8 inch cake actual size4/11/2024 ![]() ![]() For the ones in the pictures, I used Callebaut chocolate chips because I love them, but equally I often use Tesco’s own chocolate bars that come in at 45p per 100g of chocolate. Too liquid, not mixed enough, etc.įor the actual chocolate chips in the recipe, you can use supermarket own chocolate, cadburys chunks, galaxy etc… but I wouldn’t make them too large. It can be down to ingredients, but usually… its the mix with brownies. People can say they followed the recipe “to a T” all they like, but something went wrong. I can often get comments saying that peoples brownies are taking far too long to bake, and thats down to the mix. When you fold the melted chocolate/butter, and flour/ cocoa powder into your egg mousse mix, you want to be as careful as you can, because if you go and beat it all in you might cause your mixture to be too runny. It might just take a smidge longer, but again… you’re going to save your arm and probably your brownies! It is completely up to you however though! If you’re in the UK, you can get a basic hand mixer for under £15, and even cheaper in some other actual shops, and this makes baking so so much easier.Įven with a hand mixer, you can get the texture you want. You can also use a simple electric hand whisk, and its 100% worth it. ![]() I like 99% of the time use my stand mixer for these kinda thangs, as I find it SO much easier, but I get that not everyone has a stand mixer. Also, when you then mix the rest of the ingredients, mix them BY HAND so you don’t deflate the mousse. If you briefly mix, it probably won’t work as well. You MUST whisk them for basically a really long time until the mixture is much much paler, thicker, and more than doubled in volume. With this method, you basically whisk together the eggs and sugar to a really thick mousse, and its what gives the brownies their texture. I much much MUCH prefer this whisking method. When you put the whisking technique side by side with a different one, I often find you can even just see the differences. Often, I used to use a recipe that briefly mixed the butter, eggs and sugar so the mixture itself was completely different, but after trying out a few recipes such as the BBC Good Food recipe, I much preferred the whisking technique. ![]() As long as the brownies have got hot, the gooeyness doesn’t really matter and its not going to kill you, so no brownies were ever harmed in my experiments. There are so many different methods out there, and I often found that they took far too long to bake. I make my brownies in a particular way, as for years and years I struggled with brownies. The ‘Back to Basics’ series will literally cover the basic of baking recipes… traybakes, cakes, cheesecakes etc, but as I was in the mood for a super chocolatey flavour, I thought brownies has the best place to start! Also, my mum has been bugging me for a good while now to make a batch of these, so I thought I would oblige to keep her sweet. I thought it would be best to do a fresh new post for these beauties! I technically have a triple chocolate brownies post on my blog, and these brownies are the exact same, but they’re my Christmas tree brownies. This is because I have a lot of themed or flavoured bakes on my blog, but some of the actual basics haven’t been covered. So, I thought I would start a new series on the blog – ‘ Back to Basics’. Please see my disclosure for more details!* Gooey, rich, and super chocolatey triple chocolate brownies! ![]()
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