As some of you may know (and many of you may not), tomorrow is St Valentine’s Day. How better to celebrate it than to bake your love (or yourself) a sweet, sweet treat in the form of these deliciously rich and indulgent dark and white chocolate brownies from A Love for Food?
Ingredients | Makes about 16
150 caster sugar
150g demerara sugar
350g unsalted butter
350g good dark chocolate (at least 70% coco solids)
180g plain flour
1 teaspoon baking powder
1 teaspoon vanilla extract
380g white chocolate buttons
Preheat the oven to 160°C/gas 3 and line a 30cm square cake tin (or equivalent) with baking paper.
In a bowl, whisk the eggs and both sugars together until thick.
Put the butter and dark chocolate into a heatproof bowl over a pan of simmering water (make sure the base doesn’t touch the water) and let the chocolate melt.
Let the chocolate cool a little, then add to the beaten eggs and sugar, and mix well. Gently fold in the flour, baking powder and vanilla extract, and when thoroughly combined add the chocolate buttons and mix in gently.
Spoon into the prepared tin and bake in the preheated oven for 20 minutes, making sure you don’t overbake the brownies. They need to stay quite soft and moist in the middle, so they should be springy to the touch, and if you insert a skewer into the centre, it should come out sticky, not clean, as you would expect with a cake.
Take out of the oven and allow to cool in the tin before turning out on to a board or clean work surface and cutting into squares.
If you have a go at cooking any of our FoodFrom4th recipes, we’d love to know. Tweet us at @4thEstateBooks and use the hashtag #FoodFrom4th