- 150g/5½oz dark chocolate (broken into pieces)
- 225g/8oz butter, softened plus extra for greasing
- 225g/8oz self raising flour
- 125g/4½oz caster sugar
- 4 eggs, beaten
- 100g/3½oz white chocolate, chopped into chunks
Preheat your oven to 180˚C (160˚ for a fan oven) Gas Mark 4. Grease a square baking tin and line with baking paper.
Place the dark chocolate and butter into a heatproof bowl and set over a saucepan of simmering water.
I use Cadbury's Bournville dark chocolate because it's not as sharp as the ones containing 70% cocoa solids. I have a very sweet tooth and this chocolate just hits the spot when it comes to my baking.
Leave them to cool in the mould/tin for about 20 minutes, and then turn them out onto a wire rack to cool properly. Finish them off by dusting them over with icing sugar.
As they turned out to be more of a cake than a brownie I decided to cut them into brownie pieces and call them Brownie Cakes. My boyfriend didn't seem to mind, as he was trying to cut into it before I had even turned it out of the mould!
I didn't dust mine with icing sugar because they were lovely and soft on the top and I didn't want to ruin them and the icing sugar would have just disappeared. Once they were properly cold they tasted lovely. Putting them in the fridge was the best idea.
I will definitely make these again as they went down well with everyone at home and they seemed to enjoy them, even though they didn't quite go to plan.
Thanks for stopping by!