Who could ever resist the lure of a fudgy, chewy brownie?
How do you improve on the humble brownie? These triple choc versions chock full of white and dark chunks take the humble brownie to new delights. Because one chocolate is not enough!
Brownies are decadent morsels that make the perfect sweet treat; whether you fancy a classic, no frills chocolate brownie, or an upgraded version with nuts or berries.
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1.Preheat oven to 180°C (160°C fan-forced). Grease a deep 19cm (8-inch) square cake pan; line base and sides with baking paper, extending paper 5cm (2 inches) above sides of pan.
2.Combine butter and dark chocolate in a medium saucepan; stir over low heat until melted. Cool 10 minutes.
3.Stir in sugar and egg, then sifted flour until combined; stir in white and milk chocolates. Spread mixture into pan.
4.Bake for 35 minutes or until mixture is firm to touch. Cool brownie in pan. Sprinkle with sifted cocoa powder or icing sugar before cutting, if you like.
Brownies can be made four days ahead; store in an airtight container.