Whenever I feel a craving for chocolate or have a hangout at my place, I always look for items that are chocolaty and delicious. So, I always go for a Chocolate Brownie.

This week CafeOn brings you the easiest way to bake a Chocolate Brownie at home.

Ingredients

• 185g unsalted butter
• 185g best dark chocolate
• 85g plain flour
• 40g cocoa powder
• 50g white chocolate
• 50g milk chocolate
• 3 large eggs
• 275g golden caster sugar

Method

• Cut 185g unsalted butter into small cubes and tip into a bowl. Break 185g of dark chocolate into small pieces and drop them into the bowl.

• Fill a small saucepan about a quarter full with hot water then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over low heat until the butter and chocolate have melted, stirring occasionally to mix them.

• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put it in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.

• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl.

• Chop 50g white chocolate and 50g milk chocolate into chunks on a board. 

• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. Whisk the eggs and sugar. This can take 3-8 minutes, depending on how powerful your mixer is.

• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula.

• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.

• Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Put in the oven and set your timer for 25 mins. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust.  

• Leave the whole thing in the tin until completely cold, then cut into pieces and enjoy the brownie.

For more recipes like this, keep an eye on WhatsOn Tasty @ CafeOn.

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