Baked's Brooksters
Prep Time:
Cook Time:
Servings:
Ingredients
  • 10 ounce plain all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 8 ounce unsalted butter, chopped and softened
  • 7 ounce dark brown sugar
  • 3 1/2 ounce caster (superfine) sugar
  • 2 eggs
  • 2 teaspoon natural vanilla extract
  • 12 ounce dark chocolate chips
  • ice cream, to serve (optional)
  • 3 1/2 ounce plain (all-purpose) flour
  • 3 tablespoon unsweetened (dutch) cocoa powder
  • 1/2 teaspoon fine salt
  • 15 ounce dark chocolate (60–72 percent cocoa solids), roughly chopped
  • 4 ounce unsalted butter, chopped
  • 5 1/2 ounce caster (superfine) sugar
  • 1 3/4 ounce light brown sugar
  • 3 eggs
  • 1 teaspoon natural vanilla extract
Directions
  1. Whisk the flour, bicarbonate of soda, and salt in a large bowl and set aside. Using an electric mixer, beat the butter and sugars on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl. Add the eggs, one at a time, beating well after each addition (the mixture will look light and fluffy). Add the vanilla and beat for 5 seconds. Add half the flour mixture and beat for 15 seconds, then add the remaining flour mixture and beat until just combined. Fold in the chocolate chips until evenly combined. Cover the bowl tightly with plastic wrap and refrigerate for 3 hours.
  2. Preheat oven to 375 degrees F. Grease 6 individual 10-centimeter (4-inch) pie dishes and place on a baking tray. Whisk the flour, cocoa, and salt in a bowl and set aside. Place the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water) and stir occasionally until melted and combined. Remove from the heat, but keep the bowl over the water in the saucepan. Add both sugars and whisk until well combined. Remove the bowl from the water and cool to room temperature.
  3. Add the eggs to the chocolate mixture, one at a time, whisking after each addition until just combined, then stir in the vanilla (do not overbeat the batter at this stage or the brownies will be cakey). Sprinkle the flour mixture over the chocolate mixture, then using a spatula (do not use a whisk), fold in until there is just a trace amount of flour mixture visible. Fill the pie dishes with the brownie batter until just under halfway full. Refrigerate for 3 hours.