They may not be the most Christmas-y of sweet treats but these have always been a favourite! Actually they are a good all year rounder, every day treat. These brownies with white chocolate chunks inspired by Daylesford Organic, will melt in your mouth and are guiltily, incredibly more-ish.
I apologise now for what you are going to whole heartedly enjoy feasting on!
Recipe below.
Makes 16
4 eggs
150g caster sugar
150g demerara sugar
350g unsalted butter
350g good dark chocolate (at least 70 per cent cocoa solids)
180g plain flour
1 tsp baking powder
1 tsp vanilla extract
380g white chocolate buttons
Preheat the oven to 160C/gas mark 3 and line a 30cm square cake tin (or equivalent) with baking paper.
In a bowl, whisk the eggs and both sugars together until thick.
Put the butter and dark chocolate into a heatproof bowl over a pan of simmering water (make sure the base doesn’t touch the water) and let the chocolate melt.
Let it cool a little, then add to the beaten eggs and sugar, and mix well.
Gently fold in the flour, baking powder and vanilla extract, then the chocolate buttons.
They need to stay quite soft and moist in the middle, so they should be springy to the touch, and if you insert a skewer into the centre, it should come out sticky, not clean, as you would expect with a cake.
Take out of the oven and cool in the tin before turning out and cutting into squares.
Enjoy!
Love Chlobo’s Closet
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