Brownies

No recipe book is complete without brownies. Because of this, there seem to be hundreds of recipes out there: quick and easy, extra fudgy, excetera, excetera... anyway. Here's one that I made, and liked, so, yeah. ....
Make and enjoy. NB - you will need 3 bowls in total for this recipe. 

Brownies
Prep time: 1 hours
Serves: 16
Cooking temp: Gas 4, 160C
Cooking time: 25 minutes

Ingredients
185g unsalted butter cut into chunks, room temperature
185g dark chocolate, (approx. 70%)  broken up and of a good quality, e.g G&B or Lindt
85g plain white flour
40g cocoa powder
50g white chocolate (I recommend the Lindt one. :) )
50g milk chocolate (Ditto)
3 large eggs, free range
275g golden caster sugar.

Method

1. Preheat the oven.
2. Grease a 20-cm square baking tin and line with baking parchment.
   
3. Melt the butter and the dark chocolate in a small heatproof bowl, over boiling water. 
   
4. Whilst the chocolate is melting, sieve the flour and cocoa powder together into a medium sized bowl, to get rid of all the lumps. Set aside.
   
5. Remove the chocolate from the heat, once melted, and leave to cool a bit. 
6. Chop the white and milk chocolate up with a sharp knife, into uneven squares. Set this aside, as well. 
   
7. Now take a big bowl. Add the eggs and the caster sugar and whisk with an electric whisk (or by hand, but it takes longer) until the mixture has paled and gone frothy. This can take quite a few minutes, so keep on at it.
   
8. Pour the melted dark chocolate over the eggy mixture.

   

   So artistic. 

   Using a rubber spatula, fold the two together: Enter the spatula at one side, bring it underneath the mixture and up at the opposite side, and into the middle. Turn bowl and repeat until the two are marbled together. The idea is to not remove the air gained in step 7, so do not use a wooden spoon.
   
9. Sieve the cocoa and flour mixture into the large bowl, covering the surface of the egg-chocolate. Fold in the same way as before. The mixture will become gooey and brownie-like after a while, though not immediately.
   
10. Stir in the white and milk chocolate squares until they are properly incorporated in. 
    
11. Pour into the square tin, pushing the mixture to the corners and smoothing the top with the spatula.
    
12. Bake for 25 minutes. After the time, check that they are done by wobbling the tin. If the centre wobbles too, it is not done - cook for a further 5 minutes. The brownie should be shiny on top with a very thin crust, but you don't want to over bake, or you'll end up with something more like chocolate cake.
    
13. Take out the brownies and leave to cool. Turn them out and cut into 16 squares. They are best eaten straight away as they will be more fudgy and gooey, whilst they become more solid over time. Even so, they will keep for 2 weeks in an airtight container.