I have posted several brownie recipes over the past few years… gluten free ones, Oreo ones, cheesecake ones… but these super decadent, uber chocolately brownies are the real deal. The recipe is easily adaptable to be triple chocolate flavoured or Rocky Road flavoured depending on what you stir in at the end. You could also just as easily add pecan or walnuts.
Triple chocolate/Rocky Road brownies
Adapted from the Hummingbird Bakery Cookbook
200g good quality dark chocolate (at least 70% cocoa) chopped up
325g caster sugar
130g plain flour
For triple chocolate brownies: 100g mixed chopped white, milk and dark chocolate or chips
For Rocky Road brownies: 100g mixed white chocolate, fudge bits, plain biscuits and mini marshmallows
Preheat your oven to 180 C. Line a 23cm x 33cm x 5cm baking dish with greaseproof paper.
Place the chocolate and butter in a large glass bowl. Rest this over a pot of boiling water. Do not allow the bottom of the bowl to touch the water. Allow the chocolate and butter to melt together, stirring occasionally. Once the butter and chocolate have melted, stir in the sugar using a wooden spoon. Add the flour and mix well. Now add the eggs one at a time, mixing well after each addition. You should end up with a glossy, dark batter. Stir in either your chocolate or Rocky Road mix.
Pour the batter into the prepared tray and place in the oven for 30 – 35 minutes. The brownies should be set on the sides and flaky but soft in the centre. Do not over bake.
Put the baking tray on a cooling rack and leave to cool for about half an hour before removing the whole “brownie” onto the rack to cool completely before cutting into 16 squares.
Makes 16 brownies