Fudgy Triple Chocolate Brownies

Instructions

• 1

  Spray a 20cm square (5cm deep) cake pan with cooking spray and line the base and sides with parchment paper.

• 2

  Place the semisweet chocolate and butter in a large heatproof bowl over a saucepan of barely simmering water. Don’t allow the base of the bowl to touch the water, so the chocolate doesn’t overheat. Stir occasionally for 5 minutes, or until melted and smooth. Remove the bowl from the heat.

  Tip: It can also be melted in the microwave on High in 20 second bursts, stirring well between each burst.
• 3

  Add the sugars, vanilla and salt to the chocolate mixture and stir to combine. 

• 4

  Insert the wire rack in the bottom position. Set the oven to Bake, No Fan, 175°C, for 40 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 5

  Add the eggs to the chocolate mixture one at a time, stirring to combine between each addition.

• 6

  Sift the flour and cocoa over the chocolate mixture and stir. Add the chocolate chips and pour into the pan.

• 7

  Once preheated, place the pan in the oven and cook for 40 minutes.  

• 8

  The brownie is cooked when a skewer inserted into the center comes out with a few moist crumbs clinging to it. If not, cook it a little longer.

• 9

  Remove from the oven and cool in the pan for 1 hour. 

• 10

  Lift out of the pan and cut into 16 pieces.

• 11

  Serve warm or cooled. Store in an airtight container at room temperature for up to 5 days.