TRIPLE CHOCOLATE BROWNIES RECIPE
“Too rich,” you say? I have to admit, it's hard for a chocoholic to hear these words. It's almost, well; offensive. How can anything so wonderfully calorific, so chocolate-laden, be rejected? "Mad woman;" I mutter. Luckily, it seems, there are still many sane people around. Fellow brownie-lovers, I'd like to invite you to try this recipe. Yes, I know there are thousands of brownie recipes out there. This one, I guarantee, will have you rolling your eyes with pure delight and gratitude for the wonder of chocolate.
- 200g dark chocolate (best quality you can manage), chopped
- 250g butter, cut into blocks for quicker melting
- 1½ cups (265g) brown sugar
- 4 eggs
- ⅓ cup cocoa powder, sifted
- 1¼ cups (185g) plain (all-purpose) flour, sifted
- ½ teaspoon baking powder
- 100g dark chocolate, chopped, extra
- 100g white chocolate, chopped
- 100g milk chocolate, chopped
- Preheat oven to 160°C (320ºF). Grease a 22cm square tin and line with non-stick baking paper.
- Place the butter and 200g dark chocolate in a saucepan and stir over low heat until melted and smooth. Stir sugar and eggs in a bowl until combined. Add the chocolate mixture and stir. Next, add the cocoa, flour and baking powder and stir to combine. Fold in the chopped dark, white and milk chocolate.
- Bake for 50 minutes or until cooked (test with a skewer – the mixture should be almost baked through, but not quite. Brownies should have that fudgy centre). Allow to cool and cut into squares. Makes about 10.
- P.S. I have to admit – they are rich! Not too rich to manage, though. Store the ones you haven’t eaten (yet) in an airtight container. Most of all, enjoy!