Best Ever Quadruple Chocolatey Chocolate Brownies
Ready In: 35 mins
Serves: 15-18
Ingredients
- 275 g chocolate, 70% cocoa solids
- 275 g unsalted butter, plus more for greasing
- 175 g plain flour
- 1 teaspoon baking powder
- 325 g caster sugar
- 4 large eggs, lightly beaten
- 1 teaspoon vanilla essence
- 85 g milk chocolate, cut into large chunks
- 85 g white chocolate, cut into large chunks
- 85 g pecans, broken into pieces and lightly roasted
- 85 g Maltesers, layer in between the mixture
Directions
- Preheat the oven to 180°C / 350°F / Gas mark 4. Line a 30 x 20 x 3.5cm tin with lightly buttered greaseproof paper or foil.
- Put the plain chocolate and butter in a large bowl and place over a pan of simmering water and allow to melt.
- 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, chocolate and nuts.
- Pour half the chocolate mixture into the prepared cake tin. Add a layer of spherical chocolate biscuit confectionary, then top with the rest of the brownie mixture.
- Place in the oven and bake for 25 – 30 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 and cut into squares.
- Serve with your favourite vanilla ice-cream.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off