‘Best-ever chocolate brownies’
This week at Plug Alert we’ve gone off the rails… our clean treat of the week has unleashed its naughty side and we’re introducing CHEAT of the WEEK.
As with anything in life, it is all about moderation, and a topic that is becoming interesting popular within the fitness industry is self-love and happiness. It seems a vast amount of us have been through the phases; eating whatever you like as you grow up, starting to learn about what foods are good and bad for your body; and commence the super strict ‘clean-eating’ phase, in which you eat in a regimentation routine, become extremely unhappy and punish yourself for having any form of food outside your ‘diet’ i.e any food with a high sugar or fat content.
THANKFULLY, the fitness industry seems to finally be coming round to the idea that health is not solely about aesthetics, and MENTAL HEALTH is just as important as physical health. Which is why, this week we have chosen feature an extremely high fat, high sugar and high calorie intake, yet extremely delicious and completely unhealthy, heavenly brownie recipe. If you’re dieting hard to get that ‘kini bod, this is not the treat for you, but if you’ve worked your butt of at the gym, or studying for your finals… TREAT YO SELF!
This delightful recipe is courtesy of BBC goodfood.
185g unsalted butter,
185g best dark chocolate,
85g plain flour,
40g cocoa powder,
50g white chocolate,
50g milk chocolate,
3 large eggs,
275g golden caster sugar
Anything else you’d like to add! Try walnuts or extra chocolate!
- Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
- Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temp.
- While you wait for the chocolate to cool, position a shelf in the middle of you oven and turn the oven on to fan 160C/conventional 180C/gas 4.
- Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
- Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
- Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixers. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that run off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are on and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo the mixing. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
- 10. Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles. They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.
Happiness and mouth watering goodness!!