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Recipe for triple chocolate brownies

Recipe for Triple Chocolate Brownies

There are no nuts but plenty of chocolate in these moist, rich brownies. For the most intense flavour, use top-quality white and dark chocolate.

Ingredients

200 g dark chocolate, chopped
100 g unsalted butter, at room temperature, diced
225 g caster sugar
½ teaspoon vanilla extract
4 large eggs
60 g plain flour
60 g unsweetened cocoa powder
100 g white chocolate, coarsely chopped


a 23-cm square brownie tin or similar, greased and base-lined
Makes 24
Photography by William Reavell © Ryland Peters & Small. Text © Linda Collister

Preheat the oven to 180°C (350°F) Gas 4.

Melt the chocolate in a heatproof bowl set over a pan of steaming water and stir occasionally until melted. Do not let the base of the bowl touch the water. Remove the bowl from the heat and set aside until needed.

Put the butter, sugar and vanilla extract in a mixing bowl and use a wooden spoon or hand-held electric mixer to beat until light and fluffy. Gradually beat in the eggs, beating well after each addition. Stir in the melted chocolate, then sift the flour and cocoa directly into the bowl and mix in.

Transfer the mixture to the prepared tin, spread evenly and level the surface. Scatter the chopped white chocolate over the top.
Bake in the preheated oven for about 20 minutes until a skewer inserted in the centre comes out slightly moist but not sticky with uncooked batter. Remove the tin from the oven.

Leave to cool completely in the tin before cutting into 24 pieces. Store in an airtight container and eat within 4 days.
This delicious recipe is featured in Brownie Bliss by baking queen, Linda Collister
£ 6.99