Updated: Aug 5, 2020
This brownie recipe uses melted dark chocolate & milk chocolate for a good chocolate flavour and has white chocolate chunks inside, it is the ultimate brownie recipe!
Baking Tips Before Starting
This brownie is full of chocolate flavour and the secret is the melted dark and milk chocolate in the batter. Melting the chocolate is super easy but requires some caution since chocolate tends to burn very quickly almost at a glimpse of an eye. Make sure to remove the pan from the heat as soon as the butter is melted.
Melted butter and milk are the perfect elements to make a very moist brownie. You can also add an extra egg yolk to make it even more moist!
To get the cracky texture on the surface of the brownie you need to make sure you have mixed the eggs for a good minute to create enough air bubbles inside the batter.
Video Tutorial for Brownie
Ingredients for Brownie Recipe
180 g butter
100 g bitter chocolate disks / chunks
100 g milk chocolate disks / chunks
4 eggs, room temperature
175 g flour
240 g white sugar
3-4 drops of vanilla essence
1/8 tsp salt
125 ml milk
160 g white chocolate chunks
Baking Instructions for Brownie
Pre-heat the oven to 170 C.
Melt 180 g butter on low-medium heat, then turn off the heat.
Add 200 g of bitter and milk chocolate disks into the melted butter and let the chocolate melt into a liquidy form. This could take a few minutes, you can speed up the process by stirring using a whisk. Make sure you are not heating the chocolate or you might burn it very easily.
Using a hand-held or a stand mixer with the whisk attachment, beat 4 medium sized eggs into 240 g white sugar. Give it enough time to fluff up the batter.
Pour the melted butter and chocolate into the batter, and continue to whisk.
Add 3-4 drops of vanilla essence.
Sift 175 g flour into the batter along with 1/8 tsp salt.
Add 125 ml milk and switching to the paddle attachment of the mixer, mix the dry ingredients into the wet. You can also use a spatula and fold the flour as well if you don't have stand mixer with paddle attachment.
Add the white chocolate chunks into the batter and combine until the chunks are evenly distributed. You might also prefer to add the white chocolate chunks after you our the mixture into the pan.
Place a baking parchment inside the baking pan, it is preferred to use rectangular pans for brownies but feel free to work with whatever you have under hand.
Cook for 35-40 minutes at 170 C. Cover the top of the pan with a piece of cloth and let it cool down for another 20 minutes and you are ready to serve!
If you have tried this recipe we would love to see how it turned out! So make sure to leave a comment in the section below and share your version with us on our instagram @thepastrymagazine.