Triple chocolate brownies II

Ingredients

  • 2 tbsp softened butter (for coating the pan)

  • 2 tbsp cocoa powder (for dusting the pan)

  • 170g unsalted butter, cubed

  • 250g milk chocolate, coarsely chopped (e.g. Whittaker's Creamy Milk)

  • 250g dark chocolate, coarsely chopped (e.g. Whittaker's Dark Block)

  • 3/4 cup caster sugar

  • 3/4 cup brown sugar, packed

  • 2 tbsp vanilla extract

  • 4 large eggs

  • 1/2 cup flour, sifted

  • 1 tsp salt

  • 1 tbsp espresso coffee powder

  • 125g very dark chocolate, coarsely chopped (e.g. Whittaker's Dark Ghana) (optional)

Method

  1. Preheat oven to 165 C. Line the bottom and sides of an 8-inch square cake pan with baking paper. Grease with butter, dust with cocoa powder.
  2. Microwave (or double boil) the cubed butter, milk chocolate and dark chocolate, stirring every 30 seconds or so until completely melted and smooth.
  3. Allow the chocolate mixture to cool, then add the caster and brown sugars and the vanilla, beating until incorporated.
  4. Add one egg at a time, beating until homogeneous.
  5. Add the flour, salt and espresso powder, mix vigorously until the mixture is glossy and pulls away from the sides of the bowl (~ 3 minutes). Fold in the chopped very dark chocolate (optional).
  6. Pour the mixture into the prepared pan and rap against the bench to get rid of air bubbles. Bake until a skewer in the centre of the pan comes out moist but clean, rotating during cooking.
  7. Remove the brownies using the baking paper and cool on a rack for 15 minutes. Allow to cool completely before serving.