Ingredients
185g unsalted butter cubed
185g chopped dark chocolate
85g plain flour
40g cocoa powder
50g chopped white chocolate
50g chopped milk chocolate
3 large eggs
275g golden caster sugar
Method
- Put the butter and dark chocolate into heatproof bowl and microwave until the butter and chocolate have melted. Leave the mixture to cool to room temperature.
- Pre heat your oven conventional 180C/ gas 4
- Line a shallow 20cm square tin with non-stick baking parchment.
- Sieve the plain flour and cocoa powder into a bowl, to remove any lumps.
- Break 3 large eggs into a large bowl, add in the sugar and whisk until thick, creamy and double it original volume.
- Gently fold the chocolate mixture and batter together.
- Resift the cocoa and flour into the mixture and gently fold in and then stir in the white and milk chocolate chunks until they’re dotted throughout.
- Pour the mixture into the prepared tin, easing into the corners.
- Bake 25 minutes after which point open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.
- Take out of the oven and once completely cold cut into pieces