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Triple Chocolate Brownies

So much for the January Detox!!! These brownies tick all the boxes: a thin crust, fudge-y middle, and unapologetic amounts of chocolate. They are cooked in a low oven to ensure the perfect squigdy consistency for those who like the center, and the perfect edge for those who prefer the corners. Brownies don’t get more chocolatey than this — heaven!

Triple Chocolate Brownies

9 oz. butter (18 tbs.)
9 oz. dark chocolate (minimum 70% cocoa solids), roughly chopped
4 eggs
8 oz. light muscovado sugar (1 cup packed)
8½ oz. golden caster sugar (1 cup plus 2 tbs.)
1 tsp. vanilla extract
8 oz. all-purpose flour (2 cups)
1 tsp. baking powder
3½ oz. white chocolate, roughly chopped
1¾ oz. milk chocolate, roughly chopped
1¾ oz. dark chocolate, roughly chopped

Heat the oven to 300°F. grease a 9″ square pan and line with parchment paper.

In a heat-proof bowl set over a pan of simmering water, melt the butter and the 9 oz. of dark chocolate. Remove from the heat and cool slightly.

Meanwhile, in a large mixing bowl, whisk together the eggs, sugars, and vanilla. Whisk in the chocolate and butter mixture, then add the flour and baking powder. Fold in half of the white chocolate, all the milk chocolate, and the remaining dark chocolate. Spread in the prepared pan and bake for 1 hour.

Remove from the oven, scatter the remaining white chocolate over the top and bake for another 15 minutes. The top should have a thin crust and the center should still be slightly squidgy. A skewer poked into the center should come out covered in a few crumbs. Cool completely and cut into squares.

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