Brownies with Chocolate Fingers and White Chocolate Chunks

19 March 2013

I shouldn't really confess this on a baking blog {but what the hell it's my blog!} but I'd rather eat a good chocolate brownie than a cake or cupcake. And I mean a GOOD chocolate brownie. I'm very critical of brownies. I believe they should be a rich chocolately flavour and really moist and squidgy in the middle. If they're not squidgy then they're not even brownies, they're cake. I recently tried a brownie at a large chain of coffee shops and it was dire. It was tasteless and hard. I also tried a brownie at the cake sale at work and was not impressed. It was quite tasty but had the texture of three day old brownie.

Anyway this isn't supposed to be a post slagging off everyone's else's brownies!

On Saturday afternoon, Hubby took Oliver to the park while I stayed at home as Lydia was having her nap. I was planning on doing some housework (groan) but she didn't sleep for long so I decided we'd do some baking. Any excuse. I was after a chocolate fix so it had to be brownies. But I wanted to add a little something extra to them , so a quick rummage through the cupboard and I discovered some Cadbury's chocolate fingers. Lydia was a fab helper (for a two year old!) she broke up the chocolate fingers and scattered them over the top of the brownie mix with white chocolate chunks. Perfect.

Brownies with Chocolate Fingers and White Chocolate Chunks

Makes 16 {or 9 if you want really big brownies!}
Preparation time 15 minutes
Baking time 30 minutes

200g dark chocolate
200g unsalted butter
250g caster sugar
3 large eggs
2 teaspoons vanilla extract
120g plain flour
75g white chocolate
15 Cadbury's chocolate fingers

Preheat oven to 180C {350F} gas mark 4. Line a 25 x 20cm baking tin with baking paper or foil.

Melt the butter and chocolate together in a heatproof bowl over a simmering pan of water or in a microwave on 50% power in 30 second bursts. Give it a really good mix and set aside to cool slightly.

Beat the eggs, sugar and vanilla extract in a large bowl until really thick and creamy. Beat in the chocolate mixture, then add the flour and fold in gently, until the flour is just combined. Pour into the prepared tin. 

Break each chocolate finger into 3 or 4 pieces. Chop the white chocolate into quite large chunks (about 1cm squares). Sprinkle both over the top of the brownie mixture in the tin.

Pop in the oven for 30 minutes. When ready it should be set and crispy on top but still gooey in the middle. 

Leave to cool for at least 2 hours before you even attempt to cut it. If you cut it up too soon, the brownie will leak all over the place. Cut into squares and give the squidgy middle slices to those you love the most.


  1. These look gorgeous! Brownies are my favourite xx

  2. Couldn't agree more, brownies without the squidge are just plain wrong! These look heavenly xxx

  3. Oh myyyy these look soooo yummy


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