The house is burstingly full of sugary treats right now. There’s a tub of M&S brownie mini-bites, some leftover fairy cakes from a decorating session with the little ones, a salty chocolate cake, and now this too! I feel a little as though I may be on the brink of diabetes…
These are the richest brownies you can make without recoursing to the delights of melted chocolate. In fact, these don’t use dark chocolate at all, relying entirely on the powers of good cocoa powder. These aren’t squidgy sugary fudgy brownies, but dense solid brownies that deliver a richly satisfying chocolatey kick. They’re particularly great for a quick bake when you haven’t got that many ingredients handy. Even better, you can pretty much make everything in one bowl, minimising washing up.
The brownie recipe is based on a good old Hummingbird Bakery one, but I’ve dialed back the sugar, and thrown in a handful of white chocolate chunks instead. Blissful. They went down swimmingly at work and home!
Dark Cocoa Brownies
Adapted from the Hummingbird Bakery Cookbook
Makes 16-24 squares
- 4 large eggs
- 300g caster sugar
- 120g plain flour
- 100g cocoa powder
- 200g unsalted butter, melted
- 100g white chocolate, chopped roughly into chunks
Preheat the oven to 170˚C. Grease and line a brownie tin.
In a bowl, whisk together the 4 eggs, and the sugar until frothy. Then add the flour and cocoa powder, and mix in. Melt the butter until liquid, allow to cool, then slowly pour this into the mixture, beating as you go. Add half the white chocolate, and mix in well. Pour the brownie batter into the prepared tin, and smooth the surface. Sprinkle the surface with the remaining chocolate chunks.
Bake the brownie for around 20 minutes until it is just set. Leave to cool in the tin until barely warm, then slice into squares.