Triple Chocolate Brownies

To say these are good would probably be a massive understatement. Dark, milk and white chocolate in a warm fudgey brownie with a crunchy top, AMAZING! 

So without further a do.. 

Triple Chocolate Brownies.

Ingredients 

• 200g dark chocolate
• 185g unsalted butter
• 85g plain flour
• 40g cocoa powder
• 60g white chocolate
• 60g milk chocolate
• 3 large eggs
• 275g caster sugar

Directions 

1. Cut the butter into small cubes and put into a heatproof bowl along with the dark chocolate. Get a pan and fill half way with boiling water, small enough for the bowl to sit on top. Melt the butter and chocolate, stir occasionally then set aside. 

2. While the chocolate cools, pre heat your oven to 180 degrees. Line your baking tin with greaseproof paper, I used a 20cm square tin. In a mixing bowl, sieve together the flour and cocoa powder and stir until well mixed. In a seperate bowl, break the eggs and tip in the caster sugar; using an electric hand mixer, whisk the sugary egg until it's pale and doubled in size. This can take up to 5 minutes.

3. Pour the cooled chocolate over the eggs and fold together using a spatula. Don't be tempted to mix it all together, if you do that you'll knock the air out of the eggs and the brownies won't be as fluffy and gooey! Once you've combined the chocolate and eggs, resift the flour/cocoa mix then fold it through.

4. Mix in the chunks of milk and white chocolate. Pour the brownie mixture into the prepared tin and pop it into the oven for around 30 minutes. I like my brownies a little under cooked so you may want to bake them for a further 5 minutes. Leave the brownies to cool in the tin for an hour then transfer to a wire rack to cool further before cutting. 

5. You can cut these brownies as big or small as you like, I cut mine into 20. They're so good when they are still a little warm! 

Now all you need to do is stuff your face!