Makes about 24
250g Dark Chocolate
1 cup brown sugar
1 cup plain flour, sifted
1/4 cup cocoa
1/2 cup white choc bits
1/2 cup dark choc bits
1/2 cup milk choc bits
1. Melt dark chocolate and butter in a saucepan over gentle heat. Cool slightly.
2. Beat sugar and eggs together until thick and fluffy. Add chocolate mixture. Fold in combined flour and cocoa. Stir in choc bits.
3. Spread into a greased and baking paper-lined 20cm square cake tin. Bake in a moderately slow oven (160C) for 40 to 45 minutes. Cool in tin. Cut into squares to serve.
Variation: If preferred, use 1 1/2 cups of just one type of choc bits – either milks, white or dark.
Note: Brownies often have a soft centre, but the firm on cooling.