I bake so often that I am rarely tempted by my own sweet baked goods. Whenever I make a new recipe I try a piece but other than that I can take or leave cakes & things. A notable exception = brownies. I adore brownies – they are rick, gooey and not OTT in terms of sugary sweetness.
Much like a bad coffee a bad brownie is depressing. I have finally settled on my brownie recipe of choice & it is the triple chocolate brownie, courtesy of the legendary bakers at the Australian Women’s Weekly. It has dark, milk AND white chocolate. Woah.
I have reduced the sugar in this recipe as it really doesn’t need the half cup they suggest.
This is so simple and speedy that I recently made it on a whim just before the school run. Coming home to the smell of warm brownies is fab, BTW.
125 g butter, cubed
200g dark chocolate, broken into pieces
100g white chocolate, chopped coarsely
100g milk chocolate, chopped coarsely
1 1/4 cups plain flour
just under 1/4 cup caster sugar
LET’S GET TO IT:
Preheat oven to 180 C, grease & line a 20cm square cake pan with baking paper, allowing 2 edges to overhang.
Melt butter and dark chocolate in a large pan over low heat, stirring until smooth. Remove from heat, allow to cool 10 minutes.
Stir sugar, eggs, flour and remaining choclate into melted chocolate and spread mixture into pan.
Bake for around 18 minutes – you want them to be gooey yet cooked through.