Decadent Chocolate Brownies

Ingredients 

Dry

135 g Bakers' Magic Gluten free flour

45 g Cocoa

100 g Caster sugar

115 g Brown sugar

1 1/2 tsp Baking powder

1/2 tsp Salt

150 g White chocolate chips (I used Callebaut callets)

Wet

100 g Good quality dark chocolate

75 g Good quality milk chocolate

50 g Butter

1 egg

200 ml Sour cream (~200 g)

 

If you like your brownies a little more "cakey" add in another 15 - 25 g of Bakers' Magic Gluten free flour

Chocolate - The dark chocolate I use contains ~54% cocoa solids & the milk ~34%. I have made the brownies with only the dark chocolate & the flavour is very intense. My daughter thought it had too much dark chocolate in it - so I adjusted the recipe. How much dark chocolate you put in will depend on your taste & the percentage of cocoa solids in the chocolate you use.   

 

Method

Turn oven on to 160 C.

Line a 20 cm x 20 cm pan with baking paper or a 26 cm x 17 cm slice tray. Have excess baking paper on two of the sides to use as handles to get the cooked brownie out of the pan. 

In a bowl mix together the dry ingredients apart from the white chocolate chips. When the dry ingredients are uniformly mixed add in the white chocolate chips.

Melt the dark chocolate, milk chocolate & butter together. I put them both together in a microwaveable bowl, melt them on medium for ~1 min, give it a stir & then microwave for another 30 secs. An alternative is to put the chocolate & butter into a heat proof bowl, rest the bowl on top of a saucepan containing gently simmering water. 

When the chocolate is melted (and not too hot) whisk in the egg. Add in the sour cream & stir until it is uniform.

Add the chocolate mix to the dry ingredients & stir to combine. 

Transfer the mix to the pan.

Bake at 160 C for ~40 mins. The time will depend on your oven. When it is close to the 40 mins insert a skewer into the brownie. If the skewer comes out with a few crumbs the brownie is ready, if it doesn't leave the brownie for longer.

Bring the brownie out of the oven & place on a cooling rack.  

This is the really hard part. Allow the brownie to cool completely before removing from the pan & cutting in to it. I failed miserably - the brownie was still warm & gooey when I had my first bite.