If you’re in need of a chocolate fix this weekend I have the perfect recipe for you: Double Chocolate Chunk Brownies!

Super chocolatey, gooey, chewy these brownies are perfection. They're an adaptation of my husbands go to brownie recipe which he uses in work and are loved by all that taste them.

As long as you don’t have a chocoholic in your house these can last a week or two in the fridge or for a couple months in the freezer. They are on my must bake list for filling the freezer ready for newborn life!

INGREDIENTS

185g Butter

210g Dark Chocolate

275g Caster Sugar

3 Eggs

100g Plain Flour

100g Dark Chocolate Chunks

100g White Chocolate Chunks

METHOD

Preheat your oven to 180°C.

Melt your butter and dark chocolate together in a baine marie (basically a bowl over a pan of boiling water).

While that's melting add the caster sugar and eggs to a mixing bowl, cream them together then mix in the flour.

Pour the melted chocolate mixture into the mixing bowl and stir through.

Place in a prelined 22cm baking pan and put in the oven for 25 minutes.

Take the brownies out the oven and set aside to leave the pan cool eboungh to be able to pick it up without gloves. Then place it in the fridge for approximately an hour until they set fully.

Once they have set take the brownies out of the pan on the baking liner and cut them into whatever size brownies your prefer.

At this point you can either keep them out to enjoy straight away or store in a tub and place back in the fridge or freezer for later!