Alas, another chocolate-filled treat! So why not indulge in these delectable chocolate chip brownies brimming with an irresistible blend of half-and-half goodness? The brownies not only taste fudgy but are filled with sumptuous chocolate and can be devoured hot, cold or à la mode! However you choose to eat them, just know that there is a healthier sprinkling of goodness in each one.
These chocolate chip brownies exude lightness, moisture, and an abundance of chocolatey goodness, delivering a soft, melt-in-your-mouth experience with every bite.
2 Weigh out the caster sugar and sieve that into the mixing bowl.
Place to one side.
3 Weigh out the 225 grams of butter and put it in the pan.
4 Break 150 grams of the plain chocolate and place it into the pan. Put to one side.
5 Crack all four eggs into a jug.
6 Whisk the eggs until light and frothy.
Place to one side.
7 Put the pan on a medium heat; I used no 6 on my hob.
8 Stir the butter and chocolate together until melted.
9 Once melted, remove from the heat and place it on one side to cool a little.
10 Now, get the eggs in the jug and pour it into your mixing bowl.
11 Stir the eggs into the dry mixture with a spatula. The mixture will bind together and feel heavy.
12 Then pour the chocolate and butter mix into the mixing bowl and stir using a spatula. This will soften and lighten the mixture.
13 Once mixed with the spatula, whisk for around 10 seconds to properly bind together.
14 Now take your white chocolate chips.
Pour some of them into the batter.
15 Stir them in, repeat the process, but leave about a third in the bag.
16 Line your tin with baking paper. (You can also make a tinfoil handle underneath your baking paper if you wish, as this can help lift the brownie out of the pan later).
17 Pour the mixture into the tin.
18 Spread the mixture into the corners with a spatula.
19 Sprinkle some remaining choc chunks onto the top of the batter.
20 Place in the oven on the middle shelf and bake for approximately 30 minutes. If you want them slightly gooey, then bake for about 25-28 minutes.
21 Once baked to your liking, remove from the oven, test with a skewer and place on a wire rack.
22 Allow the Brownie to cool for approximately ten minutes before removing it from the tin.
23 After 10 minutes, remove from the tin and place the brownie in the baking paper on the wire rack to fully cool. I put my food tent over the top.
24 When cooled, dust with icing sugar.
25 Cut into squares.
26 My brownie is more cake-like than gooey, which I prefer.
However, it does give you that fudgy, chocolatey taste.
27 Each square is approximately 4 cm high and can be served hot, cold or with a scoop of ice cream.
However you eat them, be sure to enjoy.
Happy Baking!
These chocolate chip brownies exude lightness, moisture, and an abundance of chocolatey goodness, delivering a soft, melt-in-your-mouth experience with every bite.
To make a batch of the brownies please do the following:
Preheat the oven to:
- Conventional Oven 200°C
- Fan Assisted: 180°C - Shelf 3 - Middle Shelf
- Gas Mark: 4
- Fahrenheit: 350F
Additional Info:
- Baking Time: 25-30 Minutes
- Quantity: Approx 12+
- Tin Size: 26 cm x 19 cm x 2 cm
Ingredients:
- 113 Grams McDougall's White Self-Raising Flour
- 112 Grams Allinson's Wholemeal Self-Raising Flour
- 125 Grams Tate and Lyle Caster Sugar
- 4 Medium Eggs - M&S
- 225 Grams Butter - I used Countrylife Spreadable
- 150 Grams M&S 70% Cocoa Plain Dark Chocolate
- 100 Grams M&S White Choc Chunks
Equipment:
- Scales
- Sieve
- Mixing Bowl
- Spoon
- Small Pan
- Electric Whisk
- Spatula
- Jug
- Tin Foil (Optional)
- Baking Paper
- Tin - (See Size in Additional Info Above)
- Skewer
- Food Tent (Optional)
Method:
1 Weigh out the wholemeal and white self-raising flour and sieve them into a mixing bowl.2 Weigh out the caster sugar and sieve that into the mixing bowl.
Place to one side.
3 Weigh out the 225 grams of butter and put it in the pan.
4 Break 150 grams of the plain chocolate and place it into the pan. Put to one side.
5 Crack all four eggs into a jug.
6 Whisk the eggs until light and frothy.
Place to one side.
7 Put the pan on a medium heat; I used no 6 on my hob.
8 Stir the butter and chocolate together until melted.
9 Once melted, remove from the heat and place it on one side to cool a little.
10 Now, get the eggs in the jug and pour it into your mixing bowl.
11 Stir the eggs into the dry mixture with a spatula. The mixture will bind together and feel heavy.
12 Then pour the chocolate and butter mix into the mixing bowl and stir using a spatula. This will soften and lighten the mixture.
13 Once mixed with the spatula, whisk for around 10 seconds to properly bind together.
14 Now take your white chocolate chips.
Pour some of them into the batter.
15 Stir them in, repeat the process, but leave about a third in the bag.
16 Line your tin with baking paper. (You can also make a tinfoil handle underneath your baking paper if you wish, as this can help lift the brownie out of the pan later).
17 Pour the mixture into the tin.
18 Spread the mixture into the corners with a spatula.
19 Sprinkle some remaining choc chunks onto the top of the batter.
20 Place in the oven on the middle shelf and bake for approximately 30 minutes. If you want them slightly gooey, then bake for about 25-28 minutes.
21 Once baked to your liking, remove from the oven, test with a skewer and place on a wire rack.
22 Allow the Brownie to cool for approximately ten minutes before removing it from the tin.
23 After 10 minutes, remove from the tin and place the brownie in the baking paper on the wire rack to fully cool. I put my food tent over the top.
24 When cooled, dust with icing sugar.
25 Cut into squares.
26 My brownie is more cake-like than gooey, which I prefer.
However, it does give you that fudgy, chocolatey taste.
27 Each square is approximately 4 cm high and can be served hot, cold or with a scoop of ice cream.
However you eat them, be sure to enjoy.
Happy Baking!
