A Spot of Baking - Brownies

It's the weekend, which means it's time to bake. Here is the best brownie recipe EVER, adapted from BBC good food's recipe. This is my go-to recipe, which has been successful on every attempt. Enjoy!

Ingredients

• 185g unsalted butter
• 200g dark chocolate (if you can, use really good quality chocolate like Green & Blacks)
• 85g plain flour
• 40g cocoa powder
• 50g white chocolate chips
• 50g milk chocolate chips
• 2 handfuls of Cadbury Caramel Nibbles (be as liberal as you like)

• 3 large eggs
• 275g golden caster sugar

1. Cut butter into cubes and break chocolate into pieces and put both into a bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Make sure not to overheat. Now remove the bowl from the pan and leave the melted mixture to cool to room temperature.
2. Position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional 180C/gas 4 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. 
3. Break eggs into a large bowl and tip in the golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don’t lose heart. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
4. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Continue until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
5. Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour, shaking the sieve from side to side, to cover the top evenly. Gently fold into the mixture. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Finally, stir in the white and milk chocolate chips and caramel nibbles until they’re dotted throughout.
6. Pour the mixture into the prepared tin, making sure you get it right into the corners of the tine. Put in the oven for 25 minutes. After 25 minutes pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes. If there is only a slight wobble in the middle I usually take it out as it continues cooking whilst cooling and you don't want to overcook a brownie! The top should have a shiny, papery crust.
7. Leave the whole thing in the tin until completely cold, then, put into the fridge and leave for several hours or overnight. They need to be chilled in order to be able to cut them without falling apart. Cut into quarters, then cut each quarter into four squares and finally into triangles. 

Enjoy!