Exact quantities, then the method.
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.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Islands Classic Hot Chocolate Powder, 200g
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