I got this recipe off Passion4Baking. It is one of my favourite brownie recipe and was a big hit. Its sweet and flaky. You may have a family recipe that I’m sure tastes amazing, but this is not one to miss. I am not a huge fan of dark chocolate but it works just right in this recipe. I will soon post a recipe of a triple chocolate caramel brownie that I have made a few times, so watch out for the recipe.
Ingredients
- 160g (1 1/4 cup) all-purpose floor
- 350g dark chocolate
- 5 tablespoons cocoa powder
- 230g butter
- 350g (1 3/4 cup) light brown sugar
- 4 large eggs
- 2 eggs yolks
- 1 teaspoon vanilla extract
- 3 Daim bars or a chocolate of your choice, crushed
Directions
- Preheat the oven to 180˚C.
- Create a double boiler over simmering water. Use it to melt the dark chocolate and butter.
- Turn off the heat then add the sugar to the chocolate. Heating the sugar causes the
flakey layer over the brownies.
- Move the bowl off to the side and add the eggs, egg yolks and vanilla extract.
- Add the flour and cocoa powder. Mix just until the ingredients are fully incorporated, do not over mix the batter.
- Finally, add the crushed Daim. I prefer not to over crush it. This will allow the chocolate to melt in the brownie and will give it a slight crunch.
- Pour the batter into a 8×11″ pan and bake for 30 minutes.
- Once baked, allow it to cool then place in the freezer for about an hour. This allows it to harden just enough to allow easy cutting. A bake this large, will yield approximately 15 bars
