Triple-choc Brownies

I blame supermarkets and the good people at Cadbury for the sweet treat I baked today. If they insist on continually having 2 for $5 on 200g blocks of chocolate, then I'm going to keep buying them. The fridge seems to be perpetually stocked with a tower of Cadbury deliciousness. And whilst we have become extremely proficient at resisting temptation to randomly snack, my urges to bake with the stuff are not quite so controlled.

So when I saw this irresistible treasure while flicking through none other than The Women's Weekly COOK book, my desire to throw some of that surplus chocolate into a yummy baked good was just too great. This is one of the simplest, yet most delicious, recipes I've ever tried. Melt-in-the-mouth texture, smooth, rich flavours and those cheeky little surprise chunks of white and milk chocolate dotted throughout. Just. scrumptious. 

In fact they're so good, an interesting piece of trivia about them has been added in a side column next to the recipe. Apparently, this humble brownie is the most popular item ordered from The Women's Weekly test kitchen catering service. In a single year, nearly 30,000 brownies are consumed by staff at the Sydney office of Australian Consolidated Press. Piggy grunters, indeed.

Triple-choc Brownies

125g butter, melted

200g dark eating chocolate, melted

1/2 cup (110g) caster sugar

2 eggs, beaten lightly

1 1/4 cups (185g) plain flour

150g white eating chocolate, chopped coarsely

100g milk eating chocolate, chopped coarsely

Preheat oven to moderate (180/160 degrees fan forced)

Lightly grease and line deep 19cm-square cake pan with baking paper

Combine ingredients in large bowl

Spread mixture into pan

Bake about 35 minutes or until mixture is firm to touch

Cool in pan