Devilish Chocolate Brownies

So I recently purchased the Chocolate recipe book by Eric Lanlard and it is utterly amazing! I literally want to dive into the recipe book and devour every single recipe in it!


I decided to make his devilish chocolate brownies first, as who doesn't love brownies??


These are just so chocolately and moist, and every bite literally takes me to chocolate heaven and I never ever want to return.....EVER!!!


If you, like myself, are an avid chocoholic or you know someone who is, then I beg you try out this recipe!! You shall not be disappointed!


The recipe calls for dark chocolate chips but I had used milk chocolate to make it a little less rich.

Makes 16

Ingredients:

• 200g dark chocolate, roughly chopped
• 150g unsalted butter, plus extra for greasing
• 2 tsp vanilla paste
• 150g golden caster sugar
• 3 eggs, beaten
• 75g plain flour
• 2 tbsp. cocoa powder
• 1 tsp salt
• 100g milk chocolate chips

Preheat the oven to 180C/160C fan/350F/gas mark 4. Grease a 19cm square shallow baking tin and line the base with baking paper.


Melt the chopped chocolate, butter and vanilla together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Remove from the heat and stir in the sugar, then leave to cool for a few minutes.


Beat in the eggs, then sift in the flour, cocoa and salt and fold in until the mixture is smooth and glossy. Stir in the chocolate chips.


Pour the mixture into the prepared tin and level the top. Bake in the oven for 25 minutes, or until the top starts to crack but the centre remains goey. Turn off the oven and leave the brownies inside for a further 5 minutes before removing. Leave to cool completely in the tin.


Cut the brownies into 16 small squares and remove from the tin. Store in an airtight container for up to 4 days.