I've decided to accept that although my brownies never look the most appealing - they always taste delicious. I always have problems getting brownies right (especially when I tried to cook the oreo brownies in a broken oven...) when I follow recipes, so I adapted a few and came up with something extremely chocolatey, gooey and crisp on top - a-mazing! The different textures work so well together. You have got to try these if you love gooey, moist brownies. You can change the recipe yourself - you don't have to use 3 different types of chocolates, just keep the quantities the same. These are best eaten with a fork! (Try and grab an end piece because these are the fudgiest and the edges have a texture like soft cookie mm)
- 100g dark chocolate, 50g milk chocolate, 50g white chocolate, broken into pieces
- 175g butter
- 50g margarine
- 150g caster sugar
- 100g golden caster sugar
- 50g dark muscovado sugar (optional - you can use more golden, caster sugar)
- 3 large eggs, beaten
- 1 tsp vanilla extract
- 75g plain flour, sifted
- 1 tsp baking powder
- large square or rectangular baking tin
1. Pre-heat the oven to gas mark 4 / 180 degrees. Grease and line a baking tin with grease-proof paper.
2. Melt the chocolate and butter in a pan over a low heat, stirring constantly until melted.
3. Whisk the eggs and sugar together until thick and combined. Stir in the chocolate and butter mixture and add the vanilla essence.
4. Gently fold in the flour and baking powder, and stir thoroughly until combined.
5. Pour the mixture into the baking tin
6. Bake in the oven (middle shelf) for around 30 minutes. Mine was probably in for about 40 minutes.