Best ever chocolate brownies

This is the best recipe that I have come across for chocolate brownies, they hold together once cut but are gloriously gooey in the centre.

Prepare a 20cm brownie tin my lining the bottom and greasing it well and pre heat the over to gas mark 4, 160 degrees C fan assisted, 180 degrees C non fan assisted.

185g butter
185g dark chocolate
85g plain flour
40g cocoa
50g white chocolate chips
50g milk chocolate chips
3 large eggs
275g caster sugar

• Break the dark chocolate into squares and melt with the butter in a heat proof bowl over a pan of simmering water, once melted take off the heat and allow to cool slightly but not harden. 

• Whisk the eggs and the sugar together until light and fluffy and doubled in size. I used my kenwood chef to to the hard work and it still took me 6 minutes! When the beater can leave a 'ribbon' on top of the mixture for a few seconds it is ready.

• Fold the melted chocolate chocolate and butter mixture into the sugar and eggs. Sift the flour and cocoa and add the chocolate chips (i used normal chocolate and chopped it into small pieces with a sharp knife) then fold this all together, being careful not to knock out all the air that you whisked in.

• Spoon into your prepared tin and bake in the centre of the oven for 25 minutes, the check the brownie, if when you shake the brownie pan the centre of the cake wobbles it need a few more minutes, keep checking with this test, once the centre is set and doe no wobble any more you brownie is cooked.

• Leave to cool completely in the tin, turn out and cut.

Happy cooking

xoxo