Cooking time: 30 minutes

Oven temperature: 180C/160C fan/Gas 4

Ingredients

185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar

Method

1. Cut the butter into small cubes and tip into a medium bowl. Break the dark chocolate into small pieces and drop into the bowl.
2. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate are melted. Stir occasionally. Leave to cool to room temperature.
3. While you wait for the chocolate to cool put the shelf in the middle of your oven and turn on to 180C/160C fan/Gas 4.
4. Using a shallow 20cm square tin cut out a square of baking parchment and line the bottom of the tin.
5. Sieve the plain flour and cocoa powder into another bowl.
6. Chop the white chocolate and milk chocolate into chunks and leave on the board for now.
7. Break the eggs into another bowl and tip in the golden caster sugar. With an electric mixer whisk the eggs and sugar until they look thick and creamy. The mixture is ready when it is pale and is double its original size or the mixture leaves a trail for a couple of seconds on the surface of the mixture.
8. Pour the cooled chocolate mix over the eggy mix and fold in gently with a spatula. Do this slowly so that the air stays in the mixture as much as possible.
9. Re-sift the flour and cocoa powder into the mixture and again gently fold in the flour slowly to stop the air from escaping.
10. Finally, stir in the white and milk chocolate chunks until they are dotted throughout.
11. Pour the mixture into the prepared tin and gently ease this into the sides of the tin so that it is evenly layered.
12. Set your timer for 25 minutes then open the oven door, if the brownie wobbles in the middle it is not ready yet so cook again for another 5 minutes until the top has a shiny crust and the sides are just beginning to come away from the tin.
13. Remove the whole tin from the oven and cool the brownie in the tin.

Sticky sauce

Ingredients

100g butter
125g dark brown sugar
1 tbsp black treacle
300ml pouring double cream
1tsp vanilla extract

Method

Put all the ingredients into a pan and stir over a low heat until the sugar has dissolved and the then bring to the boil, stir for a minute then serve with the brownies.

GOES WELL WITH everything!!!