Mixed Chocolate Brownies

Chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate, chocolate…
I ended up with 28 brownies but how many you get depends on what tins you use and how big you make the pieces.

Ingredients: (Ounce to Gram Conversion Chart)

7oz Dark Chocolate (chopped into chunks)
7oz White Chocolate (chopped into chunks)
8oz Butter (cut into small cubes)
8oz Dark Brown Sugar
4 Eggs
8oz Self-Raising Flour
4oz Walnuts (if you can, buy 4oz walnut pieces; if not, get bashing and chopping so that you have rough pieces of walnut, rather than whole ones)
1 ½ oz Flaked Almonds

Recipe:

Take 2oz of the white chocolate and 2oz of the dark chocolate and place in a glass bowl set over a pan of water on a low heat (the bowl shouldn’t touch the water). Also add the butter and melt all three ingredients. Remember to not let the water boil; keep it simmering on a low heat to avoid burning the chocolate.

Improvised double boiler for melting the butter and chocolate

Improvised double boiler for melting the butter and chocolate

Allow the chocolate to cool, but not solidify.

Line whatever tins you want to use with grease-proof paper. I had a 18cm (7 inches) square tin and 18cm diameter round tin shown below, lined the same way that a loaf tin and round cake tin are lined respectively (see Mama Molloy’s – The home of home-baking)

Lined Square Tin

Lined Shallow Round Tin

Pre-heat the oven to 160oC (325oF, Gas Mark 3).

In a large mixing bowl, place the dark brown sugar and whisk in the butter/chocolate mixture. Gradually whisk in 4 eggs until the mixture is fully combined. Sieve in the flour, holding the sieve as high as you can to allow the flour particles to separate better. Add the remaining chocolate and the walnuts and fold the flour into the cake mixture until all the flour has been absorbed.

Brownie mixture before it is poured into the tins

Brownie mixture before it is poured into the tins

Pour the brownie mixture into the tins and sprinkle the flaked almonds on top. Bake in the oven for 30mins before taking out and allowing to cool.

Whilst the brownies are still warm, cut them into squares (or just leave it whole and eat it all, I won’t judge) and transfer them to a wire cooling rack to cool completely.

Mixed Chocolate Brownies

If you love chocolate, you’ll love these brownies. I would say more, but a mouth full of brownie makes it rather difficult…

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2 Comments

  1. I love that used almonds for garnish instead of walnuts! I bet it provided a nice contrast to buttery walnuts.

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  1. Hershey's Chocolate Nugget Brownies - Can't Stay Out Of The Kitchen

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