This version of chocolate brownies is pretty cheeky. Good quality chocolate mixed with white chocolate chunks and a smattering of Maldon sea salt makes a fairly lethal addictive brownie. Far too good for the little people but they totally hit the spot for grown ups. I hasten to add, that is not to say the wee darlings don’t like them, far from it, just get involved on the quantity control otherwise the pink and blue can be seen dancing on the ceiling, practically!

Ingredients: 

  • 200 gms of good quality dark chocolate (min 70% cocoa solids)
  • 100 gms of good quality white chocolate broken roughly into button size bits
  • 200 gms of butter
  • 3 organic, free range eggs
  • 125 gms of golden demerara sugar
  • 125 gms of caster sugar
  • 1 teaspoon of Maldon sea salt
  • 75 gms of plain flour
  • 1/2 teaspoon of vanilla essence

Method: 

1. Set the oven to 170 and line a tin (measuring approx 20cm x 30cm) with baking parchment.

2. Put the 3 eggs, sugar, salt and 1/2 teaspoon of vanilla essence in a Kenwood or other beating appliance and beat very fast for a good 10 minutes. You should have a wonderful thick, creamy, frothy mix!

3. Meanwhile melt the butter and dark chocolate together – I cheat and pop it in the microwave which is probably a dreadful crime, most serious chefs would advise melting it in a bowl above a saucepan of boiling water, either way – melt both together and mix so they are incorporated well. Stir frequently, and leave to cool a little.

4. Once the chocolate and butter have cooled, add to the egg and sugar mixture folding in with a large metal spoon, now fold in the flour and then the broken up white chocolate. Pour into the rectangular tin and bake for 15 minutes – check it (it varies in every oven but usually takes between 15 and 20 minutes) – it should be slightly risen and have a glossy sheen across the crust and just beginning to crack, if not leave for another 5 minutes. It will carry on cooking once removed from the oven. It should be slightly risen and just set.

5. Remove and leave to cool completely before peeling off the baking parchment and devouring fast!

Written by the wonderful Joanna Preston of Larder Saga. Check it out for other scrumptious ideas!

About The Author

Joanna Preston

Joanna Preston is author of the blog, Lardersaga and mother of the ‘little people', the ‘pink and blue'. Lardersaga is the musings of a food obsessed family, it is a journey through the seasons, and life around the kitchen table, in town and country. There are recipes for young and old, big and small, smart and casual.

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