We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Beat the eggs and caster sugar together well until pale and thick.
Melt the dark chocolate and mix it into the egg mixture.
Add the cocoa powder, plain flour, and oil and mix to a smooth batter.
Fold in the milk chocolate chunks and white chocolate chunks.
Pour the batter into a tray lined with a baking sheet and level the top.
Bake at 170C for 25-30 minutes until the top is set and a skewer inserted comes out with a few moist crumbs.
Once out of the oven, leave the brownie to rest for at least 3 hours before cutting.
Cut into squares and serve.
Want to keep this recipe for later? We can email it to you!
Resting the brownie for at least 3 hours is essential - it keeps the centre fudgy and stops the chocolate chunks from melting away.
Why should I rest the brownie for 3 hours?
Resting the brownie ensures the center remains fudgy and prevents the chocolate chunks from melting away.
Can I use different types of chocolate chunks?
Yes, you can substitute with your preferred type of chocolate chunks.
What should I do if the brownie is too gooey?
If the brownie is too gooey, bake it for a few more minutes until a skewer inserted comes out with a few moist crumbs.
Can I use butter instead of oil?
Yes, you can substitute oil with melted butter for a richer flavor.
How should I store the brownies?
Store the brownies in an airtight container at room temperature for up to 3 days.
Come cook with me! Recipes from all over the world 👩🏻🍳🇱🇾📍London
