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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 181-199

• Brownies are my friend

  14 September 2009

  Brownies are my friend commented on this recipe

  Hi, i don't do much in my life so i have made them on a number of occassions and every time they just get better and better. Hopefully they will be the best tonight as I am making them for a VIP!!!!!!!!!!!!!!!

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• UXY

  22 September 2009

  UXY commented on this recipe

  Excellent recipe - I'm not a big fan of brownies but I love these! For those of you having trouble with the cooking times try substituting the 20cm baking tin (if you're using it as suggested in the recipe) for a 30 cm. The brownie mix spreads thinner and comes out perfect in 25 mins (fan assisted oven). They're still lovely and thick used in the bigger tin!!

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• Jo's Recipes

  29 September 2009

  Jo's Recipes rated this recipe

  

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• bronnerz

  30 September 2009

  bronnerz rated and commented on this recipe

  

  These brownies are one of the best things I have ever cooked. They are beautiful. For me they took 20 minutes longer than estimated, but my oven isn't very good :) I top them with a chocolate buttercream, making them the perfect snack or dessert. Yummy!!

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• Ivria

  01 October 2009

  Ivria rated this recipe

  

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• GREEK KINEZOULA GODDESS

  04 October 2009

  GREEK KINEZOULA GODDESS rated and commented on this recipe

  

  Super delicious stuff! Have made these brownies loads of times now and they kinda disappear within a day. This is truly heavenly and incredibly yummy. Sometimes throw in handfuls of chopped walnuts and less chunky chopped up bits of white and milk chocolate which also works well and didn't use as much sugar stated. Chocalicious indeed!

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• GREEK KINEZOULA GODDESS

  04 October 2009

  GREEK KINEZOULA GODDESS commented on this recipe

  Super delicious stuff! Have made these brownies loads of times now and they kinda disappear within a day. This is truly heavenly and incredibly yummy. Sometimes throw in handfuls of chopped walnuts and less chunky chopped up bits of white and milk chocolate which also works well and didn't use as much sugar stated. Chocalicious indeed!

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• whiskey2000

  05 October 2009

  whiskey2000 rated and commented on this recipe

  

  These "ARE" the best brownies, made them about 5 times . IF you can resist they are better the next day!

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• Milly

  31 October 2009

  Milly rated this recipe

  

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• Nat

  06 November 2009

  Nat rated and commented on this recipe

  

  Brownies were delicious. I added walnuts and chocolate bits. I found the recipe confusing and not 100% accurate. Cooking time for me was 50mins, not 25 mins. Chocolate mixture takes a lot longer to cool than the 20mins the oven needs to heat up. Also, the recipe was a bit too specific when it didn't need to be - telling you how to cut chocolate and using the spatula to get as much of the mixture out of the bowl - isn't that obvious!! Good brownies, but don't think I'll use this recipe again as too confusing. There are much simpler recipes out there that produce brownies just as good.

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• Cassandra Lane

  06 November 2009

  Cassandra Lane commented on this recipe

  So good! I've made this 3-4 times and always works well. The trick is in whisking the eggs for long enough.

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• Tranquilmmts

  08 November 2009

  Tranquilmmts rated and commented on this recipe

  

  These are fantastic. I thought the guided recipe was great and if you are an amateur made sure you didn't go wrong. Delicious and well received by friends.

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• Lezlea

  11 November 2009

  Lezlea commented on this recipe

  These brownies are AMAZING! I made Jamie Olivers' brownies the week before and they turned out a gooey mess so in order to avoid that this time I switched to the above recipe, used 50g less butter and 20g more flour and coco. I think I also put them in for 10minutes longer than suggested! The brownies are the most beautiful brownies I have ever tasted, far better than Pret (my previous favourite!). Even the guys in work are wanting more! Lezlea

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• Shivy

  15 November 2009

  Shivy rated and commented on this recipe

  

  Immense! I have made these twice now. They're gorgeous warmed up and served with vanilla ice cream! Great recipe and you'll have friends for life!

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• Becky

  15 November 2009

  Becky rated and commented on this recipe

  

  Sooo tasty, try them!!

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• Andy

  16 November 2009

  Andy commented on this recipe

  This is simply amazing and the it is a BIG hit with the kids !!

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• Andy

  16 November 2009

  Andy rated this recipe

  

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• susan

  19 November 2009

  susan rated and commented on this recipe

  

  this recipe lives up to its name great brownies and i have never cooked them before! will certainly be cooking these again.....but not too often!:)

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• JD Ownzorz

  20 November 2009

  JD Ownzorz rated and commented on this recipe

  

  Absolutely incredible, beautifully moist and with a great, rich taste, you cannot go wrong.

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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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