“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


  1. Preheat oven to 160°C (320ºF). Grease a 22cm square tin and line with non-stick baking paper.
  2. 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.
  3. 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.
  4. 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!