For the recipe White and Dark Chocolate Brownies
|150 g||Dr. Oetker 72% Extra Dark Chocolate (5 oz)|
|125 g||Unsalted Butter (4 ½ oz), softened|
|100 g||Dark Muscovado Sugar (3 ½ oz)|
|10 g||Dr. Oetker Madagascan Vanilla Paste (2 tsp)|
|100 g||Plain Flour (3 ½ oz)|
|1||Dr. Oetker Baking Powder Sachet (1 tsp)|
|100 g||Dr. Oetker White Chocolate Chunks (3 ½ oz)|
|2||Medium Eggs , Beaten|
Preheat the oven to 180˚C (160˚C fan oven, 350˚F, gas 4). Grease and line an 18cm (7inch) square cake tin. Break the Extra Dark Chocolate into pieces and place in a saucepan with the butter and sugar. Heat very gently, stirring occasionally until melted. Remove from the heat and cool for 10 minutes.
Mix the eggs and the Vanilla Paste into the melted mixture to make a thick glossy batter. Sift the flour and Baking Powder on top and add all but 15g (1/2oz) White Chocolate Chunks. Carefully mix all the ingredients together.
Spoon the mixture into the prepared tin, smooth the top and sprinkle the reserved Chocolate Chunks on top. Bake for 20 minutes until risen and lightly crusty on top – the mixture should be slightly soft underneath. Leave to cool in the tin completely (the cake will sink slightly) then remove from the tin, wrap in baking parchment and foil and store for 24 hours to allow the flavour and texture to develop.
To serve, discard the wrappings and cut into 20 pieces. Your brownies are now ready to serve and enjoy!
|Per Serving||Per 100 g / ml|