Attended a brownie Baking class at a chocolaterie and scored this gem of a recipe. AMAZING
Servings: 20 cm squarePrint Recipe
- 80 g Milk Chocolate pastilles
- 170 g Dark Chocolate pastilles
- 80 g White Chocolate pastilles
- 125 g Unsalted Butter
- 160 g Caster Sugar
- pinch Salt
- 3 sml Eggs
- 50 g Cake Flour - Sifted
- Extra chocolate chunks OPTIONAL
- Preheat oven to 180°C/350°F (160°C fan forced).
- Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang
- Melt chocolate and butter over a double boiler
- Add sugar, mix, then add eggs and mix well until smooth and molten.
- Add flour, pinch of salt & stir until smooth.
- Stir in chopped chocolate if using, pour into pan.
- Bake 22 minutes for really gooey in the center, 25 minutes for fudgy but still very moist or 32 minutes for moist fudge-cake-like.
- If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
- Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting.
If you don't have the pastilles, you absolutely can use chopped up good quality chocolates. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.
How to tell when brownies are doneStick a toothpick in the centre of the brownie, hold it for 2 seconds, then take it out.
- super gooey – if there is a lot of smear on it (15 minutes bake time)
- moist and fudgy (my favourite) – if the toothpick gets a brown strain and has some smear on it (20minutes)
- cakey (but still fudgy mouthfeel) – toothpick is clean with just a few crumbs (25 minutes). But still really moist (because this recipe only has ¼cup of flour in it, impossible not to be moist!)
- Reduce cook time by 2 minutes if you opt not to use the extra chocolate stir ins.