Posh Chocolate Brownie
Yes, a posh chocolate brownie in a cone shape! 28th October is my birthday, and it coincides with the Royal Selangor – Get Your Jelly On– 30-day Challenge that will end in 2 days. A relief? After so much of cooking, testing, tasting and thinking, I think, the answer is yes!
I didn’t do much for my birthday but I thought I would make a special little brownie, with a touch of luxury – covered with gold leaf on the peak and decorated with some silver balls. I just love these 2 colours, they make me feel like a special day.
I have tried some brownies that are quite dense and dry. The recipe that I am sharing today is just perfect – moist and smooth. If you love chocolate, you would love this as much as I do! I have used my ‘clone’ mould to make this, please refer to this post for step by step instructions.
If you are interested to try out my recipes so far and would like to get your hands on the mould, you get could the jelly mould here, proceeds from the sale of the jelly mould go towards the Breast Cancer Welfare Association in aid of their continuous efforts to raise awareness and support for breast cancer. You can also check out other 9 bloggers creations here!
For the Posh Chocolate Brownie:
150g unsalted butter, plus extra for greasing
200g plain chocolate, chopped
175g caster sugar
1 tsp vanilla extract
3 large eggs
75g plain flour, sifted
100g white chocolate, cut into 5mm-1cm chunks
100g milk chocolate, cut into 5mm-1cm chunks
Cocoa powder, for dusting
1. Preheat the oven to 160°C/fan 140°C/gas 3. Grease the ‘clone’ jelly mould. Place the chocolate and butter in a large heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water) and heat, stirring occasionally, until melted. Remove the bowl from the pan and cool slightly.
2. Using electric beaters, beat the caster sugar and vanilla into the chocolate mixture. Whisk in the eggs, 1 at a time, until the mixture is well combined. Then, add the sifted plain flour and beat until the mixture is smooth. Stir in the white and milk chocolate chunks.
3. Pour the mixture into the ‘clone jelly mould and bake in the oven for 45 minutes or until a skewer inserted into the centre of the brownie comes out with a few moist crumbs.
4. Allow to cool completely in the mould before removing the brownie.