On Sunday night we had a gathering of ‘The Supermums’ – otherwise known as the lovely group of friends I met attending NCT classes. It’s been a while since we managed a get together and luckily we managed to arrange a pizza night most of us could attend. I of course offered to bring something for pudding and the request was for something chocolatey – I’m not sure you can get a lot more chocolatey than these triple chocolate brownies from Delicious Magazine. They went down very well and are the perfect chocolate treat.
They’re relatively easy to make and will make 16-20 brownies depending on how large you cut them. You’ll need a 23cm square baking tin. To achieve the perfect slice leave them in the tin until cool, then cover with cling film and store in the fridge unsliced. Once they’re well chilled slice with a sharp knife, cleaning the knife between each slice.
250g unsalted butter (plus extra for greasing)
250g good quality dark chocolate (roughly chopped)
4 large eggs
250g light muscovado sugar
250g golden caster sugar
1 teaspoon vanilla extract
250g plain flour
1 teaspoon baking powder
100g white chocolate chunks
50g milk chocolate chunks
50g dark chocolate chunks
1) Heat your oven to 170°C/fan150°C/gas 3½. Grease and line the base and sides of a 23cm square tin with a single piece of baking paper.
2) In a large heavy-based pan, melt the butter and 250g of dark chocolate together over a low heat.
3) Meanwhile, in a large mixing bowl, beat the eggs with both the sugars and vanilla using a balloon whisk.
4) In another bowl, sift together the flour, baking powder and a pinch of salt.
5) When the chocolate and butter have melted, leave to cool slightly, then beat into the egg mixture with the balloon whisk. Finally, fold in the flour mixture and the chocolate chunks using the whisk, reserving half the white chocolate chunks.
6) Pour the batter into the prepared tin. Bake for 1 hour, then remove from the oven and sprinkle over the reserved white chocolate chunks. Return to the oven and bake for 15 minutes or until a crust has formed on top but the brownie still has a soft, slightly squidgy texture.
7) Leave the brownies to cool completely in the tin, then cut into 16-20 equal squares.