My flat smelled of these brownies for a full day and I couldn’t try any. It was too dark by the time I got them out of the oven to take photos, so I had to leave it untouched for a full day until I’d photographed it. That I managed this, my friends, is a true achievement.
Now, however, I’ve eaten too much of it, and as I write this, I’m feeling super unwell. On that note, I wouldn’t recommend eating 4 pieces in a row, both because you will feel sick like I do now, and because that’s definitely not advisable health-wise. It’s all about balance, guys. But! Remember that when you break your diet like I just did, be chill with yourself, one slip up won’t ruin your progress, so don’t throw in the towel. Move on and give your body some nutritious fuel at your next meal.
Now, I present you with my best friend’s brownie recipe which I have coveted for years, and now finally got my hands on to share with you all. It’s so fudgy, dense, and rich – you are guaranteed to fall in love!
– Ingredients –
- 150g butter
- 250g dark chocolate
- 2 cups caster sugar
- 4 eggs, beaten
- 1 tsp vanilla essence
- 3/4 cup flour
- 1/4 cup self-raising flour
- 1/2 cup cocoa
- 200g chopped white chocolate or white chocolate drops
– Method –
Preheat oven to 160°C, line a 20x30cm tin with baking paper.
In a microwave-safe bowl, heat butter and dark chocolate in the microwave for 60 seconds, and then for short bursts if needed until melted. In a food processor, beat sugar, eggs, and vanilla essence, (I don’t have a food processor so I did this by hand and it still turned out beautifully). Beat in the melted chocolate and butter mix, flours, and cocoa. Stir white chocolate into mixture.
Bake for 10 mins, then cover with tin foil and continue baking for another 30-40 min.