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Cut the butter and put in a bowl with the dark chocolate over boiling water, stirring until melted. Leave aside at room temperature.
Preheat the oven gas mark 4/180 degrees celcuis
Grease and line a 20cm shallow square tin (or similar size)
Break the eggs into a bowl and whisk thoroughly with the sugar until thick and creamy, so the volume is near doubled (Estimated 5 mins).
Pour the butter and chocolate mix over the sugar/egg mix and gently fold.
Sieve the flour and cocoa powder into the bowl and gently fold until gungy and fudgy - do not over do.
Chop the milk and white chocolate into rough squares and stir them into the bowl.
Pour the mix into the tin and put in the oven for approximately 25 minutes, but it can vary to up to 40 minutes. To check the brownies are cooked, put a knife or skewer into the brownies and if it comes out very liquidy, it is not ready. The skewer should come out more gungy. Leave to cool slightly before cutting - best served warm!
not too sure what to think of this at first because ive made brownies before and they didn't go very well but this recipe is honestly amazing. changed the ingredients up a bit because I didn't have some of the right stuff but it still seemed to work! thank you for sharing this! - 17 May 2015
Brownies are great but I find if I use 3 large eggs the mixture won't cook properly. Two tend to work better and using terrie's chocolate orange instead of white choc, galaxy opposed to dark choc creates the best ones! - 10 Mar 2015