Triple Chocolate Brownies

Ingredients

• 200g Unsalted Butter
• 300g Caster Sugar
• 200g + 100g Dark Chocolate
• 3 Large Eggs
• 100g Plain Flour
• 30g Cocoa Powder
• 100g Milk Chocolate
• 100g White Chocolate

Method

1. Line a 9"x9" baking tin. Heat your oven to 180°C (350°F) standard / 160°C (320°F) fan. Cut 100g of the dark chocolate, 100g of milk chocolate, and 100g of white chocolate in to large chunks and set aside.
2. Break the remaining 200g dark chocolate in to chunks and gently melt over a double boiler, remove from heat once smooth and then set aside to cool for 5-10 mins.
3. Melt the butter in a microwave in 20 seconds bursts until smooth, then add the melted butter to a large bowl along with the caster sugar. Whisk (I use a hand whisk!) the butter and sugar together for 1 minute.
4. Add the eggs one by one and whisk thoroughly. You should have a pale smooth mixture.
5. Gently fold in the melted dark chocolate, and then sieve in the flour and cocoa powder. Fold the mixture gently until no flour pockets remains. Finally, fold in the chocolate chunks.
6. Pour the mixture in to the lined tin and cook for 25-30 mins until the middle has a very slight wobble and a toothpick/skewer test has a few wet crumbs. Don’t overbake or it’ll lose it's fudgeyness and become cakey!
7. Once baked, leave your brownies to cool in the tin completely. Cut in to portions, then enjoy!

Notes

• - Once cooled, store the brownies in an airtight container where they'll keep for up to 1 week (try storing them in the fridge if you want them to be super fudgy!).

Recommended Equipment and Ingredients*

• Kitchen Scales
• 9" Baking Tin

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