These are a super naughty yet delicious treat. They are one of my favourites and go down a storm with friends and family. They are easily adaptable and versatile and I have taken variations of these to work at least every other week. Needless to say, none ever made it home with me!
The double chocolate brownies take about 10 minutes to mix and around 25-30 minutes to cook (180°C)
- 115g butter (you will need extra to grease the tin)
- 115g chocolate broken into pieces (you can pick white, milk or dark, depending on how you’re feeling!)
- 300g caster sugar (I did say these were naughty!)
- 1tsp vanilla extract
- 2 eggs
- 140g plain flour
- 2tbsp cocoa powder
- 100g chocolate chips (again you can pick but I stick with milk.)
Sift the flour into a bowl and add the cocoa powder. Cream the eggs, vanilla and sugar together and mix with the flour and cocoa. Add the butter. Mix until smooth.
Over a pan, melt the chocolate that you have broken into pieces (115g). Once runny and delicious add to the mixture.
Pour half the mixture into a baking tin. I use a square silicone (7inch) one as it doesn’t stick. Spread evenly to cover the bottom on your chosen tin. Spread the chocolate chips and cover with the remaining mixture. By having the chocolate chips in the middle, it means the brownie will come out with gooey chocolatey bits in the middle. YUM.
Bake until the top starts to crack, checking the mixture is cooked throughout. Make sure you leave to cool. (I know how difficult this is!) I like to use my love heart cookie cutter for this to make it more fun. Finish off with a sprinkling of icing sugar.
Like I said, you could vary this up by adding white chocolate, dried fruits or even nuts. Walnuts are a particular favourite of mine.