I have a real weakness for chocolate, I try not to buy too much as it really doesn’t last long in my house, but I do make an exception for good quality cooking chocolate to bake with. This recipe is one that I’ve been making for quite a while now but have never got around to writing up. Let’s be honest up front, it isn’t the kind of thing you should be eating if you’re on a diet and it’s not the “healthy option” but oh my gosh it tastes AMAZING! The brownie is moist and sweet and perfect with a glass of milk or a cup of coffee. The batter is made with melted dark chocolate and I add chopped white and milk chocolate to this as well.

Ingredients

9 inch square traybake tin

190g unsalted butter

190g good quality dark chocolate

3 eggs (beaten)

1 desert spoon vanilla extract

250g castor sugar

115g plain flour

half tsp salt

150g roughly chopped milk chocolate

150g roughly chopped white chocolate

Method

Preheat the oven to 180c

Melt the butter and dark chocoalte (either separately or together) in a microwaveable bowl in 15 second bursts, stirring in between. Leave to cool slightly

Place the sugar and salt in the bowl of a free-standing mixer and add the beaten eggs and vanilla essence. Mix until smooth.

Mix together the melted butter and dark chocolate then add to the egg mixture while mixing.

Add the flour to the mixture and continue to mix until you have a smooth batter.

Add the chopped milk and white chocolate and stir through by hand.

Butter and line a 9inch square traybake tin (NOT a loose bottomed cake tin) and add the mixture.

Bake in a preheated oven for 28 minutes .

After 28 minutes remove the brownies from the oven and place into cold water (being careful not to let the water go over the top of the tin). This will cool the outside of the tin and stop the outside of the brownies becoming dry.

Leave the brownies to cool completely in the tin before lifting out. ( I can rarely bring myself to wait and have burnt my fingers a couple of times on molten chocolate). If like me you dont want to wait – be aware that the chocolate will be very hot, and that the brownie is likely to crack.

Once the brownie has cooled cut into pieces, I tend to do 18 pieces, 6×3.