Tuesday, 10 October 2017

Chocolate Covered Brownies Recipe With Guittard*

Brownies are one of my favourite things to bake. I just love them and could eat them most days, but recently I was preparing for a Macmillan Coffee Morning at Georges work and wanted to bake something a little bit more indulgent than usual, and I thought chocolate covered brownies would be a hit. Luckily I had a box full of chocolate from Guittard to use so I decided to go for it. Guittard are a chocolate company from San Francisco and they sell a range of products all perfect for baking, I was sent a selection including chocolate chips, baking wafers and bars and they've been perfect. If you decide to make this, beware the recipe makes 36 brownies! I didn't realise til I started so unless you've got a big family gathering or something, you might want to just half the recipe. In the end I didn't put all the mixture in the tin as it was just too much so I ended up making 16, still plenty!
180g of dark chocolate
1 cup and 2 extra tablespoons of butter
4 eggs
2 1/2 cups of sugar
1 tsp vanilla extract
pinch of salt
1 3/4 cups of plain flour
120g milk chocolate
80g white chocolate

1. Pre-heat oven to 180 degrees, grease a large square baking tin. The recipe I followed recommended a 9x9x2 inch pan but I just used the biggest one I had
2. Melt the broken dark chocolate and butter in a glass bowl over a pan of simmering water, keep stirring until fully combined and smooth
3. In a large bowl, add the eggs, sugar, vanilla and a pinch of salt, then mix on a high speed with an electric whisk. It should go really light and creamy, when it has slowly pour in the melted chocolate mixture and whisk on a low setting until combined
4. Add in the flour and mix well, then pour into the prepared tin, bake in the oven for around 40 minutes. A skewer should come out clean, that's how you know it's done
5. Leave to cool in the tin for around 15 minutes then transfer to a wire rack
6. While cooling, melt the chocolate for the top. I first melted around 120g of milk chocolate and then poured over the brownies, then I melted around 80g of white chocolate. When the white chocolate had melted, I used a spoon to drizzle it over the brownies and then I used a wooden skewer to create the feather pattern
7. Set in the fridge for around an hour at least, then cut into squares!
These turned out so well and were just delicious. They were definitely more cakey brownies rather than fudgey, gooey ones but I honestly prefer them like this. They had a really nice dark flavour to them because of the chocolate I used (Guittard Baking Bars) but the melted milk and white on top went with it really well. I used the baking wafers from Guittard for the top and they were perfect, the chocolate was so smooth and creamy and combined the flavours were delicious. I definitely recommend giving these a go if you're looking for a little twist on usual brownies or if you have any events at work or family birthdays etc, everyone will love them!

I also just wanted to mention that Guittard are the primary sponsor for The Chocolate Show in London this weekend, so if you have any free time or if you're in the area, definitely pay them a visit!

A similar recipe you might like to try - Salted Caramel Brownies!

*Guittard chocolate was sent for the purpose of this post. As always I only work with brands relevant to me and my blog 

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