- STEP 1
Preheat the oven to 160°C (140°C fan/gas 2) and prepare a shallow 20cm square (or round!) baking tin by greasing with butter.
- STEP 2
Melt the butter, 100g dark chocolate and 85g milk chocolate in a bowl over a pan of boiling water (make sure the bowl doesn’t touch the water) and then leave to cool.
- STEP 3
Prepare the flour and cocoa powder by sifting into a bowl. Prepare the 50g white chocolate and 50g milk chocolate by chopping into rough 1cm cubes
- STEP 4
Break the eggs into a large bowl, add the sugar and whisk with an electric mixer on maximum speed. The mixture should become really pale and about double its original volume and is ready when trailing the whisk over the top leaves a trace for around 2 seconds
- STEP 5
Pour the now cooled, melted chocolate mixture over the eggy mousse, and then gently fold it all together with a rubber spatula until the two have mixed together and the colour is a mottled dark brown. (It’s fine if the chocolate mixture is still a little warm.)
- STEP 6
Bit by bit, resift the cocoa and flour mixture from its current bowl into the chocolatey eggy mousse and gently fold in.
- STEP 7
Then, carefully stir in the white and milk chocolate chunks until they are evenly distributed through the mixture.
- STEP 8
Pour the mixture into the prepared tin and put it in the oven for 30 minutes initially. Then turn if necessary, and return to the oven for another 10 minutes. Shake the tin and if the brownie still wobbles in the middle, it’s not quite ready. It is ready when the top has a shiny, papery crust and the sides are just beginning to pull away from the tin.
- STEP 9
Take it out of the oven, let cool for a while and enjoy, warm or cold! They usually keep for around 2 weeks in an airtight container, or can be frozen for around a month.