We recommend using Callebaut Chocolate

This beautiful, fudgy, brownie recipe is so easy to make, add it to your favorite chocolate recipes. This brownie recipe will treat and wow your family & friends. A perfect bake to make with the children

Love Jinny & Jo

Ingredients

7” x 11" Tin

75g Melted ( Callebaut )Milk Chocolate

195g Melted Unsalted Butter

60ml Flavourless oil ( vegatable, sunflower, canola)

5 Eggs

1 Tbsp Coffee with 3 Tbsp Water

1/2 Tsp Salt

150g Plain Flour

90g Cocoa Powder

150g Light Brown Sugar

300g Caster Sugar

225g Chocolate Chips I use Callebaut

Method

Pre-Heat your oven to 190C/170C Fan/Gas 5/375F

1. Either by hand or using a food mixer, combine the melted butter and sugars together using a whisk or a spatula

2. Combine the eggs, oil, coffee (that’s been mixed with the water) and cooled melted chocolate together. Once combined slowly add to the sugar and butter mixture, until just incorporated. Set aside to add to the dry later.

3. Add the flour, salt & cocoa powder together and stir up until all combined. Then add the choc chips and pour into the previously mixed ingredients that were set aside.

4. Now transfer the batter into a lined tin, ( I also recommend lining the sides for a clean finish)

5. Place into the middle shelf of your pre heated oven for around 35-45 minutes, if there is still a wobble leave it in longer. You don’t want it to be like jelly but it needs to have a very slight spongy wobble resembling set custard.

6. Leave in the tin for a minimum of 45 mins, be strong do not touch it!!! For best results move to the fridge once cooled and leave for an hour, it’s worth it I promise.