Makes: 16 square brownies
- 185g unsalted butter
- 185g high quality dark chocolate (I use 85%)
- 85g plain flour
- 40g cocoa powder
- 100g white OR milk chocolate
- 3 large eggs
- 275g golden caster sugar
- Chop the butter and dark chocolate into chunks and add to a glass bowl.
- Fill a small saucepan about a quarter full with hot water, sit the bowl on top and melt over a medium heat, stirring occasionally.
- Remove the bowl once it’s all melted and mixed and set aside to cool.
- Get a shelf ready in the middle of your oven and preheat to 180C/160C Fan/Gas 4
- Line and grease a shallow 20cm square tin
- Sieve the flour and cocoa powder into a bowl, ensuring any lumps are gone.
- Chop the white and milk chocolate into small pieces
- Break the eggs into a bowl and add the sugar. Using an electric mixer, beat the eggs and sugar until they look thick and creamy like a milkshake.
You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
- Pour the cooled melted chocolate over the eggy mousse and gently fold with a spatula. The idea is to mix the two without losing the air so do this very gently and as slow as you like.
- Add the cocoa/flour mix and fold gently again until it’s all mixed in. Make sure you don’t over-mix it.
- Add the chocolate chunks and stir them through evenly.
- Pour the batter into your prepared tin and use a spatula to gently even out the top so it’s level.
- Put in the oven and set an alarm for 25 minutes. When the time is up, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.
- Repeat as many times as necessary.
- Remove from the oven and let it cool completely in the tin before cutting it into squares.
Chef’s Tip: I like to put the mixture in the fridge for at least an hour before cooking. This helps keep the middle molten when cooking, although you might have to add 1-2mins on.
- 100g dark or plain chocolate
- 100g butter
- 150g soft brown sugar (light or dark)
- 3 eggs
- 1/2 tsp vanilla extract
- 50g plain flour
- Put a saucepan on the hob on a medium heat with a bit of water in the bottom.
- Place a bowl on top of the saucepan with the chocolate and butter in it. Melt the chocolate and butter until smooth.
- Leave for 15mins to cool down.
- Stir in the sugar.
- Mix in each egg one by one.
- Add the vanilla and finally the flour.
- Divide the mixture into 4-6 ramekins.
- At this point you can put them in the fridge for later, or cook them for 10-12 minutes on 200C.
Covers a 20cm round cake. Make a smaller batch just for filling.
- 150g unsalted butter, softened at room temperature
- 0.5tsp vanilla extract
- 375g icing sugar
- 75g white/milk chocolate
- Break the chocolate into pieces and melt in a bowl over a saucepan of water.
- Cream the butter, vanilla and sugar together.
- Mix in the melted chocolate and leave to cool.
Chef’s tip: Serve with ice cream or clotted cream. If you’re feeling fancy, you could melt some extra chocolate and drizzle it on baking paper to make pretty patterns. Once it’s dry, you can use these as toppers to the cake.
Original recipe video can be found here so you can follow along: https://www.youtube.com/watch?v=C4fbOGxiFDc
Ingredients (makes 10-12 slices, or halve the ingredients to make 6 slices)
- 32 (330g) Oreo cookies, whole
- 110g butter, melted
- 7 oz/200g milk chocolate
- 3.5 oz/100g plain/dark chocolate (I use 85%)
- 200 ml heavy cream
- 300g fresh strawberries
- OPTIONAL: chopped nuts
- Place Oreo cookies (with filling) into a food processor and blend until it turns to crumbs.
- Pour the melted butter into the crushed Oreos. Process until evenly moistened, or you could mix them with a spoon if you haven’t used a blender.
- Press cookie mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of a rectangular 5×14 inch (12 x 36 cm) tart pan.
- Really press it in and up the sides to make a nice edge.
- Freeze the base while you prepare the filling, just for few minutes.
- Prepare your strawberries by removing the greenery.
- Pour the cream into a saucepan and heat on medium-low for a few minutes. No boiling or simmering needed. This doesn’t take very long so keep an eye on it!
- Remove the cream from the heat and add the chocolate. Stir until it has all melted and is smooth.
- Pour the chocolate filling into the Oreo crust and make sure it’s level, then get your strawberries and press them gently into the chocolate so that they are half submerged.
- If you imagine the slices you’ll cut, you can arrange the strawberries alternately in the large part of the slice.
- Refrigerate for at least 2 hours before serving.
This recipe covers a 20cm cake.
- 200ml double cream
- 200g chocolate, chopped (white/milk/dark)
- Heat the double cream in a saucepan until it’s boiling.
- Pour over the chopped chocolate and stir until the chocolate has all melted and it’s smooth.
- Leave it to cool.
- For a rougher textured finish, you can whip the mixture slightly once it’s cooled down.