Absolutely not healthy in any way.
- 275g plain chocolate (70%+ cocoa is best)
- 275g unsalted butter
- 85g milk chocolate, smashed into chunks
- 85g white chocolate, smashed into chunks
- 175g plain flour
- 1 tsp baking powder
- 4 large eggs, lighly beaten
- 1 tsp vanilla essence
- 325g caster sugar
Preheat the oven to 170°C. Butter some greaseproof paper and use it to line small baking tin, roughly 30cm by 20cm, at least an inch deep.
Melt the plain chocolate and butter in a bowl sitting on top of a pan of simmering (not boiling) water. I think it's called a bain marie.
Sieve the flour and baking powder into another bowl. Remove the chocolate from the heat and stir in the sugar, then the eggs and the vanilla essence. Fold in the flour and the chunky chocolate. You can add 85g of pecans now if you like that kind of thing, but I prefer nut free brownies.
Pour this mix into the lined cake tin and and bake for 20-25 minutes. It's done when the outside is firm but the inside still feels a little gooey. Stick a knife in, and if tip of the knife comes out with chocolately goo on, it's ready. When cooked, leave it to cool in the tin for an hour or so, then turn out and chop into squares.
Oh dear god, these are simply too tasty!