Brownies for chocolate lowers

Brownie is something between cake and cookie: crispy outside and soft inside….and a lot of chocolate! I’m a chocolate lover and these brownies with three types of chocolate are just delicious. Mm….enjoy!

Yield: around 16-20 square brownies

Ingredients:

• 185g dark chocolate
• 185g butter
• 3 large eggs
• 250g sugar
• 85g flour
• 40g cacao powder
• 50g white chocolate
• 50g milk chocolate
• 50g walnuts

Step by step:

• Cut the butter and dark chocolate into cubes and place both into a medium bowl. Place the bowl over the saucepan filled with hot water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Once melted, remove the bowl from the saucepan and leave the melted mixture to cool down to room temperature.

• While you wait for the chocolate to cool, put in a shelf in the middle position of your oven and turn the oven on to 180ºC.
• Meanwhile, cut the white and milk chocolate and walnuts into small cubes and reserve them for later.

• Break 3 large eggs into a large bowl and pour in 275g sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy.
• Pour the cooled-down dark chocolate and butter mixture over the eggy mousse, then gently fold together with a spatula.
• Sift the cocoa and flour into the same bowl and, shaking the sieve from side to side, cover the top evenly. Gently fold in the flour and cacao into the mixture with a spatula. At this point, its consistence will become very thick and quite hard to work with.
• Finally, stir in the white and milk chocolate chunks as well as walnuts until they’re evenly spread.
  

  stir in walnuts and chocolate chunks

• Pour the mixture into the prepared oven baking pan, scraping every bit out of the bowl with the spatula. Gently spread it into the corners of the pan and paddle the spatula from side to side across the top to level it.

• Put in the oven and set your timer for 25 minutes. If, after this time, the brownie still wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the pan. Take out of the oven.
• Leave the whole thing in the pan until completely cold. Once cold, cut it into regular squares, take them carefully out of the pan and leave them overnight outside – this way, they will have an even crunchier outside (while keeping a  soft inside). You can also freeze them for up top one month to eat later.

Enjoy!