Triple Chocolate Brownies

Ingredients:

• 200 g dark chocolate (70%+ cocoa content)

• 200 g unsalted butter

• 3 large eggs (or 4 medium)

• 275 g caster sugar

• 100 g plain flour

• 50 g cocoa powder

• 100 g white chocolate (Chips/Chunks)

• 100 g milk chocolate (Chips/Chunks)

• 100 g dark chocolate (Chips/Chunks)

Basic Cost to make: Approx £7-8.00

Equipment:

• Stand mixer with beater attachment or a hand whisk

• Scales

• Large lined tray (9"x9" for deep brownies or 9"x13" brownie tray)

Method:

• Preheat your oven to 180C/160C Fan and line your baking tray with baking paper.

• Melt together the unsalted butter and dark chocolate in a heatproof bowl over a pan of boiling water, on the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!

• Whisk together the eggs & caster sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume.

• Once whisked, pour the cooled chocolate mix in and fold together carefully. Be patient – you don’t want to knock out the air you made up on the previous step!

• Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix and then fold together again – still be careful to not knock out the air!

• Once combined well, fold through the chocolate chips and pour into the prepared tin – bake in the oven for 25-30 minutes! Once baked, leave to cool in the tin completely.

Notes:

• These triple chocolate brownies will last in an airtight container for 1 week!

• If you find they're a bit hard to cut, stick them in the fridge for an hour and it'll make it a lot easier!

• If they're not done in the time stated, then stick them in for longer, and cover with foil to prevent burning

• They should be done when they're not wobbling when you shake the tin, and a skewer should come out mostly clean, not covered in chocolate.

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  Link to Original Recipe:​

  Coutesy of Jane's Patisserie - https://www.janespatisserie.com/2018/08/06/triple-chocolate-brownies/