These are an easy traybake that uses hot chocolate powder as the base. It already has Cocoa, sugar and milk powder in it, so it does a lot of the work for you, and a handful of dark chocolate chips folded through adds the deeper chocolate hit the powder alone does not quite reach.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Hot Chocolate Brownies recipe. Canonical: https://teas.co.uk/recipes/hot-chocolate/hot-chocolate-brownies/
The trick with any brownie is to underbake slightly; pull them while the centre still looks a touch soft and they set fudgy as they cool. Let them go cold in the tin before cutting or they crumble.
You'll need
- 50g Islands Classic Hot Chocolate Powder
- 100g salted butter
- 200g caster sugar
- 2 large eggs
- 100g plain flour
- Half a teaspoon baking powder
- 50g dark chocolate chips
- 1 20cm square tin, lined
Method
- Heat the oven to 170C fan and line a 20cm square tin.
- Melt the butter in a small pan, then stir in the hot chocolate powder until smooth.
- Cool for five minutes, then beat in the sugar and eggs.
- Fold in the flour, baking powder and chocolate chips.
- Pour into the tin, level the top, and bake for about 25 minutes; the centre should still look slightly soft.
- Cool completely in the tin before cutting into twelve.
- Tip: use good dark chocolate chips, as the hot chocolate powder is quite sweet and the chips bring the grown-up flavour.
Want the background, not just the brew?
Brewed with: Islands Classic Hot Chocolate Powder, 200g
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