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)
Large mixing bowl
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 in to 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 crisp top and a soft middle. Check there is no wobble on top, and stick a knife in to check the consistency in the middle.
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.