These triple chocolate brownies are truly indulgent! Over the years, so many people have asked for this recipe that it’s time to go public!
- 225g butter
- 200g plain chocolate
- 50g milk chocolate
- 4 medium size eggs
- 325g golden caster sugar
- 1 tablespoon vanilla extract (yes, 1x tablespoon, not teaspoon!!)
- 150g plain flour
- 200g white chocolate, chopped
Preheat the oven to Gas Mark 4/180°C and line a cake tin approx 20cm square & 6cm deep with greaseproof paper. (I use a silicone one – flexible, so it’s easier to peel out the brownie after cooling in the fridge.)
Melt the butter, plain and milk chocolate together in a saucepan and allow to cool slightly.
In a bowl, beat together the eggs, sugar and vanilla essence.
When the chocolate has cooled, whisk into the egg mixture, then fold in the flour and white chocolate pieces.
Pour the mixture into the prepared tin and bake in the oven for approximately 30-35 minutes until the top is crisp and pale and the centre is almost set. The brownie will start to pull away from the sides of the tin.
Allow to cool in the tin a little, then transfer to the fridge to set thoroughly before cutting into 16 squares.