Triple Chocolate Brownie.

What more do I have to say? 

Finished chocolatey brownies. 

Ingredients you will need:

- 150g dark chocolate
- 100g milk chocolate (chunks if preferred)
- 100g white chocolate (chunks if preferred)
- 225g self- raising flour
- 125g caster sugar
- 255g butter
- 4 eggs

Method:

Step 1: First pre-heat the oven to 180ºC/ 350ºF. Then line your baking tray (around 20cm²) with greaseproof paper and butter. 

Step 2: Put about an inch of water into a pan and heat it to a simmer. Then place a heatproof bowl on the pan, making sure that the water doesn't touch the bowl. Next add the butter and the dark chocolate and heat gently until all melted and combined together. Then remove from the heat and leave to cool slightly. 

Step 3: Sift the flour into a bowl and then stir in the sugar. 

Step 4: Whilst the chocolate and butter mixture is cooling slightly it is a good time to chop up the chocolate if you are using chocolate bars. I like doing this as it allows you to have control over the size of the chunks and you can mix up the sizes as you wish. 

Step 5: Crack the 4 eggs into a bowl and whisk slightly. Add the eggs into the chocolate and butter mixture and next add the flour and sugar mixture. Then beat well, the mixture will look dry and unappealing at first but if you persist it will soon turn into a chocolatey, fudgey mixture. Next add the white and milk chocolate chunks and stir well.

Step 6: Pour the brownie mixture into the pre-prepared baking tin and place in the middle of the oven for 30 - 35 minutes. Take out of the oven when the brownie has risen, the top looks shiny and papery and the edges are coming away from the side of the tin. Leave to cool in the tin for around 20 minutes.

Step 7: Carefully remove the brownie from the tin and leave to cool completely on a cooling rack. When completely cool, cut up that brownie and dive in!