Triple-Chocolate Brownies

triple-chocolate brownies   

  
You can keep these brownies in the fridge   
for 1 week, or frozen for up to a month,     

200g dark chocolate, chopped          
150g unsalted butter                     
175g caster sugar
1 tsp vanilla-bean paste* or vanilla extract  
3 eggs
1/2 cup (75g) plain flour, sifted           
1OOg white chocolate, cut into             
5mm-1cm chunks
1OOg milk chocolate, cut into           
5mm-1cm chunks                
Cocoa powder, to dust                

Preheat the oven to 160C.

Grease and line the base and 2 sides of a 20cm
square cake pan with one piece of baking
paper (this makes it easier to remove
the cooked brownies from the pan).

Place the dark chocolate and butter
in a heatproof bowl set over a saucepan
of gently simmering water (don't let the
bowl  touch the water) and heat, stirring
occasionally, until the chocolate has
melted. Remove the bowl from the
saucepan and set aside to cool slightly.

Using electric beaters, beat the caster
sugar and the vanilla paste or extract into
the chocolate mixture. 

Whisk in the eggs
one at a time, until the mixture is well
combined, then add the flour and beat
until the mixture is smooth. Stir in the
white chocolate and the milk chocolate.

   
Pour the mixture into the prepared pan  
and bake for 40 minutes or until a skewer  
inserted into the centre of the brownie
comes out with a few moist crumbs.    

Allow to cool completely in the pan      
before removing the. brownies from       
the pan, using the paper as handles.

       
Cut into 20 squares and serve the         
brownies dusted with cocoa powder.   

    
*Vanilla-bean paste is from supermarkets