Triple Choc brownies

Preheat oven 180. Place 185g dark choc and 185g butter over heat and stir until just smooth. Allow to cool.

Cream 3 eggs and 210g caster sugar. Fold through butter and choc mixture. Sift 65g cocoa and 85g plain flour. Add 75g roughly chopped white choc and 75g roughly chopped milk chocolate, then pour into a 23cm square cake tin (base lined with non-stick baking paper).

Bake 35-40mins until set. Allow to cool, then cut into squares.