Quadruple Chocolate Brownie

As it was a rainy Saturday I thought a spot of baking was in order, but wanted to make something completely indulgent so forget double chocolate or triple chocolate, I decided to go all out and see how much chocolate I could get in it resulting in my Quadruple Chocolate Brownie.

It worked a dream but should come with a health warning as it is full of calories as you would expect.

Quadruple Chocolate Brownie 

Ingredients

175g/6oz plain chocolate powder  (70% cocoa solids) I always use Green & blacks as the best I have ever found

275g/10oz unsalted butter

175g/6oz milk chocolate, cut into large chunks

175g/6oz white chocolate, cut into large chunks

175g/6oz plain flour

1 tsp baking powder

4 large eggs, lightly beaten

1 tsp vanilla essence

325g/12oz caster sugar

85g/3oz white chocolate, cut into small chunks

85g/3oz milk chocolate, cut into small chunks

method

Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm tin with lightly buttered greaseproof paper or foil. I know brownies should be square but I like to use a round tin.

Put the large chunks of milk chocolate & white Chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.

Sieve the flour and baking powder & plain chocolate 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, and the small chucks of milk & white chocolate.

Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin .