Rainbow Chocolate Brownies
Oct 19, 2016 23:37:58 GMT -5
Post by PurplePuppy on Oct 19, 2016 23:37:58 GMT -5
RAINBOW Chocolate Brownies
FULL Recipe:
Brownie Mixture
185g | 6.5oz unsalted butter, cubed
200g | 7oz good quality dark chocolate
90g | 3.2oz plain flour
40g | 1.5 unsweetened cocoa powder
3 large eggs
270g | 9.5 caster sugar
Ganache
200g | 7oz dark chocolate
3/4 cup whipping cream
Method
Preheat your oven to 160 degrees celcius / 320 faranheit
Place butter into a saucepan over a medium heat and bring to a gentle boil.
Turn heat OFF and then add dark chocolate stirring intermittently until the chocolate has melted. Remove from heat and allow to cool slightly
Place 3 eggs and sugar into a bowl and beat with an electric mixer until they have almost doubled in size and are super light and fluffy. At least 7 minutes
Sift the flour and cocoa into a bowl
Pour the chocolate mixture into the egg mixture and gently fold the two together using big round figure 8 movements. Stop mixing as soon as you no longer see vanilla streaks through the chocolate batter
Re-sift the flour & cocoa evenly over the top of the chocolate mixture and fold together, again using the figure 8 action
**OPTIONAL - add 1/2 cup white chocolate chunks and 1/2 cup milk chocolate chunks, or nuts as desired**
Pour into a brownie tin that's been sprayed with cooking spray and lined on the base with baking paper
Bake for 20-25 minutes. The top should start to look a little flaky and the middle should spring back lightly when touched
Remove from oven and make ganache while the brownie cools.
Pour ganache over cooling brownie and allow it to completely cool in the pan before removing and cutting with a knife… or just eat it with a spoon while its warm. Also a great idea
Store at room temperature covered with plastic wrap and eat for up to 4 days OR store frozen in a freezer container or zip lock bag for up to one month.
FULL Recipe:
Brownie Mixture
185g | 6.5oz unsalted butter, cubed
200g | 7oz good quality dark chocolate
90g | 3.2oz plain flour
40g | 1.5 unsweetened cocoa powder
3 large eggs
270g | 9.5 caster sugar
Ganache
200g | 7oz dark chocolate
3/4 cup whipping cream
Method
Preheat your oven to 160 degrees celcius / 320 faranheit
Place butter into a saucepan over a medium heat and bring to a gentle boil.
Turn heat OFF and then add dark chocolate stirring intermittently until the chocolate has melted. Remove from heat and allow to cool slightly
Place 3 eggs and sugar into a bowl and beat with an electric mixer until they have almost doubled in size and are super light and fluffy. At least 7 minutes
Sift the flour and cocoa into a bowl
Pour the chocolate mixture into the egg mixture and gently fold the two together using big round figure 8 movements. Stop mixing as soon as you no longer see vanilla streaks through the chocolate batter
Re-sift the flour & cocoa evenly over the top of the chocolate mixture and fold together, again using the figure 8 action
**OPTIONAL - add 1/2 cup white chocolate chunks and 1/2 cup milk chocolate chunks, or nuts as desired**
Pour into a brownie tin that's been sprayed with cooking spray and lined on the base with baking paper
Bake for 20-25 minutes. The top should start to look a little flaky and the middle should spring back lightly when touched
Remove from oven and make ganache while the brownie cools.
Pour ganache over cooling brownie and allow it to completely cool in the pan before removing and cutting with a knife… or just eat it with a spoon while its warm. Also a great idea
Store at room temperature covered with plastic wrap and eat for up to 4 days OR store frozen in a freezer container or zip lock bag for up to one month.