Recipe

Triple choc-chunk brownies

These brownies are lovely and moist on the inside and crunchy on the outside - just as a good brownie should be.

  • 55 mins preparation (plus cooling)
  • Makes 12
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The pie maker has taken Australian kitchens by storm. Here, we've shared our recipe that has been adapted (and deliciously!) to your pie maker and we now have a cookbook you can buy too.

Ingredients

  • 125 grams butter, chopped
  • 200 grams dark chocolate, chopped coarsely
  • 1 cup (220g) firmly packed brown sugar
  • 2 eggs, beaten lightly
  • 1 cup (150g) plain flour
  • 150 grams white chocolate, chopped coarsely
  • 100 grams milk chocolate, chopped coarsely

Method

  • 1
    Place butter and dark chocolate in a medium saucepan; stir over low heat until almost smooth. Remove from heat; cool for 10 minutes. Stir sugar and egg into the chocolate sauce, followed by sifted flour, then white and milk chocolate.
  • 2
    Preheat a 4-hole (⅓-cup/80ml) pie maker. With 24 (⅓-cup/80ml) paper cases, stack two together to create 
12 double-layered cases; place cases 
on a tray, spray with oil. Spoon mixture evenly among cases.
  • 3
    Place four brownies into holes. Close lid; cook for 14 minutes or until just set to touch. Gently transfer to a wire rack to cool. Repeat in batches with remaining brownies.
  • 4
    Remove paper cases before serving, 
if you like.

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