Ultimate brownie

Ingredients

115g unsalted browned butter

11g cocoa powder

128g milk chocolate melted

100g dark chocolate melted

3 eggs

150g caster sugar

50g dark brown sugar

80g self-raising flour

100g extra milk choc chopped

Method:

Preheat oven to 160 C, grease, and line your 8 “ square tray.

Brown your butter first, creating a caramelized, golden nutty butter. Pour into a bowl and add cocoa powder. Make sure the butter is hot to allow the cocoa powder to *bloom

Melt both chocolates over a bain marie*

Whisk cocoa powder into the butter, then whisk in your melted chocolates. Leave to one side

Add eggs and both sugars to a bowl and whisk until doubled in size and pale in colour

Pour melted choc mix into your egg mix and whisk.

Add your chopped chocolate and stir.

Lastly, add the flour and stir until just combined and no flour lumps are present.

Pour mixture into the prepared tin and bake for 50 minutes. Your brownie should be puffed up with slight cracking around the sides.

Allow to cool and then slice and enjoy.

*” Blooming cocoa powder means adding a hot liquid, like water, coffee, or melted fat, to cocoa powder in order to draw out its rich flavor”

*“A bain-marie, also known as a water bath or double boiler”

with love

x

using my classic brownie recipe but with a twist

My all-time go-to brownie recipe, but changing how I make it to maximize texture and flavour. I used browned butter to add a nutty flavour to this brownie. Adding the cocoa powder into the hot butter instead of folding it in with the flour allows the cocoa powder to bloom. Essentially helps draw out its rich flavour.