The whole team at Doughlicious have long been fans of Squires Kitchen – who are famous for supplying the finest ingredients and equipment for your baking and cake decorating needs. We used some of their fantastic ingredients to create this delicious recipe.
A little flour, for rolling
200 g unsalted butter, diced
200 g Dark Chocolate, finely chopped
275 g Silver Spoon Light Brown Soft Sugar
3 large eggs
1 tsp Nielsen Massey Vanilla Extract
90 g SK Professional Plain Flour
30 g SK Chocolate Powder Extra Brute Cocoa Powder
40 g Ground Almonds
75 g Milk Chocolate, chopped
75 g White Chocolate, chopped
These ultra indulgent, rich and gooey dark chocolate brownies – with melting pieces of white and milk chocolate – baked on top of our classic chocolate chip cookie are utterly irresistible served with vanilla ice cream
Preheat the oven to 180ºC (160ºC fan) Gas 4. Grease and line an 8 in | 20 cm square tin.
Bring together the chocolate chip cookie dough balls to form one large ball.
Lightly dust a work surface with flour and roll out into a square. Trim to fit the tin.
Carefully transfer to the base of the prepared tin, using the trimmings to press into the corners to ensure there are no gaps in the dough. Prick with a fork.
Put the diced butter and chopped dark chocolate into a medium heat-proof bowl. Set over a pan of barely simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat). Melt the butter and chocolate, stirring often until melted and smooth. Remove from the heat and leave to cool for 10 minutes.
Whisk together the eggs, sugar and vanilla extract until combined.
Fold into the melted chocolate mix, followed by the flour, cocoa powder and ground almonds. Mix until you have a smooth batter.
Stir in the chopped milk and white chocolates until evenly distributed throughout the batter.
Carefully pour into the prepared tin. Bake for 30 to 35 minutes until the top is firm but there is a slight wobble in the centre. Leave to cool completely before removing from the tin.
The exact cooking time will depend on how you like your brownies – these are gloriously gooey, if you like them a little firmer, cook for the longer cooking time (covering with foil if they are browning too much).