Small Batch Triple Chocolate Brownies

Ingredients

• 90g Unsalted Butter
• 135g Caster Sugar
• 90g + 40g Dark Chocolate
• 1 Large Egg + 1 Large Egg Yolk
• 45g Plain Flour
• 15g Cocoa Powder
• 40g Milk Chocolate
• 40g White Chocolate

Method

1. Line a loaf tin (a 2lb/900g one!). Heat your oven to 180°C (350°F) standard / 160°C (320°F) fan. Cut 40g of the dark chocolate, the 40g of milk chocolate, and the 40g of white chocolate in to large chunks and set aside.
2. Break the remaining 90g dark chocolate in to chunks and melt in the microwave in 10 second bursts until smooth. Set aside.
3. Melt the butter in a microwave in 10 seconds bursts until fully melted, 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 egg and egg yolk then 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 chopped chocolate chunks.
6. Pour the mixture in to the lined loaf tin and cook for 22-25 mins until the middle has a slight wobble, the edges look set, and a toothpick/skewer inserted in to the middle 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
• Tala 2lb Loaf Tin

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