Fudgy Triple Chocolate Brownies

Instructions

• 1

  Spray a 8-inch square (2-inch 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: The chocolate and butter can also be melted in the microwave on High in 20 second bursts, stirring between each burst. 
• 3

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

• 4

  Insert the oven rack into position 3 Up. Set the oven to Bake & Roast, No Fan, 330°F, 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 bake 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, press A Bit More.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 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.