triple-choc favourites brownie
makes 12 pieces | prep 10 mins (+ cooling time) | cooking 50 mins
180g dark chocolate, chopped, plus 100g extra, melted, to drizzle 250g butter, chopped 480g (3 cups, lightly packed) brown sugar 6 eggs 225g (11 ⁄ 2 cups) plain flour 50g ( 12⁄ cup) cocoa powder 100g white chocolate, chopped 320g pkt Cadbury Favourites chocolate bars, halved
1 Preheat the oven to 180°C/160°C fan forced. Grease and line a 5cm-deep, 17 x 24cm (base measurement) cake pan with baking paper. Place the dark chocolate and butter in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring occasionally, until the mixture is melted and smooth. Set aside to cool slightly. 2 Whisk the sugar and eggs in a large bowl until combined. Sift in the flour and cocoa. Add chocolate mixture and stir to combine. Fold in the white chocolate. 3 Spoon the mixture into the prepared pan and smooth the surface. Bake for 40 minutes. Top with the halved chocolate bars. Bake for a further 5 minutes or until the brownie is firm to touch and crumbs cling to a skewer inserted into the centre of the brownie. Set aside to cool slightly. 4 Drizzle the brownie with extra dark chocolate. Set aside to cool slightly. Cut into 12 pieces.
To freeze, wrap the whole brownie in 2 layers of foil and then plastic wrap. Store in the freezer for up to 3 months.