Squidgy Chocolate Brownies š«
- Sez
- Feb 14, 2019
- 4 min read
Updated: May 23, 2019
In the spirit of Valentine's day, here is my take on a super gooey and delicious but heart-clogging chocolate brownies. I have added butterscotch pieces and marshmallows alongside the usual white and milk chocolate bits but you can substitute that with crushed up m&ms or anything else you want really. I have tried adding a honeycomb chocolate bar once but it didn't work out that well though, so be careful!
Serves: 8
Difficulty: Level 2
Wow factor: āļøāļøāļø but delicious factor is 10/10
Ingredients
190gr unsalted butter (I used Lurpak's slightly salted and it was still delicious)
190gr dark chocolate
90gr plain flour
50gr cocoa powder
3 large eggs
250gr caster sugar
Optional Ingredients to make your brownies a little bit more FUN
40gr milk chocolate
40gr white chocolate
80gr marshmallows (if yours are large, cut them into small pieces but I know at Tesco they sell the small versions so you can just dunk them in)
20gr butterscotch pieces
Instructions
Take your butter and chop it into small cubes. Break your dark chocolate into small squares too, and tip both into a medium microwave-safe bowl.
Cover the bowl with cling film and put it in the microwave for 2 minutes, take it out and you can see that it is starting to melt together. Mix it with a spoon and put it back in for another minute or so until everything is melted and has come together nicely. You can also do this over a saucepan with hot water (bain marie) but I was impatient ha.
Whichever method you choose, after the choc and butter have melted, set aside to cool and get back to room temperature.
Pre-heat oven to 180 degrees, your shelf for where the brownies will bake also needs to be in the middle as putting it at the very top will burn them, and putting it at the very bottom will not be helpful either (baking will take forever).
Line your small to medium-sized traybake tin with parchment paper (I also made my parchment longer than needed so I can use the extra paper to lift the brownie out when it's done baking).
In a separate bowl, sift the flour and cocoa powder, get rid of any lumps.
On a chopping board, take a serrated knife and chop the milk and white chocolate into chunks.
Take a large bowl, and break 3 eggs. Using your electric mixer, whizz this up whilst gradually adding your caster sugar. Keep doing this until the size doubles or triples, and it all looks really frothy. It took me around 5 minutes but it all depends on your mixer.
When the egg mixture is ready, take your (cooled, room-temp) chocolate x butter mix and incorporate these two together using a spatula. Be super gentle so you don't knock the air out of the eggs. Try mixing it in a figure 8 motion and don't forget to scrape the bottom bit and fold it over.
Once that is done, take your sieve out again and place it over the bowl. Take your flour and cocoa powder and put it through the sieve again. Now take your spatula and gently incorporate everything together one more time.
It might look a bit dusty but with some TLC and slow movements, it will start looking way better in a matter of minutes. Be careful not to over mix though, once it all looks like a chocolate milkshake, you are ready.
Take your marshmallows, butterscotch pieces and milk & white chocolate chunks and dunk everything into the mixture. Slowly fold everything together, and pour into prepared tin. Don't forget to level the top with your spatula.
Now place it in the oven for 25 minutes.
After 25 minutes, take it out of the oven and try to shake the tin, if the middle is still super wobbly, then it is not quite ready.
You can pop it back in the oven for another 5 or 10 minutes. I decreased the heat from 180 to 170 degrees just in case but do what you feel is right.
When the brownie has a nice shiny paper-like top and the sides are starting to come away from the tin, take it out of the oven as that beautiful thang is ready!
Leave it to cool completely in the tin. If you did it like me with the extra paper to lift the brownie, this should easily come out once the brownie has cooled.
Now cut into pieces and it is ready for devouring!!! š«
Cute tip: If you want to add some cute candy hearts, you could slather the top with caramel sauce and sprinkle it all over. I added the hearts when it was cooling down so it still stayed on, but I think using caramel as 'glue' would have been even better!
PK loves these brownies so much so hopefully you can bake this for your other half/for yourself (because no one is judging and this is a safe space) and feel the love this Valentine's day because I know chocolate always makes me warm & fuzzy inside š¤Enjoy! š©š»āš³
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