Other people might claim it, but these really are the bestest-ever brownies!
Makes about 12 squares
What you’ll need:
½ x Soreen banana loaf
185g unsalted butter
185g dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 x large eggs
275g golden caster sugar
25-30cm square tin
Preheat the oven to 180c/350f/gas4
Cut up the butter and break up the dark chocolate, put in a heatproof bowl over a pan of simmering water to melt
Once melted allow to cool slightly
Meanwhile line a 25/30cm square tin with some non stick baking parchment
Chop the milk and white chocolate and Soreen loaf into cheeky-sized chunks
With an electric mixer whisk the eggs with the caster sugar until they are thick and creamy
Pour the chocolate over this egg mixture
Fold gently, allowing some air to get into the mix
Then fold in the chopped Soreen and milk and white chocolate. No tasting
In a bowl whisk the flour with the cocoa powder
Fold this into the mixture
Pour the mixture into the prepared tin and bake in the oven for 25 mins. Now you are free to disappear. But don’t go too far away.
When the buzzer goes, check to make sure that the mixture is set
If it is still wobbly in the middle put it back to bake for another 5 mins. Your patience will pay off.
Allow the Brownie to cool completely before cutting into squares or triangles.
These brownies are super-moreish. You’ll want to make a second batch before the first is even finished!// recipe content GOES IN HERE?>
Soreen product used: