Straight out of the oven it is moist and a little bit gooey in the centre. The chocolate chunks are melted and soft. Yum. Other ways that it can be eaten are at room temperature, or from the fridge, when the brownie is still fudgey and the chocolate is firm. To make it even more rich, you could serve it warm with chocolate sauce drizzled over it.
Preheat the oven to 170 degrees C, and grease and line a 20 x 20 cm square cake tin (I used a silicon one).
Serves approx 12 people
Ingredients:
For the brownie batter
125g butter, room temperature
150g milk chocolate, chopped up or broken into pieces
50g dark chocolate, chopped up or broken into pieces
1/2 cup caster sugar
2 large eggs, room temperature, lightly beaten
3/4 + 1 tbs plain flour
1/4 cup self-raising flour
For the chocolate chunks (to add to the brownie batter)
125g dairy milk chocolate, chopped into chunks
125 white chocolate (I used Milky bar), chopped into chunks
Note - you could use top deck or other chocolate (Caramello, perhaps?)
Place the milk chocolate and dark chocolate (from batter ingredients) into a microwave safe bowl, and microwave in bursts on medium until just melted (check and stir frequently - you don't want the chocolate to burn, what a waste of chocolate that would be!). Place in mixing bowl. Melt butter, then add it to the melted chocolate and stir. Allow to cool for 10 minutes.
Once the chocolate/butter mixture has cooled, add in the sugar and eggs, stirring to combine. Add the two flours and mix.
Add the chocolate chunks to the batter, stir to combine.
Poor into prepared baking pan, and place in the oven for 25-35 minutes, depending on your oven. You really need to be careful not to over bake - bake until still soft in centre, but cooked through. Once cooled, it will firm up. I know that sounds a little vague, but just watch it carefully in final minutes of baking and you will know what I mean!
Shoeboxgirl
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