Preparation: 15 minutues
Baking: 25 minutues
200 g dark chocolate (70% cocoa), chopped
150 g unsalted butter
125 g dark brown sugar
125 g caster sugar
200 ml (¾ c) flour
30 ml (2 T) cocoa powder
pinch of salt
100 g double-decker chocolate (white and milk chocolate), cut into blocks
Preheat the oven to 180 °C. Grease a 23 cm square baking tin and line with baking paper.
1 Heat water in a saucepan over medium heat until it begins to simmer.
2 Put the dark chocolate pieces in a heatproof bowl over the water, making sure the bowl doesn’t touch the water. Stir in the butter and heat until the chocolate and butter has melted. Set aside.
3 Whisk the sugars into the melted chocolate mixture then add the eggs. Whisk until bubbly.
4 Sift the flour, cocoa powder and salt together in a separate bowl and gently fold the dry ingredient into the chocolate mixture until combined.
5 Pour the batter into the prepared baking tin. Scatter the double-decker chocolate blocks on top and bake for 25 minutes. Allow to cool in the pan, remove and cut into squares.
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