October 23, 2023
Archie Watson
Tony’s Chocolonely Brownies
Tony’s Chocolonely Brownies; bricks of fudgey double chocolate brownies studded with chunks of Tony’s Chocolonely creamy milk chocolate.
If a brownie isn’t thick and heavy enough to be mistaken for a building material, I don’t want it.
Ingredients
- 320g (11 ½ oz) Tony’s Chocolonely milk chocolate
- 200g (13 tbsp) butter
- 65g (½ cup) plain flour
- 60g (½ cup) cocoa powder
- 3 large eggs
- 250g (2 ¼ cups) caster sugar
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven – 160°C / 140°C fan / 325°F / gas mark 3.
- Grease and line a tin to bake the brownies in, both 20x20cm (8x8in) or 20x30cm (8x12in) tins have worked well for me.
- Chop up your butter and 220g of the chocolate and melt together gently in a heatproof bowl either in the microwave or over a pan of simmering water until smooth.
- While the chocolate and butter melt, weigh your flour and cocoa powder into a small bowl.
- In a large bowl, whisk together the eggs, sugar, vanilla, and salt until just combined.
- Once melted, pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.
- Tip in the flour and cocoa mixture and gently fold together with a spoon or spatula until just combined.
- Pour the brownie batter into the prepared tin.
- Break your remaining 100g of chocolate into chunks and scatter them over the batter.
- Bake for 40-50 minutes until the brownies are no longer wobbly and have a nice shiny, crackled top.
- Allow to cool completely, or for at least 50 minutes, before slicing if you can. (This isn’t a quick bake, but it’s so worth it!)
- Enjoy!
