Janet's Chocolate Brownies

Without a word of a lie, these are the greatest I have ever had.

Chocolate Brownies

·       250g dark chocolate, chopped

·       250g unsalted butter

·       4 eggs

·       2 teaspoons of vanilla

·       50g (1/3 cup) plain flour

·       50g cocoa

·       2 cups caster sugar

·       95g white chocolate chips

·       95g milk chocolate chips

·       icing sugar to dust

1.    Preheat over to 180C. Grease rectangular 20cn x 30cm tin and line with baking paper.

2.    Place the chocolate in a heatproof bowl. Melt the butter in a small saucepan over low heat, then remove form the heat and pour over the chocolate. Stand for ten minutes to allow the butter to melt the chocolate, then stir until smooth.

3.    Place eggs and vanilla in a small bowl and beat with a fork until combined. Set aside

4.    Sift flour and cocoa in a large bowl. Stir in the sugar and chocolate chips. Male a well in the centre of the dry ingredients, then pour in melted chocolate mixture and egg mixture and stir until well combined.

5.    Pour into the prepared pan and bake for 40 minutes or until slightly risen and the surface appears dry and cracked. Place the pan on a wire rack to cool completely – this will take about one hour.

6.    Once cooled, using the overhanging baking paper as handles, ease the brownie out of the pan and place on a chopping board. Dust with icing sugar and cut into squares.

7.    You can change the texture of the brownie by adjusting the cooking time. If you like a soft and fudgy brownie, bake for a few less minutes etc.