Food with Passion: Triple Chocolate Chip Fudge Brownies
John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking.
His passion for proper family cooking stems from his Grandmothers, who were both excellent cooks, one of whom was a trained chef.
JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.
Who doesn’t love a good Brownie? I have so many recipes and cookbooks, of late I’ve found myself returning to some of my old favourites; recipes I realised I’d not made in quite a while. This Brownie recipe is one of them and one I’ve been making for over 10 years now. Well I can tell you that once you try these brownies there is no going back. Deliciously moist, fudge like and chocolatey, these always go down a treat with friends and family whenever I bake them.
They’re also a real Friday treat favourite among my colleagues at work, served with whipped cream or ice-cream. To me they are the nirvana of brownies. I hope you will give this recipe a try? I promise that you won’t regret it!
Ingredients:
- 180g dark chocolate melted (70% cocoa) I always used Lindt excellence chocolate bars!
- 75g cocoa powder – Bourneville is the best!
- 225g unsalted butter
- 350g castor sugar
- 65g plain flour
- 1tsp vanilla extract
- 100g dark chocolate chips
- 100g white chocolate chips
- 1 tsp baking powder
- 4 eggs beaten
Method:
- Preheat your oven to 180 degrees and line a baking tray with baking parchment paper.
- Place the chocolate and butter in a bowl over simmering water to melt and combine. Once melted set aside to cool slightly. Important that you simmer on a low to medium heat and the bowl doesn’t touch the water.
- In a separate large mixing bowl add the sugar and beaten eggs and mix until pale and fluffy. I used my standalone mixer for this.
- Combine the flour, baking powder and cocoa together and mix through with a fork.
- Add the melted butter and chocolate to the eggs and sugar mixture then add in the dry ingredients. Add the beaten eggs and vanilla extract and mix until you have a smooth molten dark chocolate batter.
- Fold in the chocolate chips and mix until evenly distributed throughout the batter.
- Place into a baking tray lined with baking parchment and Bake in the oven for 25-30 minutes.
- Brownies should not be over baked, it should be still slightly gooey in the middle. Remove the brownies from the baking tin and allow to cool completely before portioning you should get 12 brownies. Dust with icing sugar and serve with whipped cream or vanilla ice-cream and enjoy!
This is a really good recipe to have in your back pocket as all cooks should have a go-to Brownie recipe and this is one that will never let you down!
The smells as they bake are just incredible and they will keep in an airtight container for up to a week, not that I expect they will last that long.
Even if I am not baking these for an occasion, such as Friday treats for my work colleagues, I often like to bake a batch to have for my evening treat post supper during the week with a nice cup of tea.
So go on, what are you waiting for? Try this recipe out and treat yourself to pure chocolate heaven.
TAGS Life
