Jessie’s Choc Brownies
These are a popular bake for work – I tend to vary the recipe and they work best if you use chocolate orange in place of the milk/white chocolate chunks.
185g unsalted butter
185g dark chocolate pieces (70% works best)
85g plain flour
40g cocoa powder
100g chocolate chunks (split into 50/50 white/milk chocolate, or all chocolate orange)
3 large free-range eggs
275g golden caster sugar
Half a teaspoon of cinnamon
- Cube the unsalted butter and put it with the dark chocolate pieces in a pyrex bowl suspended over boiling water. Let them melt slowly, giving the bowlful a mix with a spatula every now and then.
- When it’s melted completely, put it aside to cool.
- If you’re using the chocolate orange variant then add a little orange tincture (Seville works!).
- Set the oven to 180C / 160C fan / gas mark 4.
- Baseline a baking tray with greaseproof and butter the sides.
- Sieve together the flour, cocoa and cinnamon.
- Chop the chocolate chunks into small (but not too small) pieces.
- Put the eggs and caster sugar into a mixing bowl and wazz together with a handblender until it’s thick and creamy like a milkshake. If you lift the beaters out then the mix should come down like ribbons and leave a trail for a couple of seconds.
- Pour the chocolate/butter mix into the egg/sugar bowl, and very slowly and carefully fold it together – you don’t want to knock any air out of it, but at the same time incorporate it so it’s mixed up. Don’t worry if it’s a little marbled. I use a rubber spatula to do this so I can get all the goodness in.
- Sieve the flour/cocoa mix in, folding it in like before. It’ll look dusty to start with but eventually look like a fudgy mess, which is what you’re aiming for.
- Stir in the chocolate chunks.
- Spoon the whole lot into the baking tray with the spatula and smooth it carefully into the far reaches.
- Bake for about 25 minutes. To check if it’s done, pull it out and give it a shake – if it wobbles in the middle it’s not quite done. The top should have a sort-of papery consistency.
- DO NOT TAKE IT OUT OF THE TIN. Leave the whole thing in the tin until it’s cooled completely.
- Once cooled it’ll come out easily and in one piece. Cut into squares and revel in your culinary genius.
These last about 2 weeks in an airtight box.