Most people love eating brownies; some prefer the cakey type while some choose the fudgy type whatever you prefer, brownies are simple to make but can easily go wrong if not made properly. There are some common mistakes people make when preparing brownies, the errors might be small but have a significant effect on the results of your brownies. Here are the simple steps and recipe you need to make and achieve that perfect chocolate brownie.
Some rules to remember when making brownies
1.Do not fold in the flour completely.
2.use room temperature eggs
3. Before the final time suggested in the recipe, check the brownies.
4. Understand your baking wares
5. Use a timer
6.use an oven thermometer
7. Use parchment paper
8. Give them time to cool.
- 85g plain flour
- 40g cocoa powder
- 185g best dark chocolate
- 50g white chocolate
- 185g unsalted butter
- 50g milk chocolate
- 3 large eggs
- 275g golden caster sugar
Cuts into 16 squares or 32 triangles
1.Dice the unsalted butter into smallish cubes and put into a medium bowl. Break the best dark chocolate into small pieces and also put into the dish bowl. Top a small saucepan about a quarter full with hot water, then place the bowl on top, so it rests on the rim of the pan. Put over low heat until the butter and chocolate have melted, occasionally stirring to mix them. Then remove, Alternatively, you can put in the microwave for 2 minutes to melt.
2.Put a shelve into the oven and turn oven on to fan 160C/conventional 180C/gas 4, cut out a square of non-stick baking parchment to line the base.Now put the plain flour and cocoa powder into a sieve held over a medium bowl, and sieve through to remove lumps.
3. Use a large sharp knife, chop the white chocolate and milk chocolate into chunks on a board.
4 Break the large eggs into a large bowl and tip in the golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milkshake.
5.Pour the cooled chocolate mixture over the eggy mousse and carefully and gently fold together with a rubber spatula.
6. Place the sieve over the bowl of eggy chocolate mixture and sieve the cocoa and flour mixture again shaking the sieve from side to side, to cover the top evenly then fold it in gently. Afterward, stir in the white and milk chocolate bits until they are sprinkled throughout. Now your mixing is done its time for the oven.
7 Pour the prepared mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Bake until the top has a shimmering, papery crust and the sides are just beginning to come away from the tin then take it out of the oven
8.Leave the whole brownie in the tin until completely cold, then gently remove and cut as you desire.