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This Month's Recipe by David Brealey

   
         
   


HB's Ultimate Brownies.

These have been pretty much my favourite things to bake since I was challenged on a “Brownie bake off” by a close friend and baker. These are an excellent quick and easy recipe for taking to BBQs, picnics or even served with fresh strawberries and cream at a dinner party.

I have made many variations of this recipe and personally find that combining milk and dark chocolate gives the best results. Plain chocolate combined with the cocoa powder used in this recipe is just too strong for most people and the end result is slightly too bitter. Any more than a tiny square is too much. Brownies are the perfect comfort food and should be so ‘mor-ish' you have to make a double batch, so using all milk chocolate or a 50/50 mix gives the perfect combination.

From an inclusions point of view, I am a chocolate purist and only ever put chocolate in my brownies. In this variant I have added milk and white choc bake stable chunks, so when you cut in you get nice visible chunks but as the bake time is pretty short you can use non bake stable chunks and chips. Many people add fruit and nuts to their brownies which again is a personal thing so at the inclusion stage let you mind wander. (still not tried the chocolate coated popping candy, but think this would be great at a summer BBQ with a glass of bubbly?)

Ingredients.

250g Unsalted Butter
100g Callebaut Milk Chocolate: Product code: BC.8232.5*
100g Callebaut Dark Chocolate: Product code: BC.8232.5*
85g Cacao Barry Cocoa Powder: Product code: C.CPPLA1*
70g Plain Flour
1 teaspoon baking powder
370g Whitworths Castor Sugar: Product code: S.CAST6X2*
4 Large Eggs

Inclusions
Belcolade Milk Choc Chunks: Product code: B.O3XD1020*
Belcolade White Choc Chunks: Product code: B.X60C20*

*for full details of these products, please put the product code into the "Quick Search"box on our website.

Method

  • Preheat an oven to 180 degrees C
  • Line a baking tray roughly 30cm x 25cm with greaseproof paper.
  • Melt the butter and chocolate together either in a microwave or over a pan of water.
  • Weigh out the cocoa powder, plain flour and baking powder into a bowl.
  • Sift the powders into the melted chocolate and butter.
  • Add the sugar to the mix and combine together.
  • Beat the 4 eggs and add to the mix, stir in well till all is combined.
  • Add inclusions and mix in.
  • Pour mixture into the baking tray and smooth out with the back of a spoon. (push down and inclusions that stick out of the mixture)
  • Bake for 20 – 25 minutes, check at 20 mins then adjust accordingly. (you do not want to over bake your brownies and the check I use is at 20 mins shake the tray a tiny bit and you are looking for around a tennis ball size in the centre of the tray to wobble, if it's more than this then leave for a further 2 – 3 minutes.)
  • Once satisfied remove from the oven and allow to cool.
  • Once cool slice and enjoy.



   
   
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