Dark Brownies with White Chocolate Chunks
There are an infinite amount of things to add to brownies (I’ve already suggested Baileys), and today I had some left-over organic white chocolate, so I decided to cut it up and mix it in. I used darker chocolate for the brownie base than our usual recipe to offset the sweetness. It worked out quite well, although I had the temperature of the oven a bit too high from my last baking session, and I over-baked them slightly. The head is still a bit fuzzy from the festivites!
Murphys Dark Chocolate Brownies with White Chocolate Chunks
Servings : 8 Preparation Time : 00:45:00 (including baking)
Categories : Pastries
250 grams chocolate (70% cocoa content)
165 grams butter at room temperature
3/4 tablespoons natural vanilla
300 grams sugar
135 grams flour
3 each egg
80 gm white chocolate cut into chunks
1. Preheat the oven to 180 C.
2. Butter and flour an 10 inch square baking pan. Set it aside.
3. Melt the chocolate and butter in a double boiler. Mix until smooth.
4. Beat the sugar and eggs together.
5. Add the vanilla.
6. Slowly pour in the chocolate and butter, mixing all the time.
7. Sift the flour, then add, mixing thoroughly.
8. Stir in the white chocolate chunks.
9. Pour the batter into the prepared pan, and bake 25 minutes (a knife should come out just about clean).
10. Allow the brownies to cool slightly. Then cut them into squares and transfer to a wire rack to cool completely.
11. Raspberry Sorbet is a great accompaniment for these…
Note: If you’re in the UK or Ireland, please read my comments on flour, or you will be very disappointed with the results!
This entry was posted on Friday, December 29th, 2006 at 12:19 pm and is filed under Baking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.