Death by Triple Chocolate Brownies
Makes 12-15 portions
- 100g milk chocolate, roughly chopped
- 100g dark chocolate, roughly chopped
- 150g unsalted butter, cubed
- 1 tbsp vanilla bean paste
- 150g caster sugar
- 3 eggs, beaten
- 75g ground almonds
- 2tbsp cocoa powder
- 100g chocolate chips, (Your choice of dark, milk or white)
- 1 x 250g jar of good quality chocolate sauce
Grease and line a half size roaster. Place the butter and chocolate in a large bowl and leave to melt on the top of the AGA, in a warm location, away from the hotspots.
Once the butter and chocolate has melted, remove from the AGA, and stir in the sugar and vanilla bean paste. Allow to cool for a few minutes. Beat in the eggs. Fold in the ground almonds and cocoa, until smooth and glossy. Fold in the chocolate chips.
Pour half of the brownie mixture into the tin, even out dollops of the chocolate sauce. Pour the remaining brownie mixture on the top.
2 Oven AGA: Place the roaster on the grid shelf set on the floor of the Roasting Oven and slide the cold plain shelf on the second set of runners down. Bake for 40-45 minutes until the top of the brownie has begun to crack, and the brownie remains gooey. Change the cold plain shelf for another cold plain shelf after 30 minutes, to maintain the cooler temperature within the roasting oven.
3, 4 and 5 Oven AGA: Place the roaster on the grid shelf on the floor of the Baking Oven. Bake for 40-45 minutes until the top of the brownie has begun to crack, and the brownie remains gooey.
Tip: If you don’t have a second cold plain shelf, a large roasting pan will have the same effect.
By Alexandra Dibble
AGA Rangemaster Group Home Economist