This week I have another baking recipe which I wanted to share with you guys which is the Triple Chocolate Brownie recipe from Jane’s Patisserie.
I made these brownies recently and added my own little extra at the end to make them even more appealing, I have included a step-by-step guide with pictures for ease. So if these brownies sound like something you would like to bake (and eat) then please keep on reading!
200g Dark Chocolate
200g Unsalted Butter
3 Large Eggs
275g Caster Sugar
90g Plain Flour
35g Cocoa Powder
100g each of White, Milk and Dark Chocolate Chunks
(Leave a couple of chunks of the white chocolate for decoration)
First things first, preheat your oven to 180C/160C Fan and line a 9″ square baking tray with parchment paper.
Step 1: Melt the butter and 200g dark chocolate in a pan on a low heat.
Make sure you stir regularly and keep an eye on the butter/chocolate mixture to ensure it does not get too hot – you don’t want it to burn! Once completely melted, leave to cool down to room temperature.
Step 2: Whisk together the caster sugar and 3 large eggs for a few minutes until the mixture has doubled in size and is pale in colour. (This may take some time)
Step 3: Pour the cooled chocolate mixture over the eggs and fold together carefully.
Try to make sure you do this as carefully as you can to ensure you do not knock out the air you made in the previous step!
Step 4: Once fully combined, sift the cocoa powder and plain flour on top of the mixture and fold together again (carefully).
My mixture is a little bit lumpy as i don’t actually have a sift in my baking supplies, I had to mix it for a little bit longer after this picture was taken to make sure it was of a smooth consistency.
Step 5: Once combined, fold through the chocolate chips and pour into the prepared baking tin.
Bake for 25-30 minutes!
Step 6: Once 30 minutes is up, check whether the brownies are baked by using a skewer (it should come out almost completely clean). Another test to check if the mixture is done is by slightly shaking the tin side to side, the mixture should not wobble if baked thoroughly.
Step 7: To decorate, I melted some white chocolate in the microwave for a few minutes and used this to add a pretty effect to the brownies.
Voila! That is the finished product, I hope you guys enjoyed the step-by-step guide.
Be sure to check out the original recipe over at Jane’s Patisserie.
Thanks for reading, see you guys next time!