Disclaimer: The recipe for these amazing brownies was a gift from a colleague who recently left the company. Thank you Anna!
So the last time I made brownies, it didn’t go brilliantly. They burnt on top and tasted like a cake rather than lovely gooey rich brownies. However, if at first, you don’t succeed try, try again. Luckily the recipe this time around was a lot more comprehensive than the chocolate orange brownies, so I knew they were going to turn out better as long as I kept my eye on things.
This recipe includes dark, milk and white chocolate – so it’s pretty much a dream to chocoholics like me.


275g dark chocolate (at least 70% cocoa, I used 85% Tesco’s own)
100g white chocolate (I used Tesco’s value)
100g milk chocolate (with the milk and white chocolate, you can go cheap because it’s the dark chocolate’s quality that matters most)
275g soft butter (I used Flora Light)
175g plain flour
1tsp baking powder
4 large eggs
300g caster sugar


25cm square tin or a similarly sized deep tray
Baking paper (the brownies will stick to the tin otherwise)
Glass bowl
Large mixing bowl

Step 1

Preheat the oven to around 160 degrees Celsius, 150 if you have a fan oven. Next, line the tin or tray with baking paper.
Break up all of the dark chocolate into small pieces. Use a glass bowl to melt the dark chocolate and butter – you can do this using a water bath on the stove, or if you’re lazy like me use the microwave. Just keep an eye out to ensure the butter or chocolate doesn’t burn. Once melted, stir to ensure all lumps are gone. If it’s still a little lumpy, it will need heating a little longer. Mine took around 1 min 30 secs to fully melt, but it will depend on your microwave wattage.
Next, beat the eggs until fluffy. Add the vanilla essence and stir it in. By mixing the eggs well, you prevent the brownies from being too stodgy. After this, add all of the ingredients together and stir thoroughly.

Step 2

Now it’s time to add in the chunks of milk and white chocolate. Break it up into pieces about 1cm width and height max. Stir all the pieces into the mixture and combine until smooth enough to pour into the tray. Spread evenly to the edge of the tray. Pop the tray in the middle of the oven.

To ensure the brownie does not burn, I kept a check on mine every 15 minutes. It took about 30 minutes in the oven total, but what you want to look for is a crispy top and a soft middle. Check there is no wobble on top, and stick a knife in to check the consistency in the middle.

Step 3

Once cooked to your preference (again, check every 15 minutes to your taste), remove from the oven and set to the side for 15 minutes. A brownie continues to cook out of the oven, so try and resist having a bite just yet!

After that time is up, cut into slabs and let cool further. These still taste delicious when fully cooled, but if you want them a bit warm you can always pop them in the microwave for a few seconds.