Toffee Brownies

INGREDIENTS

200g dark chocolate

150g white chocolate

250g salted butter, cut into pieces

3 large eggs

250g dark muscovado sugar

85g plain flour

1tsp baking powder

METHOD

1. Pop the oven onto Gas 3 and line a tray you're going to pop your brownies in. I like my brownies large and flatish so go for a large tray, but for normal size brownies maybe a 9 inch tray would be better.
2. Very easy to make these. Melt the butter and sugar in a saucepan then set aside to cool. This bit's important as you don't want to end up with scrambled eggs. 
3. In the meantime whisk the eggs until pale and then add the sugar until it looks all glossy and lovely. 
4. Fold choc mix into the eggy sugary mix then sift the flour and baking powder onto the top and fold in gently. 
5. Bake for 30ish minutes until a skewer comes out with a few bits of cakey mix still on it. Then cool on a wire rack for 2 hours before you attempt to cut it. As I like my brownies really squidgy I tend to put in the fridge before cutting just to be on the safe side. 

Serves: 20 brownies