TRIPLE CHOCOLATE BROWNIES
Makes 15
200 g dark chocolate (70% cocoa), chopped
150 g unsalted butter
125 g dark brown sugar
125 g caster sugar
4 eggs
200 ml (¾ cup) flour
30 ml (2 tablespoons) cocoa powder
pinch of salt
100 g double-decker chocolate (white and milk chocolate), cut into blocks
Preheat the oven to 180 °C. Grease a 23 cm square baking tin and line with baking paper.
Heat water in a saucepan over medium heat until it begins to simmer.
Put the dark chocolate pieces in a heatproof bowl over the water, making sure the bowl doesn’t touch the water. Stir in the butter and heat until the chocolate and butter has melted. Set aside.
Whisk the sugars into the melted chocolate mixture then add the eggs. Whisk until bubbly.
Sift the flour, cocoa powder and salt together in a separate bowl and gently fold the dry ingredient into the chocolate mixture until combined.
Pour the batter into the prepared baking tin. Scatter the double-decker chocolate blocks on top and bake for 25 minutes. Allow to cool in the pan, remove and cut into squares.
Recipe and photo: Audrey Appollis
