Triple chocolate brownies
Method
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Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.
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Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
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Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.
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Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.
Ingredients
- 275g/10oz plain chocolate (70% cocoa solids)
- 275g/10oz unsalted butter
- 85g/3oz pecans, broken into pieces
- 85g/3oz milk chocolate, cut into large chunks
- 85g/3oz white chocolate, cut into large chunks
- 175g/6oz plain flour
- 1 tsp baking powder
- 4 large eggs, lightly beaten
- 1 tsp vanilla essence
- 325g/12oz caster sugar
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Triple chocolate brownies
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