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My favourite brownies

Coco Mojo

Ingredients-

185g unsalted butter / 185g best dark chocolate / 85g plain flour / 40g cocoa powder / 50g white chocolate / 50g milk chocolate / 3 large eggs / 275g golden caster sugar / 50g crushed peanuts


Method-

Pre- heat the oven to 180c.

Melt the butter and dark chocolate in a heatproof bowl over a pot of hot water on the cook top (do not boil the water). Allow this mixture to cool slightly. Chop the white chocolate and milk chocolate into small chunks. In another bowl whisk the eggs and the sugar together to create a foamy pale coloured mixture and almost double in size.

Fold the cooled chocolate mixture into your foamy egg mixture. Then sieve in your cocoa and flour and continue to fold the mixture together. Mix in your peanuts and chopped chocolate.

Pour into a greaseproof paper lined tin and bake in the oven for 20-25 minutes. When you check if the brownie is ready in the oven it should have a crust on the top and be coming away from the sides of the tin. Let it cool completely on a bench before removing from the tin and peeling the paper off.

Enjoy

P.S- These brownies can be frozen for up to one month.

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