Triple chocolate (revision) brownies

My friend Chris introduced me to these brownies a couple of years ago and it has been the recipe I've used ever since. They're super chocolatey and really moreish (which is both a good and a bad thing!) They're called triple chocolate revision brownies for obvious reasons.

For triple chocolate (revision) brownies you will need:
185g butter
185g dark chocolate
85g plain flour
40g cocoa powder
275g caster sugar
3 eggs
120g chocolate - my standard is 60g white chocolate and 60g plain

Preheat the oven to 180C and line a tin with greaseproof paper - I tend to use a shallow rectangular one but you're welcome to use a cake tin if you don't have a suitable brownie tray to hand, you'll just need to adjust the cooking time a little.

Pop the dark chocolate and butter in a saucepan (preferably non-stick) and melt over a low heat, stirring all the time. Leave to cool.

Sift the plain flour, cocoa powder and caster sugar into a large bowl. Add the 3 eggs and whisk until you leave trails in the bowl when moving the whisk. This takes about 2-4 minutes if you're using an electric whisk (or an awfully long time if done by hand)

Pour in your cooled chocolate mixture...

Doesn't it look beautiful! Fold using a spatula until all the swirls have merged to form a uniform chocolate brown.

Chop the 120g chocolate into chunks. Don't add this to the bowl until you're ready to pour into your baking tin just incase the melted chocolate and butter is still a little warm!

Put the tin containing the brownie goodness into the oven for about 20-25 minutes; how long it takes will be dependent on your oven. You want the brownie to leave a little goo when you skewer with a knife. This means they stay moist and like a brownie rather than dry and cake-like. Leave the brownie to cool in the tin before lifting out and cutting into pieces. I get 16 out of the tin I use.

The brownies will last 2 weeks in an airtight container, but I can guarantee you they will have been long gone by the time 2 weeks are over!

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