Mega-chocolate brownies
Mega-chocolate brownies

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Mega-chocolate brownies is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Mega-chocolate brownies is something that I have loved my whole life.

Sourdough brownies are an ultra fudgy, and rich and delicious dessert that uses your sourdough discard. These brownies are rich and gooey and most of all CHOCOLATETSTIC due to the crunchy cacao. Brownies taken to the extreme - these Mega Mallow Coconut Brownies have rich, fudgy coconut brownies filled with Mallow Cups and topped with lots of marshmallow and chocolate.

To begin with this recipe, we must prepare a few ingredients. You can cook mega-chocolate brownies using 8 ingredients and 13 steps. Here is how you cook it.

Ingredients needed to make Mega-chocolate brownies:

  1. 185 g unsalted butter
  2. 185 g 90% dark chocolate
  3. 40 g cocoa powder
  4. 50 g milk chocolate
  5. 50 g white chocolate
  6. 85 g plain flour
  7. 3 large eggs
  8. 275 g caster sugar

This easy chocolate brownies recipe makes rich, fudgey brownies that will come out perfectly every time. These quick brownies are made with real chocolate. These mega chewy Easter Egg Brownies are stuffed with mini Easter Eggs making them Mini Easter eggs are PERFECT for a good pop of chocolate and just make these brownies even more irresistible. Optional ingredients include maple These double chocolate no-bake brownies are so rich and fudgy no one will ever guess they're.

Directions to cook Mega-chocolate brownies:

  1. Turn the oven on to fan 160C/conventional 180C/gas 4
  2. Cut all of the butter into small cubes and tip into a small bowl. Break all of the dark chocolate into small pieces and drop into the same bowl.
  3. Fill a small saucepan with enough hot water that when the small bowl of butter and chocolate sits on top and rests on the rim of the pan it doesn't touch the water. Put the pan over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Remove the bowl from the pan and allow to cool to room temperature.
  4. Line the base of a 20cm square tin with a square of non-stick baking paper while you're waiting for the mixture to cool.
  5. Tip the plain flour and cocoa powder into a sieve held over a new bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
  6. Break all of the white and milk chocolate into small pieces and put to one side.
  7. Break the large eggs into another large bowl and tip in the caster sugar. Whisk these together until the mixture looks thick and creamy, almost like a milkshake.
  8. Pour the cooled chocolate mixture over the eggy milkshake mixture and gently fold them together with a rubber spatula being careful to not knock out the air. As they come together you'll see it go a dark mottled brown.
  9. Gently fold in the flour and cocoa powder. Be patient and keep going - it will soon start to look and feel a bit fudgy.
  10. Stir in the white and milk chocolate bits making sure they're distributed evenly throughout the mixture.
  11. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
  12. Put it in the oven and bake for 25 minutes. After that time take a look and gently shake the tin. If the brownie wobbles in the middle then it's not quite done so put it back in for another 5 minutes.
  13. Take it out of the oven and leave to cool. Cut into decent sized squares and serve warm with a little ice cream or cold with some cream and raspberries…

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