A chocoholics dream!


Brownies are something that for some reason I don't make that frequently however, the last couple of weeks I have been really craving them so I took it upon myself to make these delicious milk and white chocolate brownies, which definitely satisfied the chocoholic in me. 


Milk and white chocolate brownies

Preparation time: 30 minutes
Cooking time: 25 minutes 
Serves: 12 slices 

Ingredients: 

  • 175g softened butter
  • 175g milk chocolate 
  • 75g flour 
  • 35g cocoa powder 
  • 100g white chocolate 
  • 3 free range eggs 
  • 260g caster sugar 

Method: 

Firstly, preheat the oven to 180 degrees Celsius, and line a square cake tin with baking paper. 

 Place the chopped up milk chocolate and the cubes of butter into a heatproof bowl, and place over a pan of simmering water, on a low heat. Ensuring that the water does not touch the bottom of the bowl. Stir until the butter and chocolate have melted. (* you could also melt the butter and chocolate by placing them into bowl and heating them in the microwave.) 

 Leave the chocolate and butter mix to cool completely. 

Place the eggs and sugar into a bowl and mix using a hand whisk or a stand alone mixer on full power, until they have doubled in size, and leave a trail on the surface when the whisks are lifted. 

 Next pour the cooled chocolate and butter mix over the egg and sugar mixture and gently fold until they are fully combined, using a figure of eight movement ensuring to scrape the bottom.  

Finally, sieve the flour and cocoa powder into the mixture, and fold until all ingredients are combined. Make sure you do this slowly to prevent knocking any air out. Add 50g of the white chocolate, cut into small chunks.

 Place the remaining white chocolate into a bowl and melt in the microwave or over a bowl of simmering water. 


Pour the mixture into the prepared tin. Using the melted white chocolate place small blobs over the surface of the brownie mix, and using a fork gently swirl the chocolate to make a pattern. Place into the oven on the middle shelf for 25 minutes, or until the brownie has slightly come away from the sides and is not wobbly in the middle. 

 Once the brownie has cooled completely remove from the tin and cut into your desired size pieces. You could have small bite size brownies, or large ones for the ultimate chocoholic! 
I hope you enjoyed learning how to make this delicious, and rich treat, that's sure to satisfy any chocolate lovers desires. 

(*recipe inspired by BBC's 'Best-ever chocolate brownies recipe; with slight alterations made by me)


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