- 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 paddle the spatula from side to side across the top to level it.
- Put it in the oven and bake for 25 minutes. After that time take a look and gently shake the tin. If the brownie wobbles in the middle then it's not quite done so put it back in for another 5 minutes.
- Take it out of the oven and leave to cool. Cut into decent sized squares and serve warm with a little ice cream or cold with some cream and raspberries…
A rich brownie recipe using sourdough starter. Not for the faint of heart with lots of butter, sugar and eggs! From Charles Wilford's book Adventures in Sourdough Cooking & Baking. Makes a large pan of brownies. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin.
So that’s going to wrap this up with this special food mega-chocolate brownies recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
