Chocolate Brownie


  • 185g unsalted butter
  • 185g best dark chocolate, chopped
  • 85g plain flour
  • 40g cocoa powder
  • 50-100g white chocolate, chopped
  • 50-100g milk chocolate, chopped
  • 3 large eggs or 4 medium eggs
  • 200g golden caster sugar (plain caster sugar is OK)


  • Melt and combine the butter & dark chocolate in a bowl over pot of boiling water. Stir occasionally to mix well. Now remove the bowl from the pan. cool to room temperature.
  • Pre-heat oven to fan 160C/conventional 180C/gas 4
  • Line a shallow 20cm square tin baking parchment to line the base.
  • Double sift flour and cocoa powder – set asside
  • Beat the eggs & caster sugar until they look thick and creamy – like a thick milk shake. This can take 5-8 minutes
  • Pour the cooled chocolate mixture over the eggy mousse, – gently fold together to fully combine
  • Add the flour and cocoa – gently fold together to fully combine
  • Spread the white and milk chocolate pieces evenly in lined tray
  • Pour in the chocolate mixture – push flat and into corners
  • Bake for 45 minutes – check after 30 minutes

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