“Whenever we provide these triple chocolate brownies to our clients we find they really hit the spot,” writes Alasdair Nunn of RachAls Kitchen, a Halifax-based catering company who will be sharing recipes in this new column.
“We suggest you spend a bit more money on the dark chocolate and if, in a couple of months time when British raspberries or cherries come into season feel free to pop 150-200g of your chosen fruit into the mix (increasing your cooking time by approx. 5 mins).
185g Salted Butter - Cut into small cubes
185g Dark Chocolate (We suggest at least 70% cocoa) - Cut into small chunks
3 Large Eggs
85g Plain Flour
275g Caster Sugar
40g Cocoa Powder
60g White Chocolate - Cut into small chunks
60g Milk Chocolate - Cut into small chunks
Makes: Approx. 18-22 squares.
Line a 20cm square tin with non-stick baking parchment.
Ensure your oven is clear of trays etc to allow the heat of the oven to flow freely and ensure your shelf is securely stationed in the middle of the oven.
Heat the oven to Fan 160C / Conventional 180C / Gas Mark 4.
On the hob fill a medium sized saucepan with 1/3 water then rest a metal / heatproof bowl within the rim of the pan ensuring the bowl doesn’t touch the water - carefully place the butter and dark chocolate into the bowl and melt over a medium heat, stirring occasionally. Leave this mixture to cool slightly.
In a separate, large bowl, using an electric hand mixer whisk the eggs and sugar together until thick, pale and mousse like - this will take approx. 3/4 mins.
Sift the flour and cocoa powder into the egg and sugar mixture, pour in the cooled butter and dark chocolate and add the remaining milk and white chocolate chunks - stir well to ensure the mixture is fully combined.
Tip the brownie mixture into the lined tin, place on the middle shelf and bake for approx. 25 minutes. After 25 minutes, carefully check the mixture, it should have a little give but if you’re unsure or prefer a more solid brownie place the mixture back in the oven for 5 minutes.
Once baked, remove from the oven, allow to cool completely and slice into chunks, the size of which will depend on the occasion. The brownie should ideally be soft in the middle and as such a knife, heated in hot water (and dried) will help with the slicing. www.rachalskitchen.co.uk
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