Best Ever Triple Chocolate Brownies

There's a story behind every brownie.

Well, not really, but there is behind these ones. One of my sister's flatmates Beth was also a passionate baker, and whenever we went to visit she whipped us up a batch of gooey chocolate brownies. It took me a while to persuade the recipe out of her, but one day I received a letter in the post containing THE secret recipe.

That was over a year ago, and since i've tweaked and changed the recipe endlessly, and now feel confident enough in it to share on this blog (without persecution by Beth!) They are really something else, with huge chunks of sweet white chocolate buried in a decadent mixture of milk and dark chocolate; definitely a rainy-day treat.

Ingredients: 
150g dark chocolate
100g milk chocolate
225g butter
4 eggs
325g golden caster sugar
10ml vanilla extract
150g plain '00' pasta flour
200g white choc, chopped

Method:
Preheat the oven to 180 degrees Celsius (160 fan) and grease and line a rectangular baking tray. Melt the butter, milk chocolate and dark chocolate together in a heatproof bowl over a pan of simmering water.

Beat the eggs, sugar and vanilla together until it is light, frothy and has doubled in volume.

 Add the melted chocolate mixture to the egg mix and beat well.  Fold in the flour. Coat the chopped white chocolate with flour and stir half of it into the mixture.

Pour half of the mixture into the mixed baking tray and spread evenly. Scatter over the remaining white chocolate, poking it in slightly with a spoon, ensuring the white chocolate is evenly distributed.

Bake in the preheated oven for 30 minutes if you prefer your brownie gooey, and 40 minutes if you would like it firmer and more chewy. I usually aim for about 35 minutes.

Eat entire batch in one go. If you're a chocolate fiend, like me, you might also like to check out this recipe for Chocolate Marble Cake, and as an alternative to your average brownie, these Salted Caramel Brownies.