Skin Care//Life Hacks

BROWNIE RECIPE!!

INGREDIANTS!! 🍰💗
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185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar

1. cut 185g unsalted butter into small cubes and tip into a medium bowl.  break 185g dark chocolate into small pieces and drop into the bowl.
2. fill a saucepan about a quarter full with hot water, then sit the bowl on top not touching the water. in the bowl put the butter and chocolate, stirring occasionally to mix them. when mixed, remove the bowl from the pan.
3. now, cover the bowl loosly with cling film and put in the microwave for 2 minutes on high. leave the melted mixture to cool to room temperature.
4. while you wait for the chocolate for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional 180C/gas 4.
5.  using a shallow 20cm square tin, cut out a square of non stick baking parchment to line the base. tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. tap and shake the sieve so they run through together and get rid of any lumps.
6. chop 50g white chocolate and 50g milk chocolate into chunks on a board. break 3 large eggs into large bowl and tip in 275g golden caster sugar. with an electric mixer on maximum speed, whisk the eggs and sugar. they will look thick and creamy, like a milk shake.
7. this can take 3-8 minutes, depending on how powerful your mixer is. you'll know it's ready when the mixture becomes really pale  and about double its original volume.
8. another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. if the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
9. pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. keep doing this until the two mixtures are one and the the colour is dark brown.
10. hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side to cover the top evenly. gently fold in the powder using the same figure of eight action as before.
11. the mixture will look dusty at first but if you keep going very gently, it will end up looking fudgy. stop just before you feel you should, as you don't want to overdo this mixing. finally, stir in the white and milk chocolate chunks until they're dotted throughout.
12. pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. put in the oven and set your timer for 25 mins
13. next open the oven, pull the shelf out and gently shake the tin. if the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for 5 minutes until the top has a papery crust and the sides are just beginning to come away from the tin.
14. take out if the oven. leave the whole thing in the tin until it's cool enough to touch/eat, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. if you're using a normal tin, lift out the brownie with the foil.
15. cut into quarters, then cut each quarter into four squares and finally into triangles. they'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

hope you all enjoyed this. tbh i love brownies so if you decide to have a party, sleepover, or just simply stay in these are great to make. hope you enjoyed! ly all! 💕