Chocolate Brownies
  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 100g milk chocolate
  • 3 large eggs
  • 275g caster sugar
  1. Cut 185g unsalted butter into small cubes and place in a medium metal bowl.
  2. Break the 185g of dark chocolate into small pieces and drop into the bowl.
  3. Using the double boiler method place the bowl over a low heat until the butter and chocolate have melted, stirring occasionally.
  4. Once combined, remove the bowl from the heat and leave the melted mixture to cool to room temperature.
  5. While you wait for the chocolate to cool, position a shelf in the middle of your oven and preheat to 180C degrees.
  6. Using a shallow 20cm square tin, cut out a square of non-stick baking paper to line the base.
  7. Nexr chop the 100g milk chocolate into chunks on a board and set aside.
  8. Break 3 large eggs into a large bowl and tip in the 275g caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they are of ribbon consistency about 4 minutes.
  9. Pour the cooled chocolate mixture over the egg mix, then gently fold together with a rubber spatula.
  10. Now sift the 85g plain flour and 40g cocoa powder into the chocolate mixture.
  11. Gently fold this until well combined.
  12. Finally, stir in the milk chocolate chunks.
  13. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin.
  14. Put in the oven for 25 minutes, then check. Brownie is down when it no longer wobbles.
  15. Leave the brownie in the tin until completely cool, then turn out and cut as desired.
Recipe by Australian Flavours at