Makes: 16 brownies
Preparation and cooking time: 1 hour
185g unsalted butter, cubed
185g dark chocolate, roughly chopped
85g plain flour
40g cocoa powder
50g white chocolate, roughly chopped
50g milk chocolate, roughly chopped
3 large eggs
275g golden caster sugar
- Preheat oven to 180 degrees (160 fan forced). Grease and line a shallow 20cm square baking tin with baking paper, ensuring the paper overlaps the sides of the tin at opposite ends.
- Using a double boiler or a heat proof bowl set on top of a small saucepan, melt the unsalted butter and dark chocolate slowly, stirring occasionally to melt. Alternatively, microwave the butter and chocolate for 2 minutes on High, then stir well to combine. Cool the melted mixture to room temperature.
- Break eggs into the bowl of a stand mixer and add caster sugar. Mix on medium speed for about 5 minutes, or until mixture has thickened and increased in volume.
- Remove the bowl from the mixer and pour in the cooled chocolate. Gently fold the egg and chocolate mixtures together with a spatula using a figure eight motion, until well combined.
- Sift the cocoa and flour mixture together in a separate bowl then place a large sieve over the bowl containing the wet mixture. Sift the dry ingredient on top of the wet mix, then gently fold in using the same figure of eight action as before, until the mixture is just combined (don’t overmix).
- Stir in the white and milk chocolate chunks until evenly distributed and pour the mixture into the prepared pan. Level the top of the mixture with your spatula.
- Cook on the middle shelf of the oven for 25 minutes. Test whether the brownies are done by shaking the tin gently – if the middle of the brownie wobbles cook for a further 5 minutes.
- Remove from oven and cool completely in the tin. Once cool, remove the brownie carefully by lifting both edges of baking paper. Cut into 16 squares to serve.