Check out this exclusive recipe from Finch Bakery Disco Bakes and Party Cakes!
Serves 10–12
Ingredients
3 eggs
280g (1½ cups minus 1½ tbsp) caster sugar
150g (5½oz) milk or dark chocolate
270g (2 sticks plus 2 tbsp) unsalted butter
100g (1 cup) cocoa powder
120g (scant 1 cup) plain flour
Filling
150g (5½oz) spread of your choice, such as milk chocolate spread, Nutella or Lotus Biscoff
50g (1¾oz) milk, dark or white chocolate
Decoration
200g (7oz) milk or dark chocolate
Dash of vegetable oil
Icing sugar (optional)
Fresh fruit, such as raspberries and figs, halved
Special Equipment
Mixer (preferably) or a hand-held electric whisk
23cm (9in) square tin or 20 x 30cm (8 x 12in) rectangular tin or 20cm (8in) round cake tin, lined
23 x 33cm (9 x 13in) baking tin or tray
Holly leaf cutter/stamp (optional)
1. Preheat the oven to 180°C (160°C fan/350°F/Gas 4).
2. Whisk the eggs and caster sugar together for a minute or two using a mixer on a medium speed setting or a hand-held
electric whisk.
3. Place the chocolate and butter in a bowl or saucepan and gently heat together in the microwave or on the hob. Once melted, mix until the butter and chocolate are completely combined. Slowly pour the melted butter/chocolate mixture into the whisked eggs and combine on a low-speed setting.
4. Sift the cocoa powder and plain flour into the bowl and mix in using a spatula. The brownie batter should be smooth and glossy.
5. Pour the batter into the lined tin and bake for 25 minutes. Remove from the oven and leave in the tin to cool completely. Then chill the tin in the fridge for a couple of hours.
6. Cut the chilled brownie into small pieces and place in the bowl of a mixer. Turn on the mixer and allow a dough to form. (Alternatively, beat with a hand-held electric whisk, however, the brownie dough may be more resistant to a whisk compared to a mixer.)
7. Take the brownie dough out of the bowl and set aside. Line the baking tin/tray cling film and use a rolling pin or your fists and fingers to spread the brownie dough out to fill the tin. The dough should be evenly spread, however on one side of the tin (a 25cm/10in edge), allow about 2.5cm (1in) of dough to be manipulated thinner – just use your thumb to press down.
This will help with the rolling process.
8. Chill in the fridge for 10 minutes or until the dough has firmed slightly. Melt your filling spread of choice in a microwave-proof bowl for 10 or so seconds, then add the chocolate and heat again. Mix together until completely melted. This will allow the filling to set slightly firmer than just using the spread on its own.