Home Baked: More Than 150 Recipes for Sweet and Savory Goodies by Yvette van Boven

Author:Yvette van Boven [Boven, Yvette van]
Language: eng
Format: epub
Publisher: Stewart, Tabori & Chang
Published: 2015-10-12T21:00:00+00:00

Street in our village, Ireland

Triple-Chocolate Chunky Brownies

This is by far the most delicious recipe from this book.

I may have said that before, but this time I mean it.

FOR about 24 pieces

PREP 20 min.

BAKE 20 min.

7 ounces (200 g) dark chocolate, chopped

3 tbsp butter, cubed, plus extra for the pan

½ cup plus 1 tbsp (125 g) packed light brown sugar

1 tsp vanilla extract

½ cup (60 g) all-purpose flour

1 tsp baking powder

1 tsp unsweetened cocoa powder

pinch of salt

1½ ounces (50 g) white chocolate, chopped

½ cup (50 g) walnuts, coarsely chopped

2 eggs, beaten

Preheat the oven to 350°F (175°C). Grease a 7-by-11-inch (18-by-28 cm) baking pan and line the bottom with parchment paper that extends over two edges of the pan. Grease the parchment paper, too.

Melt 3½ ounces (100 g) of the chocolate with the butter au bain marie. Turn off the heat when it’s nearly completely melted and let stand for a bit while you prepare the rest.

In a bowl, mix the brown sugar with the vanilla, flour, baking powder, cocoa powder, and salt into an even-colored powder.

Stir in the remaining dark chocolate, the white chocolate, and the walnuts.

Pour the beaten eggs into the slightly cooled chocolate-butter mixture. Add the dry ingredients, mix well with a spatula, and spoon the mixture into the prepared pan. Spread the batter with a spatula so that it reaches all corners.

Bake the brownies for 20 to 25 minutes, until just firm and a toothpick inserted in the center comes out with wet crumbs attached.

Let cool in the pan for 5 minutes, then lift the brownies out of the pan, and let cool until the brownies have firmed up a bit before cutting into squares. Eat when still warm, as that’s when the chocolate chunks are still a bit melty . . . mmm!

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