Best Ever Brownies

Cuts into 16 squares

185g unsalted butter
185g best dark chocolate (50% is fine)
85g plain flour
40g cocoa powder
100g white chocolate
3 eggs
275g golden caster sugar

20cm square tin lined.
Oven 180·C middle shelf

  • Melt butter and sugar in bowl in microwave for a couple of minutes until combined and leave to cool.
  • Sieve cocoa and flour together into a big bowl.
  • With a sharp knife chop the white chocolate into small square chunks.
  • Beat the eggs and the sugar together until thick and creamy.
  • Pour the cooled chocolate mix into the eggy mousse and fold together very gently with a rubber spatula.
  • Add the sieved flour and cocoa into the chocolate mix and fold very gently.
  • Add the white chocolate pieces.
  • Pour into prepared tin and bake for 25 minutes.
  • Leave to cool completely in the tin.