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If you like your brownie a little less fudgy, simply cook for an extra five minutes.
1. Preheat oven to 180°C. Grease a 25 x 16cm slice tin with cooking oil spray and line with baking paper.
2. Put butter in a large bowl and stir in sugar. Add egg and stir to combine. Sift in flour and cocoa powder and stir until combined and a smooth mixture forms.
3. Combine dark chocolate, milk chocolate and white chocolate in a medium bowl. Reserve ½ cup of the combined chocolate and set aside, then stir remaining combined chocolate into butter mixture.4. Spoon mixture into prepared tin and smooth surface with a spoon. Scatter over reserved chocolate and bake for 30-35 minutes or until cooked when tested with a skewer. Allow to cool to room temperature before carefully removing from tin. Dust with icing sugar and slice into 12 squares to serve.