Best Ever Quadruple Chocolatey Chocolate Brownies

• 275 g chocolate, 70% cocoa solids
• 275 g unsalted butter, plus more for greasing
• 175 g plain flour
• 1 teaspoon baking powder
• 325 g caster sugar
• 4 large eggs, lightly beaten
• 1 teaspoon vanilla essence
• 85 g milk chocolate, cut into large chunks
• 85 g white chocolate, cut into large chunks
• 85 g pecans, broken into pieces and lightly roasted
• 85 g Maltesers, layer in between the mixture

1. Preheat the oven to 180C / 350F / Gas mark 4.
2. Line a 30 x 20 x 3.5cm tin with lightly buttered greaseproof paper or foil.
3. Put the plain chocolate and butter in a large bowl and place over a pan of simmering water and allow to melt.
4. Sieve the flour and baking powder into a bowl and set aside.
5. Remove the melted chocolate from the heat and stir in the sugar.
6. Add the eggs and vanilla essence.
7. Fold in the flour, chocolate and nuts.
8. Pour half the chocolate mixture into the prepared cake tin.
9. Add a layer of spherical chocolate biscuit confectionary, then top with the rest of the brownie mixture.
10. Place in the oven and bake for 25 30 minutes.
11. The top should be firm but the inside should feel soft when cooked.
12. Allow to cool in the tin.
13. Remove the brownies from the tin and cut into squares.
14. Serve with your favourite vanilla ice-cream.

chocolate, unsalted butter, flour, baking powder, caster sugar, eggs, vanilla essence, milk chocolate, white chocolate, pecans, maltesers

Taken from www.food.com/recipe/best-ever-quadruple-chocolatey-chocolate-brownies-386340 (may not work)