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Recipe by Orlando Murrin

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1. Video tutorial: Melting chocolate

1. Cut the butter into smallish cubes and tip into a medium bowl. Break the dark chocolate into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
2. While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional180C/gas 4 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip the flour and cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.
3. With a large sharp knife, chop the white and milk chocolate into chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate. Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares.
4. Break the eggs into a large bowl and tip in the sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don't lose heart. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
5. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like - you don't want to undo all the work you did in step 4.
6. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they're dotted throughout. Now your mixing is done and the oven can take over.
7. 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 in the oven and set your timer for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
8. Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles. These brownies are so addictive you'll want to make a second batch before the first is finished, but if you want to make some to hide away for a special occasion, it's useful to know that they'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Per triangle

144 kcalories, protein 2g, carbohydrate 17g, fat 8 g, saturated fat 5g, fibre 0.5g, salt 0.06 g

Latest comments and suggestions

Results 161-180

• Pordy-pie33

  23 July 2009

  Pordy-pie33 rated and commented on this recipe

  

  Easy to make and taste amazing. Definitely a keeper!

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• Jenny

  24 July 2009

  Jenny rated and commented on this recipe

  

  YUM!!!! Totally irresistible, these brownies disappeared very quickly. I agree that they should be cut into smaller chunks as eating too much in one go leaves you feeling a bit sick. Cannot wait to make the next batch.

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• Sarah S

  28 July 2009

  Sarah S rated this recipe

  

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• Michelle's

  29 July 2009

  Michelle's commented on this recipe

  These def needed more time in the oven, but maybe its just my oven?

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• joanneeland

  31 July 2009

  joanneeland commented on this recipe

  Made the brownies last night and think I've messed up somewhere. I left it in for 45 mins but the whole centre section was mush when I cut into it a few hours later! Few bits round the edges were salvagable but that's it. Would it matter that I used a pyrex dish rather than a square tin - didn't have one? On a plus, they tasted divine!

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• Clur79

  03 August 2009

  Clur79 rated and commented on this recipe

  

  I've been making this since it first appeared in good food. This recipe makes the most delicious yummy brownies I've ever tasted. I love the sugar crust.

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• margetter

  12 August 2009

  margetter commented on this recipe

  joanneeland... you have to leave it to the oven for longer than 45 minutes. Mine took about an hour or so, 45 mins is not enough. My first brownies came out quite soft as well and was hard to cut but second time baked it longer and it was brilliant!

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• centauri

  16 August 2009

  centauri commented on this recipe

  Love these, but has anyone tried freezing them to defrost when needed? Would be interested to know if they freeze.

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• centauri

  16 August 2009

  centauri rated this recipe

  

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• Claire

  18 August 2009

  Claire commented on this recipe

  Wow, fantastic. Though I did need to cook a little longer.

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• anna

  21 August 2009

  anna commented on this recipe

  Can any one tell me if I can use this recipe to make MUFFINS?

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• d41d0y

  23 August 2009

  d41d0y rated and commented on this recipe

  

  Best brownies I've ever made. The recipe is really well-written and easy to follow! Will make these forever. Going to try with raspberries instead of chopped chocolate.

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• Louise

  27 August 2009

  Louise commented on this recipe

  I substituted the dark chocolate for milk choc and put 50g of galaxy and 50 g white choc buttons. Delicious!

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• Nicilicous

  28 August 2009

  Nicilicous commented on this recipe

  OMG I love these brownies. So easy to make and i love munching on them after if there is any left. My family are massive fans as our people at work they could not believe that I had made them Thank you so much for this recipe love it!!!!!

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• Shiva888

  28 August 2009

  Shiva888 commented on this recipe

  I loved the recipe the brownies were gorgeous !

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• Sarah

  28 August 2009

  Sarah commented on this recipe

  AMAZING AMAZING AMAZING!!

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• stacey gray

  03 September 2009

  stacey gray rated and commented on this recipe

  

  Ths is the best brownie i have ever tasted!! I made them for a family friend who was coming round and she absolutely loved them!! I will definately be making some more soon!!

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• Lauren

  08 September 2009

  Lauren rated and commented on this recipe

  

  Fabulous, fabulous brownies!! Delicious and easy to make. Very chocolatey, lovely and moist and thoroughly moreish. Gone in a flash. Will be making them again very soon!!

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• lauren_v_j

  11 September 2009

  lauren_v_j commented on this recipe

  Chocolate Heaven!

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• kjrogers25

  12 September 2009

  kjrogers25 rated and commented on this recipe

  

  Made these and they were delicious!

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Ingredients

• 185g unsalted butter
• 185g best dark chocolate
• 85g plain flour
• 40g cocoa powder
• 50g white chocolate
• 50g milk chocolate
• 3 large eggs
• 275g golden caster sugar

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Difficulty and servings

Cuts into 16 squares or 32 triangles

Preparation and cooking times

Ready in 1 hour, inc cooling (worth every minute)

Ingredients

• 185g unsalted butter
• 185g best dark chocolate
• 85g plain flour
• 40g cocoa powder
• 50g white chocolate
• 50g milk chocolate
• 3 large eggs
• 275g golden caster sugar

Per triangle

144 kcalories, protein 2g, carbohydrate 17g, fat 8 g, saturated fat 5g, fibre 0.5g, salt 0.06 g

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