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Chocolate brownies
Ingredients
 185g unsalted butter
 185g best dark chocolate
 85g plain flour
 40g cocoa powder
 50g white chocolate
 50g milk chocolate
 3 large eggs
 275g golden caster sugar
1. Cut the butter into smallish cubes and tip into a medium bowl. Break the dark
chocolate into small pieces and drop into the bowl. Fill a small saucepan about a
quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan,
not touching the water. Put over a low heat until the butter and chocolate have
melted, stirring occasionally to mix them. Now remove the bowl from the pan.
Alternatively, cover the bowl loosely with cling film and put in the microwave for
2 minutes on High. Leave the melted mixture to cool to room temperature.
2. While you wait for the chocolate to cool, position a shelf in the middle of your
oven and turn the oven on to fan 160C/conventional180C/gas 4 (most ovens take
10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of
non-stick baking parchment to line the base. Now tip the flour and cocoa powder
into a sieve held over a medium bowl, and tap and shake the sieve so they run
through together and you get rid of any lumps.
3. With a large sharp knife, chop the white and milk chocolate into chunks on a
board. The slabs of chocolate will be quite hard, so the safest way to do this is to
hold the knife over the chocolate and press the tip down on the board, then bring
the rest of the blade down across the chocolate. Keep on doing this, moving the
knife across the chocolate to chop it into pieces, then turn the board round 90
degrees and again work across the chocolate so you end up with rough squares.
4. Break the eggs into a large bowl and tip in the sugar. With an electric mixer on
maximum speed, whisk the eggs and sugar until they look thick and creamy, like a
milk shake. This can take 3-8 minutes, depending on how powerful your mixer is,
so don't lose heart. 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.
5. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together
with a rubber spatula. Plunge the spatula in at one side, take it underneath and
bring it up the opposite side and in again at the middle. Continue going under and
over in a figure of eight, moving the bowl round after each folding so you can get
at it from all sides, until the two mixtures are one and the colour is a mottled dark
brown. The idea is to marry them without knocking out the air, so be as gentle and
slow as you like - you don't want to undo all the work you did in step 4.
6. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and
flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently
fold in this powder using the same figure of eight action as before. The mixture
will look dry and dusty at first, and a bit unpromising, but if you keep going very
gently and patiently, it will end up looking gungy and fudgy. Stop just before you
feel you should, as you don't want to overdo this mixing. Finally, stir in the white
and milk chocolate chunks until they're dotted throughout. Now your mixing is
done and the oven can take over.
7. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the
spatula. Gently ease the mixture into the corners of the tin and paddle the spatula
from side to side across the top to level it. Put in the oven and set your timer for 25
minutes. When the buzzer goes, 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. Take out of the oven.
8. Leave the whole thing in the tin until completely cold, then, if you're using the
brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on
its base. If you're using a normal tin, lift out the brownie with the foil. Cut into
quarters, then cut each quarter into four squares and finally into triangles. These
brownies are so addictive you'll want to make a second batch before the first is
finished, but if you want to make some to hide away for a special occasion, it's
useful to know that they'll keep in an airtight container for a good two weeks and
in the freezer for up to a month.
Per triangle
144 kcalories, protein 2g, carbohydrate 17g, fat 8 g, saturated fat 5g, fibre 0.5g, salt 0.06
g
Chocolate Muffins
Yield: 6 XL muffins or 12-15 M muffins.
Ingredients
2 eggs
1 cup (220 g) sugar
1 cup (110 g) all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla essence
2/3 cup (160 ml) milk
2/3 cup (150 g) butter
4 oz (120 g) semisweet chocolate chips (optional)
Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Grease 6 extra large muffin tins or cups (paper muffin bake cups are recommended) or
12-15 medium cups.
3. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk.
4. Fold in the melted butter.
5. Add chocolate chips (please note that these might end up in the bottom of the muffin).
6. Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, about
30 minutes for XL muffins, about 20 minutes for medium size muffins.
The Chocolate Muffins may be served hot or at room temperature.
Variations
A. If you wish to use less saturated fat, try substituting ½ the butter with a good quality
vegetable oil.
B. If you wish a strong chocolate flavor you can add 1-2 more tablespoons of cocoa powder.
C. You may add vanilla or white chocolate chips instead or regular ones.
D. If you want lean muffins you may use 1+½ cup flour and ½ cup of butter instead of the
amounts given in the recipe, and in addition add ½ teaspoon of salt (suggested by Daphne
Tipton, January 2009).
E. Chocolate chips should be added the last five mins so it will just stay on top of the
muffins, and if you put sweetened coacoa it tastes better (suggested by Justin, March
2009).

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Chocolate brownies

The Chocolate Muffins may be served hot or at room temperature.

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