Triple choc brownies

Several months ago I told you how much I wanted to see “The Reader” – back then, there wasn’t even a release date for the movie in Brazil. Time went by, the movie premiered here, Kate got all the awards and I had not watched it. It’s now been released in DVD, I’ve finally seen it and knew that the beautiful poster was just the tip of the iceberg – the movie is sublime and so is Kate. I should not have waited so long to see it.

I bought Donna Hay’s Flavours almost three years ago and have had an eye on her triple choc brownies ever since. Now I’ve finally made them and it was pretty much what I felt about the movie: I should not have waited so long.

Triple choc brownies
from Flavours

¾ cup + 1 tablespoon (185g) unsalted butter
185g dark chocolate, chopped
3 eggs
1 ¼ cups (250g) sugar
1 teaspoon vanilla extract
2/3 cup (94g) all purpose flour
½ cup (45g) cocoa powder
pinch of salt
¾ cup (116g) roughly chopped white chocolate
¾ cup (116g) roughly chopped milk chocolate

Preheat the oven to 180ºC/350ºF; line a square 20cm (8in) baking pan with foil, extending foil over the edges of pan. Butter foil; set aside.

Place the butter and dark chocolate in a saucepan over low heat and stir until just smooth. Remove from heat and allow to cool.
Place the eggs, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Fold through the chocolate and butter mixture.
Sift the flour, cocoa and salt over the mixture and mix to combine. Add the white and milk chocolate chunks, mix well then pour into the prepared pan. Bake for 35-40 minutes or until just set.
Allow to cool, unmold using the foil “handles” and cut into squares.

Makes 16