Rich, fudgy and intensely chocolatey, this Triple Chocolate Brownie combines dark chocolate with butter for a decadent bake. Finished with milk, dark and white chocolate, it bakes to a crackly top with a perfectly gooey centre.
Function Used: Bake Mode
Serves: 9 to 12
Ingredients for the Brownie Batter
-
220 g Dark Chocolate
-
50 g Unsalted Butter
-
30 ml Neutral Oil
-
300 g Condensed Milk
-
1 tsp Vanilla Extract
-
½ cup Maida
-
1 tsp Baking Powder
-
60 ml Milk
For the Topping
-
White Chocolate, chopped
-
Milk Chocolate, chopped
-
Dark Chocolate, chopped
To Serve
-
Vanilla Ice Cream
Method
-
Grease and line an 8-inch square baking tin with parchment paper. Sift together the maida and baking powder.
-
Melt the butter and pour it over the dark chocolate. Whisk until smooth.
-
If needed, melt gently over a double boiler or in short microwave bursts. Stir in the oil.
-
Add the condensed milk and vanilla to the melted chocolate. Mix well to make the wet mixture.
-
Fold in the sifted dry ingredients, then gradually add the milk to form a smooth batter. Do not overmix.
-
Preheat the Marvel Oven on Bake Mode at 160°C.
-
Pour the batter into the prepared tin and spread evenly.
-
Top with the white, milk and dark chocolate, gently pressing them into the batter.
-
Place the baking tin on the Baking Tray. Place the Baking Tray on the middle rack and bake for 35 to 40 minutes.
-
Cool in the tin for 20 to 30 minutes before slicing and serving warm or at room temperature.
Marvellous Tip - Avoid overbaking; the brownie will continue to set as it cools, giving it a fudgy centre.
