About this recipe:The story of my triple chocolate browinies is that the recipe has been passed down through generations of my family and when I made them my friends just couldn't get enough so they are now my signature food.
Preheat the oven to 180 C / Gas 4. Cut a piece of nonstick baking parchment a little larger than the tin, then snip into the corners and press the paper into the tin.
Half-fill a saucepan with water, bring just to the boil then turn off the heat and place the large bowl on top. Break the dark chocolate into pieces and cut the butter into pieces on the plate, then add to the large bowl. Leave for five minutes or untill melted.
Put the white and milk chocolate into a plastic bag and hit with a rolling pin untill broken into small pieces.
Whisk the eggs and sugar in the second bowl for 5 minutes using an electric whisk until thick and very frothy.
Pour the melted chocolate and butter mixture over the top and mix in very gently using a metal spoon. Sift in the flour and baking powder over the top and gently fold in.
Pour the mixture into the lined tin and sprinkle the milk and white chocolate pieces on top. Bake the cake for 20 - 25 minutes until the top is crusty and the centre still wobbles slightly; leave to cool and harden.
Lift the paper and the cake out of the tin. Remove the paper and put the cake on a chopping board cut into 18 pieces. Can be stored for up to 2 days.
Melt any extra white chocolate and drizzle it from a spoon over the top of the cooked brownies to add an extra bit of sweetness.
Well, I know it is from a childrens baking book, so maybe you published it there or you are making this family recipe story up, but anyway it is a really good recipe and when I make it, the brownies don't stay around for long... - 29 Aug 2013