This photo does no justice to how amazing and rich these brownies are – they look a bit dry and cake like which they certainly are not. Feel free to add more white and milk chocolate bits. I like them a bit warm with ice cream.
185g dark chocolate, chopped
1 1/4 cups caster sugar
2/3 cup plain flour,
1/2 cup cocoa powder
1 cup roughly chopped white chocolate
1 cup roughly chopped milk chocolate
Preheat the oven to 180ºC.
Place the butter and dark chocolate in a saucepan over a low heat and stir until just smooth. Allow to cool.
Place the eggs and sugar in the bowl of an electric mixer and beat until light and creamy.
Fold through the chocolate and butter mixture.
Sift the flour and cocoa over the mixture and mix to combine.
Add the white and milk chocolate and mix through.
Pour into a 23cm square cake tin, base lined with non-stick baking paper.
Bake for 35-40 minutes or until set.
Allow to cool, then cut into squares.