Double Chocolate Brownies

I'm mostly a baker of biscuits, or cupcakes if someone has a birthday, but lately I've been obsessed with brownies. You can have them as a morning or afternoon snack. You can serve them with icecream for a dinner party dessert. You can use them to bribe your coworkers when you need a favour (hi Brendan if you're reading!). What's not to love?

My recipe is based on Donna Hay's Triple Chocolate Brownies from the Marie Claire 'Flavours' cookbook. 

Ingredients

185g butter

185g dark chocolate

3 eggs

1 1/4 cups caster sugar

2/3 cup plain flour

1/2 cup cocoa powder

1 1/2 cups white choc chips 

Method

1. Melt butter and dark chocolate (I use Nestlé or Cadbury) over a low heat until smooth. Allow to cool. 

2. Beat eggs and sugar in your KitchenAid, or use a rubbish Sunbeam hand mixer if that's all you have. 

3. Fold chocolate mixture into egg mixture. 

4. Add dry ingredients and stir to combine. (Donna says to sift them first but I can't be bothered.)

5. Stir through choc chips. 

6. Pour into your tin. Make sure you don't scrape the bowl too thoroughly!

7. Bake for 35-45 minutes at 180 degrees. Lick the spoon and scrape the bowl while you wait (this is the real reason I love to make brownies).

Tips

Donna uses both white and milk chocolate pieces in her brownies, and chops it all up herself, which is crazy. I just use a packet of Nestlé white choc baking chips. You could substitute nuts for some of the chocolate if you were so inclined, but brownies with nuts in them suck so probably don't do that. 

Attn: Suzi! Donna recommends a 9 inch square cake tin. I prefer to use my rectangular brownie/slice tin because that's how my mum taught me. I don't know the measurements but it looks about the same capacity as my square tin - anything similar should do.