Dark & White Chocolate Chunk Brownies
OHH SO GOOEY! You've definitely landed yourself in the right place if you want to bake some very chocolatey brownies. With this recipe, I've perfected it over time by adding, removing and modifying quantities of ingredients. Now, I share only the best with you.
180g good quality dark chocolate
100g white chocolate
100g of Unsalted butter
2 medium eggs
250g granulated sugar
100g all purpose flour
50g good quality cocoa powder (I use a dark chocolate baking powder (40g) and a milk chocolate powder (10g)
1 teaspoon of salt
30ml of sunflower oil
2 tbsp of vanilla extract
3 tbsp whole milk
Tips Before Baking
Make sure your dark chocolate is good quality dark chocolate. The better the quality, the better the gooey pools of chocolate inside are going to be as the chocolate won’t solidify. I used a 70% or 80% dark chocolate.
Again, try find a good quality cocoa powder as it will give you a better quality bake. Ideally a Dutch processed based cocoa powder is best but it doesn’t matter too much.
Make sure all your ingredients are at room temperature before baking!! This affects how the ingredients all combine together and create a better emulsion.
If you’re using a fan assisted oven, make sure you turn the temperature down lower in comparison to using a conventional oven. Fan ovens tend to get hotter and fan the air around a little harsher. Don’t want that brownie to burn!
Using an electric whisk or a kitchen aid works the best for these brownies. If you're using a hand held whisk, I hope you're strong.
First and foremost, set your oven to 160 degrees on fan. If you’re using a no fan oven, set to 180 degrees.
Line your baking tray with grease proof paper (on the bottom and the side). I think the tray I use is around 8 inches by 9 inches. But any baking tray around that size will do. Any bigger, the brownies could end up being flatter.
Melt your butter in the microwave for 30 seconds and set a side. Heat some longer if it hasn't melted, but keep an eye on it!
Get your dark and white chocolate and cut the whole thing into chunky chunks. Put half of the dark chocolate chunks a side (90g) as you’ll be melting this next.
Then, melt the 90g of dark chocolate in a small bowl in the microwave. Check on it every 20 seconds. Do not burn it!! Keep mixing it every so often. Once melted, set aside.
Add your butter into a large mixing bowl with the sugar. Whisk the butter and sugar together until they have combined and left a smooth consistency. Whisk for a minimum of 2 minutes on a high speed electric whisk or, if you're using handheld, beat the mixture for around 3-5 minutes.
Then, add your two eggs in the mixture. Whisk the mixture on a high speed for 3 mins. You want to keep whisking so the mixture becomes a little fluffy. Beat it all up! You’ll get a creamier and fudgier base if the eggs are whisked in and smooth and fluffy. This is the important stage because, as there is no rising agent in this recipe, this stage acts as the rising agent.
Add the oil, milk and vanilla extract and whisk in for a few seconds.
Then, add the 90g of warm melted chocolate and whisk till all combined.
After, sift in the flour, cocoa power and salt and fold in the mixture using a spatula. Don’t whisk it. FOLD IT! You don’t want to beat the air out the fluffy sugar buttery mix.
Fold in the rest of the chocolate chunks. Leave some chunks a side so you can put on top! At this point, you can add whatever u want inside. Maybe some dried fruits and nuts?
Once all combined, pour the mixture into your grease proof tray and add your remaining chocolate chunks on top.
Put in oven for a total of like 18-20. Keep an eye on it though. Some ovens are different.
TRICK!!! - Half way through, around 15 mins in, take the mixture out and bang it down on your counter (make sure you put a towel underneath). This then knocks the air out the mixture and gets the gooier feeling and not cake like. You’ll see it will go a little flat and may crack on top. Then put back in oven for around 10 mins
Keep an eye on it and take it out when it’s just done. Make sure you use a knife and poke the inside. If the knife comes out clean, you’ve over baked it. You want to take it out when the knife has some goo on.
Once baked, take out oven and set aside to cool.
IMPORTANT - Leave to cool before cutting!! DO NOT CUT HOT. Also, clean your knife after every cut as this prevents a pile up of mixture on the knife and gives a cleaner cut to the brownies.
Baked By You!
Don't forget to tag me in your brownie bakes if you've used this recipe! Would love to see the deliciousness :D