Gooey on the inside, a little crunchy on the outside and with a delicious hit of triple chocolate flavours, could this be the best brownie recipe ever?
Brownie Ingredients
185g quality dark chocolate 50g milk chocolate 50g white chocolate 185g butter, unsalted or salted, depending on preference 3 eggs 40g cocoa powder 275g caster sugar
Brownie Method
Dice the butter and break up the dark chocolate Place both in a glass bowl Melt the mixture over a pan of simmering water Leave a gap between the water and the bowl Stir till combined Remove the bowl and leave to cool Turn oven to 180F/160C/Gas Mark 4 Line a tin of around 20×20 cm, or use disposable ovenable trays like those from southerncrosspackaging.com/ovenable-trays Cut the milk and white chocolate into small chunks Break the eggs and sugar into a bowl and whisk together for a few minutes until pale Fold the cooled chocolate/butter mixture into the egg/sugar mixture Sift in the flour and cocoa and fold gently till combined Stir in the milk and white chocolate chunks Cook for 25 minutes If the middle is still wobbly, add another five minutes Be careful not to overcook, the inside should be gooey still Leave in the tray until the brownie has completely cooled Remove from tray and cut into squares, rectangles or triangles
If you manage not to eat all of these delicious brownies straight away, they can be kept in the fridge in an airtight container for up to two weeks and in the freezer for up to a month.
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