triple chocolate brownies

There's just something about the idea of three types of chocolate in one convenient bar-sized snack that miraculously makes even the most miserable of days seem bearable. I love the gooey fudgeyness of these, my triple chocolate brownies and though I know I should, nine times out of ten I just can't wait to cut into the dark depths and savour instant gratification.

250g Butter

340g dark bittersweet chocolate

6 eggs

1 cup castor sugar

3/4 cup packed soft brown sugar

1 tbs pure vanilla extract

1 1/2 cups all purpose flour

1 tsp free-flowing salt

1/2 cup white chocolate chips

1/2 cup milk chocolate chips

Preheat the oven to 180 degrees C.

Melt the butter and dark chocolate together in a bowl over a pan of simmering water, set aside to cool slightly.

In a large measuring jug or bowl, beat the eggs together with the sugars and vanilla extract.

Once the chocolate mixture has cooled slightly, add the egg and sugar mixture and beat well. 

Fold in the flour and salt. Then mix in the chocolate chips. Pour the batter into a prepared tin about 20X20cm.

Bake for about 20-25 minutes. You can see when the brownies are ready because the top crisps up to a slightly paler brown with some surface cracks, but underneath remains dark, dense and gooey. Keep checking as even a few minutes too long in the oven will produce dry cakey brownies. Whereas what I want and anyone for that matter is dense, rich, molten bars just waiting to be bitten into.

Once cooled, chill in the fridge for up to an hour. Then to serve, cut into bars, pile up on a large plate, and prepare for glorious demolition.