We all love chocolate brownies in our house. We all have our own thoughts about what makes them taste better, the boys love eating them on their own. Matthew with a glass of milk and I, personally think there’s nothing better than eating them fresh out of the oven with a scoop of vanilla ice cream. It has taken me a long time to find the perfect recipe that we all liked but once I found it it’s the only one I use. My recipe is a variation of the Indulgent Chocolate and Cherry Brownies from the Baking Mad Website. If you’d like to try these for yourself you can find the recipe here.
The dark chocolate I used in my recipe is 75% Dark Chocolate from MIA Chocolate. They have recently launched here in the UK. MIA is a range of luxurious Madagascan, single origin chocolate bars that are wholly ‘Made In Africa’. They are available from BoroughBox and Cocoa Runners. Each and every MIA product is crafted from start to finish in Africa to give greater benefit back to the communities they come from. The unique “fair-made” MIA bars come in stunning 75g packs priced at £4.00 with 1% of all MIA sales donated to development projects in Africa.
The entire bean-to-bar chocolate making process including the roasting, shelling, grinding, tempering and even packaging – takes place under one roof in Madagascar to ensure the freshest ingredients are utilised that showcase the unique flavours of the terroir.
- 100% Cocoa – Offering nothing less than 100% pure, uncompromised Madagascan cocoa, it brings a deep intensity of flavour, with soft notes of red fruit soon emerging on the palate.
- 75% Dark Chocolate – Strong in cocoa content, this 75% dark chocolate has a gentle, buttery melt that releases mild yet pleasantly lasting notes of pure Madagascan cocoa.
- Coconut – Rich 65% dark chocolate is paired with caramelised shavings of dried coconut to add a crunchy texture of sheer tropical sweetness.
- Almond & Coconut – Flakes of salted almond and crunchy coconut have been sprinkled liberally over 65% dark chocolate to create a sumptuously sweet and savoury contrast in every mouthful.
- Hazelnut & Cranberry – Pairing 65% dark chocolate with dried cranberries, roasted hazelnuts and a sprinkling of cinnamon mean its flavour roams between sweet and sour with a nutty crunch and notes of woody spice.
- Candied Orange – The intensity of Madagascan 65% dark chocolate is cut with both a citrusy zing of infused orange throughout and chewy, candied orange pieces jewelled across its back.
Very Chocolatey Brownies
Makes 12 – 24
Cooking time 30 mins
Prep time 20 mins
- 200g Dark chocolate*
- 100g Milk Chocolate*
- 250g Unsalted Butter
- 4 Eggs
- 200g light muscovado sugar
- 40g Cocoa powder
- 70g Plain flour
- Preheat the oven to 180°C (170°C fan, gas mark 4). Line a 23cm x 29 cm tin with greaseproof paper.
- Melt the chocolate in a bowl with the butter over a simmering pan of water.
- Whisk the eggs with the sugar for 3 – 5 minutes until it turns to a caramel colour, thickened and leaves a slight trail when the whisk is lifted.
- Fold the melted chocolate into the egg mixture gently.
- Sieve the cocoa powder and the flour into the chocolate and fold thoroughly.
- Pour into the lined tin.
- Bake for 30 minutes, or until a skewer comes out with a few moist crumbs still on it.
- Allow it to cool in the tin.
- Cut into as small or large squares as you’d like
You can add other ingredients to your brownie mix including fruit or sweets for alternative recipes.
*If you prefer you can use more or less dark and milk chocolate to suit your taste*
*Disclaimer – we were sent samples of the chocolate and compensated for our time to make the recipe and produce this post – but this has no sway on the thoughts or opinions expressed*