16-32 squares | 25 mins prep | 27-35 mins cook
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar
- Cut the butter into small cubes and tip into a medium bowl. Break the dark chocolate into small pieces and drop into the bowl.
2. Fill a small saucepan roughly a quarter full of hot water, then sit the bowl on top of the pan, this will melt the butter and chocolate slowly. Keep stirring occasionally until they are mixed.
3. Remove the bowl from the pan, leave it to cool until room temperature.
4. Whilst this is cooling, preheat the oven to 180C/160C fan/Gas 4. Using a shallow 20cm tin, lie the bottom with parchment paper, so the brownies don’t stick to the tin!
5. Tip the plain flour and cocoa powder into a sieve over a medium bowl. Making sure there aren’t any lumps
6. Chop the white and milk chocolate into chunks
7. Break 3 large eggs into a large bowl and tip in the golden caster sugar. With an electric mixer on maximum speed for 3-8 minutes, whisk the eggs and sugar together. They will look thick and creamy, like a milkshake. You will know when it’s ready when the mixture becomes really pale and double its original volume. Another check is, to lift out the beaters and check for a trail of mixture on the surface from the beaters.
8. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Take this slow and carefully, moving in a figure of eight until the two mixtures are fully mixed together. You want them mixed but not knocking the air out of them!
9. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour, (this may seem tedious but well worth it).
10. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dust at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking thick, gooey, chocolatey and delicious! But don’t overdo the mixing.
11. Finally drop in and mix in the white and milk chocolate chunks, until they are dotted throughout.
12. Pour the mixture into the tin, scraping every little bit out! Gently ease the mixture into the corners of the tin and make sure it is level.
13. Put it in the oven and set your timer for 25 mins. Pull the tray out and if it wobbles in the middle, it is not quite done, so put it back for another 5 mins. Mine usually takes 30 mins. The brownies will have a shiny, papery crust and the sides are just beginning to come away from the tin.
14. Resist the temptation and leave them to cool completely before cutting the brownies.
15. Cut into squares and eat! They will keep in an airtight container for a good two week and in the. Freezer for up to a month.