Chocolate Sinks

zoomed-out-chocolate-sink-with-ice-cream

These chocolate sinks taste absolutely AMAZING and though they a while to make i would totally recommend it.
Also I you don’t waste as much brownie because you use 3/4 of it in the sauce (which by the way I created my self and I think it totally gorgeous!!!)

When you make the chocolate that goes squares on top of the brownies just make sure you don’t over heat the chocolate other wise it won’t harden properly and then you won’t get the sink effect. Enjoy!

Ingredients:

  • 20g melted butter
  • 250-300g granulated sugar
  • 3 large egg
  • 3 tbsp milk
  • 120g self-raising flour
  • 1.25 tsp baking powder
  • 100g unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 tsp vanilla extract
  • 1 tbsp Mayonnaise
  • 50-75g chocolate chopped into small chunks
  • 2oog chocolate grated (not to be used in the brownie)

For the Sauce:

  • 30-40g Cocoa
  • 75-150g Sugar
  • about 3 – 4 1/2 cups Milk
  • 3/4 of the Brownie square middles crumbled until very fine
  • 1 tbsp Cornflour
  • 50g chocolate (optional)

Method for the Brownie Base:

  1. Mix together the melted butter and sugar until the sugar starts to dissolve.
  2. Add the egg and vanilla then beating well.
  3. In a large sieve, sift together the flour, cocoa and salt over the butter mixture beating well after every third of the flour added.
  4. Slowly mix in the milk and mayo then stir in the chocolate chunks walnuts.
  5. Preheat your oven to GM3 – 160°C – 325°F
  6. Grease and Line a 30x25cm rectangle tin.
  7. Pour your brownie mixture into the tin and bake for 20 minutes until the edged are firm and the middle is soft.
  8. Remove from the oven and cool for 20 in the tine then turn out and cool completely on a wire rack.
  9. Cut into either six or nine even squares and then leaving a 1.5 cm boarder (leave a 1cm boarder if you have cut 9 squares) and cut another square out of the middle of them – it doesn’t matter if you need to crumble the middles to remove them because we’re going to be using them in the chocolate sauce.

Method for the Chocolate Sauce:

  1. In a saucepan mix together the dry ingredients and the brownie middle crumbs, then beat in 2 cups milk.
  2. Place the pan over a mid heat and bring to the boil stirring constantly. The sauce will thicken as it comes to the boil – just slowly add enough milk until you get to your desired thickness and keep stirring.
  3. Once the sauce has boiled remove from the heat then, break in the chocolate if using and whisk until melted.
  4. as the sauce begins to cool it will form a skin – we don’t want that so add in a little milk whisk the sauce until the milk well combined and then repeat until the sauce is are body temperature.  Set the sauce aside for later.

Method for the Chocolate Top:

  1. Take the tray you cooked the brownies in and turn it upside down then stick down a piece of grease-proof paper that completely covers the bottom.
  2. Grate 175g of the chocolate into a microwaveable bowl and microwave for 30 seconds on high, remove the chocolate and give it a stir with a dry spoon and microwave for 20 seconds then stir and then 10 and stir until the chocolate has ONLY just melted – it alright if there are a few SMALL lumps still unmelted (they’ll melt in to the other chocolate if you stir it)
  3. Pour the chocolate over the bottom of the tin and then it around until spread around until even and leave to set in the fridge for 15 minutes.
  4. Warm a knife in hot water then dry it off and cut the chocolate into either 6 or 9 even squares (however many squares you cut your brownies into) though you must NOT cut out the smaller squares from the middle. Place the chocolate in the fridge for another 15 minutes to cool completely.
  5. Once the chocolate squares have cooled grate and melt the rest of the chocolate as before in 20 second bursts and spread a thin layer over the tops of the brownies then place a square of cooled chocolate on top and repeat until of the brownies have chocolate squares on top.

To Serve:

  1. Heat to sauce until boiling – stirring constantly –
  2. Set the brownies on the table and pour the hot sauce on top – the sauce with the melt the chocolate and it will create a drain effect fill the drain with ice-cream and Enjoy!

chocolate-topped-chocolate-sink

chocolate-sink-without-ice-cream

chocolate-sinks-with-ice-cream

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