Ingredients:185g unsalted butter; 185g best dark chocolate (between 50-70% cocoa); 85g plain flour; 40g cocoa powder ( the stuff without sugar; must be sifted before use); 50g white chocolate; 50g milk chocolate; 3 large eggs; 275g golden caster sugar (unrefined; can use ordinary white if necessary)
Instructions:
Cut the butter into smallish cubes and tip into a medium bowl.
Break the dark chocolate into smal pieces and drop into the bowl.
Fill the saucepan full of hot water.
Sit the bowl on the top so that it rests on the rim, not in the water.
Place over lower heat, stirring occasionally, until butter and chocolate have melted.
Leave the mixture to cool to room temperature.
Pre-heat the over to 160C (fan), 180C (no fan) or gas mark 4.
Cut out a square of non-stick baking parchment to line the base of the tin.
With a large sharp knife, chop the white and milk chocolate into chucks.
Whisk the eggs and sugar for 6-8 minutes with electric mixer unti they look like a milkshake.
(You will know it is ready when the mixture becomes really pale and doubled in volume)
Pour the cooked chocolate mixture over the effy mouse, and then gentle fold together using a spatula in wide, exagggerated movements.
The idea is to marry the ingredients without knocking out the air.
Sieve the flour and cocoa powdeer together into a new medium bowl, tapping and shaking to get rid of any lumps.
Now re-sieve the mixed powder into the egg mixture, little by little, mixing as you go, again so as not to remove too much air from the mixture.
Stir in the white and milk chocolate chunks.
Pour the mixture into the baking tin
Ease the mixture into the corners.
Cook in oven for 25 minutes. At end of 25 minutes, pull the tray out and shake it.
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Tried this recipe given by Yih Lin yesterday. Even Lloyd the Iron Chef said the brownies are nice~! So do give it a go! :)


