150g dark chocolate
125g butter, at room temp
75g white chocolate
75g milk chocolate
200g caster sugar
150g self-raising flour
1 tsp baking powder
1. Set the oven to 180'C/Gas 4. Line a small deep roasting tin with nonstick baking paper.
2. Break the dark chocolate into pieces and put into a glass heatproof bowl. Cut the butter into small cubes and add this to the bowl.
3. Half fill a saucpan with water, bring to the boil, then turn off the heat. Put the bowl on the pan and leave for 5 minutes until the chocolate has melted, stirring occasionally.
4. Put the white and milk chocolate into a small plastic bag, and hit with a rolling pin until broken into small pieces.
5. Whisk the eggs and sugar in another bowl, using an electric mixer, until light and frothy.
6. Pour the melted chocolate mixture over the top, and gently fold in using a metal spoon.
Sift in the flour and baking powder and gently mix in.
7. Pour the mixture into the lined tin.
Now sprinkle the white and milk chocolate pieces over the top.
8. Bake in the oven for 20-25 minutes until the top is crusty and the centre still wobbles slightly. Important! Don't be tempted to put it back in! This is what will give you the gooey, squidgy centre.
Leave to cool and harden in the tin.
9. Lift the cake in its paper out of the tin. Cut into 18 pieces.
The brownies can be stored in an airtight container for 2 days...if they hang around that long!