Triple chocolate brownies
These Brownies are amazing, packed full of flavor – this is from Chelsea Winters cookbook – that woman is my baking guru. Sooo good you can use them a desert if you wanted and easy too
1 cup sugar
2 free-range eggs
1 tsp pure vanilla essence
¾ cup plain flour
1 tsp baking powder
½ cup good-quality cocoa
100g good-quality white chocolate, cut into small chunks
100g good-quality dark chocolate, cut into small chunks
Icing sugar to dust (optional)
Preheat the oven to 180c conventional. Grease a slice tin, and line the base with baking paper.
Melt the butter in a saucepan over a medium heat. Remove from the heat, and whisk in the sugar. Add the eggs and vanilla essence, and whisk to combine. Sift the flour, baking powder and cocoa into the mixture, add the white and dark chocolate chunks, and very gently fold with a wooden spoon or spatula until just combined. Don’t overmix or the brownie will toughen. Pour the mixture into the prepared tin.
Bake in the oven for about 15-20 minutes then test with a skewer. These brownies are done if the skewer still has a little of the mixture clinging to it. Remove from the oven and cool in the tin before slicing. Store in an airtight container for a week.