Recipe Details
Preparation Time
25 minutes
Cooking Time
27-35 minutes
Ingredients
- 185g Unsalted butter
- 185g Dark chocolate
- 85g Plain flour
- 40g Cocoa powder
- 50g White chocolate
- 50g Milk chocolate
- 3 large eggs Eggs
- 275g Golden caster sugar
Method
- Heat a small saucepan over low heat and add hot water to create steam. Place the bowl containing butter and dark chocolate on top of the pan, ensuring it is not touching the water.
- Stir occasionally until the butter and chocolate have melted and are well combined.
- Remove the bowl from the pan and let the mixture cool to room temperature.
- Position a shelf in the middle of your oven and preheat to 180C/160C fan/gas 4.
- Cut out a square of parchment paper to line the base of a shallow 20cm square tin.
- Tip the flour and cocoa powder into a sieve held over a medium bowl. Tap the sieve gently to ensure even distribution.
- Chop the white and milk chocolate into small pieces on a board.
- Beat the eggs with an electric mixer until they are pale and thick, like a milkshake.
- Pour the cooled chocolate mixture over the egg mixture and fold together using a rubber spatula.
- Sift the flour and cocoa powder mixture over the top of the chocolate mixture and gently fold again.
- Stir in the white and milk chocolate pieces until they are evenly distributed throughout.
- Pour the mixture into the prepared tin and smooth out the top.
- Bake for 25 minutes, then remove from the oven when the edges start to come away from the tin and a skewer inserted comes out with a few moist crumbs attached.
- Let the brownies cool completely in the tin before cutting into squares or triangles.
