Hello my Creative Cherubs,
Years ago, when I first tried chocolate brownies, it was love at first taste. I was on a mission to find the “best ever chocolate brownies”, so that’s what I searched on the internet, and I came across this recipe by Orlando Murrin. They are honestly the best brownies I have tasted, ever! The richness of the dark chocolate, with the delicious, semi-melted chunks of milk and white chocolate. They’re lovely hot or cold, with ice cream, custard, or on their own (with tea).
The recipe is easy enough to follow with detailed steps to ensure you don’t make any mistakes. I have made these brownies many times over the years and they are by far the most requested baked item from my friends and family. They make a wonderful, and personal, gift when visiting loved ones, and go down a treat at bake sales.
185g unsalted butter
185g dark/plain chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs (or 4 medium)
275g golden caster sugar
A little extra butter and flour to grease the tin
You can substitute fruit and nuts for the milk and white chocolate. And my favourite, you can amend the cooking time to give you soft, raw gooey brownies, or drier, cakey brownies, by baking shorter or longer respectively. Basically, you can’t go wrong with this recipe, the brownies always turn out delicious!! I’ve even made mistakes in the past where I’ve put the wrong amount of flour or butter, and they’ve still turned out fine.
Comment below if you’ve made this recipe or if you have any amazing recipes to share.
Keep smiling and stay creative! 🙂