search
Barnsley
Batley
Bedale
Beverley
Bingley
Bradford
Bridlington
Brighouse
Castleford
Catterick Garrison
Cleckheaton
Cottingham
Darlington
Dewsbury
Doncaster
Driffield
Elland
Filey
Goole
Guisborough
Halifax
Harrogate
Hawes
Hebden Bridge
Heckmondwike
Hessle
Holmfirth
Huddersfield
Hull
Ilkley
Keighley
Knaresborough
Knottingley
Leeds
Leyburn
Liversedge
Malton
Mexborough
Middlesborough
Mirfield
Morley
Normanton
Northallerton
Ossett
Otley
Pickering
Pontetfract
Pudsey
Redcar
Richmond
Ripon
Rotherham
Saltburn-by-the-Sea
Scarborough
Selby
Settle
Sheffield
Shipley
Skipton
Sowerby Bridge
Stockton-on-Tees
Tadcaster
Thirsk
Todmorden
Wakefield
Wetherby
Whitby
Yarm
York
Triple Chocolate Brownies
Triple Chocolate Brownies
Ingredients:

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 depending on size/occasion


Method

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.

If you want to turn this treat into a special dessert, re-heat in a microwave for approx. 30-45 seconds and serve with a rich chocolate sauce and vanilla ice cream.

RachAls Kitchen is a Halifax based catering company run by Rachel and Al proving professional catering for all occasions.
Further information can be found at: www.rachalskitchen.co.uk
Triple Chocolate Brownies, 12th April 2017, 20:14 PM