Ingredients
200g butter (¾ cup – 1 stick + 2 tbsp), chopped
200g (7 ounces) 70% dark cooking chocolate, chopped
1 cup caster sugar
1/3 cup brown sugar
3 eggs, lightly beaten
1/4 cup Dutch-processed cocoa
1 1/2 cups plain flour
3 x full size (~50g) chocolate bars), cut into 1cm-thick slices
Note: any will do – pick your favourite! I have used Snickers, Mars bars, Chokito or Cherry Ripe before

Method
1. Preheat oven to 190°C (170°C fan-forced/375°F). Grease an 18cm x 18cm baking pan with canola oil spray or line with baking paper.

2. Chop the chocolate bars into about 1cm-thick slices, set aside.

3. Chop up the butter and dark chocolate, place in a saucepan. Melt butter and chocolate in a saucepan over medium heat, stirring constantly, until smooth. Remove from heat and let it cool for about 15mins.

3. Stir the sugars into the cooled chocolate mixture, it should start to dissolve but maintain a slightly grainy look. Whisk in the eggs, mix well.

4. Add the cocoa powder and flour, then until just combined.

5. Fold in the chopped chocolate bars.

6. Pour the batter into the prepared pan and smooth the top.

7. Bake for 30-35 minutes, or until the top is just set and a skewer inserted comes out with moist crumbs.

8. Let the brownies cool completely in the pan before cutting and serving.

9. Serve warm, on their own or with a side of vanilla ice cream.

Tip:

• Accurate measurements are key! Too much flour or too little butter will affect the fudgy texture.

• These brownies are even better the next day

• I find a chocolate bar that has a mix of textures and some caramel tends to work best and give the most satisfying bite!