Ingredients
185g unsalted butter
185g dark chocolate
85g cake flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g caster sugar
Method
Melt the butter and dark chocolate in the microwave (about 2 minutes).
Leave the melted mixture to cool to room temperature.
Preheat the oven to 180⁰C, and line a 20cm square tin with foil.
Sieve the flour and cocoa powder together into a bowl.
Whisk the eggs and caster sugar together in a large bowl until they are pale, thick and creamy.
Pour the cooled chocolate butter mixture into the egg mixture and gently fold together with a spatula.
Sieve the flour and cocoa powder into the egg mixture and gently fold together.
Lightly stir in the white and milk chocolate chunks.
Pour the mixture into the prepared tin.
Place in the oven and bake for 25-30 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.
Allow to cool completely, then remove from the tin and cut into desired sized squares or triangles.
Enjoy!
