Trinty Chocolate Brownies
- 1 Block Milk Chocolate
- 1 Block white chocolate
- 1 Block Bitter Chocolate
- 1½ cups caster sugar
- 3 Eggs
- 1½ cups Plain Flour
- ½ cup Self Raising Flour
- icing sugar
- Put 240g of dairy milk chocolate, white chocolate and bitter chocolate in glass bowl with 240g of butter.
- Melt over a pot of water, creating a gentle heat which stops the chocolate from splitting.
- When the mixture is soft, melted and smooth leave it on top of the pot to keep it a warm temperature and put to one side.
- In a mixing bowl put 1.5 cups of castor sugar and 3 fresh eggs.
- Cream these together so they are light and fluffy. We use castor sugar in order to get it to combine with the eggs.
- Pour a bit of the chocolate mix into the egg mix and stir. Then add the rest of the chocolate. This method lets you get both mixtures to be of the same consistency.
- Next incorporate some sifted flour. Use 1/2 cup of self raising flour and 1.5 cups of regular flour. Mix this in with the chocolate and egg mixture. Make sure the flour is completely incorporated. If not when you bake the brownies and cut them you'll have unpleasant pockets of flour.
- Roughly chop up 170g of white chocolate, brown chocolate and bitter chocolate and mix through the mixture.
- Line a patty tin using grease proof paper and butter. Pour the mixture in making sure it goes right to the edges of the tin. Give the tin a few taps to take the air bubbles out and level the mixture.
- Then cook in the oven at 180 deg'C for about 30 minutes.
- Let it cool to help structure the cake a bit and firm out the brownies. Then cut it into equal portions.
- One way of doing this is to cut the cake in half and then half again and so on.
- Then dust the brownies with icing sugar, put on a plate with fresh strawberries and ideally eat about 15 minutes after they come out of the oven.