Three blocks of chocolate? Yes, your eyes aren’t playing tricks on you, you read that right. These brownies are chewy, fudgy and oh-so-decadent. Made with triple the amount of choc, there’s three times the amount of choccy goodness in every bite.
Ingredients
Method
Preheat oven to 150°C fan-forced or 170°C conventional. Grease and line a 30cm x 20cm lamington pan with baking paper.
Combine butter and dark chocolate in a microwave-safe bowl, and microwave on medium heat (50% power) in 30-second bursts, until melted and smooth. Stir in sugar. Cool for five minutes, then stir in eggs, one at a time.
Add sifted flour and cocoa into mixture and stir to combine, then stir in sour cream. Fold through half the white and half the milk chocolate.
Pour mixture into pan and level with the back of a spoon. Sprinkle with remaining milk and white chocolate chunks. Bake for 30-35 minutes, or until a skewer inserted comes out with little beads of mixture on it. Allow to cool in pan before cutting into squares.
Chef’s tip
The key to ensuring nice chunks of chocolate in your brownie is to make sure you don’t cut the pieces too small, a good rule of thumb is to cut each square in half.
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