And more brownies... Triple Chocolate

(For pictures, see my Marshmallow Chocolate Brownie post - I didn't manage to get a good picture of these brownies as I was a bit rushed, but they look very similar to the marshmallow ones - just with chocolate chips instead of marshmallows!)

I fear this may be the last brownie I make for a while now, almost 100 of them have been packaged out of my kitchen these last two days for a charity brownie sale (all is explained in my Marshmallow Chocolate Brownie post and my Chilli Chocolate Brownie post). I became rather hooked on these brownies and for that reason I think I need to stop... licking the spoon should never be criticised, it is one of the key pleasures of baking, but when you make 100 brownies, the number of spoons soon mounts up. It's especially bad when you consider the number of bowls, trays and knives which all have to be scraped clean... and the odd brownie which so unfortunately fell apart! So I think a little post-brownie detox is in order, after this post I think I may move to less chocolatey creations... for one or two posts at least!

Recipe adapted from Mary Berry's Chocolate Chip Brownie recipe in her Baking Bible.

Ingredients:

Makes 12

140g margarine

190g caster sugar

2 eggs

40g cocoa powder

50g self raising flour

25g white chocolate & 25g dark chocolate, chopped into small chunks

Method:

• Preheat oven to 160 degrees c fan (or 180 without fan)
• Beat together the marg and sugar until pale.
• Add the eggs and beat again.
• Add all of the remaining ingredients and ensure all is thoroughly combined.
• Pour into a lined baking tin (20cm by 20cm square if possible) and cook for 30 - 40 minutes (you want the top to be crisp and to feel solid, but not sponge-like - when pressed, the brownie should give, but not feel like liquid (=undercooked) or spring back (=overcooked).
• Leave to cool in the tin before cutting into squares.

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