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Triple chocolate brownies




Source of Recipe


by Antony Worrall Thompson from Saturday Brunch


List of Ingredients




275g/10oz plain chocolate (70% cocoa solids)
275g/10oz unsalted butter
175g/6oz plain flour
1 tsp baking powder
325g/12oz caster sugar
4 large eggs, lightly beaten
1 tsp vanilla essence
85g/3oz milk chocolate, cut into large chunks
85g/3oz white chocolate, cut into large chunks
85g/3oz pecans, broken into pieces and lightly roasted




Recipe



1. Preheat the oven to 180C/360F/Gas 4. Line a 30 x 20 x 3.5cm (12 x 8 x 1½in) tin with lightly buttered greaseproof paper or foil.
2. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
3. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, the chocolate chunks and the nuts.
4. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 25-30 minutes. When cooked, the top should be firm but the inside should feel soft. Allow to cool in the tin. Remove the brownies from the tin and cut into squares to serve.