Triple-Chocolate Brownies, to be more precise.
That, and I think all brownies kind of look the same.
Texturewise, I think this brownie is pretty perfect, or at least the closest I've gotten to perfect brownies so far. And people usually have different brownie preferences but the feedback from everyone for this one was all great. A light, flaky shell with a moist, slightly gooey middle. And no need to choose between dark, white and milk chocolate it's all there! =D
Triple Chocolate Brownie Recipe
200g dark chocolate
190g butter, cut into cubes
3 large eggs
270g caster sugar
90g all purpose flour
4 tablespoons cocoa powder
60g white chocolate, cut into chunks
60g milk chocolate, cut into chunks
1. Preheat oven to 180C/ fan 160C. Butter and line a 18cm square, deep cake tin.
2. Melt the dark chocolate and butter in a heatproof bowl, placed into a large pan of simmering water. Set aside to cool.
3. Whisk eggs and sugar till thick and creamy, and till the mixture has doubled in volume. Fold this gently into the cooled dark chocolate.
4. Sift flour and cocoa into the mixture, fold. Gently stir in the chopped white and milk chocolate.
5. Pour mixture into prepared tin, spread evenly. Bake about 30 minutes, or until the brownie has started to form a shiny, slightly flaky, papery crust. Leave to cool in tin before cutting into squares.
Spot the chocolate chunks.