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The Dogmother

Double chocolate brownies

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This is one of my favourite recipes, and I saw it published in today's Mail and it reminded me to make it again.

 

Double chocolate brownies

 

For the dark chocolate mixture;

 

200g good quality dark chocolate

 

200g butter plus extra for greasing

 

250g caster sugar

 

3 free range eggs

 

125g plain flour

 

For the white chocolate mixture;

 

1 free range egg

 

200g cream cheese

 

50g caster sugar

 

1tsp vanilla extract

 

100g white chocolate broken into pieces.

 

*Preheat the oven to 180 deg C/gas 4. Grease a 23cm square brownie pan and lione with greaseproof paper.*Now make the dark chocolate mixture. Melt the dark chocolate and butter in a heatproof bowl over a pan of simmering water. Stir well tp make sure it's all mixed. Allow to cool slightly. *Meanwhile, make the white choc mixture. In a medium bowl, using an electric hand whisk, beat together the egg, cream cheese, caster sugar and vanilla extract until completely smooth. Stir in the pieces oof white choc and put the mixture to one side.*Returning to the dark choc mix, whisk together the caster sugar and eggs in a large bowl. With the motor of the whisk still running, gently pour in the melted chocolate. carefully fold in the flour with a metal spoon. *Pour half the dark choc mix into the brownie tin. Then pour over the much runnier white choc mix. Finally, dollop in the remaining dark choc mix, making sure it is evenly distributed across the whole pan. *With the handle of a wooden spoon, lightly stir the contents of the tin making broad swirls to create a marbled effect. Don't over-mix. *Bake for 35 minutes or until a skewer comes out clean. Remove from the oven an allow to cool in the tin before cutting into squares.

 

Devour warm or cold depending on your preference.

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