double chocolate brownies.rating:
These rich, gooey brownies are a lovely treat to serve as petits fours. Makes approximately 50 bite-sized squares.
200g unsalted butter
200g dark chocolate (70% cocoa solids), broken into pieces
3 medium eggs
300g granulated sugar
2tsp vanilla extract
125g plain flour
A pinch of salt
150g white chocolate, broken into pieces
Pre-heat the oven to 180C (160C on fan) or gas mark 4.
Grease and line a rectangular baking tin (approximately 20cm x 30cm), 3-4sm deep, with greaseproof or parchment paper.
Melt the butter and dark chocolate either in a bowl over a pan of simmering water or gently in the microwave.
With an electric hand whisk, beat together the eggs, sugar and vanilla extract until they are thick and creamy. Mix in the melted chocolate and butter. Finally stir in the flour, salt and white chocolate.
Pour into the baking tin and cook for 25 minutes until the top is cracking and the centre is set. Leave to cool in the tin for 30 minutes before turning out onto a board, lined with greaseproof paper, to cool completely.
It's a wrap. Cut the brownies into small squares and place each one in a small paper cake case. Arrange in a tissue-lined gift box and tie with a ribbon and a gift tag.